Rating: 3.62 stars
162 Ratings
  • 5 star values: 39
  • 4 star values: 51
  • 3 star values: 48
  • 2 star values: 20
  • 1 star values: 4

This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

Everyday Food, October 2003

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

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  • Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

  • Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

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Reviews (10)

162 Ratings
  • 5 star values: 39
  • 4 star values: 51
  • 3 star values: 48
  • 2 star values: 20
  • 1 star values: 4
Rating: Unrated
01/29/2017
I followed the recipe precisely. I'm not sure why, but as it simmered and I tasted, it was absolutely flavorless. If I had not added granulated garlic and onion with a bit of Creole seasoning (and even more salt) just before I added the shrimp, it would have inedible. The end result tasted good.
Rating: 5 stars
11/20/2014
Holy moly this was delicious! Everyone loved it. I added a little more sausage,shrimp, and a touch more paprika. Also used fire roasted tomatoes to give it even more zing. I used chicken stock instead of water and cooked the rice for 20 mins instead of 15 because it was still liquidy but the extra 5 mins made it perfect. This will def be my go to recipe for now on!
Rating: Unrated
05/18/2014
Have to agree that this was a little on the soggy side with 3 cups of water, however simmering for an additional 3-4 minutes with the lid off before putting in the shrimp cured that. The rest of the water was either absorbed by the rice or evaporated. This was a delicious meal and we have leftover to have again. Hope that tastes as great.
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Rating: Unrated
02/25/2014
This is a "go to" recipe for me and it turns out great every time! I double it or halve it and it still turns out. Love it!
Rating: Unrated
03/09/2012
As soon as I added the 3 cups of water I thought "that's way too much water". Should have read the other reviews first! However, I quickly added another 1/2 cup of rice and it turned out great!! If I make this again, I would also add more seasoning.
Rating: Unrated
01/19/2012
Putting 3 cups of water in 1 cup of rice is definitely going to make the dish soggy, especially with the fluid from the tomatoes. I always put no more than 2 cups in and it turns out great every time.
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Rating: Unrated
11/12/2011
Very nice, good flavour, hint of heat, beautiful colour. I used chicken stock instead of water to cook the rice., and perhaps used a wee bit more paprika. Next time would like to try smoked paprika. Couldn't find Andouille so used chorizo. Highly recommend, it was a hit
Rating: Unrated
10/18/2011
Mine turns out soggy and I left it on longer so the water can be absorb but it got worst. :(
Rating: Unrated
01/31/2008
This is a really easy dish to prepare. I usually make a more traditional version of Jambalaya (using homemade chicken stock), but it is very time consuming. A quick alternative to make for a crowd - they'll love it! (but please use Andouille sausage - it just isn't Jambalaya without it!)
Rating: Unrated
11/22/2007
My favorite at the moment- I used to bake this or a similar one when my children were young.