Sausage & Shrimp Jambalaya

Chef John's Sausage & Shrimp Jambalaya combines smoky andouille sausage with succulent shrimp in a richly spiced rice dish that captures authentic Louisiana flavor. This hearty one-pot meal layers ingredients carefully to build deep flavor while maintaining the distinct texture of each component.

I made this for dinner guests last weekend, and one friend who visited New Orleans recently said it rivaled the jambalaya he had in the French Quarter! The combination of perfectly cooked rice, spicy sausage, and tender shrimp creates a memorable meal that feels like a celebration.

Key Ingredients

• Andouille sausage: This smoky, garlicky sausage provides the foundation of flavor. Look for authentic Cajun andouille rather than milder versions for the most authentic taste.
• Brown rice: An interesting twist on traditional jambalaya that adds nutritional value and a pleasant nutty flavor. The longer cooking time allows flavors to develop beautifully.
• Shrimp: Added near the end to prevent overcooking, these provide a sweet contrast to the spicy sausage. Try to find wild-caught American shrimp for the best flavor.
• Paprika: The generous amount (2 tablespoons) creates the distinctive color and smoky base flavor. Use sweet paprika here, not smoked, as the andouille already contributes smokiness.
• The trinity: The combination of celery, bell pepper, and green onion forms the aromatic base essential to Louisiana cooking.

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Step-by-Step Instructions

Step 1:

Brown the sausage properly - Take time to develop good color on the andouille, which creates fond (browned bits) on the bottom of the pot that will flavor the entire dish.

Step 2:

Bloom the spices - Adding the paprika, cumin, and cayenne to the hot fat allows them to bloom, intensifying their flavor and aroma.

Step 3:

Layer in the vegetables - Sautéing the trinity in the spiced oil infuses them with flavor while they release their moisture and soften.

Step 4:

Toast the rice briefly - Stirring the rice into the vegetable mixture before adding liquid helps it maintain its integrity during the long cooking process.

Step 5:

Cook with patience - The covered simmer allows the rice to absorb the flavorful liquid slowly while tenderizing. Resist the urge to stir frequently, which can make the rice gummy.

My Louisiana-born neighbor praised this version, noting that while traditional jambalaya uses white rice, the brown rice "actually works really well with the stronger flavors of andouille." He suggested serving it with Louisiana hot sauce on the side for those who like additional heat.

One-Pot Wisdom

The beauty of jambalaya lies in its ability to build remarkable flavor in a single pot. Each ingredient contributes to the developing taste profile, with the brown rice absorbing all those wonderful flavors during its longer cooking time. The starch released from the rice creates a slightly thickened broth that coats each grain perfectly.

Perfect Texture Balance

Achieving properly cooked rice while maintaining the integrity of the other ingredients requires attention to timing. Brown rice needs about 45 minutes to cook properly, which allows ample time for flavors to meld. Adding the shrimp just 5 minutes before serving ensures they remain tender rather than rubbery.

Make-Ahead Possibilities

This jambalaya actually improves with a brief rest, making it ideal for entertaining. You can prepare it up to the point of adding shrimp, then hold it covered for up to 30 minutes. When guests are ready to eat, bring it back to a simmer, add the shrimp, and finish cooking for the final 5 minutes.

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Creative Variations

While traditional jambalaya contains either meat or seafood (not both), Chef John's combination creates a richer dish. For an even more robust version, add a cup of shredded cooked chicken along with the shrimp. Those looking for extra vegetables might appreciate diced okra added with the trinity.

I've made countless one-pot rice dishes over the years, but this jambalaya stands out for its perfect balance of flavors and textures. What I appreciate most is how it manages to be both hearty and nuanced, with each bite offering a slightly different experience as you encounter pockets of spice, tender vegetables, smoky sausage, and sweet shrimp. It's the kind of meal that brings people together around the table and invites conversation as everyone savors each delicious spoonful.

Frequently Asked Questions

→ Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but you'll need to adjust the cooking time. White rice typically cooks in about 15-20 minutes instead of the 45 minutes needed for brown rice. Use the same amount (1 cup) and reduce the cooking time accordingly. You may also need to reduce the liquid slightly, using about 2.5 cups of stock instead of 3.

→ What can I substitute for andouille sausage?

If you can't find andouille sausage, which provides authentic flavor, you can substitute kielbasa, chorizo, or any smoked sausage. Each will offer a different flavor profile, but will still work well in the dish. For a lighter option, smoked turkey sausage is also a good choice.

→ How can I make this jambalaya spicier?

To increase the heat level, you can add more cayenne pepper (up to 1 teaspoon total), include diced jalapeños with the vegetables, add a few dashes of hot sauce, or use spicy andouille sausage. You can also serve hot sauce on the side so everyone can adjust the spice level to their preference.

→ Can I make this dish ahead of time?

Jambalaya actually tastes even better the next day! You can make it up to the point of adding the shrimp, then cool and refrigerate it for 1-2 days. When ready to serve, reheat gently on the stove, add the raw shrimp, and cook until the shrimp are pink and opaque (about 5-7 minutes). This prevents the shrimp from overcooking.

→ What's the difference between jambalaya and gumbo?

While both are Cajun/Creole dishes, jambalaya is primarily a rice dish where all ingredients are cooked together, resulting in a consistency similar to Spanish paella. Gumbo is more of a stew that's served over separately cooked rice. Gumbo also typically includes a dark roux as its base and often incorporates okra or filé powder as thickeners.