Shrimp and Sausage Jambalaya

sausage-jambalaya-1520734607

Shrimp and Sausage Jambalaya embodies the vibrant spirit and rich culinary heritage of Louisiana, especially during the Carnival season. This dish, with its roots in Spanish paella, has evolved to incorporate local ingredients like shrimp, sausage, and the ‘holy trinity’ of Cajun cooking – green bell peppers, onions, and celery. It’s a testament to the melting pot of cultures that have shaped Louisiana’s food legacy, offering a spicy, soulful experience that brings the essence of Cajun Carnival right to your dining table.

Prep Time

15 minutes

Cooking Time

1 hour

Servings

This recipe serves 6 people.

Ingredients

  • Hickory smoked Cajun pork sausage, 1 pound (453.6 grams)
  • Large shrimp, peeled and deveined, 1 pound (453.6 grams)
  • Yellow onion, 1 large (about 1 cup, 200 grams)
  • Celery, 3 stalks (150 grams)
  • Green bell pepper, 1 large (about 1 cup, 150 grams)
  • Garlic, 4 cloves minced (16 grams)
  • Chicken stock, 4 cups (950 milliliters)
  • Long-grain white rice, 2 cups (370 grams)
  • Cajun or Creole seasoning, 2 tablespoons (30 grams)
  • Hot sauce, to taste (start with 1 tablespoon, 15 milliliters)
  • Salt, 1 teaspoon (6 grams)
  • Fresh parsley or scallions for garnish, ¼ cup chopped (15 grams)
  • Olive oil or butter, for sautéing (about 2 tablespoons, 30 milliliters)

Method

  • Preheat the oven to 350°F (175°C).
  • In a large oven-proof pot or Dutch oven, heat the olive oil or butter over medium heat. Add the sausage and cook until browned. Remove and set aside.
  • In the same pot, add the onion, celery, and bell pepper, sautéing until soft, about 5 minutes. Add garlic and cook for another minute.
  • Stir in the Cajun or Creole seasoning, salt, and rice, ensuring the rice is well coated with the seasoning. Add the chicken stock and return the sausage to the pot. Bring to a boil.
  • Cover and transfer the pot to the preheated oven. Bake for 45 minutes.
  • Carefully remove the pot from the oven, stir in the shrimp, and bake uncovered for an additional 15 minutes, or until the shrimp are pink and cooked through.
  • Garnish with chopped parsley or scallions before serving.

Shrimp and Sausage Jambalaya is not just a meal; it’s a celebratory feast that captures the heart and soul of Cajun cuisine. Its blend of spicy, savory, and hearty flavors makes it a memorable dish perfect for any gathering. The balance of textures and the rich taste profile ensure that every bite is a delightful experience, proving that this dish is a true culinary treasure of Louisiana.

Nutritional Information (Approx)

  • Calories: 550 kcal
  • Fat: 22g
  • Protein: 35g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Sodium: 1150mg

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