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Skillet Cajun Shrimp and Sausage Jambalaya
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Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 12 ounces andouille sausage, sliced into rounds
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 tablespoons Cajun seasoning
  • 1 can (14 ounces) diced tomatoes, drained
  • 2 cups chicken broth
  • 1 pound large shrimp, peeled and deveined
  • 2 green onions, sliced
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage to a plate and set aside.
  • Add the onion, bell pepper, and celery to the same skillet. Cook until the vegetables soften, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the rice and Cajun seasoning. Stir to coat the rice with the spices and vegetables. Pour in the drained tomatoes and chicken broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice is almost tender. Return the sausage to the skillet and stir gently.
  • Nestle the shrimp into the rice mixture. Cover and cook for 5 to 7 minutes until the shrimp turn pink and the rice is fully cooked. Season with salt and pepper if needed.
  • Remove from heat and sprinkle with sliced green onions before serving.

Notes

Keep the skillet covered while the shrimp cook so they steam gently and stay tender. If you prefer milder heat, reduce the Cajun seasoning by half and taste before adding more. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice.
Course: Main Course
Cuisine: Cajun
Equipment: Large Skillet, Wooden Spoon, Knife, Cutting Board