This hearty stove-top version of Andouille and Shrimp Jambalaya can be cooked in under an hour. Bring a little slice of NOLA to your home!
I visited New Orleans two years ago on a business trip. I will be the first to admit that I was never a big fan of Cajun food until my trip there.
It changed my taste buds forever (in a good way, of course). I indulged in Shrimp Po Boys, Crawfish Étouffée, the most divine gumbo in town, and, of course, no visit to NOLA would be complete without jambalaya. Glorious bowls of jambalaya.
I honestly spoiled myself, and sadly nothing can compare to what I consumed during that business trip in New Orleans.
A few months after my trip I started scouring the Internet for Cajun recipes. The first thing I made was crock pot jambalaya. It was good... it sufficed... but it was definitely not the real thing.
My husband, on the other hand, (having never visiting NOLA before) thought it was the best meal I ever made. I enjoyed the set-it and forget-it slow cooker meal, but wanted to give it a try on the stove top using my beautiful cast-iron French oven.
I modified my slow cooker recipe to make a quicker stove-top jambalaya recipe that can be achieved in just under an hour. If you’re a planner like me, you can pre-cut all of your ingredients the night before (while prepping dinner) and place it in a zip-top bag or container.
So remember, this may not be the most authentic jambalaya recipe on the block, but I think it’s pretty darn close to the real stuff.