Shrimp Jambalaya is a totally soul-satisfying Cajun-inspired dish that you can happily serve any time of the year.
About Shrimp Jambalaya
I always like to know where recipes evolved from and the history of Jambalaya is certainly interesting.
It came about through a merging of cultures from Africa, the Caribbean and the French Canadians.
The name Jambalaya actually comes from Jambon, the French word for ham, because it originally was cooked with ham.
But over the years, shrimp was included along with chicken and Andouille, a spicy sausage from France.
So in Shrimp Jambalaya you have the combination of okra, pepper and tomato stews from Africa, the robust spices of the Caribbean and the French touch of a Mirepoix, sans the carrots, as well as French Andouille Sausage.
I should add a fourth influence – America itself.
Because this new culture occupied the American South, due to the Louisiana Purchase, you also have to include the rich fishing grounds, including shrimp, from the Gulf.
This merging of cultures has created an exceptional culinary delight of Cajun and Creole dishes.
In this Jambalaya, I use shrimp, smoked chicken Andouille Sausage (which by the way you can find at Trader Joe’s…fully cooked) as well as okra…very traditional and I love it.
And of course you have to add the ‘Holy Trinity’ (as Chef Paul Prudhomme used to call it): celery, onions and peppers.
So let’s make Shrimp Jambalaya.
Ingredients for Shrimp Jambalaya
- Olive oil
- Green onions
- Green pepper
- Cherry tomatoes.
- Okra, cut in 1/2”pieces
- Cajun seasoning.
- Smoked chicken Andouille Sausage.
- Manischewitz low sodium chicken broth.
- Shrimp, cleaned and deveined.
How to Make Shrimp Jambalaya
Making the Jambalya is really pretty simple.
I start with a roux, a flour and oil mixture, that I cook until it’s browned.
This roux not only helps to thicken the Shrimp Jambalaya, but it also adds an additional layer of flavor.
Then I add in the tomatoes, okra and spices along with some chicken broth.
In a traditional Jambalaya, this is the time that you would add the rice and let it simmer for about an hour.
But this Shrimp Jambalaya is a bit easier.
I gave my husband the option: Rice cooked in the Jambalaya or on the side? He said definitely on the side.
Mostly because he’s really kind of a rice purist. Individual little grains of perfectly cooked rice rather the softened rice that you get when you cook it in a sauce.
And I agree.
So in this recipe the rice is on the side.
Instead of the traditional Jambalaya recipe which takes about an hour, this recipe takes about 30 minutes.
And if you’re into Healthy Recipes, this Shrimp Jambalaya has only 224 calories and 8 grams of fat per serving!
If you like this recipe, please leave a comment below and pin us on Pinterest!
Shrimp Jambalaya is a totally soul satisfying Cajun inspired dish. It’s rich, savory and delicious and a perfect dish any time of the year.
Servings: 4 Servings
- 2 Tbsp Olive oil
- 2 Tbsp Flour Prefer Wondra
- 1/2 Cup Onions Diced
- 1/2 Cup Green pepper Diced
- 1/2 Cup Celery Diced
- 3 Cloves Garlic Minced
- 1 14 oz can Cherry tomatoes
- 2 Cups Okra Cut in 1/2” pieces
- 1/4 Tsp Thyme Dried
- 1/2 Tsp Oregano Dried
- 1/2 Tsp Cajun Seasoning More if you prefer hot
- 1/4 Tsp Pepper
- 2 Links Smoked Chicken Andouille Sausage
- 1 14 oz can Chicken broth Low sodium
- 1 Pound Raw shrimp Cleaned and deveined
- Add oil to large pot over medium high heat. Add flour and continually stir until browned, about 3 minutes.
- Add onions, pepper, celery and garlic and sauté until onion is caramelized, about 3-4 minutes.
- Add tomatoes, okra, thyme, oregano, Cajun Seasoning, pepper, salt, Andouille Sausage and chicken broth. Stir and allow to simmer 30-35 minutes until slightly thickened.
- Add shrimp and let simmer 2-3 minutes until shrimp are cooked.
- Serve by itself or along side of cooked rice.
Calories: 224kcal | Carbohydrates: 10g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 897mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 33.7mg | Calcium: 219mg | Iron: 3.1mg