If you’re craving a taste of the South that’s comforting, flavorful, and downright irresistible, you’ve got to try this Easy Shrimp and Sausage Jambalaya Recipe. I absolutely love how this dish turns out — it’s packed with smoky sausage, tender shrimp, and a perfectly seasoned rice base that’s both hearty and quick enough for weeknights. Trust me, once you make it, it’ll be a family favorite in no time!
Why You’ll Love This Recipe
- One-Pot Wonder: You toss everything into a single pot, which means fewer dishes and more time to enjoy your meal.
- Bold & Balanced Flavors: The smoky andouille sausage pairs perfectly with juicy shrimp and savory spices for a satisfying bite every time.
- Quick Weeknight Win: Ready in under an hour, it’s super manageable even on busy days when you want real comfort food.
- Crowd-Pleaser: I’ve served this at parties and family dinners, and everyone asks for seconds — it’s that good!
Ingredients You’ll Need
These ingredients come together to create the classic jambalaya flavor we all adore. I always recommend picking fresh veggies and good quality sausage to elevate this dish even more.
- Vegetable oil: A neutral oil perfect for sautéing without overpowering the flavors.
- Smoked andouille sausage: The star smoky sausage brings that authentic Cajun flair—make sure it’s thinly sliced for even cooking.
- Sweet onion: Adds natural sweetness and depth; fresh onions make a big difference here.
- Red bell pepper: Provides a colorful, sweet crunch that’s essential to the dish’s texture.
- Green bell pepper: Balances the sweetness with a subtle earthiness.
- Basmati rice: I love using basmati because it stays fluffy and non-sticky, which is key to perfect jambalaya.
- Garlic cloves: Minced fresh garlic adds that punch of flavor we can’t live without.
- Sweet paprika: Adds mild warmth and a lovely red hue to your dish.
- Dried oregano, onion powder, dried thyme: These herbs and spices build a complex, layered taste that tastes authentically Southern.
- Bay leaf: Imparts that subtle aromatic undertone that rounds out the flavor profile.
- Kosher salt and freshly ground black pepper: Essential seasoning to balance all flavors perfectly.
- Chicken stock: Using stock instead of water gives richness and depth.
- Can of petite diced tomatoes: Adds acidity and tenderness to the mix.
- Tomato paste: Concentrated tomato flavor that boosts the sauce’s richness.
- Hot sauce: Just a touch for that signature subtle heat that wakes up the palate.
- Medium shrimp: Peeled and deveined, fresh or thawed—shrimp is what takes this jambalaya to the next level in flavor and protein.
- Fresh parsley: Chopped for that fresh, herbaceous finish that brightens the entire dish.
Variations
I love experimenting with jambalaya, and I encourage you to make this recipe your own! Whether you like it extra spicy, or want to sneak in some veggies, here are a few ideas:
- Spicy Kick: I once added extra cayenne and a splash of smoky chipotle hot sauce—my husband said it “woke up his taste buds” and made this an entirely new experience!
- Vegetable Boost: Adding chopped celery or okra gives a nice Southern touch and extra texture if you want to sneak in more veggies.
- Protein Swap: If you don’t have andouille, kielbasa or smoked chorizo work great, and you can also skip the shrimp for a vegetarian version using beans.
- Rice Alternatives: For a lower-carb twist, try cauliflower rice—just add it at the end and cook briefly to warm through.
How to Make Easy Shrimp and Sausage Jambalaya Recipe
Step 1: Sauté the Sausage and Veggies
Start by heating the vegetable oil in a large stockpot or Dutch oven over medium heat. Add your sliced andouille sausage, diced onion, red and green bell peppers. Cook everything together, stirring occasionally, until the veggies soften and the sausage starts to brown a bit—about 4 to 5 minutes. This step really unlocks the smoky aroma and sweetness you want as a base for the jambalaya.
Step 2: Add Rice, Spices, and Garlic
Next, stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, thyme, and the bay leaf. Cook and stir for about 1 to 2 minutes until everything releases its fragrance. I learned this little trick improves the depth of flavor by coating the rice and spices in oil before adding liquid.
Step 3: Pour in Liquids and Simmer
Now, add the chicken stock, petite diced tomatoes, tomato paste, and a splash of hot sauce. Bring the whole pot to a boil, then cover and reduce the heat to a low simmer. Let it cook gently for about 15 minutes, allowing the liquid to reduce and all those flavors to meld together beautifully. Be patient here; this is where that signature jambalaya texture develops!
Step 4: Add Shrimp and Finish Cooking
Once the rice is nearly tender, stir in the peeled and deveined shrimp. Season with salt and pepper again to taste. Cover and cook for another 5 minutes or so, until the shrimp turn pink and are cooked through. Stir in fresh chopped parsley off the heat for a burst of freshness. At this point, you’ll want to taste and tweak seasoning as needed before serving.
Pro Tips for Making Easy Shrimp and Sausage Jambalaya Recipe
- Use High-Quality Sausage: I once grabbed the cheapest sausage and noticed a huge difference in flavor; going for authentic andouille really pays off.
- Don’t Skip Toasting Spices: Sautéing the herbs and spices with rice makes your jambalaya pop more — it’s a game changer I only discovered after a few tries!
- Cook Shrimp Last: Shrimp cooks quickly, so adding it toward the end prevents it from turning rubbery, keeping it tender and juicy.
- Avoid Overcrowding the Pot: Give the ingredients some room to cook evenly; if your pot’s too crowded, the rice texture can suffer.
How to Serve Easy Shrimp and Sausage Jambalaya Recipe
Garnishes
I’m a big fan of finishing my jambalaya with a sprinkle of fresh parsley and maybe a few green onions for color and brightness. Sometimes, I add a wedge of lemon on the side for those who want a little citrus zing to brighten each spoonful.
Side Dishes
This jambalaya stands wonderfully on its own, but I often like to pair it with a simple green salad or some crusty French bread to soak up the juices. Occasionally, I serve it alongside sautéed greens like collard or kale for a true Southern vibe.
Creative Ways to Present
For special occasions, I’ve served this jambalaya in individual ramekins, garnished with fresh herbs, so everyone gets their own personal portion. Another fun idea is layering it over creamy grits instead of rice for a different take that wows guests every time.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for about 3 days. When I dive back in, the flavors have actually melded even more, which I love!
Freezing
Freezing jambalaya is totally doable, but I recommend freezing without the shrimp, as they can get rubbery. Just add fresh shrimp when reheating, and you’ll still have a delicious meal ready to go.
Reheating
I reheat leftovers gently on the stovetop with a splash of chicken stock or water to revive moisture—this prevents the rice from drying out. You can also reheat in the microwave, covered, for shorter times, stirring midway.
FAQs
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Can I make this Easy Shrimp and Sausage Jambalaya Recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you verify your sausage and chicken stock don’t contain gluten additives. Always check labels or opt for certified gluten-free ingredients to be safe.
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What can I substitute for andouille sausage?
If you can’t find andouille sausage, smoked kielbasa or chorizo make excellent substitutes that still deliver a smoky, spicy flavor. Just make sure to slice them thin so they cook evenly.
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How spicy is this jambalaya?
This recipe has a mild heat level that you can easily adjust by adding more hot sauce or cayenne pepper. I like it just spicy enough to enhance the flavors without overwhelming them.
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Can I use a different type of rice?
Basmati rice works best here for its fluffiness, but you could substitute long-grain white rice. Avoid short-grain or sticky rices as they may change the texture dramatically.
Final Thoughts
This Easy Shrimp and Sausage Jambalaya Recipe really holds a special place in my kitchen routine. It’s one of those dishes that feels like a big warm hug—comforting, flavorful, and very forgiving for cooks of all levels. I hope you enjoy making it as much as I do, and that it becomes a staple at your table, just like it did in mine. Give it a go, and don’t be surprised if everyone starts asking for it on repeat!
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: Creole
Description
This easy jambalaya recipe combines smoky andouille sausage, tender shrimp, and a medley of vegetables with fragrant spices and basmati rice to create a flavorful one-pot Creole classic. Perfectly seasoned and comforting, it’s a hearty meal ideal for weeknight dinners or weekend gatherings.
Ingredients
Meat and Seafood
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 ½ pounds medium shrimp, peeled and deveined
Vegetables and Aromatics
- 1 small sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
Grains
- 1 ½ cups basmati rice
Liquids and Canned Goods
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Oils and Spices
- 1 ½ tablespoons vegetable oil
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon hot sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook sausage and vegetables: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced andouille sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender, 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 until fragrant, approximately 1 to 2 minutes. 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, reduce the heat to low, and let it simmer until the liquid reduces and flavors fully meld, about 15 minutes.
- Cook shrimp and finish: Stir in the peeled and deveined shrimp. Season again with salt and pepper if needed. Cover and cook until the shrimp turn pink and are cooked through and the rice is tender, approximately 5 minutes. Finally, stir in chopped fresh parsley leaves.
- Serve: Remove the bay leaf and serve the jambalaya immediately while hot and flavorful.
Notes
- Use basmati rice for a fluffy texture and to prevent mushiness; you can substitute with long-grain rice if needed.
- Adjust hot sauce according to desired spice level.
- Make sure to peel and devein shrimp properly for best texture.
- This dish can be made ahead and reheated, flavors deepen after resting.
- For a spicier jambalaya, consider adding cayenne pepper or smoked paprika.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 145 mg
