Ingredients:

  • 8 oz Andouille or Smoked Sausage, sliced thickly or diced
  • 1 medium Yellow Onion, diced
  • 2 stalks Celery, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) can Canned Diced Tomatoes (undrained)
  • 1 Tbsp Olive Oil or Vegetable Oil (if needed)
  • 2 Tbsp Creole or Cajun Seasoning
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 2 large Bay Leaves
  • Salt and Black Pepper, To taste
  • ½ tsp Cayenne Pepper (optional, for extra heat)
  • 1 ½ cups Long-Grain White Rice (Do not rinse)
  • 3 ½ cups Chicken or Shrimp Stock (low sodium, warmed)
  • 1 Tbsp Worcestershire Sauce
  • 5 lbs Large Shrimp (21/25 count), peeled and deveined, tails removed
  • ¼ cup Fresh Parsley, chopped (For garnish)
  • 2 Tbsp Scallions (Spring Onions), sliced (For garnish)

Instructions:

  1. Prep the Mise en Place: Dice the onion, celery, and bell pepper (the holy trinity) uniformly. Mince the garlic and slice the sausage. Peel and devein the shrimp.
  2. Render the Sausage: Place the Dutch oven over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned and the fat is rendered (about 5–7 minutes). Remove the sausage with a slotted spoon and set aside. Leave 1–2 tablespoons of fat in the pot; drain the excess if needed.
  3. Sauté the Trinity: Reduce heat to medium. Add the onion, celery, and bell pepper to the pot. Sauté slowly, stirring often, for 10–12 minutes. This step is crucial: the vegetables must soften deeply and begin to caramelise to build flavour, scraping up any brown bits (fond) from the bottom.
  4. Bloom the Spices: Stir in the minced garlic, Creole/Cajun seasoning, thyme, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant. This step wakes up the spices.
  5. Incorporate Rice and Tomatoes: Add the unrinsed long-grain rice and canned diced tomatoes (with their juice). Stir well for 1–2 minutes, coating the rice in the oil and spices.
  6. Add Liquid and Bring to Boil: Pour in the warm stock and the Worcestershire sauce. Add the bay leaves and return the reserved sausage to the pot. Bring the mixture to a rapid boil, stirring just once or twice to ensure nothing is sticking.
  7. Simmer and Set: Once boiling, reduce the heat immediately to the lowest possible setting (the simmer should be barely visible). Cover the pot tightly with a lid. Do not lift the lid.
  8. Cook the Rice: Let the mixture simmer undisturbed for 20 minutes.
  9. Add Shrimp: After 20 minutes, lift the lid quickly. Place the peeled shrimp over the top of the rice (do not stir deep into the pot, just arrange them on top). Replace the lid immediately.
  10. Finish Cooking: Continue to cook for an additional 5–7 minutes. The residual heat and steam will cook the shrimp until pink and opaque.
  11. Rest and Fluff: Remove the pot from the heat (still covered) and let it rest for 10 minutes. This allows the steam to redistribute and the rice to finish absorbing liquid without drying out.
  12. Serve: Discard the bay leaves. Gently fluff the Jambalaya with a fork. Season with extra salt and pepper if needed. Garnish generously with fresh parsley and scallions.