Shrimp Jambalaya

Cajun or Creole food is amazing – a truly unique blend of spices and textures. It’s also cheap and easy to make at home, making it a great choice for any family rotation. This shrimp Jambalaya has a nice kick from the andouille sausage, and a cool infusion of seafood flavor from the homemade shrimp broth.

Shrimp stock is ridiculously easy to make. Just peel the shrimp, and throw the discarded shells into a saucepan. Add carrot, celery, onion, thyme, peppercorns (and whatever other aromatics you want), and a few cups of water, and let simmer for a bit. Within half an hour you will have a fragrant shrimp stock.

Andouille sausage adds great spice and depth to the flavor, but you can also use ham or bacon or other such meats instead

The steps to achieving this dish are simple. Start with sautéing the Andouille sausage. You’ll want to render the fat, get as much out as possible. Drain some if you want to lower or control your total fat intake.

Next, remove sausage from pan and start sautéing the holy trinity of Cajun and Creole cooking (onions, celery, green bell peppers). These will add flavor and aroma to the dish, and serve as the base of the Jambalaya. Add smoked paprika and creole seasoning as the veggies are cooking. 

Take veggies out of the pan, and use the remaining fat to saute the shrimp. Remember shrimp cook very fast — and the last thing you want is rubbery, overcooked shrimp. They shouldn’t take more than 5 minutes in a hot pan, and if they’re starting to curl and are no longer translucent they’re probably done. Add more creole seasoning to the shrimp. 

Remove shrimp, add back veggies, sausage, tomatoes and shrimp stock, and simmer for 30-40 minutes. 

Add shrimp back and simmer for another 5 minutes, careful not to boil too hot and overcook the shrimp.

Add squeeze of lemon, garnish with scallions, and serve over bed of rice!