If you’re craving a hearty, flavorful meal that’s packed with a little kick, then you’re in for a treat! My Easy Shrimp and Sausage Jambalaya Recipe is one of those dishes I keep coming back to because it’s everything I want in a comfort food—rich, satisfying, and surprisingly simple to whip up. Whether you’re making dinner after a long day or entertaining friends, this jambalaya hits all the right notes with smoky sausage, tender shrimp, and perfectly seasoned rice. Trust me, once you try this recipe, it might just become your go-to!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand, making this jambalaya super accessible.
- One-Pot Meal: Cleanup is a breeze since everything cooks together in one pot—hello, less mess!
- Bold Flavor: The smoked andouille sausage combined with spices and shrimp create a rich, savory punch every time.
- Family Friendly: My family goes crazy for this dish and it’s great for feeding a crowd or meal prepping for the week.
Ingredients You’ll Need
The magic of this recipe comes from combining simple, fresh ingredients that pack a punch together. A few key items like smoked andouille sausage and fresh shrimp really elevate the dish, and the rest focuses on layers of warmth and aroma.
- Vegetable oil: For a neutral base that helps brown the sausage without overpowering flavors.
- Smoked andouille sausage: This is where a big punch of smoky, spicy flavor comes from—don’t skip this!
- Sweet onion: Adds a mellow, natural sweetness to balance the spice.
- Red and green bell peppers: They bring color, crunch, and fresh notes that brighten the dish.
- Basmati rice: I like basmati because it cooks up fluffy and separate, making it perfect for jambalaya.
- Garlic: Fresh and minced for that unmistakable aromatic kick.
- Sweet paprika, oregano, onion powder, thyme, and bay leaf: The spice mix builds a truly authentic Cajun flavor profile.
- Chicken stock: Richer than water, it infuses the rice and overall dish with extra depth.
- Petite diced tomatoes: Adds tang and a touch of sweetness to balance the smokiness.
- Tomato paste: Concentrates tomato flavor for a thicker, richer sauce.
- Hot sauce: Just a teaspoon brings a gentle heat that wakes up your taste buds.
- Medium shrimp: Peeled and deveined shrimp cook super fast for a tender, juicy finish.
- Fresh parsley: A final fresh herb boost that brightens the plate before serving.
Variations
One of the things I love about this Easy Shrimp and Sausage Jambalaya Recipe is how flexible it is! Over the years, I’ve swapped and added ingredients depending on what I have on hand or dietary preferences. You can totally make it your own.
- Vegetarian twist: I’ve tried this with smoked smoked tofu or tempeh instead of sausage and added mushrooms for extra umami, and it was surprisingly delicious.
- Extra spice: Feel free to toss in some cayenne pepper or Cajun seasoning if you want more heat—my family loves the extra kick!
- Rice swap: If you prefer, you can use brown rice, but it will need a longer cooking time and a bit more liquid; just watch carefully.
- Seafood mix: Combining shrimp with crab meat or scallops can add an extra special touch for a seafood lover’s delight.
How to Make Easy Shrimp and Sausage Jambalaya Recipe
Step 1: Sauté Your Sausage and Veggies
Start by heating your vegetable oil in a large stockpot or Dutch oven over medium heat. Add the thinly sliced smoked sausage along with diced onion and bell peppers. Stir occasionally and cook until the vegetables have softened and the sausage starts to brown, usually about 4-5 minutes. I find this step sets the tone for the whole dish by unlocking that wonderful smoky aroma and sweet pepper flavor.
Step 2: Add Rice and Seasonings
Next, stir in your basmati rice, minced garlic, and the spice blend—paprika, oregano, onion powder, thyme, plus a bay leaf. This is when the kitchen starts smelling irresistible! Cook everything together for 1-2 minutes until you can really smell those flavors mingling. Don’t forget to season with kosher salt and fresh pepper to taste here—it really brings the layers to life.
Step 3: Pour in Liquids and Simmer
Pour in the chicken stock, diced tomatoes, tomato paste, and hot sauce. Give it all a good stir, then bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low, letting it simmer gently for about 15 minutes. This is when the rice absorbs all those spicy, smoky liquids. Keep an eye to make sure it doesn’t stick to the bottom—if the rice isn’t fully tender after 15 minutes, add a splash more stock or water.
Step 4: Add Shrimp and Finish Cooking
When the rice is nearly tender, stir in your peeled and deveined shrimp, seasoning with salt and pepper again. Cover and cook for about 5 minutes until the shrimp turn bright pink and are cooked through. This final step ensures the shrimp are juicy and tender—not overcooked or rubbery. Stir in chopped fresh parsley to brighten everything up right before serving.
Pro Tips for Making Easy Shrimp and Sausage Jambalaya Recipe
- Pick Quality Sausage: I’ve learned that investing in a good smoked andouille makes a huge difference in flavor depth.
- Don’t Skip Browning: Cooking the sausage and veggies first caramelizes flavors and keeps the dish from tasting flat.
- Mind Your Simmering: Keep the heat low after adding liquid to avoid burning the rice and ensure it cooks evenly.
- Add Shrimp Last: Shrimp cook fast and can turn rubbery if overdone – adding them at the end keeps them tender and juicy.
How to Serve Easy Shrimp and Sausage Jambalaya Recipe
Garnishes
I’m a huge fan of finishing this jambalaya with a sprinkle of fresh parsley because it adds a burst of color and freshness that contrasts beautifully with the rich, smoky flavors. Sometimes I also squeeze a little fresh lemon juice over the top for a bright, zesty twist that wakes up the entire dish.
Side Dishes
My favorite sides to pair with this jambalaya are simple but effective: a crisp green salad with vinaigrette, some crusty French bread to soak up the juices, or even roasted vegetables for a heartier meal. I often serve it alongside a tangy coleslaw to balance the spice and richness.
Creative Ways to Present
For special occasions, I love serving this dish in individual cast-iron skillets or rustic bowls with a sprinkle of extra parsley and a wedge of lemon on the side. It looks inviting and feels very cozy—perfect for sharing stories around the table with family and friends.
Make Ahead and Storage
Storing Leftovers
After dinner, I always pack leftovers into airtight containers and refrigerate them. This jambalaya actually tastes even better the next day because the flavors have more time to meld together. I find it stays fresh and tasty for up to 3 days when stored properly.
Freezing
If you want to freeze portions, I recommend cooling the jambalaya completely before transferring it into freezer-safe bags or containers. It freezes beautifully and can be stored for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
When reheating leftovers, I gently warm the jambalaya in a skillet over medium-low heat with a splash of water or broth to keep it moist. I avoid microwaving because slow warming preserves the texture of the rice and shrimp better. Stir often to heat evenly.
FAQs
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Can I use a different type of rice in this Easy Shrimp and Sausage Jambalaya Recipe?
Absolutely! While basmati rice is recommended for its fluffy texture and aroma, you can substitute long-grain white rice or even brown rice. Just keep in mind that brown rice needs longer cooking time and more liquid, so adjust accordingly to avoid undercooked or crunchy grains.
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Is it okay to use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat dry before adding to the jambalaya. This helps avoid excess water in the pot, which can make the dish watery.
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Can I make this Easy Shrimp and Sausage Jambalaya Recipe spicy?
Definitely! You can increase the hot sauce, add cayenne pepper, or include Cajun seasoning for more heat. Adjust to your spice tolerance, and taste as you go.
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How do I prevent the rice from sticking or burning?
Cooking on low heat with a tight-fitting lid is key. Also, stir gently halfway through simmering, and if you see it starting to dry out before the rice is tender, add a bit more stock or water to keep it moist.
Final Thoughts
I absolutely love how this Easy Shrimp and Sausage Jambalaya Recipe turns out every time—it’s like a little taste of the South right in my kitchen. When I first made it, I was surprised by how fast and fuss-free it was, yet so rich and flavorful. If you’re looking for a dinner that’s both comforting and exciting, I truly recommend giving this a try. I promise you’ll have fun making it and an even better time eating it with the people you care about!
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 is a flavorful and hearty one-pot meal combining smoked andouille sausage, tender shrimp, aromatic spices, and basmati rice simmered to perfection in a savory tomato and chicken broth. Perfect for a comforting weeknight dinner that delivers authentic Cajun-inspired taste with minimal effort.
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
Spices and Seasonings
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon hot sauce
Other Ingredients
- 1 ½ tablespoons vegetable oil
- 1 ½ cups basmati rice
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Instructions
- Heat the base: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced smoked andouille sausage, diced onion, and diced red and green bell peppers. Cook while stirring occasionally until the vegetables are tender, about 4-5 minutes.
- Add spices and rice: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook until fragrant, approximately 1-2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Simmer with liquids: 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 blend, about 15 minutes.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Season again with salt and pepper to taste. Cover and cook until the shrimp turn pink and are fully cooked and rice is tender, about 5 minutes.
- Finish and serve: Remove the bay leaf, stir in the chopped fresh parsley leaves, and serve immediately while hot and flavorful.
Notes
- For a spicier jambalaya, increase the amount of hot sauce or add cayenne pepper.
- You can substitute basmati rice with long-grain white rice if preferred.
- Ensure the shrimp are peeled and deveined for best texture and taste.
- Adjust seasoning according to your salt preference; start light and add more as needed.
- Using a heavy-bottomed pot like a Dutch oven helps prevent rice from sticking or burning.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
