Andouille Sausage and Shrimp Jambalaya Recipe

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

Course Main Course

Cuisine American Regional, Cajun

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

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 457kcal

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).

Calories: 457kcal