Shrimp & Andouille Sausage Jambalaya Stew

Jambalaya is Louisiana's great one-pot wonder: rice, smoky sausage, sweet shrimp, and the holy trinity, all simmered together into a spiced, savory whole. This version leans stew-ward, rich with a dark roux and brimming with seafood and andouille. It is generous, deeply flavored comfort food, the kind of pot that feeds a crowd and fills a kitchen with the smell of Creole spice. One pot, one spoon, endless satisfaction.

The Roux & Holy Trinity

Depth starts, as it so often does in Louisiana cooking, with a roux and the trinity. Cook the flour and fat to a deep, nutty brown, then soften the onion, celery, and bell pepper in it until fragrant — this aromatic base is the backbone of the jambalaya's flavor. The darker roux lends a toasty richness that sets a great jambalaya apart, so give it the time it needs, stirring steadily, before building the pot on top of it.

The Proteins & the Simmer

With the base built, add the broth, the smoky andouille, the chicken, okra, and beans, and let it simmer, covered, until the chicken is cooked through and the sauce thickens. The shrimp go in last, poached gently in the hot stew just until pink so they stay sweet and succulent rather than tough. Let everything come together into a hearty, cohesive pot — not soupy, not dry, but rich and spoonable, ladled over a bowl of white rice.

Jorj Morgan

Shrimp & Andouille Sausage Jambalaya Stew

This robust stew sings with the vibrant flavors of the bayou, combining smoky Andouille sausage and tender chicken in a rich, dark roux broth. Finished with plump shrimp and served hot over fluffy rice, it’s a deeply satisfying and elegant dish.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 8 servings

Course: Main Course

Ingredients Method

Ingredients

  

The Dark Roux & Holy Trinity

• ½ cup olive oil
• ½ cup all-purpose flour
• 1 large onion, peeled and chopped, about 2 cups
• 2 large red bell peppers, seeded and diced (about 2 cups)
• 4 celery stalks, diced (about 2 cups)
• 8 garlic cloves, peeled and minced

The Broth

• 1 cup dry sherry
• 1 14.5-ounce can diced tomatoes
• 2 8-ounce bottles clam juice
• 2 cups homemade or prepared low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh thyme
• 2 bay leaves

The Proteins & Harvest

• 2 pounds Andouille sausage, cut crosswise into ¼-inch thick slices
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 10-ounce package frozen okra
• 1 (15.5-ounce) can red kidney beans
• 2 pounds fresh jumbo shrimp, peeled and deveined, tails removed, about 21 to 25 per pound

The Finish

• 2 cups uncooked long-grain white rice, cooked separately for serving
• 1 teaspoon kosher salt
• ½ teaspoon coarse pepper
• 1 tablespoon chopped fresh parsley

Method

 

The Dark Roux Build

1. Heat the olive oil in a large pot over medium high heat.
2. Add the flour and whisk until the roux is bubbling and turns a dark mustardy color, about 5 to 10 minutes.

Cook the Vegetables

1. Stir in the onion, peppers, celery and garlic and cook until soft, about 10 minutes.

Build the Stew

1. Pour in the sherry and add the thyme and bay leaves.
2. Stir in the tomatoes, clam juice, chicken broth, tomato paste and Worcestershire and bring to a boil.
3. Add the sausage, chicken, okra and beans.
4. Reduce the heat, cover the pot and simmer until the chicken is cooked through and the sauce thickens, about 1 hour.

The Seafood Finish

1. Uncover the pot and fold in the fresh jumbo shrimp.
2. Cook gently until the shrimp just turn pink and opaque, about 5 to 8 minutes. (Do not overcook the shrimp).
3. Remove the bay leaves. Taste the stew and aggressively season with the kosher salt and coarse black pepper.
4. Ladle the hot stew heavily over bowls of prepared white rice and garnish with fresh chopped parsley before serving.