This shrimp and sausage jambalaya is the perfect dish if you're craving a hearty, one-pot meal bursting with bold flavors! This Louisiana classic is a perfect balance of spice, smoky sausage, and plump shrimp, all tied together with tender rice.
Jambalaya is one of those delicious dishes that tastes like you spent all day in the kitchen, but comes together in a single pot with minimal fuss. Packed with bold Cajun flavors, tender rice, and a mix of meats and veggies, this dish is perfect for weeknight dinners or feeding a hungry crowd.
For more Cajun recipes, try our Cajun shrimp boil, crawfish cornbread dressing, or catfish etouffee pot pie next!
Table of Contents
Ingredients and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Shrimp: Large or extra-large, peeled and deveined. If you prefer, swap with chicken or leave it out for a vegetarian version. Shrimp lovers, try our Cajun shrimp boil next.
- Sausage: Spicy smoked sausage like andouille works best, but you can use any smoked sausage. Try our chicken and sausage gumbo for another Cajun classic.
- Rice: Long-grain white rice, jasmine, or basmati. Avoid instant rice to prevent mushiness.
- Veggies: The classic Cajun trio, onion, bell pepper, and celery, plus garlic and green onions for extra depth.
- Seasoning: Our homemade Cajun seasoning adds robust flavor. Feel free to substitute store-bought. Adjust the amount to taste!
- Tomatoes: Crushed tomatoes and fire-roasted diced tomatoes add acidity and a touch of smokiness.
- Broth: Low-sodium chicken broth provides the best balance of flavor.
- Extras: Worcestershire sauce for umami, a bay leaf for depth, and salt and pepper to taste.
How to Make this Recipe
Step 1. Season the shrimp with 1 teaspoon of Cajun seasoning in a small bowl and set aside. Heat olive oil in a Dutch oven or large, deep pan and brown the sausage slices for a few minutes.
Step 2. Add onion, bell pepper, and celery, cooking until softened. Stir in garlic and green onions, then season with Cajun seasoning.
Step 3. Pour in crushed tomatoes, diced tomatoes, Worcestershire sauce, rice, chicken broth, and a bay leaf. Stir everything together and bring to a boil.
Step 4. Lower the heat to medium and simmer the jambalaya for 20 to 25 minutes until the rice is tender. Stir in the shrimp, cook until opaque, and season with salt and pepper to taste. Serve war,
Variations
- Spicy Jambalaya: Increase the Cajun seasoning or add cayenne pepper.
- Vegetarian Jambalaya: Skip the meat and use extra veggies with vegetable broth.
- Seafood Lovers' Jambalaya: Add crab or crawfish for an extra seafood boost.
Make-Ahead and Storing Instructions
- Make-Ahead: Jambalaya tastes even better the next day! Make it ahead, store in the fridge, and reheat when ready to eat.
- Refrigeration: Keep leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stove with a splash of broth to keep it from drying out.
Recipe FAQs
Yes, but different rice types require different amounts of liquid and cook times.
It has a little kick, but you can control the heat by adjusting the seasoning.
Absolutely! Just add the shrimp at the end to avoid overcooking.
Tips for the Best Jambalaya
- Sear your meats well for maximum flavor.
- Use the right rice. Long-grain is best for the perfect texture.
- Don't rush the simmering process. Allowing the flavors to meld makes a huge difference.
- Stir minimally after adding rice to avoid a gummy texture.
- Taste and adjust seasoning before serving.
More Cajun Recipes You Will Love!
If you tried this Shrimp and Sausage Jambalaya recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
One-Pot Shrimp and Sausage Jambalaya
Ingredients
- 1 pound peeled and deveined shrimp - large or extra large
- 2 - 3 tablespoons homemade Cajun seasoning - or store-bought, divided use
- 2 tablespoons extra virgin olive oil
- 12 ounces spicy smoked sausage - such as Andouille
- 1 medium yellow onion - chopped
- 1 red bell pepper - seeded and chopped
- 2 ribs celery - chopped
- 3 garlic cloves - minced
- 4 green onions - sliced
- 1, 15-ounce can crushed tomatoes
- 1, 15-ounce can fire roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup long-grain white rice - or jasmine or basmati
- 3 cups low sodium chicken broth
- 1 bay leaf
- 1 pound peeled and deveined shrimp - large or extra large
- Salt - to taste
- Cracked black pepper - to taste
Instructions
- Place the shrimp in a small bowl, season with 1 teaspoon of Cajun seasoning, and toss with a spoon to coat. Set the shrimp aside.
- Heat 2 tablespoons of olive oil in a Dutch oven or large, deep pan over medium-high heat. Add the smoked sausage and cook for 2 to 3 minutes until browned.
- Add the onion, bell pepper, and celery and cook for 4 to 5 minutes until softened. Add the garlic and green onions and cook for another minute. Season the veggies with 2 tablespoons of Cajun seasoning and stir.
- Add the crushed tomatoes, diced tomatoes, Worcestershire sauce, rice, chicken broth, and bay leaf. Stir with a wooden spoon to combine and bring the ingredients to a boil. Once the ingredients reach a boil, lower the heat to medium and cook for 20 to 25 minutes until the rice is tender, stirring occasionally. Season the jambalaya with salt, pepper, and more Cajun seasoning if desired until you are pleased with the flavor.
- Add the shrimp to the pan, stir to combine, and cook for about 5 minutes until the shrimp are pink and opaque. Garnish with chopped green onions and serve warm.
Notes
- Spicy Jambalaya: Increase the Cajun seasoning or add cayenne pepper.
- Vegetarian Jambalaya: Skip the meat and use extra veggies with vegetable broth.
- Seafood Lovers' Jambalaya: Add crab or crawfish for an extra seafood boost.
- Make-Ahead: Jambalaya tastes even better the next day! Make it ahead, store in the fridge, and reheat when ready to eat.
- Refrigeration: Keep leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stove with a splash of broth to keep it from drying out.
Nic
Solid recipe! Excellent flavors.