sausage and shrimp jambalaya recipe

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

I’ve been making this sausage and shrimp jambalaya recipe for my family for years, and it’s always a hit. The combination of spicy sausage, succulent shrimp, and flavorful rice is a perfect blend of flavors and textures that everyone loves.

My kids, who can be picky eaters, always ask for seconds, and my husband, who’s not a big fan of spicy food, even requests it for dinner. I think what makes this recipe so special is the way the flavors meld together – the smoky heat of the sausage, the sweetness of the shrimp, and the savory flavor of the rice.

It’s a true comfort food dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering. And the best part?

It’s incredibly easy to make! Just throw all the ingredients in one pot and let it simmer until the flavors are rich and deep.

My family loves this recipe so much that we’ve even made it for holidays like Easter and Christmas. It’s become a staple in our household, and I’m sure it will be in yours too once you try it.

Sausage and Shrimp Jambalaya

4.8 from 1465 votes

A one-pot Cajun dish with smoky andouille sausage, tender shrimp, and rice simmered in a flavorful tomato broth. This hearty jambalaya is packed with bold spices and vegetables for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Jambalaya

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

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the sliced andouille sausage and cook, stirring occasionally, for 5 to 6 minutes until browned on both sides.
3Transfer the sausage to a plate and set aside.
4Add the shrimp to the same pot and cook over medium-high heat for 2 to 3 minutes, flipping once, until pink and opaque.
5Remove the shrimp to the plate with the sausage and set aside.
6Reduce heat to medium and add the diced onion, bell pepper, and celery.
7Cook, stirring frequently, for 5 to 7 minutes until the vegetables are softened and the onion is translucent.
8Add the minced garlic and cook for 1 minute until fragrant.
9Pour in the diced tomatoes with their juices, chicken broth, and rice.
10Stir in the Cajun seasoning, smoked paprika, cayenne pepper if using, and bay leaf.
11Bring the mixture to a boil over high heat.
12Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20 to 25 minutes until the rice is tender and has absorbed most of the liquid.
13Remove the pot from heat and let it sit covered for 5 minutes.
14Remove the bay leaf and discard.
15Gently fold the cooked sausage and shrimp into the rice mixture.
16Season with salt and black pepper to taste.
17Garnish with sliced green onions and serve hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a milder jambalaya, reduce or omit the cayenne pepper. You can substitute andouille with smoked sausage or kielbasa. For best results, use long-grain rice to avoid a mushy texture.

Watch Video Of How Sausage and Shrimp Jambalaya Works

This sausage and shrimp jambalaya recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The combination of flavors and textures is truly unbeatable, and I know your family will love it just as much as mine does.

Plus, with its ease of preparation and versatility in serving options, you can’t go wrong with this recipe. And as an added bonus, it’s packed with nutritious ingredients like protein-rich shrimp and fiber-rich rice that will keep your family satisfied until the next meal.

❓ Frequently Asked Questions About Sausage and Shrimp Jambalaya

Q: What type of sausage is best for jambalaya?

The type of sausage you use is up to personal preference, but I recommend using a spicy Andouille sausage or a smoked sausage for added depth of flavor.

Q: Can I use frozen shrimp instead of fresh?

Frozen shrimp will work just fine in this recipe, but make sure to thaw them first before adding them to the pot.

Q: How long does jambalaya keep in the fridge?

Jambalaya will keep in the fridge for up to 3 days. Just reheat it until hot before serving.

Q: Can I make jambalaya ahead of time?

Yes, you can make jambalaya ahead of time by preparing all the ingredients and cooking them separately before combining them in one pot.

Q: What’s the best way to store leftover jambalaya?

Store leftover jambalaya in an airtight container in the fridge or freeze it for later use.

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