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Sausage, Shrimp, and Okra Jambalaya

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

A fun adaptation on classic creole dish, Sausage, Shrimp, and Okra Jambalaya is easy to make and has a secret ingredient you won't want to skip.

Shrimp Broth
 2 lbs raw shrimp
 2 tbsp oil
 1 bay leaf
 1 tbsp dried thyme
 1 tbsp dried oregano
 1 clove crushed garlic
 3 cups water
 1 large onion
 1 bell pepper
 2 stalks celery
 13 oz smoked andouille sausage
 3 tbsp oil
 3 tbsp flour
 3 cloves minced garlic
 1 tsp smoked paprika
 1 tsp cayenne
 1 tsp black pepper
 2 tbsp salt
 28 oz crushed tomatoes
 2 cups water
 1 cup extra long grain rice

Peel the shrimp and reserve the shells.


In a small saucepan, heat 2 tbsp oil. Add the shells and toast until they are slightly browned and fragrant.


Add 3 cups of water, bay leaf, dried thyme, dried oregano, and crushed garlic.


Cover and simmer for 30 minutes, then strain out solids and set aside.


In a large pot or dutch oven, heat oil and flour and stir constantly until a paste is formed.


Add garlic, onion, bell pepper, and celery and saute until the vegetables are softened.


Add sausage, crushed tomatoes, smoked paprika, cayenne, pepper, and salt.


Bring to a boil and then add in shrimp stock, 2 cups of water, okra, and rice.


Simmer uncovered 25 minutes on low.


Add shrimp and simmer an additional 3-5 minutes, until the shrimp is cooked.