Description
Shrimp and Sausage Jambalaya
A bold and flavorful Louisiana classic loaded with juicy shrimp, smoky sausage, and perfectly seasoned rice—your taste buds are in for a treat!
Ingredients
1 lb large shrimp, peeled and deveined
1 lb smoked sausage (like Andouille), sliced
1 1/2 cups long-grain white rice
1 medium onion, chopped
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp olive oil
2 tsp Cajun seasoning (adjust to taste)
1 tsp smoked paprika
1/2 tsp dried thyme
1 can (14 oz) diced tomatoes
3 cups chicken broth
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the sausage: In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add sliced sausage and cook until browned. Remove and set aside.
Sauté the veggies: Add the remaining olive oil to the pan. Sauté onions, bell pepper, and celery until softened (about 5 minutes). Stir in garlic, Cajun seasoning, paprika, and thyme, and cook for another minute.
Add rice and liquids: Stir in the rice, diced tomatoes (with juices), and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Cook the shrimp: Add the shrimp and cooked sausage to the pot. Stir gently, cover, and cook for 5–7 more minutes, or until the shrimp are pink and cooked through. Season with salt and pepper.
Garnish and serve: Sprinkle with fresh parsley and serve hot!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 400 kcal per serving
A delicious and comforting one-pot meal perfect for weeknights or gatherings! Serve with cornbread or crusty bread for an extra treat.
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