Jambalaya (Cajun)

Smoky andouille sausage, tender shrimp, and the holy trinity of onion, celery, and bell pepper create this one-pot Cajun classic bursting with bold spice and depth. Tomatoes and aromatics build a rich, flavorful base that transforms simple ingredients into something truly unforgettable. Perfect for impressing guests or bringing warming comfort to your weeknight table.

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

Instructions

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.

Add the sliced andouille sausage and cook for 5 to 7 minutes, stirring occasionally, until the edges are browned and the fat is rendered.

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.

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.

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.

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.

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.

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.

Remove from heat and let stand covered for 5 minutes, then remove the bay leaf, fluff the rice with a fork, and taste and adjust seasonings.

Transfer to a serving dish and garnish with chopped green onions before serving.