If you’re craving a dish that bursts with bold flavors but doesn’t keep you tied to the stove forever, then you’re going to adore this Easy Shrimp and Sausage Jambalaya Recipe. I first stumbled upon this version when I wanted something comforting and quick for a weeknight dinner—and let me tell you, it became an instant family favorite. It’s packed with smoky sausage, tender shrimp, and just the right spices, all coming together to make your kitchen smell like the heart of New Orleans. Stick around, because I’m about to share everything you need to nail this delicious jambalaya every single time.
Why You’ll Love This Recipe
- Simple One-Pot Cooking: You’ll appreciate how this recipe minimizes cleanup while packing in all those incredible flavors.
- Balanced Flavor Profile: Smoky sausage and fresh shrimp balance perfectly with the spices and tomatoes, creating a hearty yet fresh dish.
- Quick and Weeknight-Friendly: Ready in under an hour, this jambalaya fits perfectly into busy nights without sacrificing taste.
- Family Favorite: My crew goes absolutely crazy for this dish, and I’m betting your loved ones will too!
Ingredients You’ll Need
These ingredients come together to create a jambalaya that’s both comforting and exciting. I love the smoky bite of andouille sausage paired with plump shrimp, while the mix of spices and fresh veggies makes this dish incredibly flavorful without being overwhelming. When shopping, fresh or frozen shrimp will work, but fresh is always a winner if it’s available.
- Vegetable oil: Helps brown the sausage and soften the veggies without overpowering the flavors.
- Smoked andouille sausage: Packs in the smoky, spicy punch that jambalaya is known for.
- Sweet onion: Adds sweetness and depth; diced small so it melts nicely into the dish.
- Red and green bell peppers: Classic in Cajun cooking—these bring vibrant color and a subtle crunch.
- Basmati rice: I prefer basmati for its fragrance and fluffy texture, which pairs beautifully here.
- Garlic: Minced fresh garlic is a must for that punch of umami and aroma.
- Sweet paprika, dried oregano, onion powder, dried thyme, bay leaf: The spice blend that layers complexity and that authentic jambalaya feel.
- Kosher salt and freshly ground black pepper: The basics for seasoning and enhancing every bite.
- Chicken stock: Using stock instead of water boosts the flavor intensely—trust me on this one.
- Petite diced tomatoes & tomato paste: They add tang, body, and a bit of sauciness to the rice.
- Hot sauce: For a touch of heat; add more or less depending on your spice tolerance.
- Medium shrimp (peeled and deveined): Added near the end for juicy, tender seafood goodness.
- Fresh parsley: Stirred in last to add freshness and brighten up the dish.
Variations
I like to play around with this jambalaya depending on what’s in my fridge or what everyone’s craving. It’s really easy to tweak, so don’t be shy about making it your own!
- Vegetarian Version: Swap sausage and shrimp for spicy smoked tofu or hearty mushrooms; I’ve tried this and it’s surprisingly satisfying.
- Extra Spice: If you love heat like I do, adding cayenne pepper or extra hot sauce amps up the kick beautifully.
- Different Rice Choices: While I prefer basmati, long-grain white or brown rice can also work—just adjust cook time accordingly!
- Add Greens: Stir in some baby spinach or kale near the end for an added nutritional boost.
How to Make Easy Shrimp and Sausage Jambalaya Recipe
Step 1: Sauté the Sausage and Veggies
Start by heating the vegetable oil in a big, heavy-bottomed pot over medium heat. Add the thinly sliced andouille sausage, diced onions, and bell peppers. Stir occasionally, letting the sausage release its smoky oils to mingle with the sweet softness of the veggies—this takes about 4 to 5 minutes. You want the veggies to be tender but not mushy. This step is where the base flavor builds, so don’t rush it.
Step 2: Toast the Rice and Spices
Next, stir in the basmati rice, minced garlic, paprika, oregano, onion powder, thyme, and bay leaf. Let this mixture cook for 1 to 2 minutes until you smell those spices bloom—it’s like magic in your pot. Season with salt and pepper. Toasting the rice with spices like this deepens the flavor and helps avoid mushy results later.
Step 3: Simmer the Jambalaya
Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Give everything a good stir and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for around 15 minutes, or until the liquid reduces slightly and the rice is nearly tender. Keep an eye on it and avoid lifting the lid too often—that steam is key.
Step 4: Add the Shrimp and Finish Cooking
Gently stir in the peeled and deveined shrimp, seasoning with a bit more salt and pepper. Cover and cook another 5 minutes until the shrimp turn that perfect pink color and the rice is fully tender. Stir in chopped parsley right before serving for that fresh, herby punch. The shrimp cooks fast, so don’t walk away or it can become rubbery.
Pro Tips for Making Easy Shrimp and Sausage Jambalaya Recipe
- Use Quality Andouille Sausage: The smoky flavor is the backbone here, so invest in a good sausage—your jambalaya will thank you.
- Don’t Skip Toasting the Rice: This step really helps keep the rice fluffy and prevents it from sticking or clumping.
- Cover While Simmering: I learned the hard way that lifting the lid too often lets moisture escape, which makes the rice dry or unevenly cooked.
- Watch the Shrimp Closely: Overcooked shrimp can get rubbery fast—remove from heat as soon as they turn pink and opaque.
How to Serve Easy Shrimp and Sausage Jambalaya Recipe
Garnishes
I typically top my jambalaya with a generous sprinkle of fresh chopped parsley—it adds that vibrant green color and fresh flavor that balances all the richness. Sometimes I like to add a dash of extra hot sauce or even a squeeze of lemon juice to brighten things up.
Side Dishes
Although jambalaya is a full meal on its own, I love pairing it with simple sides like a crisp green salad or some garlic bread to soak up those wonderful juices. Cornbread also works beautifully if you want that Southern touch.
Creative Ways to Present
For special occasions, I’ve served this jambalaya in individual shallow bowls with a lime wedge on the side and a sprinkle of sliced green onions on top. It looks inviting and festive! You can even stuff bell peppers with the jambalaya for a fun twist.
Make Ahead and Storage
Storing Leftovers
I like to transfer any leftovers into airtight containers and keep them in the fridge for up to 3 days. Jambalaya actually tastes even better the next day as the flavors continue to meld. Just be sure the dish cools completely before refrigerating to keep the texture spot-on.
Freezing
Freezing jambalaya works well too—portion it out into freezer-safe containers and freeze for up to 2 months. When thawed, the rice can be a bit softer, but reheating gently helps maintain a good texture. I’ve always found that homemade jambalaya freezes better than store-bought versions.
Reheating
Whenever I reheat leftovers, I add a splash of water or chicken broth and warm it gently on the stove over medium-low heat, stirring occasionally. This keeps the rice moist and the shrimp tender. Microwaving works in a pinch but I prefer stove-top for the best texture.
FAQs
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Can I use another type of sausage instead of andouille?
Absolutely! While andouille is traditional for its smoky, spicy flavor, you can swap it with kielbasa, chorizo, or even smoked bratwurst. Just make sure it’s a flavorful, smoked sausage for the best jambalaya taste.
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Is it okay to use frozen shrimp for this jambalaya?
Yes, frozen shrimp works fine as long as you thaw it properly before adding it to the pot. Rinse and pat dry well to avoid adding excess moisture, which can make the dish watery.
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Can this recipe be made gluten-free?
Definitely! Just double-check that your sausage and chicken stock are gluten-free, and you’re good to go. The rest of the ingredients are naturally gluten-free.
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What’s the best way to adjust the spiciness?
You can control the heat by adjusting the amount of hot sauce and paprika. For a milder jambalaya, use less hot sauce or opt for a mild smoked paprika. For extra kick, add cayenne pepper or more hot sauce to taste.
Final Thoughts
I absolutely love how this Easy Shrimp and Sausage Jambalaya Recipe delivers that authentic Louisiana comfort in less than an hour. Whenever I make it, the aroma fills the house and I get so many compliments—it’s become my go-to for impressing friends without fuss. Plus, it’s forgiving for new cooks and easily customizable. I highly encourage you to try this recipe soon; once you do, I’m betting it’ll become a regular in your meal rotation just like it has in mine.
Print
Easy Shrimp and Sausage Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Easy Jambalaya recipe combines smoky andouille sausage, tender shrimp, aromatic spices, and basmati rice to create a flavorful one-pot Cajun-inspired dish. Perfect for a hearty weeknight dinner, it simmers in a rich tomato and chicken broth base, delivering a comforting meal with a balanced blend of protein, vegetables, and spices.
Ingredients
Sausage and Vegetables
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Rice and Seasonings
- 1 ½ cups basmati rice
- 4 cloves garlic, minced
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
Liquids and Sauces
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
Seafood and Garnish
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook sausage and vegetables: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the smoked andouille sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is beginning to brown, about 4 to 5 minutes.
- Add rice and spices: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook and stir for about 1 to 2 minutes until fragrant. Season with kosher salt and freshly ground black pepper to taste.
- Add liquids and simmer: Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot, reduce the heat to low, and simmer for about 15 minutes until the liquid has reduced and the flavors have blended.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Season with additional salt and pepper if needed. Cover and continue to cook until the shrimp turn pink and are cooked through and the rice is tender, about 5 minutes.
- Finish and serve: Remove from heat and stir in chopped fresh parsley. Discard the bay leaf and serve immediately, enjoying your flavorful homemade jambalaya.
Notes
- Ensure the shrimp are peeled and deveined for easier eating.
- Adjust the hot sauce quantity based on preferred spice level.
- Use basmati rice for a fluffier texture; other long grain rices can be substituted but cooking times may vary.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier version, add cayenne pepper or additional hot sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 150 mg
