Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, steep 1/4 teaspoon of saffron threads in 1/4 cup of warm chicken broth for 10 minutes to infuse.

2. 2

   Heat 1 tablespoon of olive oil in a large wok or skillet over high heat, then add 12 ounces of sliced Andouille sausage and cook until nicely browned, about 5 minutes; remove the sausage and set aside.

3. 3

   Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the wok, stir-frying until the vegetables are softened, about 5 to 7 minutes.

4. 4

   Stir in 3 minced cloves of garlic, 1 tablespoon of Cajun seasoning, and 1/2 teaspoon of dried thyme, cooking for 1 minute until fragrant.

5. 5

   Add 1 pound of peeled and deveined shrimp to the wok, along with the steeped saffron broth, and cook for 2 to 3 minutes until the shrimp just begin to turn pink.

6. 6

   Return the browned Andouille sausage to the wok with 1 cup of cooked long-grain white rice, and 1/4 teaspoon of cayenne pepper if desired, tossing everything together for 2 minutes until heated through and well combined.

7. 7

   Garnish the wok-tossed jambalaya with 2 tablespoons of chopped fresh parsley before serving immediately.