Spicy Shrimp and Sausage Jambalaya Recipe: Comfort in a Bowl

My Louisiana kitchen buzzes with excitement when crafting this robust shrimp and sausage jambalaya that captures pure Southern comfort.

Spices dance across my cutting board, promising intense flavors waiting to emerge.

Creole traditions blend seamlessly in this one-pot wonder that tells stories of New Orleans culinary heritage.

Rich andouille sausage mingles with tender Gulf Coast shrimp, creating a symphony of textures and tastes.

Peppers, onions, and aromatic rice form the delicious foundation of this classic dish.

Each bite transports you straight to the vibrant streets of louisiana.

Cooking feels like a delicious adventure waiting to unfold, inviting you to stir, taste, and celebrate.

How to Cook Shrimp and Sausage Jambalaya at Home

Step 1: Prepare the Protein

• Heat oil in a large skillet over medium heat
• Cook sausage slices until golden brown
• Remove sausage and set aside
• Quickly sear shrimp until they turn pink
• Remove shrimp and set aside

Step 2: Saute Vegetable Base

• Add more oil to the same pan
• Toss in chopped onions, bell peppers, and celery
• Soften vegetables for several minutes
• Sprinkle minced garlic and stir briefly

Step 3: Toast the Spices and Rice

• Mix uncooked rice into the vegetable mixture
• Sprinkle paprika, thyme, oregano, cayenne
• Season with salt and black pepper
• Lightly toast rice and spices

Step 4: Create the Jambalaya Liquid

• Pour in diced tomatoes with their juice
• Add chicken or seafood stock
• Drop in bay leaves
• Reintroduce browned sausage
• Bring to a boil, then reduce heat
• Cover and simmer until rice becomes tender

Step 5: Final Cooking

• Gently fold shrimp back into the mixture
• Cook until shrimp are fully heated
• Remove bay leaves

Step 6: Plate and Garnish

• Sprinkle chopped green onions
• Add fresh parsley
• Serve alongside crusty bread or cornbread

Tips That Take Jambalaya to the Next Level

• Perfectly Sear Meat: Pat sausage and shrimp dry before cooking to achieve a beautiful golden-brown crust and prevent steaming.
• Manage Seafood Texture: Remove shrimp immediately after turning pink to prevent overcooking, ensuring tender and juicy results.
• Balance Spice Levels: Adjust cayenne pepper according to personal heat tolerance, starting with less and adding gradually for customized flavor.
• Swap Protein Options: Replace shrimp with chicken or andouille sausage for alternative variations that suit different dietary preferences.
• Control Rice Moisture: Stir occasionally while simmering and check liquid absorption to prevent burning or undercooked rice grains.

Reheating Shrimp and Sausage Jambalaya Without Drying It

• Store leftover jambalaya in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days for optimal freshness and safety.
• Place a single serving in a microwave-safe dish. Sprinkle 1-2 tablespoons of water or chicken stock to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through.
• Warm jambalaya in a skillet over medium-low heat. Add a splash of stock to restore moisture. Stir gently and heat for 5-7 minutes until thoroughly warmed.
• Freeze jambalaya in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.

What to Serve with This Bold Cajun Classic

• Choose a crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio to cut through the rich, spicy flavors of the jambalaya.
• Enjoy an ice-cold Louisiana-style craft beer such as Abita Amber or Bayou Teche Brewing's LA-31 Pale Ale that complements the Cajun spices.
• Mix a zesty Cajun Bloody Mary with extra hot sauce and a celery salt rim to echo the jambalaya's bold, spicy profile.
• Serve sweet iced tea with a splash of lemon to balance the dish's heat and provide a classic Southern drinking experience.

Jambalaya Variations to Try

• Vegetarian Jambalaya: Replace shrimp and sausage with plant-based protein like smoked tofu, seitan, or tempeh. Add extra vegetables such as mushrooms and zucchini for depth of flavor.
• Gluten-Free Option: Use gluten-free andouille sausage and ensure chicken stock is certified gluten-free. Substitute regular rice with cauliflower rice for a lower-carb alternative.
• Spicy Cajun Version: Increase cayenne pepper and add additional hot sauce. Include diced jalapeños and use spicier Creole seasoning for an intense heat profile.
• Low-Sodium Adaptation: Select low-sodium chicken stock and sausage. Enhance flavor with fresh herbs like thyme and oregano instead of salt. Use fresh tomatoes instead of canned to control sodium levels.

Questions About Jambalaya? Let’s Break It Down

• What gives Jambalaya its unique flavor?

The combination of Cajun spices like paprika, thyme, oregano, and cayenne pepper, along with the holy trinity of vegetables (onion, bell pepper, and celery), creates the signature spicy and robust Louisiana flavor profile.

• Is Jambalaya always made with shrimp and sausage?

No, Jambalaya is versatile and can be made with various proteins like chicken, andouille sausage, crawfish, or a mix of meats. The key is layering flavors and using traditional Cajun seasonings.

• Why do you brown the sausage and shrimp separately?

Browning the meats separately develops deeper flavors through caramelization and prevents overcooking the shrimp. This technique ensures each ingredient maintains its unique taste and texture in the final dish.

• Can I make Jambalaya spicier or milder?

Absolutely! Adjust the cayenne pepper to control heat levels. Add more for extra spiciness or reduce/omit it for a milder version that still maintains the classic Cajun seasoning profile.

Why Shrimp and Sausage Jambalaya Is Bursting with Flavor

• Dive into a hassle-free meal that comes together in under 45 minutes, requiring minimal cleanup with just one pot for the entire cooking process.
• Packed with bold Cajun-style seasonings, this jambalaya delivers a spicy, robust taste profile that transforms ordinary ingredients into an extraordinary culinary experience.
• Perfect for family dinners, potlucks, or game day gatherings, this recipe easily scales up to feed a hungry crowd and satisfies diverse taste preferences with its rich combination of shrimp, sausage, and rice.
• Combines affordable ingredients like rice, sausage, and shrimp into a restaurant-quality dish that feels luxurious without breaking the bank, making it an smart choice for home cooks seeking maximum flavor at minimal cost.

What You’ll Need for Shrimp and Sausage Jambalaya

• Shrimp: Sweet and tender seafood, best when fresh or frozen, peeled and deveined.
• Sausage: Spicy andouille provides deep flavor, traditional to Louisiana cuisine.

• Onion: Adds sweet base flavor, core component of Cajun cooking.
• Bell Pepper: Provides color and mild sweetness, classic jambalaya vegetable.
• Celery: Contributes earthy background note, part of traditional Cajun trinity.
• Garlic: Intense aromatic that enhances overall dish complexity.

• Rice: Long-grain white rice works best, absorbs flavors perfectly.
• Chicken Stock, Seafood Stock: Rich liquid base for cooking rice and developing depth.
• Diced Tomatoes: Adds acidity and moisture, creates authentic jambalaya texture.

• Paprika, Thyme, Oregano: Classic Cajun seasoning blend with warm, earthy profile.
• Cayenne Pepper: Provides signature Louisiana heat, adjust to personal spice tolerance.
• Salt, Black Pepper: Essential for seasoning and balancing flavors.
• Bay Leaves: Subtle herbal undertone, remove before serving.

• Green Onions: Fresh garnish with mild onion flavor.
• Parsley: Bright herb that adds color and freshness.

• Olive Oil: Used for sautéing and preventing sticking.

Shrimp And Sausage Jambalaya Recipe

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4.8 from 9 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Spicy Louisiana shrimp and sausage jambalaya brings bold Creole flavors dancing across your plate. Hearty rice, tender seafood, and smoky sausage create a soulful one-pot meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (450g) shrimp, peeled and deveined
• 12 ounces (340g) smoked sausage (andouille or kielbasa), sliced

Vegetables and Aromatics:

• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Cooking and Seasoning Ingredients:

• 2 tablespoons olive oil
• 1 cup (200g) long-grain white rice
• 1 can (14.5 ounces/410g) diced tomatoes, with juices
• 2 ½ cups (600ml) chicken or seafood stock
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 bay leaves

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Instructions

1. Prepare the proteins by searing androgynous sausage medallions in a robust skillet, developing a caramelized exterior. Extract sausage and reserve while maintaining pan temperature.
2. Rapidly flash sauté succulent shrimp until translucent pink, then transfer to a separate holding plate, ensuring minimal cooking to prevent rubbery texture.
3. Transform skillet into a flavor foundation by introducing aromatic trinity of diced onions, vibrant bell peppers, and crisp celery. Sweat vegetables until translucent and fragrant.
4. Incorporate minced garlic, releasing its pungent essence while stirring continuously to prevent scorching. Introduce dried herbaceous seasonings – paprika, thyme, oregano – creating a complex flavor profile.
5. Cascade raw rice into the vegetable medley, allowing grains to toast and absorb preliminary seasoning nuances. Sprinkle cayenne and ground black pepper for subtle heat.
6. Deluge mixture with diced tomatoes and rich stock, integrating browned sausage and nestling bay leaves. Reduce flame, cover, and allow gentle simmer for approximately 20 minutes.
7. Strategically reintroduce reserved shrimp, gently folding into developing jambalaya. Permit final cooking phase to harmonize proteins and infuse seafood with layered flavors.
8. Eliminate bay leaves and elevate presentation by scattering freshly chopped green onions and verdant parsley. Serve immediately alongside rustic bread for authentic Louisiana experience.

Notes

• Enhance the dish’s flavor by using andouille sausage for an authentic Cajun kick.
• Select fresh, large shrimp for the best texture and sweetness in the jambalaya.
• Keep shrimp tender by avoiding overcooking; they should be just pink and slightly translucent.
• Adjust cayenne pepper to control the spice level, making the dish friendly for different heat tolerances.
• Create a vegetarian version by substituting sausage and shrimp with plant-based proteins like tofu or tempeh.
• Boost nutrition by adding extra vegetables like okra or diced zucchini during the vegetable sautéing stage.
• Prevent rice from becoming mushy by using long-grain rice and resisting the urge to over-stir during cooking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 6
• Calories: 430
• Sugar: 3g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 170mg