Chef John's Sausage & Shrimp Jambalaya

Chef John's Sausage & Shrimp Jambalaya

168
Chef John 19226

"While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion."

Ingredients

1 h 15 m {{adjustedServings}} servings 495 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 1909 mg
  • 76%

Based on a 2,000 calorie diet

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Directions

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  1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  2. Stir in paprika, cumin and cayenne; cook for 1 minute.
  3. Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Footnotes

  • Cook's Note:
  • Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.
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Reviews

168
  1. 213 Ratings

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I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I cou...

The portions are relatively small...keep that in mind when deciding on the # of portions. I doubled the amount of tomatoes and it was just right... This is now my favorite Jambalaya recipe....n...

This was so good! Only issue was I didn't crack the lid took cook the rice so it ended up taking much longer than 45 minutes to cook. However it was worth the wait, will definitely make again.