Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Louisiana! This Seriously Awesome Jambalaya Madness Style isn't just another recipe—it's a mouthwatering adventure packed with spicy sausage, succulent shrimp, and a symphony of bold Creole flavors that will have your dinner guests begging for seconds. Whether you're a seasoned home chef or a cooking novice, this recipe promises to deliver restaurant-quality jambalaya right in your own kitchen, guaranteed to impress and satisfy even the most discerning palates.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Creole
Serves: 6 servings
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 cup chicken broth
- 1 can diced tomatoes
- 1 cup long-grain rice
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Instructions
- Begin by gathering all your ingredients and prepping your workspace. Make sure to have a large pot or Dutch oven ready for cooking.
- In a medium bowl, combine the shrimp with 1 teaspoon of Cajun seasoning, a pinch of salt, and pepper. Set aside to marinate while you prepare the other ingredients.
- Heat the large pot over medium heat. Add the sliced andouille sausage and cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and has released its oils.
- Once the sausage is browned, add the chopped onion, bell pepper, and celery to the pot. Sauté the vegetables for about 5 minutes, or until they are softened and the onion is translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Pour in the can of diced tomatoes (with juices) and the chicken broth. Stir well to combine all the ingredients.
- Next, add the long-grain rice to the pot along with the remaining 1 teaspoon of Cajun seasoning. Stir everything together to ensure the rice is evenly distributed.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- After 20 minutes, carefully remove the lid and stir in the marinated shrimp. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Once the shrimp are done, remove the pot from heat. Taste the jambalaya and adjust seasoning with salt and pepper if needed.
- Let the jambalaya sit, covered, for about 5 minutes before serving. This allows the flavors to meld together beautifully.
- To serve, spoon the jambalaya into bowls and garnish with sliced green onions for a fresh touch.
- Enjoy your Seriously Awesome Jambalaya Madness Style with some crusty bread or a side salad!
Tips
- Prep is Key: Chop all your vegetables and measure ingredients before starting to cook. This "mise en place" approach ensures a smooth cooking process.
- Don't Rush the Sausage: Let the andouille sausage brown properly to release its rich, smoky oils, which will form the flavor foundation of your dish.
- Rice Matters: Use long-grain rice for the best texture. Avoid stirring too much while it's cooking to prevent it from becoming mushy.
- Shrimp Timing: Add shrimp near the end of cooking to prevent overcooking, which can make them tough and rubbery.
- Spice Control: Adjust Cajun seasoning to your heat preference. Start with less, and you can always add more.
- Let it Rest: Allowing the jambalaya to sit for a few minutes after cooking helps the flavors meld and the rice absorb any remaining liquid.
- Garnish Generously: Fresh green onions aren't just a garnish—they add a bright, fresh flavor that cuts through the dish's richness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 180mg
