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  • Writer's pictureTommy Centola

Shrimp & Andouille Jambalaya

Shrimp and Andouille is a great combination. You can consider it the Creole/Cajun Surf & Turf. Here's a couple of recipes this week featuring these proteins.

4 tablespoons canola loi, divided

1 1/2 cups chopped onions

1 1/2 cups chopped celery

3/4 cup chopped green bell pepper

3/4 cup chopped red bell pepper

3 cloves garlic, minced

1 pound andouille sausage, diced

2 cups long-grain rice

2 cups beef stock

2 cups seafood stock

2 tablespoons chopped fresh parsley

2 tablespoons fresh thyme

1 tablespoon Creole seasoning

2 bay leaves

1 pound peeled and deveined large fresh shrimp, tails left on

Preheat oven to 325℉.

In a large cast-iron Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add onion, celery, and bell peppers. Cook, stirring frequently, until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove onion mixture from pot; set aside.

Heat remaining 2 tablespoons oil in pot. Add andouille, cook until browned, about 5 minutes. Stir in onion mixture, rice, stock, parsley, thyme, Creole seasoning, and bay leaves. Bring to a boil over medium-high heat. Cover with lid.

Bake in oven until rice is tender, about 30 minutes. Remove from oven. Stir in shrimp; let stand, covered, until shrimp are pink and firm, about 10 minutes. Fluff with a fork. Remove bay leaves before serving.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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