Surf & Turf Shrimp Sausage Jambalaya

Name: Surf & Turf Shrimp Sausage Jambalaya
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Ingredients: 900 grams Frozen Shrimp; 800 grams White sausage; 500 grams Frozen Pea; 750 milliliters Tomato Passata; 200 grams Long-Grain Rice; 250 grams Onion; 4 cloves Garlic; 3 stems Celery; 100 grams Clarified Butter; 3 Chicken Stock Cubes; 300 milliliters Hot Water; 200 milliliters Water; 50 grams Tomato Concentrate; 1 teaspoon Salt; ½ teaspoon Black Pepper

10.0/102 ratings·1 hrs 30 min·60 Views

Marcel Aichberger

35 Recipes

This Surf & Turf Shrimp Sausage Jambalaya focuses on tomato flavour with chicken stock. Clarified butter keeps flavors clean and lets the seafood and sausage shine. The combination of shrimp, mild white sausage, and sweet peas delivers a savory profile with a natural sweetness and soft garlic finish. Long-grain rice makes this the ideal dish for a large crowd. This recipe easily serves 10 people without turning mushy, travels well for potlucks, and reheats cleanly for meal prep. For a spicier take, swap in andouille or add chili flakes. This dish is incredibly high in protein and something you can cook in the beginning of the week to feed the whole family for days.

Allergens

Lactose-Free

5,008kcal

10 Portions · 4,049 g

Protein

320 g

Carbohydrates

269 g

Fat

278 g

Fiber

59 g

German Food Composition Database (BLS) – the German national nutrient database.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Frozen Shrimp900 grams
White sausage800 grams
Frozen Pea500 grams
Tomato Passata750 milliliters
Long-Grain Rice200 grams
Onion250 grams
Garlic4 cloves
Celery3 stems
Clarified Butter100 grams
Chicken Stock Cubes3
Hot Water300 milliliters
Water200 milliliters
Tomato Concentrate50 grams
Salt1 teaspoon
Black Pepper½ teaspoon

Preparation

1
Place the 900g frozen shrimp in a bowl of cold water to thaw, then drain them thoroughly and set aside.
2
Wash 200g long-grain rice under cold water until the water runs clear, then drain well.
3
Wash 3 stems of celery and dice them into small, even cubes.
4
Peel the 4 cloves of garlic and mince them finely.
5
Peel the 250g onions and cut them into small, even cubes.
6
Slice the 800g white sausage into 1cm thick rounds. (This thickness helps them maintain their shape and brown nicely during frying)
7
In a medium container, dissolve 3 chicken stock cubes in 300ml hot water to create the chicken stock.
8
Open the 750ml tomato passata, as it will be used for deglazing later.

Frying the Sausage

9
Preheat a large nonstick pan over medium-high heat and add 25g of clarified butter.
10
Add the sliced white sausage to the pan and fry in batches until each piece is golden brown and slightly crispy, then set aside.

Searing the Shrimp

11
Preheat another large pan over high heat and add the drained shrimp.
12
Once any released water from the shrimp has evaporated, add 25g of clarified butter to the pan.
13
Reduce the heat to medium, add the minced garlic, and fry until the shrimp develop golden caramelized bits.
14
Remove the shrimp from the pan and set them aside with the sausage.

Building the Jambalaya

15
Preheat a large pot over medium heat, around 150°C (300°F), and add the remaining 50g of clarified butter.
16
Add the diced onion and celery to the pot, sautéing until their moisture has evaporated and they are softened, about 5-7 minutes.
7 min
17
Stir in the 50g tomato concentrate and fry for a couple of minutes until it deepens in color to a golden brown.
18
Deglaze the pot with the 750ml tomato passata, scraping up any caramelized bits from the bottom of the pot with a wooden spoon.
19
Add the washed and drained rice.
20
Add the fried shrimp.
21
Add the fried sausage.
22
Add the prepared chicken stock to the pot.
23
Stir in the 500g frozen peas
24
Season with 1 teaspoon salt and 0.5 teaspoon black pepper to taste.
25
Bring the mixture to a gentle simmer, ensuring the rice is mostly covered by the liquids, then cook without a lid for about 20 minutes.
20 min
26
Stir the jambalaya every couple of minutes to prevent anything from sticking to the bottom.
27
TIP: If the mixture becomes too dry, add a little of the reserved 200ml water.
28
The jambalaya is ready when the rice is tender and most of the liquid has been absorbed.