Tulo

Shrimp and Andouille Jambalaya

A cast iron pot of reddish-brown jambalaya rice studded with pink shrimp, sliced andouille sausage, and diced bell pepper, garnished with sliced green onion.

Browning the andouille first renders its fat into the pot, and that fat carries smoky flavor through the trinity, the tomatoes, and finally the rice as it simmers. Adding the shrimp only in the last few minutes keeps them from turning rubbery while the rice underneath finishes cooking in the same liquid it needs to absorb.

Prep
20 min
Cook
40 min
Total
1 hr
Servings
6

Ingredients

Servings6
  • 12 oz andouille sausage, sliced into rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 14 1/2 oz can diced tomatoes, canned, with juice
  • 3 cups chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp Cajun seasoning
  • 2 tbsp vegetable oil
  • 2 leaves bay leaves
  • 1/4 cup green onions, sliced, for garnish

Nutrition per serving

Calories
2648
Protein
116g
Carbs
108g
Fat
193g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Add the andouille sausage and cook, stirring occasionally, until browned on both sides, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  2. 2Add the onion, bell pepper, and celery (the holy trinity) to the pot and cook in the sausage fat, stirring often, until softened and starting to brown at the edges, 6-8 minutes.
  3. 3Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the tomato paste darkens slightly.
  4. 4Add the diced tomatoes with their juice, the Cajun seasoning, and the bay leaves, and stir to combine, scraping up any browned bits from the bottom of the pot.
  5. 5Stir in the rice, making sure it's coated in the tomato mixture, then pour in the chicken broth and stir once more.
  6. 6Return the browned andouille to the pot, bring the liquid to a boil, then reduce the heat to low, cover tightly, and simmer undisturbed for 18-20 minutes, until the rice is tender and most of the liquid is absorbed.
  7. 7Uncover, scatter the shrimp over the top of the rice, then re-cover and cook for another 5-6 minutes, until the shrimp are pink and opaque throughout.
  8. 8Remove the pot from the heat, discard the bay leaves, and let the jambalaya rest, covered, for 5 minutes before fluffing gently with a fork.
  9. 9Taste and adjust seasoning with extra Cajun seasoning or hot sauce as needed.
  10. 10Garnish with sliced green onions and serve hot, straight from the pot.

Tips & variations

  • For a deeper color and flavor, use a dark roux instead of tomato paste as the base, this shifts the dish toward a more traditional brown jambalaya.
  • Swap in chicken thighs for some or all of the shrimp for a heartier, more make-ahead-friendly version, since chicken holds up better to reheating.
  • If the rice looks too wet after simmering, uncover and cook a few extra minutes over low heat to let excess liquid evaporate; if it looks dry before the rice is tender, add a splash more broth.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of broth or water to loosen the rice, or microwave in short bursts, stirring between each. Jambalaya freezes well for up to 2 months, though the shrimp texture softens slightly after thawing.

Tips from the Tulo kitchen

  • Rinsing the rice before adding it isn't necessary here since the starch actually helps the dish hold together and thicken slightly as it simmers.
  • Taste the Cajun seasoning blend before adding it; some store-bought mixes are heavily salted, which affects how much extra salt the dish needs.

FAQ

What's the difference between jambalaya and gumbo?

Jambalaya cooks the rice directly in the pot with the other ingredients so it absorbs the liquid, while gumbo is a soup or stew thickened with roux or okra and served ladled over rice cooked separately.

Can I make this without shrimp?

Yes, chicken thighs or extra andouille can replace the shrimp entirely; add raw chicken pieces along with the sausage in step 1 so they have time to cook through during the simmer.

Why is my jambalaya mushy?

This usually means too much liquid was used relative to the rice, or the pot simmered too long after the rice was already tender. Stick to the 2-to-1 liquid-to-rice ratio in this recipe and check the rice at the 18-minute mark.

Is jambalaya supposed to be spicy?

Traditional versions have noticeable heat from the Cajun seasoning and andouille, but the spice level scales easily with a milder or hotter seasoning blend and by adding hot sauce at the table.

More recipes