Spicy Jambalaya Shrimp Beef (Printable)
Bold Creole-style dish with shrimp, beef sausage, aromatic veggies, and spiced tomato rice simmered gently.
# What You'll Need:
→ Proteins
01 - 10 oz medium shrimp, peeled and deveined
02 - 10 oz beef sausage, sliced into ½-inch rounds
→ Vegetables
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 stalks celery, diced
06 - 3 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped
08 - 14 oz canned diced tomatoes
→ Rice & Broth
09 - 1 ½ cups long-grain white rice, rinsed
10 - 3 cups chicken broth, low sodium preferred
→ Seasonings & Fats
11 - 2 tbsp olive oil
12 - 1 ½ tsp smoked paprika
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - ½ tsp cayenne pepper
16 - 1 tsp salt
17 - ½ tsp black pepper
18 - 2 bay leaves
19 - 2 tbsp chopped fresh parsley for garnish
20 - 2 spring onions, sliced for garnish
21 - Lemon wedges for serving
# How To Make:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add beef sausage slices and sauté until browned, about 4 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, bell pepper, celery, and jalapeño. Sauté until softened, about 5 minutes.
03 - Stir in garlic, smoked paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 1 minute until fragrant. Add canned tomatoes with juice and stir well.
04 - Add rice and mix to coat grains with spices and vegetables.
05 - Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat to low. Return sausage to the pot. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
06 - Nestle shrimp into the rice. Cover and cook for 5 to 7 minutes more, until shrimp are pink and cooked through and rice is tender.
07 - Remove from heat. Discard bay leaves. Let rest, covered, for 5 minutes. Fluff rice with a fork. Garnish with parsley and spring onions. Serve with lemon wedges.
# Expert Tips:
01 -
- The depth of flavor from simmering everything together creates something far greater than the sum of its parts
- Its a complete meal in one pot, meaning less cleanup and more time enjoying dinner
02 -
- I once skipped the step of browning the sausage separately and the entire dish lost that deep caramelized flavor that makes it special
- The resting period at the end is absolutely crucial for the rice to finish cooking evenly and absorb all the remaining liquid
03 -
- Low sodium broth gives you better control over the final salt level
- The dish actually tastes better the next day as the flavors continue to meld