OHOW’s Shrimp and Andouille Sausage Jambalaya
As the weather begins to cool down, nothing is better than a comforting and flavorful bowl of Jambalaya. This classic Creole cuisine varies slightly from chef to chef, but our version combines shrimp, Andouille sausage, and vegetables served over rice.
With simple preparation, this Shrimp and Andouille Sausage Jambalaya is easy to recreate. You can have a taste of classic New Orleans right in your own kitchen!
“This shrimp and sausage jambalaya is quick, tasty, and takes only a little more than a half-hour to prepare. So, pour yourself a hurricane cocktail and get at it,” OHOW Chef Mike Wolf said.
How to Make Shrimp and Andouille Sausage Jambalaya
The OHOW chefs recommend serving our Shrimp and Sausage Jambalaya over white rice. Start by preparing 3 ½ cups of rice and keeping it warm while dicing your vegetables. Next, you’ll create a simple roux made from butter and flour.
Then sauté your peppers, onions, and sausage until lightly browned. Next, turn down the heat and add your spices, chopped garlic, tomatoes, and chicken stock. After simmering for 10 minutes, you’ll add your roux to thicken the dish. Last, you’ll cook your raw shrimp. Shrimp cooks quickly, so keep an eye on the pan! After adding the shrimp, allow the Jambalaya to steam for 10 minutes before serving over rice.
This homemade Jambalaya dish is packed with Creole flavors and is perfect for a quick yet hearty dinner.
OHOW’s Quick and Delicious Shrimp and Andouille Sausage Jambalaya
- 24 medium shrimp, peeled and deveined (16/20 count, about 1 ½ pound)
- 1 tbsp Cajun seasoning (or more depending on the desired level of spice)
- 1/4 cup olive oil
- 1 ½ cups large white onions diced
- 2 cups green and red bell pepper diced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped garlic
- 4 cups chopped tomatoes
- 2 tsp hot sauce
- 3 ½ cups chicken stock
- 2 lbs Andouille sausage sliced
- 3 ½ cups long-grain rice yields 7 cups of cooked rice
- chopped green onion for garnish
- 4 oz butter
- 4 oz all-purpose flour
- To make the roux, place butter in a medium-sized sauté pan and melt the butter, then add the flour and continue to cook on medium heat for about 6-8 minutes or until the roux starts to brown slightly and has a nutty aroma. Set aside.
- In a large saucepot, heat olive oil on high heat. Next, add peppers, onions, and sliced Andouille sausage. Continue to cook until slightly brown. Turn down the flame to medium and add garlic, Cajun seasonings, black pepper, tomatoes, and chicken stock.
- Next, simmer on medium heat and add salt and pepper and hot sauce. Continue cooking and stirring for 10 minutes. Add roux to thicken.
- Add raw shrimp, cover, and cook for 10 minutes. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.
- Serve over cooked long-grain white rice and sprinkle green onions over the top for garnish.