AmericanMainGluten-Free

Jambalaya (Cajun)

Name: Jambalaya (Cajun)
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons vegetable oil (45 ml); 1 pound andouille sausage (454 g), sliced into half-inch rounds; 1 pound large shrimp (454 g), peeled and deveined; 1 medium onion (200 g), diced; 1 green bell pepper (150 g), diced; 2 celery stalks (100 g), diced; 3 cloves garlic (15 g), minced; 1 can diced tomatoes (14.5 ounces or 411 g); 2 cups long-grain white rice (370 g); 3 cups chicken or seafood stock (710 ml); 2 teaspoons Cajun seasoning (10 g); 1 teaspoon cayenne pepper (2 g); 1 teaspoon paprika (3 g); 1 bay leaf; 1/2 teaspoon dried thyme (1 g); Salt and black pepper to taste; 2 green onions (30 g), chopped, for garnish

Prep

20 minutes

Cook

40 minutes

Total

60 minutes

Serves

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Ingredients

Units

3 tablespoons vegetable oil (45 ml)
1 pound andouille sausage (454 g), sliced into half-inch rounds
1 pound large shrimp (454 g), peeled and deveined
1 medium onion (7.1 oz), diced
1 green bell pepper (5.3 oz), diced
2 celery stalks (3.5 oz), diced
3 cloves garlic (15 g), minced
1 can diced tomatoes (14.5 ounces or 411 g)
2 cups long-grain white rice (370 g)
3 cups chicken or seafood stock (710 ml)
2 teaspoons Cajun seasoning (10 g)
1 teaspoon cayenne pepper (2 g)
1 teaspoon paprika (3 g)
1 bay leaf
1/2 teaspoon dried thyme (1 g)
Salt and black pepper to taste
2 green onions (1.1 oz), chopped, for garnish

Instructions

1
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2
Add the sliced andouille sausage and cook for 5 to 7 minutes, stirring occasionally, until the edges are browned and the fat is rendered.
3
Add the shrimp to the pot and cook for 2 to 3 minutes per side until they just begin to turn pink, then remove both the sausage and shrimp to a plate using a slotted spoon.
4
In the same pot, add the diced onion, bell pepper, and celery (the holy trinity) and cook for 6 to 8 minutes over medium heat, stirring frequently, until the vegetables are softened and fragrant.
5
Add the minced garlic and cook for 1 minute until fragrant, then stir in the Cajun seasoning, cayenne pepper, paprika, and thyme, cooking for 30 seconds to toast the spices.
6
Add the uncooked rice to the pot and stir constantly for 2 to 3 minutes until the rice is well coated with oil and begins to turn slightly translucent at the edges.
7
Pour in the diced tomatoes with their juice and the stock, then add the bay leaf and season with salt and pepper; bring to a boil, stirring once or twice.
8
Return the sausage and shrimp to the pot, stir well to combine, then reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until the rice is tender and has absorbed the liquid.
9
Remove from heat and let stand covered for 5 minutes, then remove the bay leaf, fluff the rice with a fork, taste and adjust seasonings.
10
Transfer to a serving dish and garnish with chopped green onions before serving.