Shrimp and Sausage Jambalaya

August 16, 2016
Shrimp and Sausage Jambalaya |
Serves 8 People
Prep time
Cook Time
1h 0m

Simple but full of deep flavors.  Sauteing the onion, celery, and pepper (optional) in the andouille sausage drippings makes for a great flavor. I didn’t add chicken into this recipe but you are more than welcome to add.  If you do add chicken, use thigh meat since it more flavorful and won’t be dry.  Also, if chicken is added, reduce the sausage amount by half to even out the amount of protein to rice ratio in the dish.

If you want more spice, add cayenne…1/4 teaspoonful at a time.

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  • 1 Pound
    Cajun Andouille Sausage, sliced
  • 1
    Onion, medium, peeled, diced
  • 1
    Bell Pepper, diced, seeded (optional)
  • 3
    Celery Stalks, diced
  • 1
    Diced Tomatoes, Zesty Mild Green Chile Can (15 oz)
  • 3 Cups
    Chicken Broth
  • 1 Cup
  • 1 Teaspoon
    Chicken Base
  • 2 Pieces
    Garlic, minced or crushed
  • 2
    Bay Leaves
  • Salt and Pepper to taste
  • 2 Cups
    Jasmine Rice
  • 1 Teaspoon
    Oregano, dried
  • 1 Teaspoon
    Thyme, dried
  • 1 & 1/2 Teaspoon
    Hungarian Paprika
  • 1 Pound
    Raw Shrimp, peeled, devained


  1. Heat a large dutch oven or pan on medium-high heat. Cook diced sausage until brown. Stir occasionally. About 5 minutes. Remove from pan and set aside.

    Note: no oil is needed in this version since there's fat already in the sausage. If you substitute with chicken or turkey sausage, add 1 tablespoon of oil into pan and cook.

    Shrimp and Sausage Jambalaya |
  2. Add onions, celery, and peppers into sausage drippings and saute until tender. About 5 minutes, then add in garlic.

    Shrimp and Sausage Jambalaya |
  3. Stir in rice and the seasonings (salt, pepper, thyme, oregano, paprika). Allow to cook for 2-3 minutes to toast rice.

    Shrimp and Sausage Jambalaya |
  4. Add sausage, tomatoes, broth, water, chicken base, and bay leaves into pan. Stir and allow it to come to a bubble. Lower heat and cover for rice to absorb the broth. About 25-30 minutes.

    Note: Add salt and pepper to your liking but be careful since the chicken base is high in salt already.

    Shrimp and Sausage Jambalaya |
  5. In the last 5 minutes of cooking the rice, fold in shrimp. Cook shrimp until they turn pink. Re-season if needed.

    Serve while still hot.

    Shrimp and Sausage Jambalaya |


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