Dutch Oven Jambalaya with Andouille and Shrimp
Dutch oven jambalaya with andouille sausage and shrimp will transport you to New Orleans in under an hour. This Creole jambalaya recipe is a comforting meal, perfect for your next gathering or family dinner.
Servings: 8 servings
Calories: 464kcal
Equipment
- Dutch Oven 6 quarts
Ingredients
- 2 tablespoons olive oil divided
- 14 ounce andouille sausage ½ inch slices
- 1 large onion chopped
- 2 bell peppers chopped
- 1 cup celery chopped
- 3 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 6 ounce tomato paste
- 15 ounce fire roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 4 cups chicken stock
- 1 ½ cups long grain rice jasmine or basmati
- 1 pound shrimp peeled and deveined
Instructions
- In a large Dutch oven, add a tablespoon of olive oil and sauté sliced andouille sausage on medium heat until browned. Remove from the pan and set aside.
- Add the remaining olive oil to the Dutch oven and sauté onions, peppers, and celery on medium heat until onions have softened. Add minced garlic and cook for 1 minute.
- Add Cajun seasoning and cook for 1 minute. Stir in tomato paste, diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and 1 teaspoon of salt and ½ teaspoon of black pepper. Bring to a boil.
- Add rice and lower the heat. Simmer, covered, for 15-20 minutes until rice has cooked through. Stir occasionally to make sure rice doesn’t stick to the bottom of the pan.
- Remove bay leaf. Add sausage back to the Dutch oven to warm. Stir to combine.
- Season the shrimp with 1 teaspoon of salt and ½ teaspoon of black pepper. Add the shrimp to the pot. Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.
Notes
- Cut your vegetables into slightly larger pieces. This allows for a satisfying texture in every bite.
- Elevate the depth of flavors by incorporating salt and pepper at different stages of cooking. Season with ½ teaspoon of salt and pepper while sautéing the vegetables, and then add another round of seasoning after introducing the rice.
- Keep the lid on while the rice cooks and stir only occasionally so the rice steams evenly.
- Add shrimp at the very end to keep them tender and prevent overcooking.
- Taste and adjust seasoning before serving, since Cajun blends vary in salt and heat.
- For extra heat, add up to ½ teaspoon red pepper flakes or cayenne.
Nutrition
Calories: 464kcal | Carbohydrates: 44g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1517mg | Potassium: 881mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2415IU | Vitamin C: 46mg | Calcium: 98mg | Iron: 3mg
