SHRIMP AND ANDOUILLE JAMBALAYA

Shrimp and Andouille Jambalaya

A spicy dish that is good to share with friends.
Pairs well with steamed green beans, tossed salad, corn bread,and beer.
Based on a recipe from The 100 Greatest Dishes of Louisiana Cookery, Roy G. Guste.
Total Time1 hr 20 mins
Course: Main Course - Other, Main Course - Seafood
Servings: 8 servings
Author: Catherine Christiano

Ingredients

Creole Seasoning

  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt

Jambalaya

  • 2 tablespoons canola oil
  • 1 1/3 cups onion 1/4" diced, approximately 1 large onion
  • 1 1/2 cups green pepper 1/4" diced, approximately 1 large pepper
  • 2 teaspoons garlic minced, approximately 3 cloves
  • 12 ounces Andouille sausage sliced 1/4" thick
  • 14 ounce can unsalted diced tomatoes
  • 2 bay leaves
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon thyme
  • 2 cups long grain rice
  • 4 cups chicken stock preheated
  • 3 tablespoons minced parsley
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • 1 pound medium shrimp peeled and deveined

Instructions

  • Heat oil in stock pot over medium heat. Add onions, green pepper, garlic, and Andouille sausage; saute about 5 minutes, until vegetables are soft and slightly brown.
  • Add tomatoes, bay leaves, thyme, cayenne, Creole seasoning, parsley, and preheated chicken stock. Bring to a boil, add rice, cover and reduce heat to simmer. Simmer 20 minutes or until rice is done. Stir in shrimp.
  • Simmer 5 more minutes until shrimp is cooked.
  • Let sit for 5 more minutes.
  • If serving later, pile into a casserole dish, cover and keep in low oven.