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Shrimp Jambalaya

A classic Cajun dish combining plump shrimp, smoked sausage, and vegetables with rice for a flavorful one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Jambalaya
  • 1 lb large shrimp peeled and deveined
  • 8 oz smoked sausage sliced
  • 1 cup long-grain rice
  • 1 can 14.5 oz diced tomatoes
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving spoon

Method
 

  1. In a large pot over medium heat, add 2 tablespoons olive oil and heat until shimmering, about 2 minutes.
  2. Add diced onion, bell pepper, and celery and sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add sliced smoked sausage and cook until browned, about 5 minutes.
  5. Add long-grain rice and stir to coat with oil and vegetables for about 1 minute.
  6. Pour in diced tomatoes with their juices and chicken broth; stir to combine.
  7. Stir in Cajun seasoning and dried thyme.
  8. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
  9. Stir in shrimp, cover, and cook until shrimp turn pink and opaque, about 3 to 4 minutes.

Notes

Let the jambalaya rest for a few minutes before serving to allow flavors to meld. Garnish with fresh parsley if desired.