Go Back
Stunning plated serving of Shrimp & Andouille Sausage Jambalaya Stew, a chef-tested recipe by Chef Jorj Morgan.
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
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.