jambalaya with shrimp and sausage recipe

Written ByJenny Smyth Posted on
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The Best jambalaya with shrimp and sausage recipe

Jambalaya with shrimp and sausage is a classic Louisiana dish that has been a staple in my household for years. The rich flavors and aromas of this one-pot wonder have won over the hearts of my family, and I’m sure it will do the same for yours. This recipe is a true representation of the state’s culinary heritage, with its blend of spicy and savory flavors. The combination of succulent shrimp, flavorful sausage, and hearty rice is a match made in heaven.

I’ve always been fascinated by the origins of jambalaya. The name itself is believed to have originated from the Provençal term ‘jambalaia,’ which refers to a mixture of food. Over time, the dish evolved to incorporate local ingredients and cooking techniques, resulting in the delicious version we know today. One of the key home cooking techniques in making jambalaya is to use a large cast-iron pot or Dutch oven.

This allows for even heat distribution and enables the ingredients to meld together beautifully. I love watching my family gather around the table, eager to dig into this mouthwatering meal. In terms of taste and texture, jambalaya is an experience like no other. The combination of juicy shrimp, spicy sausage, and tender rice is absolute perfection.

It’s a dish that’s sure to satisfy even the pickiest eaters. This recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a quick weeknight meal. It’s also incredibly versatile, allowing you to customize it to your liking with various meats, vegetables, and spices. As for health benefits, jambalaya is a relatively balanced meal when made with lean protein sources like shrimp and turkey sausage.

You can also load up on veggies like bell peppers and onions to add fiber and nutrients. My family has grown up on this recipe, and it never fails to impress our guests. If you’re looking for a dish that’s both flavorful and satisfying, look no further than jambalaya with shrimp and sausage.

Jambalaya with Shrimp and Sausage

4.8 from 594 votes

A hearty one-pot Louisiana dish combining succulent shrimp, smoky andouille sausage, and aromatic vegetables with long-grain rice. This flavorful jambalaya is seasoned with a blend of Cajun spices for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Jambalaya

1 tablespoon olive oil
8 ounces andouille sausage, sliced into rounds
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup long-grain white rice
1 ½ cups chicken broth
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (adjust to taste)
½ teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
2 green onions, sliced (for garnish)

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat.
2Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until the sausage is browned on both sides.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Reduce the heat to medium and add the chopped onion, bell pepper, and celery to the pot.
5Cook for 5 to 6 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Stir in the can of diced tomatoes with their juices, the rice, chicken broth, paprika, thyme, oregano, cayenne pepper, salt, black pepper, and bay leaf.
8Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes.
9After 20 minutes, remove the lid and gently stir in the cooked sausage and the raw shrimp.
10The rice should be tender and most of the liquid absorbed.
11Re-cover the pot and continue to cook on low heat for 5 to 7 minutes, until the shrimp are pink and opaque.
12Remove the pot from the heat and let it stand, covered, for 5 minutes.
13Discard the bay leaf.
14Fluff the jambalaya with a fork, garnish with sliced green onions, and serve hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier jambalaya, add more cayenne pepper or a dash of hot sauce. You can substitute smoked sausage for andouille if needed. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Jambalaya with Shrimp and Sausage Works

This jambalaya with shrimp and sausage is a recipe I come back to again and again because it is reliable, flavorful, and feeds a crowd without a lot of fuss. It works for a casual family dinner, a game day gathering, or even a holiday potluck. The leftovers store beautifully in the fridge for up to three days, and they reheat well either in a skillet with a splash of broth or in the microwave.

I like to serve it with a simple green salad and some crusty bread to round out the meal. For a fun twist, you can garnish with sliced green onions and a dash of hot sauce at the table. If you have never made jambalaya before, this recipe is a great place to start.

It is forgiving, adaptable, and always delivers a satisfying meal. I hope your family enjoys it as much as mine does. Whether you are cooking for a weeknight or a celebration, this dish brings a little taste of Louisiana to your table.

Give it a try and see how easy it is to make something truly delicious from scratch.

❓ Frequently Asked Questions About Jambalaya with Shrimp and Sausage

Q1: What type of sausage should I use in this recipe?

In this recipe, I prefer to use Andouille sausage due to its smoky flavor profile.

Q2: Can I substitute chicken or beef for shrimp?

While you can substitute other proteins in this recipe, keep in mind that it may alter the flavor profile.

Q3: How do I ensure my rice doesn’t become mushy?

By cooking your rice correctly according to package instructions or using short-grain rice specifically designed for paella-style dishes.

Q4: Can I make this recipe without sautéing the onions first?

No! Sautéing onions before adding them to the pot brings out their natural sweetness.

Q5: What are some other ingredients I can add for extra flavor?

Some options include diced tomatoes, chopped bell peppers or celery root.

Q6: Is there a way to make jambalaya ahead of time?

Ahead-of-time prep works well if you cook your ingredients separately before assembling them all together.

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