Dutch Oven Jambalaya with Sausage 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: 458kcal
Equipment
- Dutch Oven 6 quarts
Ingredients
- 2 tablespoons olive oil divided
- 14 ounce andouille sausage ½ inch slices
- 1 pound shrimp peeled and deveined
- 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
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken stock
- 1.5 cups long grain rice jasmine or basmati
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.
- Stir in Cajun seasoning and cook for 1 minute. Mix in tomato paste, diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and salt and pepper. Bring to a boil.
- Add rice and 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 along with shrimp. 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 crunch 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.
- Store-bought Cajun seasoning may contain salt, so season accordingly.
Nutrition
Calories: 458kcal | Carbohydrates: 43g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 935mg | Potassium: 860mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2414IU | Vitamin C: 45mg | Calcium: 94mg | Iron: 3mg
