Creole-Style Red Jambalaya with Sausage and Shrimp

Yields1 Serving
The tomatoes and shrimp in this jambalaya recipe add a depth of flavor that can’t be matched. There’s a reason this Creole-style jambalaya has started a lot of conversations. Because it’s worth talking about. Recipe adapted from Cooking Up a Storm.
 6 tbsp butter
 ½ cup chopped green onions
 1 large yellow onion, diced
 1 large green bell pepper, diced
 4 ribs celery, chopped
 1 tsp minced garlic
 ½ lb. medium shrimp
 ½ lb. andouille, sliced smoked sausage (¼ inch thick)
 1 (16-ounce) can whole peeled tomatoes, crushed, with their juices
 1 cup chicken stock
 1 tsp Cayenne pepper
 2 Bay leaves
 1 cup long-grain rice
 Crystal Hot Sauce for serving

Melt the butter in a large heavy bottom pot over medium heat.


Add the green onions, yellow onion, bell pepper, celery, and garlic. Cook, stirring occasionally until they are soft and pale gold, 6 to 8 minutes.


Add the shrimp and sausage. Cook for 2 to 3 minutes, or until the shrimp turn pink.


Stir in the tomatoes and the chicken stock. Season with salt and cayenne.


Add the bay leaves and the rice. Bring to a boil, then cover and reduce the heat to a simmer.


Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.


Remove from the heat, remove the bay leaves.


Serve with Crystal Hot Sauce.

You May Also Like:

Scroll to Top