Shrimp and Sausage Jambalaya is a classic Louisiana dish that’s bursting with bold, smoky flavors and a medley of textures. This one-pot meal combines juicy shrimp, savory sausage, and seasoned rice cooked in a robust tomato-based broth. It’s perfect for weeknight dinners or special gatherings.
Why Youโll Love This Recipe
- Bursting with Flavor: The combination of smoked sausage, fresh shrimp, and spices creates an unforgettable taste.
- One-Pot Wonder: Minimal cleanup makes it ideal for busy evenings.
- Customizable: Easily adjust the spice level or switch up the proteins to suit your taste.
- Crowd-Pleasing: A perfect dish to serve family-style for gatherings or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shrimp
- Smoked sausage
- Rice
- Diced tomatoes
- Bell peppers
- Onion
- Celery
- Garlic
- Chicken broth
- Cajun seasoning
- Paprika
- Bay leaves
- Olive oil
- Salt and pepper
Directions
- Heat olive oil in a large pot over medium heat. Brown the sausage slices, then remove and set aside.
- Sautรฉ the onions, bell peppers, and celery in the same pot until softened. Add garlic and cook for an additional minute.
- Stir in rice, diced tomatoes, chicken broth, Cajun seasoning, paprika, and bay leaves. Bring to a boil, then reduce to a simmer.
- Return sausage to the pot and cover. Cook for about 20-25 minutes, stirring occasionally, until rice is tender.
- Add shrimp to the pot during the last 5-7 minutes of cooking. Cook until the shrimp are pink and cooked through.
- Remove bay leaves, taste, and adjust seasonings as needed. Serve warm and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Protein Swap: Use chicken, andouille sausage, or crawfish for a unique twist.
- Vegetarian Option: Replace the sausage and shrimp with plant-based proteins or extra veggies like zucchini and mushrooms.
- Spice Level: Adjust the heat by increasing or reducing the amount of Cajun seasoning or adding hot sauce.
- Rice Alternatives: Use brown rice or cauliflower rice for a healthier version, adjusting the cooking time as needed.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water to prevent the rice from drying out. Alternatively, microwave in a covered dish until heated through.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I make jambalaya ahead of time?
Yes! Prepare the jambalaya and store it in the refrigerator. Reheat on the stovetop or microwave before serving.
2. What type of sausage is best for jambalaya?
Smoked sausage, like andouille or kielbasa, is ideal for its robust flavor.
3. Can I use frozen shrimp?
Absolutely. Just thaw and pat dry before adding to the pot.
4. Is jambalaya spicy?
It can be, depending on the amount of Cajun seasoning. Adjust to your preference.
5. Can I use instant rice?
Yes, but add it later in the cooking process and adjust liquid accordingly.
6. How do I prevent the rice from sticking?
Stir occasionally and use a heavy-bottomed pot to evenly distribute heat.
7. Whatโs the difference between jambalaya and gumbo?
Gumbo is a stew served over rice, while jambalaya cooks the rice with the other ingredients.
8. Can I make it in a slow cooker?
Yes, though you may need to cook the rice separately for the best texture.
9. Can I add okra?
Definitely! Okra is a great addition for more texture and flavor.
10. How can I make this dish gluten-free?
Ensure your sausage and seasonings are labeled gluten-free.
Conclusion
Shrimp and Sausage Jambalaya is a vibrant and hearty dish that brings the flavors of Louisiana right to your table. With its bold spices, easy preparation, and customizable options, itโs a recipe youโll turn to again and again. Whether for a busy weeknight or a festive gathering, this one-pot wonder is sure to impress!
Print
Shrimp and Sausage Jambalaya
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: One-Pot, Simmering
- Cuisine: Creole
- Diet: Gluten Free
Description
This one-pot meal combines succulent shrimp, smoky andouille sausage, and tender rice simmered with aromatic vegetables and Creole spices. It’s a flavorful and satisfying dish that’s sure to please.
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon Creole seasoning (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 1/2 cups long-grain white rice, rinsed
- 1 (14.5-ounce) can diced tomatoes, with juices
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper, to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Sautรฉ the Sausage and Vegetables:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
- Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
- In the same pot, add the diced onion, bell pepper, and celery. Sautรฉ until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasonings and Rice:
- Sprinkle in the Creole seasoning, dried thyme, dried oregano, and cayenne pepper (if using). Stir to combine.
- Add the rinsed rice to the pot, stirring to coat the grains with the seasonings and vegetables.
- Add Liquids and Simmer:
- Pour in the diced tomatoes with their juices and the chicken broth. Stir well to combine.
- Return the browned sausage to the pot and add the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Add Shrimp:
- Once the rice is cooked, gently fold in the shrimp.
- Cover the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
- Season and Serve:
- Remove the bay leaf.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Garnish with sliced green onions and chopped fresh parsley before serving.
Notes
- For a milder dish, omit the cayenne pepper.
- Feel free to substitute the andouille sausage with other smoked sausages if preferred.
- Ensure the rice is rinsed to remove excess starch, which helps prevent it from becoming too sticky.
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