Shrimp and Andouille Jambalaya

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This shrimp and andouille jambalaya recipe can be made as mild or spicy as you like...I made this one fairly mild because I can add hot sauce if I'm in the mood for that extra kick. To be honest, this jambalaya recipe will take some time to cook, but once everything is in the pot, you don't have to do too much to it.  I always have a ton left over but this is the best recipe to reheat and eat for lunch during the week. 

  • 1 tbsp olive oil
  • 1 lbs smoked sausage, cut into 1/2″ pieces
  • 1 cup of thawed shrimp
  • 1/2 large green pepper
  • 1/2 large yellow pepper
  • 2 tsp minced roasted garlic
  • 2 1/2 cups uncooked brown long grain rice
  • 4 large celery stalks, chopped
  • 1 large yellow onion, chopped
  • 6 cups chicken stock 
  • 2 bay leaves
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 1/2 tsp cayenne


  • Heat olive oil in large stock pot over medium heat. 
  • Add the sausage, shrimp, onions, celery, and bell peppers. Cook, stirring frequently for about 6-8 minutes or until the onion begins to brown.
  • Add garlic and rice, cook, stirring for about 2 more minutes.
  • Add chicken stock and stir.
  • Add bay leaves, dried thyme, dried oregano, cayenne. Stir to blend.
  • Bring the mixture to a boil and then reduce the heat to low, cover, and simmer for 30-45 minutes. Make sure to read the rice package – cook for the time listed and check at the minimum cooking time.
  • Cook until the mixture is absorbed and the rice is tender.
  • Cool slightly and remove the bay leaf.


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