Shrimp & Andouille Sausage Jambalaya

Submitted by JackieOhNo!

"One of my best friends, Sharon, gave me this recipe. It is one of the best jambalaya recipes I have tried, and I make it quite often. If the andouille sausage is too spicy for you, you can always substitute 2 cups of cubed cooked ham."

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 8

ingredients

• 3⁄4 cup chopped onion
• 1⁄2 cup chopped celery
• 1⁄2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 8 ounces andouille sausages, sliced
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 (10 1/2 ounce) can beef broth
• 1 cup uncooked long-grain rice
• 1 cup water
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon black pepper
• 1 1⁄2 lbs fresh jumbo shrimp, peeled and deveined
• 1 tablespoon chopped fresh parsley

directions

1. In a Dutch oven, saute onion, celery, green bell pepper, and garlic in butter until tender.
2. Add the next 9 ingredients; bring to a boil.
3. Reduce heat; cover and simmer until rice is tender, approximately 25 minutes.
4. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, approximately 7-10 minutes.

Reviews

[Graciebonica]

What a great recipe!! The family really enjoyed it, and it was very easy to make. If you like more "heat", there is no difficulty to add to this. I made it with no changes to the recipe, and it was so tasty! I served it with sourdough wheat bread, and Hershey's Special Dark Picnic Cake for dessert. Thanks, Jackie, this is a keeper!

 

[WiGal]

Perfect, easy, and attractive! The broth and seasonings are wonderful! Just the right amount of heat and we appreciate that it does not have crushed red pepper in it. I did sub ham for the sausage, omitted the green pepper, and used cooked shrimp b/c they had a great sale on it. We put the cooked shrimp in for 3 minutes. Thanks JackieOhNo! for posting a recipe I will definitely be making again. Made for PRMR game.

 

[AZMamma]

I'm giving it 3 stars only because it needed much more flavor than as indicated. I used beef stock (about 3 times as much), 13 oz. of sausage, 1 lb shrimp. I added not only cayenne but Old Bay and about twice the other seasoning. I did add a little more vegetables to it, chopped zucchini, just before the shrimp but I was surprised it needed as much as it did. Once it was doctored up a bit, it was great.

 

[Bayhill]

Delicious!! We loved this quick and easy jambalaya. The seasonings were perfect, I wouldn't change a thing. I used 12 oz. of Andouille sausage because that was the size package I had on hand and we love the stuff. My husband kept commenting on how good it tasted, so I knew it was a winner. Thank you for sharing this fabulous recipe...it is definitely a keeper!!<br/>Made for ZWT 9 - Cajun/ Creole for The Apron String Travelers.

 

[Jostlori]

Thanks, Jackie - for another great recipe! I didn't know Jambalaya was so easy to make, or it would have had a place on our regular menu. This Jambalaya is delicious and goes together quickly. I did add more cayenne because we like it spicy, and also threw in a teaspoon of Cajun Blackened seasoning. We used our homemade Andouille for this (acleggstore.com), which to our disappointment turned out a bit crumbly. But it still tasted good! I've never seen a Cajun or creole restaurant here in CR, and now I don't need one! Thanks for posting! ZWT9