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Spicy Andouille and Shrimp Jambalaya Recipe

Spicy Andouille and Shrimp Jambalaya recipe

Stashcook

This dish is a spicy mix of Andouille sausage, shrimp, and rice with colorful peppers and tomatoes. It's cooked in one pot and is full of flavors from the South. It's a warm, filling meal that's perfect for dinner.

Ingredients

200 g Andouille sausage
200 g shrimp, peeled and deveined
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves of garlic, minced
1 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp dried thyme
1 can (400 g) diced tomatoes
300 g long grain rice
500 ml vegetable stock
2 tbsp olive oil
2 tbsp chopped parsley
1 lemon, cut into wedges

Method

1
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the diced Andouille sausage and cook for 5 minutes until browned. Remove sausage and set aside.
2
In the same pan, add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove shrimp and set aside with the sausage.
3
Add the remaining tablespoon of olive oil to the pan. Cook the diced onion, green and red bell peppers for 5 minutes until softened.
4
Stir in the minced garlic, smoked paprika, cayenne pepper, and dried thyme. Cook for 2 minutes until fragrant.
5
Mix in the diced tomatoes, long grain rice, and vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
6
Return the Andouille sausage and shrimp to the pan, stirring well. Cook for an additional 5 minutes to heat through.
7
Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork.
8
Garnish with chopped parsley and serve with lemon wedges on the side.

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