Shrimp and Andouille Jambalaya

Total Time:
55 min
15 min
40 min

8 large servings

  • 1 tablespoon canola oil
  • 2/3 pound andouille sausage, sliced 1/4 inch thick
  • 1 large red bell pepper, cut into a large dice
  • 1 large onion, cut into a large dice
  • 3 ribs celery, cut into a large dice
  • 1 large head garlic, peeled and minced
  • Cayenne pepper, as needed
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 large tomatoes, cored, peeled, seeded, and chopped
  • 1 pound medium shrimp, peeled
  • 1 pint shucked oysters
  • 2 bay leaves
  • 3 cups long-grain rice, soaked in 3 changes of water
  • 3 cups shrimp stock or water
  • 2 bunches green onions, thinly sliced
  • 1/4 teaspoon hot sauce, or to taste
  • Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.

  • To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.

  • Chef's notes: Jambalaya is a versatile dish; different combinations of other ingredients can work in this recipe.

  • After adding the rice, be careful when stirring, the less stirring the better. You don't want to pull our excessive starch from the grain--this is not risotto.

  • While simmering, be sure rice is not sticking to the bottom; you might need to add a little water or turn down the heat. If no andouille is available, substitute other sausages, smoked sausage is the best.

  • Ochsner Criteria Slimmed Down Original Recipe

  • Calories: Less than 800 392 calories 675 calories

  • Total Fat: Less than 20gm 19.5 grams 29.4 grams

  • Saturated Fat: Less than 8gm 6.2 gm 10.9 gm

  • Cholesterol: Less than 150mg 140 mg 164 mg

  • Sodium: Less than 1000 918 mg 878 mg

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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