Prepare to tantalize your taste buds with the most mouthwatering Cajun dish that promises to transport you straight to the vibrant streets of New Orleans! This Shrimp and Sausage Jambalaya isn't just a meal—it's a flavor explosion that combines succulent shrimp, smoky sausage, and perfectly seasoned rice in one incredible skillet. Whether you're a cooking novice or a seasoned chef, this recipe will have you feeling like a true Cajun culinary master in no time!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 pound smoked sausage, sliced
- 1 cup long-grain rice
- 1 onion, diced
- 1 bell pepper, diced
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients and measuring them out for easy access during cooking.
- In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the sliced smoked sausage and sauté for about 5 minutes, or until the sausage is browned and slightly crispy. Remove the sausage from the pan and set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the Cajun seasoning, salt, and pepper, mixing well to coat the vegetables with the spices.
- Add the rice to the skillet, stirring to combine with the vegetables and spices. Cook for about 2 minutes, allowing the rice to toast slightly.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- After 20 minutes, add the browned smoked sausage back into the skillet, stirring to combine. Then, gently fold in the peeled and deveined shrimp.
- Cover the skillet again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Once done, remove the skillet from heat and let it sit, covered, for about 5 minutes to allow the flavors to meld.
- Fluff the jambalaya with a fork and serve warm. Enjoy your delicious Cajun shrimp and sausage jambalaya!
Tips
- Use high-quality Cajun seasoning for authentic flavor—look for blends that include paprika, garlic powder, and cayenne pepper.
- Don't rush the sausage browning process; those crispy edges add incredible depth to your dish.
- For extra flavor, consider using andouille sausage instead of standard smoked sausage.
- Make sure your shrimp are fresh and properly deveined to ensure the best texture and taste.
- Allow the jambalaya to rest for those final 5 minutes after cooking—this helps the flavors meld and makes the dish even more delicious.
- If you like it spicier, add a few dashes of hot sauce or increase the Cajun seasoning to kick up the heat.
- Leftover jambalaya can be stored in the refrigerator and often tastes even better the next day as the flavors continue to develop.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 180mg
