I’ve been making this jambalaya sausage and shrimp recipe for years, and it’s always a hit with my family. It’s a classic dish from Louisiana that’s easy to make and packed with flavor. The combination of spicy sausage, succulent shrimp, and aromatic vegetables is a winner in my book.
I love how the flavors all come together to create a rich and satisfying taste experience that’s perfect for a weeknight dinner or a special occasion. My kids adore helping me cook this dish, and they’re always eager to dig in as soon as it’s ready. One of the best things about this recipe is how versatile it is – you can serve it with crusty bread, over rice, or even as a main course on its own.
Plus, it’s a great way to get some protein and veggies into your diet without feeling like you’re sacrificing flavor or convenience. I’ve experimented with different types of sausage and shrimp over the years, but I always come back to this recipe because it’s just so good. The key is in the technique – you want to brown the sausage nicely before adding in the other ingredients, and then let everything simmer together until the flavors are fully melded.
This is where patience comes in handy – don’t rush the process, and you’ll be rewarded with a dish that’s truly exceptional. One of the things I love about jambalaya is how it evokes memories of warm summer nights spent around the dinner table with loved ones. It’s a dish that brings people together, and I feel so grateful to have it as part of my culinary repertoire.
This recipe has become a staple in our household, and I know it will be in yours too once you try it out. Give it a shot – you won’t be disappointed!
Jambalaya with Sausage and Shrimp
4.8 from 1082 votes
A classic Louisiana one-pot dish combining smoky andouille sausage, tender shrimp, and aromatic vegetables with long-grain rice. This hearty jambalaya is seasoned with a blend of Creole spices for a deeply flavorful and satisfying meal.
12 ounces andouille sausage, sliced into 1/2-inch rounds
1 pound large shrimp, peeled and deveined
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
2 cups low-sodium chicken broth
1 cup long-grain white rice
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
2 bay leaves
Salt and black pepper to taste
3 green onions, sliced, for garnish
👨🍳Directions
1Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2Add the sliced andouille sausage and cook, stirring occasionally, for 5 to 7 minutes until the sausage is browned on both sides and has rendered its fat.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Add the peeled and deveined shrimp to the hot pot in a single layer and cook for 1 to 2 minutes per side until they turn pink and opaque.
5Remove the shrimp with a slotted spoon and set aside on a separate plate, leaving the rendered fat in the pot.
6Reduce the heat to medium and add the diced onion, bell pepper, and celery to the pot.
7Cook, stirring frequently, for 5 to 6 minutes until the vegetables have softened and the onion is translucent.
8Stir in the minced garlic and cook for 30 seconds until fragrant.
9Pour in the undrained diced tomatoes and chicken broth, then add the rice, Creole seasoning, dried thyme, cayenne pepper if using, and bay leaves.
10Stir everything together to combine, scraping up any browned bits from the bottom of the pot.
11Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 to 25 minutes.
12The rice should be tender and have absorbed most of the liquid, and the jambalaya should appear thick and moist.
13Remove the pot from the heat and discard the bay leaves.
14Gently fold the cooked sausage and shrimp into the jambalaya, then cover and let it rest for 5 minutes to allow the flavors to meld.
15Taste and adjust seasoning with salt and black pepper as needed, then garnish with sliced green onions before serving.
For a smokier flavor, use andouille sausage that has been smoked. You can substitute chicken or vegetable broth for the chicken broth if needed. If you prefer a spicier jambalaya, increase the cayenne pepper to 1 teaspoon or add a dash of hot sauce.
Watch Video Of How Jambalaya with Sausage and Shrimp Works
This jambalaya sausage and shrimp recipe is one of those magic dishes that everyone loves – whether you’re feeding a crowd or just looking for something new to try out at home. One of my favorite things about this recipe is how easy it is to customize – add your favorite veggies, swap out different types of sausage or shrimp…
the possibilities are endless! And let’s not forget about the leftovers – perfect for meal prep or reheating on busy weeknights when life gets crazy.
❓ Frequently Asked Questions About Jambalaya with Sausage and Shrimp
What type of sausage should I use?
You can use any type of sausage you like for this recipe, but I prefer to use Andouille sausage for its rich flavor and spicy kick.
Can I make this recipe without shrimp?
Yes, you can leave out the shrimp if you prefer or if your family isn’t fond of seafood. Just add in some extra vegetables or another protein source instead.
How long does this recipe take to make?
This recipe is relatively quick to make, but it does require some time for browning the sausage and letting everything simmer together. Plan on spending at least 30 minutes in the kitchen preparing this dish.
Can I store leftovers in the refrigerator?
Yes, you can store leftover jambalaya in an airtight container in the refrigerator for up to three days.
Is this recipe suitable for special diets?
This recipe is relatively low-carb compared to other dishes like gumbo or jambalaya casseroles.
Can I make this recipe in bulk?
Yes, you can easily double or triple this recipe if you need to feed a crowd.
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