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Sunday Suppers with Lunchbox Love–Shrimp and Andouille Jambalaya

I can't say the word 'jamabalaya' without thinking about the "Soup Nazi" episode of Seinfeld. There's a reason Newman loved this delicious rice dish–the flavors are wonderful and you can really change it up to use whatever proteins you want. You can easily make it vegetarian, with the substitution of garbanzos or pinto beans, and even increase the veges. This version, from Spoon Fork Bacon, uses shrimp and smokey Andouille sausage for great flavor. 

Shrimp and Andouille Jambalaya

(recipe and image from Spoon Fork Bacon)

3 tablespoons vegetable oil, divided
12 oz. (about 4) Andouille sausage, diced (large dice)
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 ribs of celery, diced
4 garlic cloves, minced
2 ears of corn, kernels and milk scraped off and reserved
2 cups long grain rice
1 tablespoon oregano, minced
1 tablespoon thyme, minced
2 1/2 teaspoons smoked paprika
2 teaspoons chile powder
2 teaspoons cumin
1 (15 oz) can, crushed tomatoes
3 1/2 cups chicken stock
1 lb. shrimp, cleaned peeled and deveined
Garnish–fresh thyme or parsley, minced

Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.

Brown sausage, about 3 minutes. Remove sausage from skillet and set aside.

Remove all but 2 teaspoons of grease from the pan and add the remaining oil.

Add onions, bell pepper and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper.

Stir in garlic and corn and continue to sauté for 2 minutes.

Add rice, herbs and spices and sauté for 4 to 5 minutes. Season with salt and pepper.

Stir in crushed tomatoes and stock until well incorporated. Bring mixture to a boil, than reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture.

Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.

Gently fluff jambalaya, top with thyme or parsley and serve.

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