Shrimp and sausage jambalaya is an easy way to make dinner a lot more interesting. With perfectly cooked shrimp, spicy andouille sausage, classic veggies, and rice in a boldly Cajun-seasoned tomato sauce, this recipe packs a punch of flavor that will satisfy even the biggest eaters.
Years ago, I took a trip to New Orleans, and while the beignets were great, what really got me wasn’t the sweets, it was the delicious jambalaya. I love Cajun flavors and often make Cajun shrimp or Spicy Cajun chicken, so enjoying real, authentic jambalaya was the best. I came home and immediately began scouring recipes to create my own delicious jambalaya at home, and eventually, I had this gem – shrimp and sausage jambalaya. It’s so flavorful. You can’t beat that!
Why You’ll Love This Shrimp and Sausage Jambalaya
- Meaty: This recipe features a combination of shrimp and andouille sausage.
- Simple Ingredients: Everything needed for this recipe is found in your kitchen or local grocery store.
- Easy to Make: It only takes a few minutes of stovetop cooking and 30 minutes of simmering to make this recipe.
- Bold Flavor: A mix of Cajun seasoning, garlic salt, and aromatic vegetables create deep, bold flavor.
Ingredients
- Jumbo Shrimp: Jumbo shrimp adds meaty, fresh seafood flavor to the jambalaya.
- Smoked Sausage: Andouille or your favorite smoked sausage adds smoky flavor.
- Vegetables: Aromatic onions, bell pepper, celery, and garlic create the traditional flavor base.
- Jalapeno: Jalapeno adds a spicy, vegetal flavor.
- Chicken Broth: Chicken broth adds the liquid necessary to cook the rice and adds more flavor.
- Crushed Tomatoes: Crushed tomatoes add more liquid and a flavorful kick.
- White Rice: White rice is the traditional choice for jambalaya.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Smoked Sausage: Any variety of smoked sausage will work, although andouille is the classic choice.
- Seafood: This jambalaya can be made with shrimp, crab, lobster, or scallops.
- Mild: Omit the jalapeno for a mild version of this recipe.
How to Make Cajun Shrimp and Sausage Jambalaya
Step 1: Cook the shrimp and 1 teaspoon of Slap Ya Mama seasoning in butter over medium heat in a large Dutch oven until opaque and C-shaped. Then, remove the shrimp and set it aside.
Step 2: Add the remaining butter to the pot and brown the smoked sausage in it. Then, add the onion, bell pepper, jalapeno, celery, garlic, half of the green onions, and the remaining seasonings and cook until tender.
Step 3: Pour the crushed tomatoes, tomato paste, and water into the pot, stir, and reduce the heat to low. Cook for 10 minutes.
Step 4: Pour in the chicken broth and simmer on low heat for 20 minutes.
Step 5: Add the uncooked rice and cook over medium heat until the rice is tender. Then, add the shrimp, stir, and serve.
Hint
Be careful not to cook your shrimp for too long. It’s finished cooking when it’s opaque, pinkish, and C-shaped.
Storage
Refrigerate this jambalaya for up to 4 days in an airtight container.
To reheat the jambalaya, cook it in a pot on medium-low heat until warmed through.
What to Serve with Sausage and Shrimp Jambalaya
This spicy, flavorful jambalaya pairs well with jalapeno cheese corn bread, spicy fried okra nuggets, or garlic cheese bread.
Tips
- Be careful not to overcook your shrimp. It only takes 2 to 3 minutes per side. They’re done when they’re pink and C-shaped.
- Stir the vegetables constantly while cooking them to prevent burning.
- Add your shrimp to the jambalaya just before serving to avoid overcooking them in the hot mixture.
Frequently Asked Questions
Jambalaya is a savory, traditional Louisiana dish made with rice, aromatic vegetables, tomato-based broth, and meat or seafood. The dish is a fusion of African, Spanish, and French influences.
Shrimp is perfectly cooked when it turns a light pink color, becomes opaque, and curls into a slight C-shape. If the shrimp is shaped like an O, it’s overdone.
Andouille sausage is the traditional sausage for jambalaya.
Andouille sausage is a smoked sausage from France. It’s usually seasoned with a blend of garlic, pepper, onions, and spices like paprika and cayenne.
Try This Shrimp and Sausage Jambalaya
With tender shrimp, smoky sausage, aromatic vegetables, and big, bold flavor, this shrimp and sausage jambalaya is a hearty, flavorful dish that can feed an army. And since it’s so easy to make, you’ll be happy to feed the crowd. Give this delicious recipe a try, and I know you’ll make it a permanent part of your recipe rotation.
More Delicious Sausage Recipes You’ll Enjoy
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it you to favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Sausage and Shrimp Jambalaya
Ingredients
- 16 ounce jumbo shrimp, peeled & deveined
- 12 ounce smoked sausage, sliced
- 2 tablespoons butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- ⅓ cup water
- 15 ounce crushed tomatoes
- 32 ounce chicken broth
- 1½ cups uncooked rice
- 2 teaspoons Slap Ya Mama seasoning, divided
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup green onions, sliced, divided
Instructions
- In a large dutch oven or pot, melt butter over medium heat.
- Add shrimp and sprinkle with 1 teaspoon Slap Ya Mama seasoning,
- Cook shrimp on both sides for about 2-3 minutes.
- Remove shrimp and set aside.
- Add remaining butter to the pot and sliced smoked sausage. Brown sausage on both sides.
- Add onion, bell pepper, jalapeno, celery, garlic, half of the green onions, and the seasonings.
- Cook until the veggies are tender.
- Pour crushed tomatoes, tomato paste, and water into the pot. Stir to combine.
- Reduce heat to low and cook for 10 minutes.
- Pour in chicken broth and let simmer over low heat for 20 minutes.
- Add uncooked rice into the mixture and cook over medium heat until the rice is tender, about 18-20 minutes..
- Add shrimp, stir to combine, and serve.
Notes
- Be careful not to overcook your shrimp. It only takes 2 to 3 minutes per side. They’re done when they’re pink and C-shaped.
- Stir the vegetables constantly while cooking them to prevent burning.
- Add your shrimp to the jambalaya just before serving to avoid overcooking them in the hot mixture.
Nutrition
