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Jessica T. Brown

Healthy Shrimp and Sausage Jambalaya

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Prep Time 4 minutes
Cook Time 1 hour 40 minutes
baking + shrimp cooking 40 minutes
Total Time 2 hours 24 minutes
Servings: 8
Course: Main Course
Cuisine: Cajun, Creole, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 28-ounce can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken stock or low-sodium broth plus more if needed
  • 1 1/4 pounds boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable canola, or neutral oil (plus more if needed)
  • 3/4 pound cooked Cajun or Creole sausage e.g., andouille or chaurice, sliced thin
  • 1 medium yellow onion diced (8 ounces)
  • 2 medium green bell peppers diced (10 ounces)
  • 4 celery ribs diced (6 ounces)
  • 4 medium garlic cloves minced
  • 1 teaspoon tomato paste
  • 1 tablespoon Louisiana-style hot sauce plus more for serving
  • 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1/4 teaspoon garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice 12 ounces
  • 3/4 pound peeled and deveined shrimp
  • 6 scallions white and light green parts only, thinly sliced

Equipment

  • 1 Dutch Oven
  • 1 Sharp Chef’s Knife
  • Measuring cups and spoons
  • Mixing Bowls
  • Wooden Spoon

Method
 

  1. Prepare the Tomato-Stock Mixture: Open the can of whole peeled tomatoes and pour the contents into a medium bowl.
    Using your fingers, gently break apart each tomato to release the juice inside its seed compartments.
    Strain the tomato juice through a fine sieve into a 4-cup measuring cup, then add enough chicken stock to this juice to reach a total volume of 4 cups. Set this flavorful liquid mixture aside for later use.
  2. Brown the Chicken Thighs: Preheat your oven to 325°F (160°C).
    Season the boneless chicken thighs generously with kosher salt and freshly ground black pepper on all sides.
    Heat 1 tablespoon of neutral oil in a Dutch oven over medium-high heat until shimmering.
    Add the chicken thighs and cook, turning occasionally, until each side develops a golden-brown crust, about 6 minutes per side.
    Remove the chicken and let it rest on a cutting board for 5 minutes, then cut into bite-sized chunks.
  3. Cook the Sausage and Vegetables: In the same Dutch oven, add the sliced Cajun or Creole sausage and cook over medium heat, stirring frequently, until it starts to darken and release its smoky oils, about 3 minutes.
    Add diced onion, bell peppers, celery, and minced garlic to the pot.
    Stir well, scraping the bottom of the pot to lift any browned bits, and cook the vegetables until they soften and develop a light golden color, roughly 8 minutes.
  4. Build the Flavor Base: Add the tomato paste to the vegetables and stir continuously for about 1 minute until it darkens slightly and becomes fragrant.
    Stir in the hot sauce, thyme, oregano, cayenne pepper, garlic powder, and a generous amount of freshly ground black pepper.
    Mix well to coat the vegetables and sausage with the spices, creating a deep and complex flavor foundation.
  5. Combine Tomatoes, Chicken, and Bay Leaves: Carefully add the crushed tomatoes from the bowl along with the tomato-stock mixture and the browned chicken pieces into the Dutch oven. Nestle in the bay leaves.
    Stir everything gently to combine and bring the mixture to a gentle simmer over medium heat.
    Taste the liquid and season with salt as needed to ensure the dish is well balanced.
  6. Add Rice and Begin Oven Cooking: Pour in the long-grain rice and stir to distribute it evenly throughout the pot.
    Cover the Dutch oven with its lid and transfer it to the preheated oven.
    Bake for about 40 minutes, or until the rice has fully absorbed the liquid and is tender but not mushy.
  7. Finish with Shrimp and Scallions: Remove the Dutch oven from the oven carefully, uncover, and gently fold in the peeled and deveined shrimp along with the sliced scallions.
    Return the covered pot to the oven and cook for an additional 5 minutes, just until the shrimp turn pink and are cooked through.
  8. Rest and Serve: Remove the pot from the oven and keep it covered, allowing the jambalaya to rest for 15 minutes.
    This resting period lets the flavors meld further and the rice firm up slightly.
    Before serving, fish out the bay leaves if visible, and serve hot, offering additional hot sauce at the table for those who like extra heat.

Notes

  • Use canned whole peeled tomatoes packed in juice, not purée, to ensure the right amount of cooking liquid and texture.
  • Avoid stirring the jambalaya too vigorously after cooking, as overmixing can cause the rice grains to break down and become mushy.
  • If you don’t have a Dutch oven, a heavy, oven-safe pot with a tight-fitting lid will work, but heat retention might vary.
  • The bay leaves add subtle depth, but they should be removed before eating if possible to avoid a bitter bite.
  • Adjust the cayenne pepper and hot sauce to your heat preference, making this dish as mild or spicy as you like.