November is here! As the temperature gets colder and colder (at least for those who live in the Northen hemisphere), I want to introduce more and more body and soul-warming stews. And nothing is better than a bowl of warm and spicy Jambalaya, a risotto-like sausage and seafood stew with rice, invented in Louisiana, inspired by southern European cooking (especially Southern French and Spanish, like many other great Louisiana dishes). Also, in this recipe, I ask you to puree all the vegetables after they are cooked, this is a technic I use to get a smooth and creamy stew without cooking everything on medium-low for 4 hours; but if you have the time, finely chopped all the vegetables and cook them slowly.


You need:

  • 1 lb shrimp
  • 2 tbsp olive oil
  • 1/2 onion
  • 1/2 green bell pepper
  • 1/2 stick celery
  • 2 cloves garlic
  • 1 can chopped tomatoes
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 3 bay leaves
  • 1 tsp Worcestershire sauce
  • 1 cup short grain rice
  • 1 1/2 – 3 cups chicken stock
  • 1/2 lb Andouille sausage

How to make this:

  1. Cut the Andouille sausages into 1/2 inch slices, sear them very fast on a hot oiled pan for about 2 to 3 min
  2. Take out the Andouille sausages, roughly chop the onion, green bell pepper, celery, and garlic, cook them in the same pan (in the extra fat from the sausages and some extra olive oil if need), until the onion turns translucent, which takes about 5 min on medium high
  3. Mix in the spice mix, which is paprika, garlic powder, salt, black pepper,cayenne pepper, dried oregano, dried thyme, toast them for about a min in the same pan with the vegetable oil, then pour everything in the pan into a blender or food processor with the can of chopped tomato and Worcestershire sauce, puree the mixture into a paste
  4. Cook the mixture in on medium high until it simmers, put in the bay leaves, sausage, rice and chicken stock (If you like yours not too saucy, which is how I like it, use about 1 1/2 cup of chicken broth, but if you like yours really soupy, use 2 1/2 to 3 cups of chicken broth)
  5. Close the lid and let it cook on medium for about 15 min, then add in the shrimp, and cook for another 5 to 8 min without the lid, this step allows the rice to soak up even more flavors
  6. Sever it with some chopped green onion or coriander


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