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 smoky andouille and the broth, and let the rice simmer in that flavorful liquid, drinking it up and turning tender and savory. 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, each grain of rice full of Creole flavor.

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 unbleached all-purpose flour
• 1 large white 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 low-sodium chicken broth or homemade stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh thyme
• 2 whole bay leaves

The Proteins & Harvest

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

The Finish

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

Method

 

The Dark Roux Build

1. Heat the ½ cup of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sprinkle the flour evenly over the oil and whisk continuously. Cook until the roux bubbles and slowly toasts into a dark, mustardy, peanut-butter color, about 5 to 10 minutes. (Do not walk away, as the roux can easily burn).

Cook the Vegetables

1. Immediately add the chopped onion, red bell peppers, celery, and minced garlic to the hot roux to halt the browning process.
2. Cook, stirring frequently, until the vegetables soften and release their moisture, about 10 minutes.

Build the Stew

1. Carefully pour in the dry sherry to deglaze the pot, stirring to lift any browned bits from the bottom.
2. Add the fresh thyme and whole bay leaves.
3. Stir in the diced tomatoes, clam juice, chicken broth, tomato paste, and Worcestershire sauce. Bring the heavy liquid to a rolling boil.
4. Fold the sliced Andouille sausage, chicken thigh pieces, okra, and kidney beans directly into the boiling broth.
5. Reduce the heat to low, cover the pot tightly, and simmer until the chicken is completely cooked through and the broth thickens into a rich stew, 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.