Calling all lovers of Creole food who hate doing the dishes!
This shrimp and sausage jambalaya is made in just one pan.
On the hunt for aone-pot wonder?
Credit: Photographer: Antonis Achilleos; Prop Stylist: Chelsea Zimmer; Food Stylist: Mary Clayton Carl
Shrimp and sausage jambalaya is the dish you’re looking for!
Fortified with rice, this seafood and sausage-studded masterpiece is one of our favoritecomfort foods.
Is Jambalaya Cajun or Creole Food?
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Trick questionit’s actually both, but it was originally a Cajun dish.
Let’s start by generally clarifying the distinction betweenCajun and Creole food.
What’s the Difference Between Jambalaya and Gumbo?
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There’s no rice in gumbo, but it’s often servedwithrice.
It’s almost always servedoverrice.
This recipe pays homage to that intentionyou only need a trusty Dutch oven to make it.
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Cook that down until it’s tender, then add the garlic and seasonings.
Back in goes the sausage, then everything gets a nice simmer until the rice is just about tender.
Finally, add the shrimp and scallionsthey only take a few minutes to cook.
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Finish up with a little more butter and a squeeze of lemon to brighten things up.
What’s the Difference Between Cajun and Creole Seasoning?
What Can I Use Instead of Andouille Sausage?
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Originating from France, andouille is a smoked pork sausage.
What if I’m Allergic to Seafood?
No seafood allowed in your house?
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What Do I Serve With Jambalaya?
Ingredients
1medium bunch scallions
1Tbsp.
andouille sausage, cut in half lengthwise and crosswise into 1/2-inch half-moons (about 2 1/2 cups)
3Tbsp.
Creole seasoning (such as Tony Chachere’s)
1tsp.
kosher salt 11/2 cups uncooked long-grain white rice
1(15-oz.)
can diced tomatoes with roasted garlic
2 1/2cups chicken stock
2tsp.
Louisiana-style hot sauce
1tsp.
medium peeled and deveined raw shrimp
2Tbsp.
Thinly slice dark green parts of scallions; set aside separately.
Heat oil in a Dutch oven over medium-high.
Transfer to a small bowl; set aside.
Do not wipe Dutch oven clean.
Add 1 tablespoon of the butter; cook, stirring constantly, until butter is melted.
Add rice; cook, stirring constantly, 1 minute.
Add tomatoes, stock, hot sauce, Worcestershire sauce, and reserved cooked sausage.
Bring mixture to a boil over medium-high.
Cover and reduce heat to medium-low; cook, undisturbed, 8 minutes.
Uncover; stir mixture, scraping bottom of Dutch oven to ensure rice doesn’t stick.
Cover and cook, undisturbed, until almost completely tender, 11 to 12 minutes.
Let stand, covered, until rice is tender and shrimp are just cooked through, about 5 minutes.
Divide evenly among 6 bowls; sprinkle evenly with dark green scallion parts and remaining 2 tablespoons parsley.
