If you’ve been craving a comforting, flavorful dish that’s bursting with Southern charm, you’re going to adore this Easy Shrimp and Sausage Jambalaya Recipe. It’s one of those meals that feels like a warm hug on a plate—hearty, colorful, and oh-so satisfying. I absolutely love how the shrimp and sausage come together with the spices and rice; it’s a one-pot wonder that’s perfect for weeknight dinners or casual get-togethers. Stick around—I’m going to walk you through my favorite way to nail this classic every single time.
Why You’ll Love This Recipe
- Simple Ingredients: You can find everything easily in your local grocery store without hunting specialty items.
- One-Pot Meal: Less cleanup means more time enjoying your food and company.
- Bursting With Flavor: Smoky sausage, succulent shrimp, and well-seasoned rice all pack a punch.
- Versatile & Crowd-Pleasing: Perfect for weeknight dinners, potlucks, or when guests come over.
Ingredients You’ll Need
Choosing fresh and quality ingredients is key here, especially with the sausage and shrimp. The combination of bell peppers and spices creates that classic jambalaya aroma that fills your kitchen and instantly puts you in a festive mood. Here’s what you’ll grab to get started.
- Vegetable oil: For sautéing ingredients without overpowering the dish’s flavor.
- Smoked andouille sausage: The star of jambalaya—adds smokiness and spice. Thin slices cook evenly and release beautiful flavors.
- Sweet onion: Adds a subtle, natural sweetness and balances the spices perfectly.
- Red and green bell peppers: Classic trio with onion; they bring color, crunch, and a gentle sweetness.
- Basmati rice: I prefer this aromatic rice because it stays fluffy and doesn’t get mushy.
- Garlic: Fresh garlic provides that wonderful depth—minced finely so it blends seamlessly.
- Sweet paprika: Gives a vibrant color and a mild peppery flavor.
- Dried oregano, thyme, and onion powder: These herbs create that earthy, herby backbone for the dish.
- Bay leaf: Infuses a subtle fragrance that’s classic in Cajun cooking.
- Chicken stock: Using stock instead of water amps up the richness of the rice.
- Petite diced tomatoes: Adds acidity and moisture without overwhelming the dish.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce subtly.
- Hot sauce: Just a teaspoon adds that little spicy kick—adjust to your liking.
- Medium shrimp: Peeled and deveined so they’re quick to cook and easy to eat.
- Fresh parsley: Chopped and sprinkled right at the end for a fresh finish.
Variations
One of the things I love most about this Easy Shrimp and Sausage Jambalaya Recipe is how flexible it is. Feel free to tweak it based on what you have on hand or how adventurous you’re feeling in the kitchen.
- Vegetarian version: I swapped sausage and shrimp for smoked tofu and extra veggies once, and it was surprisingly hearty.
- Spice it up: Add cayenne or extra hot sauce if you like a fiery jambalaya—it’ll wake up your taste buds.
- Rice alternatives: Tried it with brown rice once for a nuttier flavor; just added extra cooking time.
- Extra veggies: Throw in diced celery or okra for a traditional Southern flair and extra texture.
How to Make Easy Shrimp and Sausage Jambalaya Recipe
Step 1: Sauté the sausage and veggies
Start by heating the vegetable oil over medium heat in a large pot or Dutch oven. Then toss in the sliced smoked andouille sausage, diced onion, and bell peppers. Stir occasionally for about 4-5 minutes until the veggies soften and the sausage releases that smoky aroma. This step sets the flavor foundation, so don’t rush it—let those ingredients mingle and get cozy.
Step 2: Toast the rice with spices
Next, stir in your basmati rice along with minced garlic, sweet paprika, dried oregano, onion powder, thyme, and the bay leaf. Let everything cook together for about 1-2 minutes until the spices are fragrant. Toasting the rice this way helps each grain stay fluffy later and maximizes the flavor depth. Be sure to stir often so the garlic doesn’t burn!
Step 3: Simmer everything slowly
Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Give it a good stir, then bring everything to a boil. Once boiling, cover the pot, lower the heat to a simmer, and let it cook for about 15 minutes. This longer simmer lets every ingredient soften and the flavors blend beautifully. Resist the temptation to lift the lid too often—steam is your friend here for perfectly cooked rice.
Step 4: Add shrimp and finish
Finally, stir in the peeled and deveined shrimp. Season with salt and pepper to taste. Cover again and cook for about 5 minutes or until the shrimp turn opaque pink and the rice is tender. Right before serving, toss in fresh chopped parsley for that pop of color and fresh herb flavor that brightens the whole dish.
Pro Tips for Making Easy Shrimp and Sausage Jambalaya Recipe
- Use Andouille Sausage: I learned that using authentic smoked andouille gives the dish its signature smoky heat that you just can’t skip.
- Don’t Skip Toasting the Rice: Toasting rice with spices before adding liquid prevents it from ending up mushy—makes such a difference in texture.
- Control Your Heat: Start with a moderate amount of hot sauce; you can always add more after cooking if you want extra spice.
- Add Shrimp Last: Cooking shrimp too soon makes them rubbery—timing here is key for tender seafood.
How to Serve Easy Shrimp and Sausage Jambalaya Recipe
Garnishes
I love topping my jambalaya with a sprinkle of fresh parsley—that bright green pop makes it look vibrant and fresh. Sometimes I add a wedge of lemon on the side because the splash of citrus really lifts all those smoky, spicy flavors beautifully. If you like things with a little extra crunch, chopped green onions or a dash of Cajun seasoning work wonders too.
Side Dishes
This jambalaya stands strong on its own, but I often serve it with a simple green salad dressed lightly with vinaigrette or some crusty French bread to soak up all the delicious juices. For a true Southern touch, a side of coleslaw or cornbread pairs perfectly and adds a nice contrast in texture and flavor.
Creative Ways to Present
For special occasions, I like to serve the jambalaya in individual mini cast iron skillets or inside hollowed-out bell peppers for a fun twist. Sometimes I set it up as a buffet alongside spicy remoulade sauce and pickled okra for guests to customize their plates—always a hit!
Make Ahead and Storage
Storing Leftovers
I store leftover jambalaya in an airtight container in the fridge, and it keeps well for 3 to 4 days. I make sure to cool it completely before sealing the container to keep it fresh and flavorful. Just a heads up—shrimp and sausage flavors deepen overnight, so the next day’s meal often tastes even better!
Freezing
Freezing jambalaya is definitely possible, though I recommend freezing it without the shrimp first because seafood can get a bit rubbery upon thawing. Freeze the rice and sausage base in freezer-safe containers for up to 2 months, then add fresh shrimp when reheating.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of chicken stock or water to keep the rice from drying out. If you’ve frozen your jambalaya, thaw it overnight in the fridge before reheating. Be careful not to overcook the shrimp during reheating—just warm until heated through.
FAQs
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Can I use a different type of sausage in this jambalaya?
Absolutely! While traditional jambalaya calls for smoked andouille sausage for its distinctive smoky heat, you can substitute with kielbasa, chorizo, or even smoked turkey sausage if you want a different flavor profile. Just make sure whatever sausage you use is well-seasoned to keep that bold taste.
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Is this recipe spicy?
This Easy Shrimp and Sausage Jambalaya Recipe has a gentle kick from the hot sauce and spices, but it’s not overwhelmingly spicy—perfect for most palates. You can adjust the heat by adding more or less hot sauce, or by incorporating cayenne pepper if you want extra fire.
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Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free sausage and double-check that your chicken stock and hot sauce don’t contain hidden gluten. It’s a safe and tasty option for gluten-sensitive eaters.
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What type of rice works best in jambalaya?
I prefer basmati rice because it stays separate and fluffy, avoiding that mushy texture. That said, long-grain white rice or jasmine rice are also good alternatives. Avoid short-grain rice since it’s starchier and tends to stick together.
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Can I prep any parts of this ahead of time?
Yes! You can dice your vegetables, slice the sausage, and even measure out your spices the day before. This prep saves time and makes cooking this jambalaya feel effortless when you’re ready to start.
Final Thoughts
This Easy Shrimp and Sausage Jambalaya Recipe is one close to my heart because it reminds me of cozy family dinners where everyone gathers ‘round to enjoy something truly comforting and soulful. I hope you find as much joy making it as I do, whether it’s your first try or a go-to in your rotation. It’s simple, satisfying, and just darn delicious—so next time you want a meal that feeds both body and soul, give this recipe a shot. You’re going to be so glad you did.
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 one-pot meal combining smoky andouille sausage, tender shrimp, basmati rice, and a medley of spices and vegetables. Perfect for a hearty family dinner, it delivers the classic Cajun taste with a simple, step-by-step stovetop cooking method.
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
Grains
- 1 ½ cups basmati rice
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 and freshly ground black pepper, to taste
- 1 teaspoon hot sauce
Liquids and Others
- 1 ½ tablespoons vegetable oil
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
Instructions
- Prepare Vegetables and Sausage: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sliced sausage, diced onion, and diced bell peppers. Cook, stirring occasionally, until the vegetables are tender and aromatic, about 4-5 minutes.
- Add Rice and Spices: Stir in basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook while stirring for 1-2 minutes until the spices are fragrant. Season with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Simmer: Pour in the chicken stock, canned petite diced tomatoes, tomato paste, and hot sauce. Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer gently for about 15 minutes, allowing the liquid to reduce and flavors to meld.
- Cook Shrimp and Finish: Stir in the peeled and deveined shrimp. Season with salt and pepper if needed. Cover and cook for another 5 minutes, or until the shrimp turn pink and are cooked through and the rice is tender.
- Garnish and Serve: Remove the bay leaf, stir in chopped fresh parsley leaves, and serve the jambalaya immediately while hot and fragrant.
Notes
- For a spicier jambalaya, increase the amount of hot sauce or add cayenne pepper to taste.
- Use andouille sausage or any smoked sausage to achieve the classic smoky flavor.
- Basmati rice is preferred for its fluffiness, but you can substitute with long grain rice.
- If you want a vegetarian version, omit the sausage and shrimp and increase vegetables and spices.
- Make sure to keep the heat low during simmering to prevent the rice from burning at the bottom.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg
