Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 onion, chopped (medium, about 1 cup)
  • 1 green bell pepper, chopped (medium, about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 tsp)
  • 1 lb andouille sausage or chorizo, sliced (450g)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1 (8 oz) can tomato sauce (225g)
  • 1 cup chicken broth (240 ml)
  • 1 cup long-grain rice (200g)
  • 1 tbsp Creole seasoning (or Cajun seasoning, about 15ml)
  • 1 tsp smoked paprika (5ml)
  • ½ tsp dried thyme (2.5ml)
  • ¼ tsp cayenne pepper (optional, for extra heat, about 1.25ml)
  • Salt and black pepper to taste
  • 1 lb large shrimp, peeled and deveined (450g)
  • 1 tbsp olive oil (15ml)
  • 1 tbsp lemon juice (15ml)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Chopped fresh parsley or green onions

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, bell pepper, and celery. Sauté until softened. Add garlic and cook until fragrant.
  2. Add sliced sausage to the pot and cook until browned and slightly crispy.
  3. Stir in diced tomatoes, tomato sauce, chicken broth, rice, Creole seasoning, smoked paprika, thyme, and cayenne pepper (if using). Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Check the rice at 20 minutes to see if there's moisture left. You can leave it longer if there is.
  5. While the rice is cooking, in a separate bowl toss the shrimp with olive oil, lemon juice, salt and pepper. Add to the pot and cook for 3-5 minutes, or until pink and cooked through. For delicious shrimp and rice recipes, this one is a must-try!
  6. Fluff the jambalaya with a fork. Garnish with chopped fresh parsley or green onions. Serve hot.