skillet jambalaya


Cooking dates are the best kind of dates.  All you need is a recipe, some groceries, a bottle of wine, music and a friend and you’ve got yourself a great evening.  Last weekend, when my friend Emily and I realized we both had a Friday night off, we got together for some cooking.  And let me tell you, folks, at the end of a long week at work, an evening at home with wine, a good friend, and a skillet-full of jambalaya is just what the doctor ordered.  (ahem…pun intended…)


Now – the best part about cooking with a friend instead of for a friend, especially a new recipe you both want to try, is that if it doesn’t work out, well, it wasn’t totally your fault.  This recipe worked out.  As in we both had seconds.  Not only was it a simple recipe to make (miss en place is key here!), it was super delicious.  Rice cooked in spicy andouille sausage, sweet red peppers, onions, garlic and a little tomato paste provided a hearty base for the delicious shrimp steamed on top at the end.  Served family style for two (three, or four), this is sure to please.

skillet jambalaya
yield: 4 servings (I would argue a little more)

recipe notes: This recipe is from Cook’s Illustrated’s The Best 30-Minute Recipe and is designed to be a 30 minute recipe if you use instant rice.  I opted for long-grain white rice so it took about 45.  I have copied the recipe as I made it.  However, if you want this fast, substitute the long-grain white rice for instant white rice, decrease the chicken broth to 1 3/4 cups and cook rice for only 5 minutes in step 3, as opposed to 20.

I bought my andoulli sausage and peeled & deveined shrimp at Whole Foods.  If you can’t find andouille, tasso, chorizo or linguica sausage will work.  I had trouble halving and slicing the andouille so I just squeezed it out of its casing onto the hot pan and broke it up with a wooden spoon as it browned.   

Old Bay Seasoning I also found at Whole Foods.  If you can’t find it, use your favorite Creole spice blend instead.

Finally, to make your minutes count, I would recommend prepping everything before you start cooking.  The garlic and parsley can be minced while the andoille and vegetables cook.

1 pound extra-large (21/25) shrimp, peeled and deveined
salt & ground black pepper
1 Tablespoon vegetable oil
8 ounces andouille sausage, halved & sliced 1/4 inch thick
1 onion, minced
1 red bell pepper, cored and chopped fine
1/2 teaspoon Old Bay Seasoning
1 1/2 cups long-grain white rice
5 garlic cloves, minced
1 Tablespoon tomato paste
1 3/4 cups low-sodium chicken broth
2 Tablespoons minced fresh parsley

1.  Season Shrimp:  Season shrimp with salt and pepper and set aside.

2.  Saute sausage, aromatics, and rice:  Heat oil in 12-inch skillet over medium heat until shimmering.  Add andouille, onion, bell pepper, Old Bay, and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes.  Stir in rice, garlic, and tomato paste and cook until fragrant, about 30 seconds.

3.  Add broth and cook rice:  Stir in broth and bring to a simmer, scraping up browned bits.  Cover a cook over medium-low heat until liquid is absorbed, about 20 minutes.

4.  Cook shrimp:  Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are cooked through, about 5 minutes.  Of heat, let rice sit for 2 minutes.  Stir in parsley, season with salt and pepper to taste, and serve with plenty of Tabasco on the side.

Source: The Best 30-Minute Recipe via The Chicago Public Library

Cooking Dates, elsewhere: Entertaining with Erin of Apartment 24

3 thoughts on “skillet jambalaya

  1. This looks really yummy and easy! I was planning to make jambalaya this week, but the recipe I have is quite time consuming. I think I’ll make this one instead! Thanks for sharing 🙂

  2. Pingback: lemon & coconut bars « Recipes Remembered

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