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  • Writer's pictureDavid

Louisiana Shrimp Jambalaya

A right tasty Creole one-pot-dish with sausage, shrimp and rice

A hearty, warming and tasty meal-in-a-pot. Traditionally you'd use andouille sausage, but chorizo is an acceptable alternative. This version has shrimp, but you could easily use chicken, pork or whatever meat you have to hand. Vegetarians & vegans could obviously cut out the sausage and shrimp, but you're really then moving to a different dish altogether. I might try something vegan based on jambalaya at a later date.



green pepper (I had a red one)


onion or shallots



bouquet garni (bay leaves, thyme, rosemary & sage - tied up in a muslin bag)

prawns (shrimp) - uncooked. If you only have cooked - as I did - add them later

fresh coriander (this is NOT typical of jambalaya, but I had a bunch that was going off - best used!)


long grain rice (I had paella rice)


Watch the video


  • Finely chop the onion, pepper and celery - the "holy trinity" of Cajun cookery

  • Chop up the garlic

  • Slice the chorizo quite thickly

  • Heat oil in a pot and add the chorizo

  • Cook the sausage slowly until it colours the oil

  • Heat a tablespoon or so of oil in a frying pan

  • Add the chopped veg & garlic

  • Stir it through and let it soften - about 10-15 minutes

  • Add about 700ml of fish stock - if you're using chicken or pork - use a different stock

  • Add the bouquet garni, lots of black pepper and lots of cayenne (not so lots if you like it a bit milder)

  • Add the uncooked prawns - cooked prawns we'll add later

  • Bring the stock to the boil, add the rice and stir it through

  • Bring it back to the boil, then turn it down to a simmer

  • Cover and simmer for 10 minutes

  • At this point, add the fresh coriander - if you're using it, and - if you only have cooked prawns, add them now as well

  • Turn off the heat, cover and leave for a further 20 minutes

  • Remember to remove the bouquet garni before serving...

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