Andouille Sausage and Shrimp jambalaya is sure to satisfy your desire for spicy, New Orleans-style cuisine. Whip up this flavorful homemade jambalaya in under 60 minutes. This jambalaya recipe has a little heat and a whole lot of deliciousness.
It is a hearty blend of Andouille sausage, juicy shrimp, the holy trinity of onions, celery, and green bell pepper, with some Louisiana creole seasoning. 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. But this is a perfect Cajun dish to serve any time of year.
This is also a one pot meal by cooking the rice in the large pot. Or you can cook the rice separately and serve the jambalaya soup over the rice.
Andouille Sausage and Shrimp Jambalaya Ingredients
Here’s what you need to make this easy jambalaya recipe:
- 12 oz. Andouille sausage: The sausage contributes lots of spicy goodness to the jambalaya.
- Vegetable oil: Canola or corn oil are fine to use.
- 1 lbs. large shrimp: Size 16 to 30 shrimp per pound. If the shrimp are extra-large, you may cut them in two for easier eating.
- 1 Green bell pepper, 1 medium onion, 2 celery stalks: The green pepper, onion, and celery are the “Holy Trinity” of Cajun cooking. They are used to develop flavors in cooking.
- 5 Garlic cloves
- Long grain white rice: Jasmine and basmati rice are the two most common long grain rices.
- 14.5 oz. can diced tomatoes
- Cajun seasoning: Any Cajun seasoning blend will be fine. They normally contain onion powder, garlic powder, chili peppers, red pepper, paprika, and salt.
- Sweet paprika: I include extra paprika for color and flavor.
How To Make the Sausage and Shrimp Jambalaya
When I originally made this recipe and video, I cooked the rice separately since I used brown rice.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 white rice. You can cook the rice separately or cook the rice right in with the pot of jambalaya. Either way works just fine.
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. It is also widely available in many grocery stores.
I have made jambalaya with sausage that wasn’t as spicy and added some cayenne pepper or hot sauce to compensate.
Cooking the Jambalaya Ingredients
Put the uncooked rice into a wire strainer and rinse the rice under cold running water. This will help to get rid of some of the starch so that the rice is less likely to stick together.
Cut the sausage links into 1/4″ rounds. Then use a large Dutch oven or stock pot, (at least 4-quart size), add the vegetable oil, and turn your stove on medium high heat.
Add the sausage rounds and cook while occasionally stirring to brown them. That will take 5 to 7 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 5 minutes until the onion starts to turn translucent. Then stir in the chopped garlic cloves and the rice and allow the garlic fragrance to blossom which takes about a minute.
Add the liquids and seasonings. Add the can of diced tomatoes, chicken broth, the Cajun seasoning, and sweet paprika. Use a wooden spoon to scrape up the browned bits that have formed on the bottom of the pot. Bring the pot to a boil.
If you have cooked the rice separately, omit the chicken broth, but rinse the tomato can with about 1/2 cup of water and add that to the pot.
Lower the heat to a simmer, cover the pot, and cook for 20 to 25 minutes or more until the rice is tender.
Check the rice by taking a small spoonful from the pot. 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.
Add the raw shrimp. Turn the heat off, then add the shrimp and stir to cover them with the rice and liquids. Then place the cover back onto the pot. The residual heat of the stew will cook the shrimp in 3 or 4 minutes.
If you are using extra-large shrimp, you may want to cut them into 2 pieces before adding.
Helpful Tip: The shrimp should always be added last, so they are not overcooked and become rubbery.
Garnishes to use. Serve the jambalaya right away and garnish with chopped fresh cilantro, fresh parsley, or sliced green onions.
Leftovers should last refrigerated in an airtight container for up to 3 or 4 days.
They can also be frozen in an air-tight container for up to 3 months.
If you are concerned about over-cooking the already cooked shrimp, you can remove them from the stew and just add them once the jambalaya is fully reheated. They will retain more of their juiciness that way.
Is This Cajun Food or Creole Food?
If you want to get technical, this recipe is a Creole version, (or red), of jambalaya. Creole jambalaya contains tomatoes whereas Cajun jambalaya, (or brown), does not. They both contain the same types of ingredients and spices. Besides what my recipe includes, some use spicy chicken, thyme, oregano, and bay leaf. Feel free to experiment.
Watch How to Make It
This is a really satisfying, hearty meal. Sausage and Shrimp Jambalaya has a bold flavor and can be made with little effort.
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Below is the printable recipe card with full instructions.
Here are some more Seafood Recipes to try:
- Shrimp and Sausage Stew
- Shrimp with Penne in Vodka Sauce
- Creamy Shrimp Scampi
- Seared Sockeye Salmon Piccata
- Best Shrimp Cocktail Recipe
Andouille Sausage and Shrimp Jambalaya Recipe
- 12 oz. andouille sausage, sliced 1/4" thick coins
- 2 tbsp vegetable oil
- 1 lbs. large shrimp, raw, peeled and deveined, tail off, Cut into 2 pieces if desired
- 1 green bell pepper, chopped
- 1 med. yellow onion, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1 14.5 oz. can diced tomatoes,
- 1 1/2 tbsp cajun seasoning
- 1 tbsp sweet paprika
- 1 cup long grain white rice like jasmine or basmati Rinse under cold water.
- 1 3/4 cups chicken broth (more if necessary) optional
- 3 cups cooked rice, white or brown* (optional, see notes)
- Garnishes: parsley, cilantro, green onion
- 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 the onion becomes translucent, 5 minutes. Add the garlic and rice then cook an additional minute.
- Add the canned tomatoes, chicken broth, and spices. Bring to a boil.
- Cover the pot and simmer for 20 to 25 minutes until the rice is tender. Check the doneness of the rice by tasting a small spoonful. Taste and adjust seasonings if desired.
- Turn off the heat and add the shrimp. Stir the shrimp to fully cover with rice and liquid then cover the pot. The residual heat of the dish will cook the shrimp in 3 or 4 minutes.
- Serve the jambalaya hot and garnish with chopped fresh parsley, cilantro, or chopped green onions.
- If using pre-cooked rice, omit the chicken broth and just add about 1/2 cup of water along with the diced tomatoes. Mix the rice into the stew once it starts to boil after the liquids are added. Then turn off the heat, add the shrimp, and cover the pot per the instructions.
- Any Cajun style seasoning can be used, (salt, onion powder, garlic powder, paprika, cayenne pepper, black pepper, white pepper, thyme). Paul Prudhomme Blackened Redfish Magic, Zatarain's Blackened Seasoning, or Louisiana Cajun Seasoning are all good.
- 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).