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Spicy Andouille and Shrimp Jambalaya Recipe

Spicy Andouille and Shrimp Jambalaya recipe


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.


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


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.
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.
Add the remaining tablespoon of olive oil to the pan. Cook the diced onion, green and red bell peppers for 5 minutes until softened.
Stir in the minced garlic, smoked paprika, cayenne pepper, and dried thyme. Cook for 2 minutes until fragrant.
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.
Return the Andouille sausage and shrimp to the pan, stirring well. Cook for an additional 5 minutes to heat through.
Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork.
Garnish with chopped parsley and serve with lemon wedges on the side.

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