Sausage, Shrimp, and Okra Jambalaya

AuthorKathleen GloverCategory, , DifficultyIntermediate

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.

Making a toasted shrimp shell stock makes all the difference and adds a really delicious depth to the dish. Okra is also not typically found in Jambalaya, but it brings a a really interesting flavor and texture. 

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
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
Jambalaya
 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
1

Peel the shrimp and reserve the shells.

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Simmer uncovered 25 minutes on low.

10

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

Ingredients

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
Jambalaya
 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

Directions

1

Peel the shrimp and reserve the shells.

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

Simmer uncovered 25 minutes on low.

10

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

Sausage, Shrimp, and Okra Jambalaya

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