This Shrimp and Sausage Jambalaya is a vibrant one-pot meal from Louisiana. It features rice cooked with spicy andouille, plump shrimp, and the “holy trinity” of vegetables for a soul-warming dish. The process is straightforward and delivers incredible flavor with minimal cleanup.
Nothing beats a great Shrimp and Sausage Jambalaya. Whether you're a fan of Savory Combo Recipes or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Shrimp and Sausage Jambalaya
- One-Pot Wonder: Complete meal with protein, veggies, and starch—minimal cleanup.
- Complex & Simple: Deep, layered flavors from a surprisingly straightforward process.
- Highly Adaptable: Easily adjust heat or add other proteins to suit your taste.
- Great Leftovers: Flavors meld overnight, making next-day lunches even better.
Ingredients & Tools
- 1 lb large raw shrimp, peeled and deveined
- 12 oz andouille sausage, sliced into ¼-inch rounds
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (like Jasmine or Basmati)
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ – ½ tsp cayenne pepper (adjust to your heat preference)
- 2 bay leaves
- Salt and black pepper to taste
- 3 scallions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Tools: A large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution), a wooden spoon, and a sharp knife.
Notes: Don’t skip the “holy trinity” of onion, bell pepper, and celery—it’s the flavor backbone. Good-quality andouille sausage makes a difference.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Jambalaya comes together quickly once you start cooking. Having all your veggies chopped, spices measured, and shrimp prepped beforehand makes the process smooth and enjoyable, not stressful.
- Don’t skip searing the sausage. Browning the andouille slices isn’t just about cooking the sausage; it’s about rendering out its flavorful fat, which you’ll then use to sauté the holy trinity. This builds a deep, smoky base for the entire dish.
- What if I can’t find andouille? No problem! Any other smoked sausage, like kielbasa, will work in a pinch. The flavor profile will be slightly different, but it will still be delicious. You can always add a bit more smoked paprika and cayenne to compensate.
- To rinse or not to rinse the rice? I don’t rinse the rice for jambalaya. The surface starch helps create a slightly creamier, more cohesive final dish, which is exactly what we want here. If you prefer separate grains, give it a quick rinse.
How to Make Shrimp and Sausage Jambalaya
Step 1: Pat your shrimp dry with a paper towel and season them lightly with a pinch of salt and about a teaspoon of the Cajun seasoning. Set them aside. This little pre-seasoning step ensures every component is packed with flavor. Now, heat the olive oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat.
Step 2: Add the sliced andouille sausage to the hot oil. Cook, stirring occasionally, for about 4-5 minutes until the slices are nicely browned on both sides. You’ll notice the fat rendering out and the most incredible smoky aroma filling your kitchen. Use a slotted spoon to remove the sausage to a plate, leaving all that flavorful oil behind.
Step 3: In that same pot with the sausage drippings, add the diced onion, bell pepper, and celery—the holy trinity. Sauté for 6-7 minutes, stirring frequently, until the vegetables have softened and the onions become translucent. You’ll hear a wonderful sizzle as they hit the pot.
Step 4: Stir in the minced garlic and cook for just one more minute until it becomes fragrant. Be careful not to burn it! Then, add the tomato paste and stir it into the vegetable mixture. Let it cook for another minute—this helps to caramelize the tomato paste slightly and remove any raw, tinny taste.
Step 5: Now, add the dry rice to the pot. Stir constantly for about 1-2 minutes to toast the grains. You’ll notice the rice becoming a little more opaque. This toasting step is crucial as it helps the rice absorb the broth later without becoming mushy.
Step 6: Pour in the chicken broth and the can of diced tomatoes with their juices. Add the remaining Cajun seasoning, dried oregano, smoked paprika, cayenne, bay leaves, and a good pinch of salt and black pepper. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot—that’s pure flavor!
Step 7: Bring the liquid to a lively boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 20-25 minutes. Do not peek! You need that steam to cook the rice properly. After 20 minutes, check to see if the rice is tender and has absorbed most of the liquid.
Step 8: Once the rice is cooked, stir the browned sausage back into the pot. Then, nestle the seasoned raw shrimp on top of the rice mixture in a single layer. Re-cover the pot and cook for another 5-7 minutes on low heat. The shrimp are done when they’ve turned pink and opaque.
Step 9: Turn off the heat. Remove the bay leaves and discard them. Let the jambalaya sit, covered, for about 5 minutes. This resting period allows the grains of rice to firm up just a bit and the flavors to settle. Finally, fluff the jambalaya gently with a fork, mixing the shrimp and sausage throughout.
Step 10: Garnish generously with sliced scallions and fresh parsley. Give it one final taste and adjust the seasoning with more salt or pepper if needed. Serve it up hot and watch it disappear!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze base (sausage & rice) for up to 3 months; add fresh shrimp when reheating.
- Reviving: Reheat gently on stovetop with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the jambalaya perfectly, balancing out the meal.
- Buttery cornbread or crusty French bread — Essential for sopping up every last bit of the flavorful sauce left in your bowl. It’s a non-negotiable for me.
- Sautéed collard greens with a splash of vinegar — They add a wonderful earthy, slightly bitter counterpoint that complements the spicy, smoky notes in the jambalaya.
Drinks
- A crisp, cold lager or pilsner — The carbonation and clean finish of a light beer is fantastic for cleansing the palate between bites of this robust dish.
- A classic Sazerac cocktail — If you want to lean into the New Orleans vibe, this rye whiskey cocktail with absinthe and bitters is a sophisticated and powerful pairing.
- Iced tea with lemon and mint — A non-alcoholic option that’s refreshing and slightly sweet, which helps tame the spice if your cayenne hand was a little heavy.
Something Sweet
- Classic bananas Foster — It’s a New Orleans staple for a reason. The warm, caramelized bananas and rum sauce are a heavenly follow-up to the savory jambalaya.
- Pecan pralines — These sweet, buttery, and crunchy candies offer a delightful textural contrast and a hit of pure sugar to finish the meal.
- Lemon icebox pie — The bright, tart, and creamy filling is incredibly refreshing after a hearty and spicy main course.
Top Mistakes to Avoid
- Mistake: Lifting the lid too often while the rice is cooking. I’ve messed this up before too… every time you lift the lid, you let out precious steam that the rice needs to cook through. Trust the process and set a timer.
- Mistake: Overcooking the shrimp. Shrimp cook very quickly and become rubbery if left on the heat for too long. Add them at the very end, and as soon as they turn pink and opaque, they’re done.
- Mistake: Not toasting the rice. Skipping the step where you stir the dry rice in the pot for a minute or two can result in a gummier texture. Toasting the grains helps them stay separate and absorb liquid more evenly.
- Mistake: Underseasoning. Jambalaya is a boldly flavored dish. Taste it at the end and don’t be shy with salt and pepper. The rice absorbs a lot of seasoning, so it often needs more than you think.
Expert Tips
- Tip: For an even deeper flavor, use shrimp stock instead of chicken broth. You can make a quick one by simmering the shrimp shells in water for 15 minutes before you start the recipe. It adds an incredible layer of seafood essence.
- Tip: If you have time, let the sliced sausage brown a little more than you think is necessary. Those dark, crispy bits equal more flavor. A little fond (the browned bits on the bottom of the pot) is your best friend here.
- Tip: If your jambalaya is done but looks a bit too wet, simply leave the lid off for the last 5 minutes of cooking to allow some excess liquid to evaporate. If it’s too dry, splash in a little more broth or water.
- Tip: For a more authentic texture, use long-grain rice and resist the urge to stir the jambalaya after you’ve added the broth, until the very end when you fluff it. This helps prevent it from becoming sticky.
FAQs
Can I make jambalaya ahead of time?
Absolutely, and it often tastes even better the next day! Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. The flavors have more time to meld. Reheat it gently on the stovetop with a splash of broth or water to loosen it up, as the rice will continue to absorb moisture.
Can I freeze jambalaya?
You can, but with a caveat. The texture of the shrimp can become a bit rubbery upon thawing and reheating. If you plan to freeze it, you might want to make the jambalaya base (sausage and rice) and then add fresh shrimp when you reheat it. The rice and sausage freeze and reheat beautifully for up to 3 months.
My jambalaya turned out mushy. What happened?
This usually happens for one of two reasons: either the heat was too high while simmering, causing the rice to break down, or it was stirred too frequently during the cooking process. Remember, low and slow with the lid on is the key to perfect, separate grains of rice.
Is jambalaya the same as gumbo or étouffée?
Great question! They’re all Louisiana classics but are distinct. Gumbo is a stew served over rice, often thickened with okra or filé powder. Étouffée is a smothered dish, typically made with shellfish in a rich, roux-based sauce, also served over rice. Jambalaya is a rice dish where the grain cooks directly in the pot with the other ingredients, absorbing all the flavors directly.
Can I use brown rice instead of white rice?
You can, but it requires adjustments. Brown rice needs more liquid and a longer cooking time. I’d recommend increasing the broth by about ½ to ¾ cup and extending the simmering time to 40-50 minutes. You may need to add the shrimp later in the process so they don’t overcook.
Shrimp And Sausage Jambalaya
Make authentic Shrimp and Sausage Jambalaya in one pot! This easy recipe delivers bold Cajun flavors with minimal cleanup. Get the step-by-step guide now!
Ingredients
For the Jambalaya
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1 lb large raw shrimp (peeled and deveined)
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12 oz andouille sausage (sliced into ¼-inch rounds)
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1 large yellow onion (diced)
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1 green bell pepper (diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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1.5 cups long-grain white rice (like Jasmine or Basmati)
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3 cups chicken broth
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1 can diced tomatoes (14.5 oz, undrained)
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2 tbsp tomato paste
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2 tbsp olive oil
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1 tbsp Cajun seasoning
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1 tsp dried oregano
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0.5 tsp smoked paprika
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0.25-0.5 tsp cayenne pepper (adjust to your heat preference)
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2 bay leaves
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Salt and black pepper (to taste)
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3 scallions (sliced, for garnish)
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Fresh parsley (chopped, for garnish)
Instructions
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Pat your shrimp dry with a paper towel and season them lightly with a pinch of salt and about a teaspoon of the Cajun seasoning. Set them aside. Now, heat the olive oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat.01
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Add the sliced andouille sausage to the hot oil. Cook, stirring occasionally, for about 4-5 minutes until the slices are nicely browned on both sides. Use a slotted spoon to remove the sausage to a plate, leaving all that flavorful oil behind.02
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In that same pot with the sausage drippings, add the diced onion, bell pepper, and celery—the holy trinity. Sauté for 6-7 minutes, stirring frequently, until the vegetables have softened and the onions become translucent.03
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Stir in the minced garlic and cook for just one more minute until it becomes fragrant. Then, add the tomato paste and stir it into the vegetable mixture. Let it cook for another minute.04
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Now, add the dry rice to the pot. Stir constantly for about 1-2 minutes to toast the grains.05
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Pour in the chicken broth and the can of diced tomatoes with their juices. Add the remaining Cajun seasoning, dried oregano, smoked paprika, cayenne, bay leaves, and a good pinch of salt and black pepper. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot.06
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Bring the liquid to a lively boil. Once it's bubbling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 20-25 minutes. After 20 minutes, check to see if the rice is tender and has absorbed most of the liquid.07
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Once the rice is cooked, stir the browned sausage back into the pot. Then, nestle the seasoned raw shrimp on top of the rice mixture in a single layer. Re-cover the pot and cook for another 5-7 minutes on low heat. The shrimp are done when they’ve turned pink and opaque.08
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Turn off the heat. Remove the bay leaves and discard them. Let the jambalaya sit, covered, for about 5 minutes. Finally, fluff the jambalaya gently with a fork, mixing the shrimp and sausage throughout.09
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Garnish generously with sliced scallions and fresh parsley. Give it one final taste and adjust the seasoning with more salt or pepper if needed. Serve it up hot.10
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