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Homemade Jambalaya with Sausage and Shrimp

OHOW’s Quick and Delicious Shrimp and Andouille Sausage Jambalaya

Recreate the tastes of New Orleans at home! OHOW’s Favorite Shrimp and Andouille Sausage Jambalaya is a quick and easy dish that combines tender shrimp, sausage, vegetables, and delicious Creole spices.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Southern
Servings 6 people

Ingredients
  

Jambalaya Ingredients

  • 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

Roux Ingredients

  • 4 oz butter
  • 4 oz all-purpose flour

Instructions
 

  • 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.
Keyword Andouille, Jambalaya, sausage, shrimp