Shrimp and Sausage Jambalaya

Prep:

Start by chopping your onion, red bell pepper and celery and setting them aside. Make your creole seasoning blend by combining the salt, pepper, garlic powder, onion powder, chili powder, paprika, cayenne, oregano and thyme in a bowl and mixing well. Use half of the seasoning blend to season your shrimp and let it sit and marinate while you get everything else sorted. Wash your rice thoroughly under cold water until the water runs mostly clear. This removes excess starch and is what keeps your rice fluffy instead of mushy.

A note on the cayenne. That is your heat control for this recipe. If you want it milder pull back on the cayenne. If you want more heat add a little extra. Everything else stays the same.

Browning:

Heat a medium high pan and add the sliced andouille sausage. Brown on each side then remove from the pan and set aside. In the same pan go in with the marinated shrimp and sear for about 2 minutes per side max. You are building a crust on each side and that is it. Do not cook them longer. The shrimp will continue to cook after they come out of the pan and they will finish warming up when you add them back at the end. Remove and set aside and do not worry about them getting cold.

Building the Base:

Into the same pan add the chopped onion, bell pepper and celery and cook until translucent. Add in the garlic paste and butter and cook until fragrant. Go in with the tomato paste and let it cook down for a couple of minutes before incorporating it into the veggies. Cooking the tomato paste down first removes that raw bitter taste and gives you a deeper richer flavor. Once it is cooked down add in the crushed tomatoes and stir everything together well. Add the andouille sausage back in and combine.

Cooking the Rice:

Add the washed rice to the pan and incorporate it into the sauce. Pour in enough chicken or beef stock to cover the rice. Add the remaining creole seasoning blend and drop in the bay leaves. Bring everything to a simmer, lower the heat, cover and let it cook for about 25 minutes.

Finishing:

Once the rice is cooked fluff it with a fork. Add the shrimp back in and cover the pan off the heat. Let everything steam for another 10 minutes. This is what warms the shrimp back up without overcooking them.

Top with extra shrimp and sausage and garnish with freshly chopped green onion.

TIPS AND TRICKS:

-Split the creole seasoning blend evenly. Half goes on the shrimp before cooking and the other half goes into the broth. This is what layers the flavor throughout the whole dish instead of just sitting on the surface.

-Do not skip washing the rice. Running it under cold water until the water clears removes the excess starch that would otherwise make your rice gummy and clumped. Clean rice means fluffy rice and that texture is everything in a jambalaya.

-Two minutes per side on the shrimp is the maximum. Shrimp cook incredibly fast and they will continue to carry over cook after they come off the heat. Getting a quick sear for color is all you need and they finish perfectly when you steam them at the end.

-Cook the tomato paste down before incorporating it into the vegetables. Raw tomato paste has a sharp bitter flavor that will throw off the whole dish. Give it a couple of minutes on its own in the pan and that bitterness cooks right out before it meets everything else.

-Adjust the cayenne to your heat preference. The rest of the seasoning blend gives you all the depth and complexity. The cayenne is purely your heat dial so use as much or as little as you want.

WHAT TO SERVE WITH THIS:

-A thick slice of honey butter cornbread on the side is the perfect pairing. The sweetness of the cornbread against the bold savory jambalaya is one of those combinations that just makes sense.

-Crusty French bread works great for soaking up all of that rich tomato base left at the bottom of the bowl. Do not leave any of that sauce behind.

-A simple green salad with a light vinaigrette adds some freshness to the plate and balances out the richness of the jambalaya nicely.

FREQUENTLY ASKED QUESTIONS:

What is the difference between Creole and Cajun jambalaya?

The main difference is tomatoes. Creole jambalaya includes tomatoes in the base which gives it that rich red color and a slightly sweeter deeper flavor. Cajun jambalaya does not use tomatoes and tends to be browner in color and smokier in flavor. Both are incredible but this recipe is the Creole version and the tomatoes are a big part of what makes it so good.

Can I use a different sausage?

Andouille is the traditional choice and it brings that smoky spicy flavor that is signature to jambalaya. If you cannot find it smoked kielbasa or any smoked sausage will work in a pinch. The flavor will be slightly milder but still really good. I would avoid fresh unsmoked sausage since the smokiness is a big part of what makes this dish taste the way it does.

Can I use a different protein?

Absolutely. Chicken thighs work great cut into pieces and cooked the same way as the sausage. Crawfish is another classic addition to jambalaya and pairs beautifully with all of the Creole flavors. You can also do a combination of proteins for a more loaded version. Just adjust cook times accordingly since different proteins cook at different rates.

Can I make this less spicy?

Yes. The cayenne pepper is what controls the heat in this recipe. Simply reduce it or leave it out entirely if you prefer a milder version. The rest of the seasoning blend still gives you all of that deep bold Creole flavor without the heat so you are not sacrificing any of the character of the dish by pulling back on the cayenne.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating add a small splash of chicken stock or water to the pan and warm over low heat stirring occasionally. The rice will have absorbed more liquid as it sits so that extra splash brings it back to the right consistency. I would skip the microwave on this one since it tends to dry out the rice and make the shrimp rubbery.