If you’re craving a soul-satisfying meal with bold flavors but want something that’s not complicated to pull together, you’re going to love this Easy Shrimp and Sausage Jambalaya Recipe. It’s one of those go-to dishes I make when I want a hearty dinner that practically cooks itself and fills the kitchen with that amazing Cajun aroma. Stick around, and I’ll walk you through every step so you can get this dish just right on your first try.
Why You’ll Love This Recipe
- Quick and Easy: This jambalaya comes together in under an hour, perfect for busy weeknights.
- Rich Flavor Combo: The smoky andouille sausage with tender shrimp creates a perfect harmony of taste.
- One-Pot Wonder: Minimal cleanup since everything cooks in one pot, saving you time and effort.
- Family Favorite: This recipe always gets rave reviews from guests and family alike – a true crowd-pleaser.
Ingredients You’ll Need
These ingredients work in harmony to create that smoky, savory jambalaya flavor we all crave. I usually pick smoked andouille sausage because it’s packed with spices, and pairing it with fresh shrimp keeps it light yet hearty. When shopping, fresh veggies and quality chicken stock really make a difference.
- Vegetable oil: Neutral for sautéing without overpowering other flavors.
- Smoked andouille sausage: Adds that classic Cajun smoky kick—don’t skip it!
- Sweet onion: Provides a mild sweetness that balances spices.
- Red and green bell peppers: For color, crunch, and that subtle natural sweetness.
- Basmati rice: I like basmati because it stays fluffy and separate, but long grain also works.
- Garlic: A must for that aromatic punch.
- Sweet paprika, dried oregano, onion powder, dried thyme, bay leaf: These spices layer flavor beautifully.
- Kosher salt and black pepper: Essential for seasoning.
- Chicken stock: Adds depth, better than just water.
- Petite diced tomatoes: Brings a subtle acidity and texture.
- Tomato paste: Builds a rich, concentrated tomato base.
- Hot sauce: Just a dash to wake everything up with a little heat.
- Medium shrimp: Peeled and deveined for quick cooking and easy eating.
- Fresh parsley: Finishing touch that adds brightness and freshness.
Variations
What I love about this Easy Shrimp and Sausage Jambalaya Recipe is how easy it is to tweak depending on what you’re in the mood for or what you have on hand. I often switch up the heat level or swap the protein to make it my own.
- Spicy Kick: I sometimes add cayenne pepper or extra hot sauce when I want a little more heat—my family loves it fiery!
- Protein Swap: Swap shrimp for chicken or omit sausage for a lighter version that’s just as satisfying.
- Vegetarian Version: Replace sausage and shrimp with smoked tofu or tempeh, and use vegetable stock instead of chicken.
- Rice Choices: Though basmati works great, I’ve also used brown rice for a nuttier texture (just add extra simmer time).
How to Make Easy Shrimp and Sausage Jambalaya Recipe
Step 1: Sauté the Sausage and Veggies
Start by heating your vegetable oil in a large stockpot or Dutch oven over medium heat. Toss in the sliced andouille sausage, diced onion, and bell peppers. Cook them, stirring occasionally, until the onions are translucent and the peppers soften—about 4 to 5 minutes. This step releases those wonderful smoky and sweet aromas that set the stage for all the layers of flavor coming up.
Step 2: Spice It Up and Add the Rice
Now stir in the basmati rice, minced garlic, and all your spices: paprika, oregano, onion powder, thyme, and the bay leaf. This is where my kitchen starts smelling like a gentle Cajun dream. Cook and stir this mixture for another 1-2 minutes until everything is fragrant. Make sure to season with salt and pepper here – it really builds the flavor foundation.
Step 3: Pour in Liquids and Simmer
Add in your chicken stock, petite diced tomatoes, tomato paste, and a touch of hot sauce. Give everything a good stir and bring it to a boil. Then cover the pot, turn the heat down to low, and let it simmer for about 15 minutes. This step softens the rice and blends all those flavors together perfectly. Resist the urge to lift the lid too often—trust me, patience pays off here.
Step 4: Add Shrimp and Finish Cooking
Once your rice has cooked down, stir in the shrimp, seasoning again with a bit of salt and pepper. Cover the pot and cook for about 5 more minutes until the shrimp turn pink and opaque and the rice is tender. Right at the end, sprinkle with fresh parsley—it adds a lovely pop of color and brightness that lightens the rich dish.
And that’s it! You’re ready to dig in.
Pro Tips for Making Easy Shrimp and Sausage Jambalaya Recipe
- Use Quality Sausage: I always pick smoked andouille with good spice—avoid bland sausage to keep that signature taste.
- Don’t Skip the Simmer: Letting the rice absorb the stock without lifting the lid helps it cook evenly every time.
- Fresh Shrimp at the End: Adding shrimp last keeps them tender, not rubbery—trust me, it’s a big difference.
- Adjust Heat Gradually: Start with a small amount of hot sauce and spice; you can always add more at the table if needed.
How to Serve Easy Shrimp and Sausage Jambalaya Recipe
Garnishes
I usually finish the dish with chopped fresh parsley for a fresh, herbaceous touch. Sometimes I like a squeeze of fresh lemon over the top right before serving—it brightens up the smoky richness wonderfully. A sprinkle of green onions works great too if you want an extra layer of savory crunch.
Side Dishes
This jambalaya stands on its own as a full meal, but I love pairing it with a simple green salad and some crusty bread to soak up the juices. For a little extra comfort, I sometimes serve it alongside cornbread—which, trust me, my kids go wild for.
Creative Ways to Present
For special occasions, I’ve served this in small cast iron skillets for individual portions—guests always think it’s so charming. Another fun idea is to scoop jambalaya into hollowed-out bell peppers and bake them briefly for a festive, colorful presentation.
Make Ahead and Storage
Storing Leftovers
I keep leftover jambalaya in an airtight container in the fridge for up to 3 days. When I make a big batch, this recipe is perfect for lunches or quick dinners later in the week.
Freezing
Freezing jambalaya works surprisingly well! Just cool it completely and store in freezer-safe containers. When I thaw it, the texture stays great, and the flavor remains rich—just remember to skip adding fresh parsley until after reheating.
Reheating
I reheat leftovers gently on the stove over low heat, adding a splash of water or stock if it feels dry. This keeps the shrimp tender and the rice fluffy. Microwaving is fine too, just cover the dish so it doesn’t dry out.
FAQs
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Can I make this Easy Shrimp and Sausage Jambalaya Recipe without rice?
Absolutely! You can serve the jambalaya mixture over cauliflower rice or even pasta if you prefer. Just cook the rice separately or substitute it with your favorite grain for a different twist.
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What’s the best way to peel and devein shrimp for jambalaya?
I find it easiest to use kitchen shears to cut along the back of the shrimp, removing the vein and shell in one quick step. Buying pre-peeled and deveined shrimp works great to save time too!
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Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just thaw them fully and pat dry before adding to the jambalaya to avoid extra moisture that can make the rice mushy.
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How spicy is this recipe?
This recipe has a gentle heat from the hot sauce and spices but nothing too overpowering. You can always adjust the spice level by adding more hot sauce or cayenne if you want it spicier.
Final Thoughts
I absolutely love how this Easy Shrimp and Sausage Jambalaya Recipe brings a bit of Louisiana magic right into my kitchen without intimidation. When I first tried making jambalaya, I was worried about balancing all the spices and timing the shrimp perfectly—but this recipe simplified it, and now it’s a staple I turn to often. I hope you enjoy making and sharing it as much as my family and I do. Try it out, and you might just find your new favorite comfort dish!
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 brings the vibrant flavors of classic Louisiana cooking to your dinner table with a simple one-pot method. Featuring smoky andouille sausage, tender shrimp, and a blend of aromatic spices cooked with basmati rice, it’s a hearty, comforting dish perfect for any occasion.
Ingredients
Main Ingredients
- 1½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1½ cups basmati rice
- 4 cloves garlic, minced
- 1½ teaspoons sweet paprika
- 1½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook the sausage and vegetables: 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, stirring occasionally, until the vegetables become tender, about 4 to 5 minutes.
- Add rice and spices: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook while stirring until the mixture is fragrant, about 1 to 2 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Add liquids and simmer: Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot and reduce heat to low. Simmer until the liquid has reduced and flavors have blended well, about 15 minutes.
- Cook the shrimp: Stir in the peeled and deveined shrimp. Season again with salt and pepper as needed. Cover and cook until the shrimp turn pink and are cooked through and the rice is tender, about 5 minutes.
- Finish and serve: Remove from heat and stir in freshly chopped parsley leaves. Serve the jambalaya immediately while hot.
Notes
- You can adjust the amount of hot sauce to your preferred spice level.
- For a vegetarian version, omit the sausage and shrimp and substitute vegetable stock.
- Using basmati rice gives a nice fluffy texture; other long-grain rice varieties can be used as well.
- Make sure to not overcook the shrimp to keep them tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg
