Serves 4
110 min
John Besh's Classic Creole Seafood Jambalaya
Recipe GLPR31c1e7018aad00
A vibrant one-pot Creole classic combining smoked and fresh sausages, shrimp, and aromatic vegetables in a savory rice base. The deep flavors come from slowly caramelizing the trinity of onion, celery, and bell pepper, building color and complexity with andouille and pork sausage, then finishing with tender shrimp and fresh green onions. This signature New Orleans dish is bold, warming, and perfect for a satisfying dinner.
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Ingredients
1/2 pound andouille or other smoked sausage, chopped
1 pound fresh pork sausage, removed from casings
1/2 cup bacon fat or oil
1 large onion, chopped
1 bell pepper, seeded and chopped
1 stalk celery with leaves, chopped
3 garlic cloves, minced
2 cups white rice
1 teaspoon cayenne pepper
2 dried bay leaves
1 cup crushed tomatoes
2 cups chicken stock
1 1/2 pounds medium wild American shrimp, peeled and deveined
Salt to taste
Pepper to taste
2 green onions, chopped
Directions
Heat a large, heavy-bottomed pot over high heat for 1–2 minutes to allow even heating throughout, then reduce heat to medium. This prevents hot spots that can scorch the food. Add the bacon fat and bring to temperature. Working in batches if needed, add the chopped andouille sausage and pork sausage (removed from casings), breaking the pork into small pieces as it cooks. Stir slowly and deliberately with a wooden spoon, allowing the meat to brown and develop deep color, about 10–12 minutes. Do not rush; this browning builds the foundation of flavor for the entire dish.
Once the sausages are well browned, add the chopped onion directly to the pot. Stir occasionally and let the onion caramelize slowly in the rendered fat, which will take approximately 12–15 minutes. The onions should turn a rich golden color. After the onions have caramelized, add the chopped bell pepper, celery (including the leaves), and minced garlic. Stir occasionally and cook for about 5 minutes, until the vegetables are softened but the bell pepper still holds some of its bright color.
Pour in the white rice and stir frequently for about 2–3 minutes, coating the rice well with the fat and vegetable mixture. Add the cayenne pepper and bay leaves, stirring to distribute the spices evenly. Increase the heat to high and carefully pour in the crushed tomatoes and chicken stock. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the pot with a lid and allow it to simmer gently for 15 minutes. Do not lift the lid during this time, as it will disrupt the cooking process.
While the rice is simmering, season the peeled and deveined shrimp with salt and pepper on both sides. After the 15-minute simmering time is complete, carefully remove the lid and gently fold in the seasoned shrimp and chopped green onions using a fork or large spoon, distributing them evenly throughout the rice. Replace the lid, turn off the heat, and allow the residual heat of the pot to finish cooking the shrimp and warm the green onions, about 10 minutes. The shrimp should reach an internal temperature of 165°F.
Remove the pot from heat and let it sit covered for 1 minute. Using a fork, gently fluff the jambalaya to separate the rice grains and distribute all ingredients evenly. Remove and discard the bay leaves. Divide among bowls or plates and serve immediately while hot.
