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One-Pot Shrimp and Sausage Jambalaya Recipe: A Taste of Louisiana in Your Kitchen

If you're a fan of one-pot dinners, traditional recipes, and cooking with rice, then this Shrimp and Sausage Jambalaya recipe is perfect for you. Originating from Louisiana, this dish is a flavorful combination of meats, seafood, and vegetables, all cooked together to create a comforting and delicious meal. Let’s dive into how you can bring this classic Creole dish to your table.

Ingredients:

• 1 tablespoon oil
• 1 lb kielbasa or andouille sausage, sliced
• 1/2 lb smoked ham, cubed
• 1 tablespoon butter
• 1 large onion, diced
• 2 stalks celery, diced
• 1 bell pepper (red or green), diced
• 2 tomatoes, cubed
• 1 jalapeno, seeded and diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 4 cups chicken stock, homemade preferred
• 3 cups long-grain rice, rinsed
• 2 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 6-8 dashes hot sauce (adjust to taste)
• 1/4 cup fresh parsley, chopped
• 1/2 cup scallions, chopped
• 1/4 cup lemon juice
• 1 lb shrimp, peeled and deveined

Instructions:

1. Preparing the Sausage and Ham:

• Begin by heating 1 tablespoon of oil in a large pot over medium heat. Add the sliced sausage and cook for 8-10 minutes, stirring occasionally until browned and the fat is rendered.
• Remove the sausage from the pot and set it aside. In the same pot, add the cubed smoked ham. Brown the ham for 6-8 minutes until it develops a nice sear. Once done, remove the ham and set it aside with the sausage.

2. Cooking the Vegetables:

• In the same pot, add 1 tablespoon of butter and allow it to melt. Add the diced onions, celery, and bell peppers. Sauté the vegetables for 5-7 minutes until they are soft and fragrant.
• Next, add the cubed tomatoes, diced jalapeno, and minced garlic to the pot. Stir well and cook for an additional 3-4 minutes.

3. Adding the Herbs and Tomato Paste:

• Stir in 1 teaspoon each of dried oregano and thyme, followed by 2 tablespoons of tomato paste. Mix everything together until the tomato paste is well incorporated and the vegetables are coated.

4. Simmering the Jambalaya:

• Pour in 4 cups of chicken stock and bring the mixture to a rolling boil. Once boiling, add 3 cups of rinsed long-grain rice to the pot. Stir to combine all the ingredients.
• Return the browned sausage and ham to the pot, stirring them into the rice mixture.
• Add 2 bay leaves, 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 6-8 dashes of hot sauce. Stir everything together, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.

5. Final Touches:

• After 20 minutes, the rice should be fully cooked. Turn off the heat and stir in 1/4 cup of fresh chopped parsley, 1/2 cup of scallions, and 1/4 cup of lemon juice.
• Finally, add the shrimp, making sure they are well buried in the hot rice. Cover the pot again and let it sit for 15 minutes, allowing the shrimp to steam and cook through.

6. Serving:

• After 15 minutes, uncover the pot and give everything a final stir. The shrimp should be perfectly cooked and pink.
• Serve the jambalaya hot, garnished with additional scallions and parsley if desired.

Enjoy a True Taste of Louisiana

This one-pot Shrimp and Sausage Jambalaya is a delightful meal that brings the flavors of Louisiana right to your kitchen. With its rich combination of meats, seafood, and vegetables, it’s a dish that’s sure to please the whole family. Whether you're looking for a comforting dinner or a dish to impress your guests, this jambalaya recipe is a winner.