Nothing says Mardi Gras and New Orleans like a steaming bowl of shrimp and andouille sausage jambalaya. If you can’t join in on the revelry, then at least enjoy a Creole dish at home.
Fat Tuesday marks the last day before Lent, the austere month in which Catholics give up at least one vice for the month. In New Orleans, this means one thing and one thing only: Mardi Gras. But there’s no need to overdo it. Instead, make this New Orleans-inspired shrimp and sausage jambalaya recipe in the quiet of your own home. You will be instantly transported, at least for a moment.
Shrimp and andouille sausage jambalaya recipe
Serves 4 to 6
- 2 tablespoons olive oil
- 2 cups diced onion
- 2 cups diced bell pepper
- 1 pound andouille chicken sausage, thinly sliced
- Salt and pepper
- 2 cups white rice
- 2 tablespoons minced garlic
- 1/2 teaspoon smoked paprika
- 2 teaspoons fresh thyme leaves
- 2 cups chopped tomatoes
- 1 cup sliced okra
- 4 cups shrimp stock (recipe below)
- 1 pound shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- Put the olive oil in a pot over medium-high heat. Add the onion, pepper and sausage and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are soft and golden and the sausage has begun to brown, around 15 minutes.
- Stir in the rice, garlic, paprika and thyme and stir one minute.
- Add the tomatoes and okra and cook, stirring, until tomato begins to break up, about five minutes. Stir in the stock and bring to a boil.
- Reduce the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the liquid is almost absorbed, 20 to 30 minutes.
- Add the shrimp and stir. Cook for an additional 20 to 30 minutes.
- Remove from the heat, cover and allow to rest for 10 to 20 minutes before serving.
Shrimp stock recipe
Yields 4 cups
- Shells from 1-2 pounds shrimp (about 4 cups)
- 1/2 onion, sliced
- 1 carrot, sliced
- 4-1/2 cups water
- Combine the shrimp shells, onion, carrot and water in a large pot. Bring to a boil; then turn the heat to very low, cover and cook for 15 minutes.
- Remove from the heat and cool slightly. Strain, pressing on the shells to get out all the juice.
- Either use immediately or allow to cool completely and refrigerate or freeze.