I quickly made this using what I had on hand while my wife was sick with the flu. We made it a regular in our recipe box because it was so much better than we had anticipated!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 8 ounces andouille sausage, cut into 1/4-inch slices
- 2 tablespoons ground paprika
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- ½ cup diced tomatoes
- 2 stalks celery, sliced 1/4 inch thick
- 1 large green bell pepper, diced
- 4 green onions, thinly sliced
- 1 teaspoon salt
- 1 bay leaf
- 1 cup uncooked brown rice
- 3 cups chicken stock
- 1 pound large shrimp, peeled and deveined
- salt and ground black pepper to taste
Instructions
- Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
- Stir in paprika, cumin, and cayenne; cook for 1 minute.
- Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture.
- Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes.
- Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper.
- The cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 221 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 10 g |
| Sodium | 1909 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked rice separately as was suggested in a review. The rest I made with no changes and turned our great and tasted wonderful. B
I never thought of using brown rice! I used microwaveable brown rice (which is already somewhat tender) and cooked it for less time, and it came out fantastic! Thanks for the awesome recipe.
Excellent! Easy to make with a mandolin. Re: Creole v Cajun: Creole uses tomatoes; Cajun does not, historically. Good examples: Charleston: Creole; New Orleans: Cajun. Of course, in modern times, it’s anything goes!
This was a nice weeknight meal. I did not have andouille sausage so I used a package of mild italian sausage cut into pieces. The spice mixture was perfect for me without overwhelming me with heat. I cooked my brown rice for 25 minutes then added it to the sausage and broth mixture to finish for the remainder 20 minutes. This worked well. Will definitely do this again.
This is so good and so easy. I’ve always used a mix for Jambalaya cause I thought it would be difficult to make but Chef John ALWAYS makes so simple. I’ll NEVER use a mix again! This is excellent
Turned out delicious!! I followed the recipe with the exception that I used a pre-made cajun seasoning (Whole Foods organic) and some cayenne pepper. Served with salted rosemary bread from Costco. It was a hit, and easy to make…thanks John!!! 🙂
No changes. Been making it for years and have no reason to try another recipe! Can make ahead to just before adding rice. Add the rice and shrimp at the last minute. Great for company because most of the work is done! Yum!
Was very good! I, like some other people in the comments, cooked the rice separately but I don’t think it made it any less flavorful. I used twice as much cajun seasoning as the recipe called for but looking back, I probably could have added more cayenne for additional spiciness. I’ll be making this recipe again. Yummy!
Definitely cook the rice separately! It was so funny we needed bowls and spoons it was Like a jambalaya soup. Also the shrimp need spice on them…so in the beginning while you’re adding spices to the sausage keep some spices on the side to toss the shrimp in as well.
The flavors were very good. If I make this again (and I probably will), I will cook the rice separately and add in to the pot in the last few minutes. The rice was crunchy and undercooked. Also, the large shrimp took about 7 minutes versus 5 in the recipe.
This recipe has become a regular favourite in my household. Instead of andouille sausage, I opt for cajun sausage since it’s easier for me to find at the grocery store. Apart from that substitution, I stick to the recipe. Although my husband likes to sprinkle shredded cheddar on his bowl, and I must admit, he may be onto something with that tasty addition. Overall, this dish is delicious!
My son in law made this for my Mother’s Day dinner and it was absolutely delicious.
I made this recipe yesterday and t was a big hit. I added 1/2 chopped onion to it and made it with white rice instead of brown rice. I can’t wait to make it again!!!
Excellent full of flavor MAKE IT!
Absolutely Delicious! Simple, easy to follow step by step!!!
Great recipe! Didn’t use the shrimp due to an allergy. Used sausage and ham.
Wow! I just added a little diced chicken, used hot Italian sausages and cut back a little on the cayenne pepper (the sausages were hot). Then I let it soak up the flavours in the fridge over night, fantastic! I’ll make this again, thanks for the recipe. And of course some fresh baked cornbread too.
Love Chef John’s recipes.. very simple compared to the other recipes I was looking at.. also for the sake of time .. i used minute rice and it was quick and easy.,. i will do this again.
I have made this several time. My family loves it. I do though add chicken thighs. I season with Tabasco, and Worcestershire. I save my shrimp tails, and shells, to make a stock. Instead of the chicken stock. On special days I add crab, legs. Mmmmmmmmmmmmmmmmm
It was ok, but not a fan of cumin! A good supper but will not be repeated with this recipe
Great recipe! Good to the last spoonful!