Shrimp and Sausage Jambalaya

Name: Shrimp and Sausage Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: cajun
Ingredients: 300 g andouille sausage (sliced into 1/4-inch rounds); 400 g shrimp (large, peeled and deveined, tails removed); 2 tbsp oil; 1 pcs onion (large, diced); 1 pcs bell pepper (large, green, diced); 3 pcs celery (stalks, diced); 4 pcs garlic (cloves, minced); 1.5 cup long grain white rice; 1 pcs tomato (large, diced); 2.5 cup water; 1 tsp smoked paprika; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 1 pinch cayenne pepper; 0.5 tsp salt; 2 pcs bay leaves; 3 pcs green onion (sliced, for garnish); 2 tbsp parsley (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

A smoky, spicy one-pot rice dish packed with tender shrimp, savory andouille sausage, and the holy trinity of Creole cooking — onion, bell pepper, and celery. This Louisiana classic delivers deep, complex flavor in under an hour.

PREP

20m

COOK

40m

SERVES

1 CUP

455 cal

SERVINGS

METHOD · 7 STEPS

prep · ~7 min
Brown the andouille sausage.
1.Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
2.Add the sliced andouille sausage in a single layer.
3.Cook until well-browned on both sides, about 5-7 minutes.
4.Remove sausage with a slotted spoon and set aside on a plate.
TIPLet the sausage develop a deep brown crust — that fond is pure flavor for the rest of the dish.
saute · ~3 min
Sear the shrimp.
1.Add the shrimp to the same pot in a single layer.
2.Cook for 1-2 minutes per side, just until pink and opaque.
3.Remove shrimp immediately and set aside with the sausage.
TIPWork in batches if needed. The shrimp should be slightly undercooked — they will finish cooking in the steam later.
saute · ~8 min
Build the holy trinity base.
1.Add the remaining 1 tablespoon of oil to the pot.
2.Add diced onion, bell pepper, and celery.
3.Cook, stirring often, until the vegetables soften, about 5-7 minutes.
4.Add minced garlic and cook for 1 minute until fragrant.
TIPScrape up the browned bits from the pot with a wooden spoon as the vegetables release their moisture.
mix · ~3 min
Toast the rice and spices.
1.Add the rice to the pot and stir to coat with oil.
2.Cook for 2 minutes until the rice turns slightly translucent.
3.Stir in smoked paprika, dried thyme, dried oregano, cayenne pepper, and salt.
4.Cook for 30 seconds until the spices are fragrant.
TIPToasting the rice before adding liquid helps keep the grains separate and gives the dish a nutty depth.
simmer · ~25 min
Add liquid and simmer the rice.
1.Pour in the water and add the diced tomatoes and bay leaves.
2.Return the browned sausage to the pot, reserving the shrimp.
3.Bring the mixture to a boil over high heat.
4.Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes.
5.Do not lift the lid during cooking.
TIPResist the urge to stir once the lid is on — this is the secret to fluffy rice with a slight crust on the bottom.
assemble · ~5 min
Finish with shrimp and rest.
1.Remove the pot from heat and lift the lid.
2.Nestle the seared shrimp into the rice.
3.Cover again and let the residual steam gently heat the shrimp for 5 minutes.
4.Remove bay leaves before serving.
TIPResting is essential — it allows the rice to settle and the shrimp to finish cooking without becoming rubbery.
garnish
Fluff, garnish, and serve.
Fluff the jambalaya gently with a fork to separate the grains. Spoon into shallow bowls and scatter sliced green onions and chopped parsley over the top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the andouille sausage thoroughly until deeply caramelized for maximum smoky flavor.
2
Sear the shrimp just until opaque; they will finish cooking gently in the residual steam later.
3
Scrape up the browned fond from the pot while sautéing the holy trinity — it infuses the dish.
4
Toast the rice for 2 minutes until translucent to help keep grains separate and add nutty depth.
5
Do not lift the lid during the 20–25 minute simmer; trapped steam is key for fluffy rice.
6
Rest the finished jambalaya for 5 minutes after adding shrimp to let rice settle and shrimp finish gently.
7
Fluff the rice with a fork before serving to separate grains and release trapped steam.

RECIPE VARIATIONS

Adapt it for your goals.

smoked chicken

Smoked chicken

Replace andouille with diced smoked chicken for a leaner, milder protein that still delivers a deep smoky note.

extra vegetable

Extra-vegetable

Add 1 cup of sliced okra and 1 cup of diced tomatoes with the liquid for a more vegetable-forward, slightly thickened jambalaya.

cajun style dry

Cajun-style dry

Omit the diced tomato for a 'dry' jambalaya with firmer rice, traditional in some Louisiana parishes.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein from Shrimp

Shrimp provides high-quality, low-fat protein that supports muscle maintenance and repair.

✓

Rich in Antioxidants

Smoked paprika and cayenne pepper supply capsaicin and carotenoids, which have anti-inflammatory properties.

✓

Fiber from Holy Trinity

Onion, bell pepper, and celery contribute dietary fiber for digestive health and satiety.

✓

Iron from Andouille Sausage

Andouille sausage is a source of heme iron, which aids oxygen transport in the blood.

QUESTIONS?

Frequently asked questions

Long grain white rice works best; avoid short grain or brown rice as their higher starch or longer cooking time will alter the texture and liquid ratio significantly.

PAIRS WELL WITH