easy shrimp jambalaya recipe

Written ByJenny Smyth Posted on
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The Best easy shrimp jambalaya recipe

I love making jambalaya for my family because it’s a hearty, one-pot dish that everyone enjoys. It’s a classic Louisiana recipe that’s perfect for a weeknight dinner or a special occasion.

The combination of shrimp, sausage, and vegetables in a flavorful broth is always a hit with my kids. Plus, it’s relatively easy to make and can be adapted to feed a crowd.

As a busy mom, I appreciate that jambalaya is a dish that can be made in under an hour, leaving me plenty of time for other activities. My family and I enjoy jambalaya so much that we often have it as a regular part of our meal rotation.

The best part? It’s also relatively healthy, thanks to the abundance of vegetables and lean protein from the shrimp.

When I’m feeling stressed or short on time, I know I can rely on jambalaya to deliver a delicious meal without too much fuss. One of the things I love about jambalaya is how versatile it is – you can serve it as is, or add some crusty bread or over rice for added comfort.

My kids adore helping me make this dish, and it’s become a fun family activity that we all look forward to.

Easy Shrimp Jambalaya

4.8 from 1261 votes

A one-pot Cajun-inspired rice dish loaded with shrimp, andouille sausage, and the holy trinity of vegetables. This quick version uses pantry staples and delivers bold flavor in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Jambalaya

1 tablespoon olive oil
8 ounces andouille sausage, sliced into 1/2-inch rounds
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup long-grain white rice
1 1/2 cups chicken broth
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
2 green onions, sliced (for garnish)

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the sliced andouille sausage and cook, stirring occasionally, until browned on both sides, about 4 to 5 minutes.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Reduce heat to medium and add the diced onion, bell pepper, and celery to the pot.
5Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Stir in the undrained diced tomatoes, rice, chicken broth, smoked paprika, oregano, thyme, cayenne, salt, black pepper, and bay leaf.
8Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
9After 20 minutes, remove the lid and gently fold in the cooked sausage and the raw shrimp.
10Re-cover the pot and continue to cook over low heat for 5 to 7 minutes, until the shrimp are pink and opaque and the rice is tender.
11Remove the bay leaf before serving.
12Fluff the jambalaya with a fork and garnish with sliced green onions.
13Serve hot directly from the pot.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 180mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a spicier jambalaya, add an extra 1/4 teaspoon cayenne pepper or a dash of hot sauce. You can substitute chicken or andouille-style vegan sausage if desired. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Easy Shrimp Jambalaya Works

I always recommend making extra batches of jambalaya because it freezes so well and reheats beautifully. You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

When reheating, simply add some chicken broth or water to restore the moisture level. This dish is perfect for potlucks or family gatherings because it serves a crowd easily and can be customized with your favorite ingredients.

❓ Frequently Asked Questions About Shrimp Jambalaya

Q: What is the origin of jambalaya?

Jambalaya is a classic Louisiana dish that originated in the southern United States. Its exact origin is unclear, but it’s believed to have been influenced by French and Spanish cuisine.

Q: What type of protein should I use in my jambalaya?

For this recipe, we recommend using shrimp as the primary protein source. However, you can also use chicken or sausage if you prefer.

Q: Can I make jambalaya in advance?

You can cook the rice and meat mixture ahead of time and refrigerate it until serving. Simply reheat it when you’re ready.

Q: How do I store leftover jambalaya?

Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make jambalaya with gluten-free ingredients?

This recipe uses gluten-free sausage and rice, making it suitable for those with gluten intolerance or sensitivity.

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