Spicy Jambalaya Shrimp Beef (Printer-friendly)
Bold Creole dish with shrimp, smoky sausage, rice, and spices simmered for rich flavor.
# What You'll Need:
→ Proteins
01 - 10 oz medium shrimp, peeled and deveined
02 - 10 oz beef sausage, sliced into ½-inch rounds
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 stalks celery, diced
06 - 3 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped
08 - 14 oz canned diced tomatoes
→ Rice & Broth
09 - 1 ½ cups long-grain white rice, rinsed
10 - 3 cups chicken broth, low sodium preferred
→ Seasonings & Fats
11 - 2 tbsp olive oil
12 - 1 ½ tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - ½ tsp cayenne pepper
16 - 1 tsp salt
17 - ½ tsp black pepper
18 - 2 bay leaves
19 - 2 tbsp chopped fresh parsley
20 - 2 spring onions, sliced
21 - Lemon wedges
# How To Make It:
01 - Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add beef sausage slices and sauté until browned, about 4 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, bell pepper, celery, and jalapeño. Sauté until softened, about 5 minutes.
03 - Stir in garlic, smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add canned tomatoes with juice and stir well. Add rice and mix to coat grains with spices and vegetables.
05 - Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat to low. Return sausage to the pot. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
06 - Nestle shrimp into the rice. Cover and cook for 5–7 minutes more, until shrimp are pink and cooked through and rice is tender. Remove from heat. Discard bay leaves. Let rest, covered, for 5 minutes.
07 - Fluff rice with a fork. Garnish with parsley and spring onions. Serve with lemon wedges.
# Expert Tips:
01 -
- The shrimp cooks in just minutes, staying perfectly tender while absorbing all those beautiful spices
- One pot means minimal cleanup and maximum flavor development as everything simmers together
02 -
- Do not lift that lid too often while the rice simmers or you will lose the steam it needs to cook properly
- The shrimp go in last because they overcook incredibly fast and become rubbery
03 -
- Mise en place everything before you start cooking because this dish moves fast once you begin
- Taste and adjust seasoning at the very end, as the broth reduces the flavors concentrate