Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
shrimp and andouille sausage jambalaya with rice and scallions in a white bowl

Shrimp & Andouille Jambalaya

dirty rice, creole, scallions, roasted peppers

STARS

Smoky andouille sausage in a chunky tomato sauce served over dirty rice for something like a Creole paella. Cook plump shrimp Cajun-style with a handful of chopped scallions to finish the plate.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  4 hours
Active Time:  45 minutes
Ingredients

Creole Shrimp

  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup parsley, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon mustard powder
  • 1 tablespoon fried garlic chips
  • 1/2 teaspoon dried Mexican oregano
  • 1 pound large shrimp, peeled and deveined
  • 1 pound smoked andouille sausage, sliced into 1/4-inch rounds

Dirty Rice

  • 1 pound ground pork
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon celery stalk
  • 1 teaspoon dark brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup long grain white rice
  • 1 3/4 cups water

Jambalaya

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon brown sugar
  • 1 teaspoon paprika
  • 1/8 teaspoon mustard powder
  • 2 tablespoons fried garlic chips
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt, to taste
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup fresh oregano, minced
  • 2 tablespoons fresh thyme leaves
Directions
1
In a large container, make the shrimp marinade by combining the canola oil, garlic, parsley, salt, pepper, paprika, red pepper flakes, onion powder, cayenne, garlic powder, celery salt, black pepper, brown sugar, mustard powder, garlic chips, and oregano. Fold in the shrimp, cover and marinate for 4 to 6 hours.
2
In a large skillet over medium-high heat, cook the pork, garlic, celery and onion until the meat is no longer pink and the vegetables are softened. Add the garlic powder, onion powder, cayenne, celery salt, brown sugar, paprika, mustard powder, oregano, salt and pepper. Cook until fragrant, 1-2 minutes. Add the rice and cook, stirring, until the grains are opaque, 3-4 minutes. Add the water, bring to a boil, reduce the heat to a simmer, cover and cook for 20-25 minutes, until the grains are tender. Stir in the sausage.
3
Preheat the oven to 350°F.
4
In a small saucepan, melt the butter over medium heat. When melted, reduce the heat to medium-low and add the flour. Cook the roux for 20-30 minutes, until blonde. Stir regularly to avoid burning.
5
In a separate large skillet, heat the oil over high heat. When hot, add the onions, celery and peppers and cook, stirring, until soft, 5-10 minutes. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spices, crushed tomatoes and herbs and bring to a simmer. Simmer for 30 to 45 minutes. Whisk in the cooled roux and cook for 5 to 10 minutes more, until thickened. Season to taste.
6
Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
7
To serve, divide the dirty rice between plates. Top with creole shrimp and jambalaya sauce.

Shrimp & Andouille Jambalaya

dirty rice, creole, scallions, roasted peppers

STARS

Smoky andouille sausage in a chunky tomato sauce served over dirty rice for something like a Creole paella. Cook plump shrimp Cajun-style with a handful of chopped scallions to finish the plate.
difficultyDifficulty Level
AdvancedAdvancedAdvanced
difficulty
Total Time:  4 hours
Active Time:  45 minutes
Servings:  4

Ingredients

Creole Shrimp

  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 cup parsley, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 1 teaspoon dark brown sugar
  • 1/2 teaspoon mustard powder
  • 1 tablespoon fried garlic chips
  • 1/2 teaspoon dried Mexican oregano
  • 1 pound large shrimp, peeled and deveined
  • 1 pound smoked andouille sausage, sliced into 1/4-inch rounds

Dirty Rice

  • 1 pound ground pork
  • 2 garlic cloves, minced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon celery stalk
  • 1 teaspoon dark brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon mustard powder
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup long grain white rice
  • 1 3/4 cups water

Jambalaya

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon brown sugar
  • 1 teaspoon paprika
  • 1/8 teaspoon mustard powder
  • 2 tablespoons fried garlic chips
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt, to taste
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup fresh oregano, minced
  • 2 tablespoons fresh thyme leaves

Directions

1
In a large container, make the shrimp marinade by combining the canola oil, garlic, parsley, salt, pepper, paprika, red pepper flakes, onion powder, cayenne, garlic powder, celery salt, black pepper, brown sugar, mustard powder, garlic chips, and oregano. Fold in the shrimp, cover and marinate for 4 to 6 hours.
2
In a large skillet over medium-high heat, cook the pork, garlic, celery and onion until the meat is no longer pink and the vegetables are softened. Add the garlic powder, onion powder, cayenne, celery salt, brown sugar, paprika, mustard powder, oregano, salt and pepper. Cook until fragrant, 1-2 minutes. Add the rice and cook, stirring, until the grains are opaque, 3-4 minutes. Add the water, bring to a boil, reduce the heat to a simmer, cover and cook for 20-25 minutes, until the grains are tender. Stir in the sausage.
3
Preheat the oven to 350°F.
4
In a small saucepan, melt the butter over medium heat. When melted, reduce the heat to medium-low and add the flour. Cook the roux for 20-30 minutes, until blonde. Stir regularly to avoid burning.
5
In a separate large skillet, heat the oil over high heat. When hot, add the onions, celery and peppers and cook, stirring, until soft, 5-10 minutes. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spices, crushed tomatoes and herbs and bring to a simmer. Simmer for 30 to 45 minutes. Whisk in the cooled roux and cook for 5 to 10 minutes more, until thickened. Season to taste.
6
Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
7
To serve, divide the dirty rice between plates. Top with creole shrimp and jambalaya sauce.