Shrimp and Sausage Jambalaya brings the flavors of New Orleans to your plate! This Cajun favorite from Louisiana mixes bold flavors to make a hearty, all-in-one meal.
We love having Jambalaya for dinner, especially in winter. The shrimp’s Cajun kick and the savory sausage instantly transport you to NOLA, where they take their Jambalaya seriously.
It’s a dish for family get-togethers and fun times like Mardi Gras or crawfish boils. But there’s no need to wait for a special occasion when you can savor it any time at home.
If you crave vibrant spices and bold flavors, this Shrimp and Sausage Jambalaya recipe is exactly what you’re looking for.
If you like this recipe, try my Cajun sausage and pasta recipe. It’s delicious with a good amount of kick to it!
Why You’ll Love This Jambalaya Recipe
- Easy recipe that cooks up in no time!
- One-pot wonder makes clean up a breeze!
- Spicy kick!
- Can feed a crowd!
- Customizable to your liking!
Shrimp and Sausage Jambalaya Ingredients
- Large shrimp, peeled and deveined
- Smoked sausage (Andouille or your preferred variety)
- Long-grain white rice
- Onion
- Bell pepper (any color)
- Garlic, minced
- Diced tomatoes
- Chicken broth
- Vegetable oil
- Cajun seasoning
- Salt and black pepper to taste
- Green onions or fresh parsley (optional for garnish)
Recipe Variations
- Swap shrimp for chicken!
- Try different rice such as jasmine or make a healthier version with cauliflower rice.
- Add more heat with diced jalapenos.
- Make it vegetarian with lots of hearty veggies such as mushrooms, broccoli, etc.
How to Make Shrimp and Sausage Jambalaya
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Add the sliced sausage to the skillet and cook for 3-4 minutes until it starts to brown. Then, add the chopped onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften.
Stir in the minced garlic and rice, cooking for 1-2 minutes until the rice is lightly toasted.
Sprinkle the Cajun seasoning over the ingredients and stir to combine. Pour in the can of diced tomatoes (undrained) and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Gently fold in the peeled and deveined shrimp. Cover the skillet and cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.
Adjust the seasoning with salt, black pepper, or more Cajun seasoning if desired.
Serve hot and garnish with chopped green onions or fresh parsley if desired.
Recipe Tips
- Adjust the spice level to your liking.
- Keep an eye on the shrimp so they don’t overcook. Remove from heat when they turn a pinkish color.
- Let the dish rest for a few minutes before serving to meld the flavors together.
How to Store
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Store in an airtight container in the freezer for up to 2 months. Thaw out in fridge overnight. Reheat to desired temperature in microwave.
FAQs
Absolutely! You can use different types of sausages, such as Andouille, smoked sausage, or even chorizo, to add your own unique twist to the dish.
Certainly! Just make per directions and store in an airtight container in the fridge. Reheat in microwave until warmed through.
A classic choice would be serving it alongside cornbread or crusty French bread to soak up all those delicious flavors. Additionally, a fresh green salad or coleslaw makes for a refreshing accompaniment.
Recipe
Shrimp and Sausage Jambalaya
Ingredients
- 1 pound large shrimp peeled and deveined
- 1/2 pound smoked sausage Andouille or your preferred variety, sliced
- 1 cup long-grain white rice
- 1 onion chopped
- 1 bell pepper any color, chopped
- 2 cloves garlic minced
- 1 (14.5oz.) can diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 2 tablespoons vegetable oil
- 2 teaspoons Cajun seasoning adjust to taste
- Salt and black pepper to taste
- Green onions or fresh parsley optional for garnish
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the sliced sausage to the skillet and cook for 3-4 minutes until it starts to brown. Then, add the chopped onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Stir in the minced garlic and rice, cooking for 1-2 minutes until the rice is lightly toasted.
- Sprinkle the Cajun seasoning over the ingredients and stir to combine. Pour in the can of diced tomatoes (undrained) and chicken broth. Stir well to combine all the ingredients. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Gently fold in the peeled and deveined shrimp. Cover the skillet and cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.
- Adjust the seasoning with salt, black pepper, or more Cajun seasoning if desired.
- Serve hot and garnish with chopped green onions or fresh parsley if desired.
Notes
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Store in an airtight container in the freezer for up to 2 months. Thaw out in fridge overnight. Reheat to desired temperature in microwave.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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