shrimp and sausage jambalaya recipe

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

I’ve been making this shrimp and sausage jambalaya recipe for years, and it’s always a hit with my family. We love the combination of succulent shrimp, spicy sausage, and flavorful rice that’s cooked to perfection. It’s a classic dish that hails from Louisiana, where the cayenne pepper gives it a nice kick. The key to making this recipe is using high-quality ingredients, like fresh shrimp and andouille sausage, and cooking it in a large cast-iron skillet.

This technique allows the flavors to meld together and the rice to absorb all the delicious juices. My kids love helping me cook this dish, as they get to crack open the shrimp and toss in the veggies. It’s a fun family activity that always ends with a big plate of yummy food. As I mentioned earlier, this dish is from Louisiana, where cayenne pepper gives it its distinctive flavor.

The cayenne adds a nice heat without overpowering the other flavors. When I cook this recipe, I like to use smoked sausage for a deeper flavor profile. I also add some diced onions and bell peppers for extra sweetness and texture. My family loves it when I serve this dish with crusty bread or over rice.

One thing I’ve learned over the years is that this recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special occasion like Christmas or Thanksgiving. It’s easy to make in large quantities, so feel free to double or triple the recipe if you need to feed a crowd. The leftovers are also delicious reheated for lunch the next day. As a bonus, this dish is relatively healthy compared to other comfort foods.

The shrimp provides lean protein, while the rice and veggies add fiber and vitamins. Just be mindful of the amount of oil you use when cooking the sausage – you can always reduce it if you prefer a lighter version. In short, this shrimp and sausage jambalaya recipe is a staple in our household that never fails to impress.

Shrimp and Sausage Jambalaya

Shrimp and Sausage Jambalaya

4.8 from 1496 votes

A one-pot Louisiana classic combining spicy andouille sausage, tender shrimp, and aromatic vegetables with rice. This hearty dish is simmered in a flavorful tomato broth for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jambalaya

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

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add the sliced andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until browned on both sides.
3Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
4Add the diced onion, bell pepper, and celery to the pot and cook over medium heat for 5 to 6 minutes, stirring often, until the vegetables are softened and the onion is translucent.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Pour in the diced tomatoes with their juices, chicken broth, and rice, then add the Cajun seasoning, dried thyme, cayenne pepper if using, and a pinch of salt and black pepper.
7Stir everything together and bring the mixture to a boil over high heat.
8Reduce the heat to low, cover the pot with a tight-fitting lid, and let the jambalaya simmer for 20 to 22 minutes, or until the rice is tender and has absorbed most of the liquid.
9The rice should be fluffy and the mixture should be moist but not soupy.
10Return the cooked sausage to the pot and gently fold in the raw shrimp.
11Cover the pot again and cook over low heat for 4 to 5 minutes, until the shrimp are pink and opaque throughout.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Remove the pot from heat and let the jambalaya rest, covered, for 5 minutes.
14Fluff the rice gently with a fork, then garnish with sliced green onions before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

For a milder dish, reduce or omit the cayenne pepper. You can substitute smoked sausage for andouille if desired. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Shrimp and Sausage Jambalaya Works

This shrimp and sausage jambalaya recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special occasion like Christmas or Thanksgiving.

It’s easy to make in large quantities, so feel free to double or triple the recipe if you need to feed a crowd.

The leftovers are also delicious reheated for lunch the next day.

❓ Frequently Asked Questions About Shrimp and Sausage Jambalaya

Q1: What type of sausage should I use?

The best type of sausage to use in this recipe is andouille sausage, which has a nice spicy flavor.

Q2: Can I substitute chicken for shrimp?

Yes, you can substitute chicken breast or thighs for shrimp if you prefer.

Q3: How do I store leftovers?

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

Q4: Can I make this recipe gluten-free?

Yes, simply replace the regular rice with gluten-free rice or cauliflower rice.

Q5: How do I reheat leftovers?

Reheat leftovers in the oven at 350°F (180°C) for 10-15 minutes or microwave on high for 1-2 minutes.

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