June is Soul Food Month! A time to honor the rich traditions, bold spices, and comforting dishes that have shaped generations of home cooking. Experimenting in the kitchen is one of the joys of cooking, and soul‑food–inspired flavors offer a delicious way to explore something new. If you’re craving a hearty, Louisiana‑style dish that brings depth to the table, this Cajun‑style “Jambalaya With Sausage and Shrimp” is a flavorful way to celebrate.

---

Jambalaya With Sausage and Shrimp

Makes 4 servings

• 1 tablespoon vegetable oil
• 8 ounces chorizo or andouille sausage, sliced into 1/4-inch rounds
• 1 lb. large raw shell-on shrimp
• 1 onion, peeled and finely chopped
• 1 rib of celery, rinsed, trimmed, and finely chopped
• 1 small red bell pepper, rinsed; trimmed, seeded, and diced
• 1 small green bell pepper, rinsed, trimmed, seeded, and diced
• 4 cloves of garlic, peeled and minced
• 1 & 1/2 cups long-grain white rice, rinsed
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon fresh thyme leaves, minced
• 14 ounces canned diced tomatoes, drained, juice reserved
• 4 cups of clam juice
• 1 bay leaf
• Fresh parsley, rinsed and chopped (for garnish)

1. Preheat oven to 325°F and set rack to the middle.
2. Heat oil in a cast iron skillet/Dutch oven over medium‑high. Brown sausage 3–5 minutes; remove and drain. Brown shrimp 1 minute per side; transfer to a bowl and refrigerate.
3. Add onion, celery, peppers, and garlic; cook on medium until softened, 7–10 minutes. Stir in rice, tomato paste, salt, and thyme; cook 2 minutes to coat.
4. Add tomatoes, 1/4 cup reserved tomato juice, clam juice, bay leaf, and sausage. Lay foil directly on the rice, cover, bring to a boil, then bake 18–20 minutes until rice is nearly tender and most liquid is absorbed.
5. Peel and clean the chilled shrimp. Remove pan from oven, uncover, remove foil, and gently stir in shrimp. Replace foil on the rice, cover, and bake 5 minutes more until rice is tender and shrimp cooked through.
6. Remove foil and bay leaf, sprinkle with parsley, and serve.

Recipe Courtesy Lines+Angles