Chef johns sausage shrimp jambalaya –Today, I’m excited to share a delightful recipe that will fill your kitchen with flavors of the South: Chef John’s Sausage & Shrimp Jambalaya. This dish is a perfect mix of savory sausage and succulent shrimp, blended together in a rich, tomato-based sauce. It’s an easy-to-follow recipe that’s sure to impress your family and friends!
Chef John’s Sausage & Shrimp Jambalaya
Take a look at this mouth-watering image of the dish:
Ingredients
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 3 cups chicken broth
- 1 tablespoon Cajun seasoning
- 2 cups long-grain rice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot over medium heat, add the sliced andouille sausage. Cook until browned, about 5 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot. Sauté until the vegetables are soft, approximately 5-7 minutes.
- Stir in the diced tomatoes (with their juice), chicken broth, and Cajun seasoning. Bring the mixture to a simmer.
- Once simmering, add the rice, stir well, and cover the pot. Reduce the heat to low and let it cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add the shrimp to the pot, stirring gently to combine. Cover again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. Remove from heat and let it sit for a few minutes before serving.
- Garnish with chopped green onions before serving for a fresh touch and enjoy your flavorful jambalaya!
This jambalaya is not just a meal; it’s an experience! The combination of the sausage, shrimp, and spices creates an explosion of flavors that will transport you straight to New Orleans. Serve it up with some crusty bread or a side salad, and you’ll have a complete and satisfying dinner.