Entree: United States – Louisiana – Cajun Shrimp and Andouille Jambalaya with Fried Cabbage

Serving Size: 6

Approximate Time

Prep 15 min

Cook 32 min

Total 47 min

Ingredients

- 2 cups (400 g) long-grain white rice, rinsed
- 1 lb (454 g) large shrimp (16–20), peeled and deveined
- 12 oz (340 g) andouille sausage, sliced 1/2-inch (1.25 cm) thick, approx. 12 oz (340 g) total
- 1 small head green cabbage, about 1 lb (450 g), cored and thinly sliced
- 1 large yellow onion, about 8 oz (225 g), diced
- 1 green bell pepper, about 6 oz (170 g), diced
- 2 celery stalks, about 3 oz (85 g), diced
- 4 tbsp (60 ml) unsalted butter or vegetable oil
- 4 cups (960 ml) low-sodium chicken stock
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 3 cloves garlic, minced
- 2 tsp (8 g) Cajun seasoning
- 1 tsp (4 g) dried thyme
- 2 bay leaves
- 1/2 tsp (2 g) cayenne pepper (optional, adjust to taste)
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/2 tsp (2 g) freshly ground black pepper
- 2 green onions, sliced, for garnish

Instructions

1. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) butter or oil over medium-high heat. Add the sliced andouille and brown on both sides, about 4–5 minutes. Remove and set aside.
2. Add remaining 2 tbsp (30 ml) butter or oil to the pot. Add onion, bell pepper, and celery (the holy trinity) and sauté until softened, about 5–7 minutes. Add garlic and cook 30–45 seconds.
3. Stir in the rice and toast for 1–2 minutes to coat in oil. Add the diced tomatoes (with juices), chicken stock, Cajun seasoning, thyme, bay leaves, cayenne, salt, and pepper. Stir to combine and bring to a boil.
4. Reduce heat to low, cover, and simmer gently for 15 minutes without stirring.
5. While rice simmers, in a separate skillet over medium heat, add a splash of oil and sauté the sliced cabbage until softened and edges are browned, about 8–10 minutes. Season lightly with salt and pepper. Set aside.
6. After rice has simmered 15 minutes, stir in the browned andouille, then return lid and cook 5 minutes more. Add the shrimp on top, return lid, and cook until shrimp are pink and rice is tender, about 5–7 minutes more.
7. Gently fold the fried cabbage into the jambalaya, remove bay leaves, adjust seasoning, and garnish with sliced green onions. Serve hot.