Andouille Sausage and Shrimp Jambalaya Recipe

Last Updated on October 24, 2026

Andouille Sausage and Shrimp jambalaya will 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. Let me show you how I make it.

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 for 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 Cajun dish is perfect for any time of year. 

This is also a one-pot meal, with the rice cooked in the same 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 works well.
• 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 develop flavor 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 works. 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When I originally made this recipe and video, I cooked the rice separately since I used brown rice.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 much longer to cook than long-grain white rice. You can cook the rice separately or cook it right in the pot with the 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 in a wire strainer and rinse it under cold running water. This helps remove some of the starch so 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 quarts), add the vegetable oil, and turn the stove on medium-high heat. 

Add the sausage rounds and cook, stirring occasionally, until browned. That will take 5 to 7 minutes.

Next, lower the heat to medium and add the holy trinity: 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 let the garlic fragrance bloom for about a minute.

Add the liquids and seasonings. Add the diced tomatoes, chicken broth, Cajun seasoning, and sweet paprika.  Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Bring the pot to a boil.

If you cooked the rice separately, omit the chicken broth, but rinse the tomato can with about 1/2 cup water and add it 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 tasting a small spoonful. At this point, taste the broth and adjust the seasonings to your liking. If it is not hot enough, add red pepper flakes or even black pepper.

Add the raw shrimp. Turn off the heat, then add the shrimp and stir to coat them with the rice and liquids. Then put the lid back on the pot. The stew’s residual heat 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: Add the shrimp last so they don’t overcook and become rubbery.

Garnishes to use. Serve the jambalaya right away and garnish with chopped fresh cilantro, fresh parsley, or sliced green onions.

Leftover Sausage and Shrimp Jambalaya

Leftovers should last in an airtight container in the refrigerator for up to 3 or 4 days.

You can also freeze them in an airtight container for up to 3 months.

Reheat in a microwave oven or in a saucepan on the stovetop. Add a little water or chicken stock to loosen the jambalaya if needed. 

If you are concerned about overcooking the already-cooked shrimp, remove them from the stew and add them once the jambalaya is fully reheated. That way, they’ll retain more of their juiciness.

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. In addition to 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 is easy to make.  

Be sure to click the little Blue Grow Share Button on the right to bookmark Jambalaya in your recipe folder. You can save your favorite recipes on any website with the Grow Button for easy access.

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
• Seared Sockeye Salmon Piccata
• Best Shrimp Cocktail Recipe

Andouille Sausage and Shrimp Jambalaya Recipe

Jambalaya with andouille sausage and shrimp is a spicy, go-to New Orleans style meal. Sure to please.

5 from 10 votes

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Course: Main Course

Cuisine: American Regional, Cajun

Keyword: jambalaya, jambalaya with sausage and shrimp, sausage and shrimp jambalaya

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 457kcal

Author: Joe Boyle

Ingredients

• 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

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Instructions

• 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.

Notes

1. 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.
2. 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.
3. Aidell's Cajun Andouille Sausage is recommended. The sausage has a thin casing which is left on.
4. 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).

Nutrition

Calories: 457kcal

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