Jambalaya with Andouille Sausage and Shrimp is sure to satisfy your desire for spicy, New Orleans-style cuisine. Whip up this delicious homemade jambalaya in under 60 minutes.
A little heat and a whole lot of deliciousness are in this jambalaya. You’ll lay down a bed of comforting rice (white rice or brown rice, your choice), then top it with a mixture of slightly crunchy vegetables, sweet shrimp, and spicy sausage.
Easy enough to make on a weeknight. Special enough to serve to company.
The bold flavors of classic jambalaya always remind me of Fat Tuesday and mardi gras. This is the perfect cajun food to serve this time of year.
Jambalaya With Sausage And Shrimp Ingredients
Here’s what you need to make it:
- 12 oz. andouille sausage
- Vegetable or olive oil
- 12 oz. large shrimp
- 1 green bell pepper
- 1 medium onion
- 2 celery stalks
- 5 garlic cloves
- 14.5 oz. can diced tomatoes
- Cajun seasoning
- sweet paprika
How To Make The Jambalaya
When I made this recipe and video, I cooked the rice separately since I used brown rice. It takes quite a lot longer to cook than long-grain rice. So you can also cook the rice separately or cook the rice right in with the pot of jambalaya.
First of all, I used Aidell’s Cajun Style Sausage in this jambalaya. It packs a lot of New Orleans-style heat and is as authentic as it gets.
I made it with sausage that wasn’t as spicy and I added some cayenne pepper or hot sauce.
Cut the sausage links into 1/4″ rounds. Then use a large dutch oven or stock pot and add the vegetable oil and heat on your stove on medium-high heat. Add the sausage rounds and cook while occasionally stirring to brown them. That will take 6 to 8 minutes.
Next, lower to medium heat and add the holy trinity of green bell pepper, onion, and celery. You can chop these fairly coarsely.
Sauté the veggies for another 7 to 8 minutes until tender. Then stir in the chopped garlic cloves and allow the garlic fragrance to blossom which takes about a minute.
Add the can of diced tomatoes and the cajun seasoning and sweet paprika. Rinse the tomato can with a splash of water, (about 1/2 cup). Bring the pot to a boil.
If you would like to cook the rice in the jambalaya, this is where you would add those ingredients.
Add 2 1/4 cups of chicken broth and bring to a boil. Then add 1 1/2 cups of white long-grain rice like basmati or jasmine. Lower the heat to a simmer, cover the pot, and cook for 13 to 15 minutes until the rice is tender.
Check the rice by taking a small spoonful from the pot.
Add the shrimp. It will only take the shrimp a couple of minutes of cooking time for the shrimp to turn pink.
I used large 16-20 size shrimp that were peeled and deveined, tail off, and cut into 2 pieces.
Smaller shrimp can also be used like 30-40 size and just keep them whole.
It is a good idea at this time to taste the broth and adjust the seasonings to your liking. If there is not enough heat, add some red pepper flakes or even black pepper.
Serve the jambalaya with chopped fresh parsley or chopped green onions.
Leftovers should be kept refrigerated in an air-tight container for up to 3 days.
They can also be frozen in an air-tight container for up to 3 months.
Re-heat in a microwave oven or in a saucepan on the stovetop. Add a little water or chicken stock to loosen the jambalaya if necessary.
Watch How To Make It
This is a really satisfying, spicy shrimp jambalaya dish. Be sure to bookmark this in your recipe folder and give it a try.
And, try these other great recipes:
- Shrimp and Sausage Stew
- Perfect Salmon Loaf
- Shrimp with Penne in Vodka Sauce
- Healthy Roasted Fall Vegetables
- Chipotle Style Burrito Bowl
Jambalaya with Andouille Sausage and Shrimp
- 12 oz. andouille sausage, sliced 1/4" thick coins
- 2 tbsp vegetable oil (or olive oil)
- 12 oz. large shrimp, raw, peeled and deveined, tail off, cut into 2 pieces
- 1 green bell pepper, chopped
- 1 med. yellow onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1 14.5 oz. can petite diced tomatoes,
- 1 1/2 tbsp cajun seasoning
- 1 tbsp sweet paprika
- 3 cups Cooked white or brown rice, kept warm
- 1 1/2 cups long grain rice* optional
- 2 1/4 cups chicken broth* (more if necessary) optional
- Cook 1 1/2 cups of white or brown rice according to package instructions.m Keep warm.
- Use a dutch oven or stock pot on medium high heat, add the vegetable oil and sausage and cook, stirring occasionally, until the sausage is browned, 6 minutes.
- Lower the heat to medium and add the green pepper, onion, and celery. Cook until softened, 7 or 8 minutes. Add the garlic and cook an additional minute.
- Add the canned tomatoes and spices. Rinse the tomato can with 1/2 cup of water and add to the pot. Bring to a boil.
- To cook the rice in the same pot, add 2 1/4 cups of chicken broth, bring to a boil, then add the rice. Simmer for 15 minutes, adding additional broth if needed. Taste and adjust seasonings adding a small amount of cayenne pepper or Tabasco if desired.
- Add the shrimp, stir and cook until pink, 4 minutes.
- Serve the jambalaya hot over cooked rice. (Or as is with rice cooked in the jambalaya). Garnish with chopped fresh parsley or chopped green onions.
- Nutrition information includes 3/4 cup of cooked white rice
- Any Cajun style seasoning can be used, (salt, onion powder, garlic powder, paprika, cayenne pepper, black pepper, white pepper, thyme). I used Paul Prudhomme Blackened Redfish Magic.
- Aidell's Cajun Andouille Sausage is recommended. The sausage has a thin casing which is left on.
- To lower the carbohydrates, serve the jambalaya over cauliflower rice. Available in the freezer section, cook according to label instructions, (either microwave or pan fry).