CAJUN SHRIMP AND SAUSAGE JAMBALAYA

Prep time 
15 mins 

Cook time 
40 mins 

Total time 
55 mins 

A hearty, one-pot Cajun classic packed with shrimp, sausage, rice, and bold spices. This dish brings all the flavor of Louisiana right to your kitchen — simple, smoky, and soul-warming. 

Recipe by: George Graham 
Serves: 6 

Ingredients 

• 1 tablespoon vegetable oil 
• 1/2 pound Andouille sausage, sliced 
• 1/2 pound raw shrimp, peeled and deveined 
• 1 cup diced onions 
• 1/2 cup diced green bell pepper 
• 1/2 cup diced celery 
• 3 cloves garlic, minced 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon smoked paprika 
• 1/4 teaspoon cayenne pepper (optional) 
• 1 1/2 cups long-grain white rice 
• 3 cups chicken stock 
• 1 (14.5 oz) can diced tomatoes 
• 2 bay leaves 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper 
• 2 tablespoons chopped green onions 
• 2 tablespoons chopped parsley 

Instructions 

1. Heat oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside. 
2. In the same pot, sauté onions, bell pepper, celery, and garlic until softened, about 5 minutes. 
3. Stir in Cajun seasoning, smoked paprika, and cayenne pepper. Add rice and cook for 1 minute, stirring to coat the grains with oil and seasoning. 
4. Add chicken stock, diced tomatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. 
5. Stir in shrimp and sausage. Cover and cook another 10–12 minutes, or until rice is tender and shrimp are cooked through. 
6. Remove bay leaves. Fluff with a fork and garnish with green onions and parsley before serving. 

Notes 

• For a smokier flavor, toss a few shrimp shells into the broth while cooking and remove before serving. 
• You can substitute chicken for the shrimp or add both for a surf-and-turf variation. 
• Best served with French bread or a simple side salad.