Jambalaya with Andouille Sausage and Shrimp


Andouille sausage and shrimp shine in this classic Creole dish. Control the heat of the jambalaya by adding the hot sauce at the end to taste.

Serves 6

Jambalaya with Andouille Sausage and Shrimp
  1. 3 tablespoons butter
  2. 3 tablespoons flour
  3. 1 medium onion, diced
  4. 1 medium green bell pepper, diced
  5. 2 medium celery stalks, diced
  6. 2 large garlic cloves, minced
  7. 1 package Prairie Grove Farms Andouille Sausage (4 links), sliced
  8. 1 cup uncooked long-grain white rice
  9. 1 teaspoon fennel seeds, crushed (see Notes)
  10. 1/2 teaspoon cayenne pepper
  11. 1 teaspoon dried oregano
  12. 1 bay leaf
  13. 1 14.5-ounce can low sodium chicken broth
  14. 1 cup water
  15. 1 tablespoon tomato paste
  16. 1 14.5-ounce can no salt-added diced tomatoes with juice
  17. Hot sauce
  18. 1/2 pound peeled and deveined medium shrimp
  19. 2 tablespoons chopped fresh parsley, for garnish
  1. Heat a large stockpot over medium high heat and add the butter and flour; whisk together and cook the roux for 5 minutes.
  2. Add the onion, pepper, celery, and garlic and cook, stirring occasionally, for another 5 minutes.
  3. Add the Andouille sausage, rice, fennel, cayenne, oregano, bay leaf, broth, water, tomato paste, and tomatoes. Bring to a boil, cover, reduce heat, and simmer until the rice is fully cooked, about 20 minutes, stirring once or twice to prevent sticking. If the jambalaya becomes too thick, thin with a bit more water.
  4. Stir in the shrimp, cover, and simmer until the shrimp is cooked through, about 5 more minutes. Remove from the heat, remove and discard the bay leaf, and add hot sauce to taste. Let stand for 5 minutes before spooning into bowls and topping with fresh parsley to serve.
  1. To crush fennel seeds, place them on a cutting board and press down with the back of a spoon. For a variation on this classic jambalaya, substitute barley for the rice and add chicken in place of the shrimp.
  2. Nutrition Facts
  3. Calories: 332, Total Fat: 19.2g, Saturated Fat: 7.6g, Trans Fat: 0g, Cholesterol: 104mg, Sodium: 588mg, Carbohydrate: 19.4g, Dietary Fiber: 2.2g, Sugars: 4.8g, Protein: 19.7g, Vitamin A: 14%, Vitamin C: 48%, Calcium: 7%, Iron: 11%
Prairie Grove Farms https://www.prairiegrovefarms.com/