Shrimp & Andouille Jambalaya

Prep Time

20 Minutes

Cook Time

50 Minutes


Serves 12


  • 4 tablespoons vegetable oil, divided
  • 1½ cups chopped onion
  • 1½ cups chopped celery
  • ¾ cup chopped green bell pepper
  • ¾ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 2 cups long-grain rice
  • 2 cups beef broth
  • 2 cups water
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh thyme
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 pound peeled and deveined large fresh shrimp (tails left on)
  • Garnish: chopped fresh parsley, fresh thyme, ground black pepper

Method of Preparation

  1. Preheat oven to 325°.
  2. In a large cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion, celery, and bell peppers. Cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove onion mixture from pot; set aside.
  3. Heat remaining 2 tablespoons oil in pot. Add andouille; cook until browned, about 5 minutes. Stir in onion mixture, rice, broth, 2 cups water, parsley, thyme, salt, black pepper, cayenne, and bay leaves. Bring to a boil over medium-high heat. Cover with lid.
  4. Bake until rice is tender, about 30 minutes. Remove from oven. Stir in shrimp; let stand, covered, until shrimp are pink and firm, about 10 minutes. Fluff with a fork. Discard bay leaves before serving. Garnish with parsley, thyme, and pepper, if desired.

Recipe Source

Louisana Cookin