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Shrimp and sausage jambalaya in a bowl with rice and green onions

Shrimp and Sausage Jambalaya

This easy shrimp and sausage jambalaya is a one-pot Cajun classic loaded with andouille sausage, tender shrimp, and perfectly seasoned rice. It’s bold, comforting, and ready in under an hour for a flavorful weeknight dinner that feels straight out of New Orleans.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Course
Cuisine: Cajun, Creole
Calories: 410
Ingredients Equipment Method Video Notes

Ingredients
  

Equipment

  • Dutch oven or large heavy-bottomed pot for even cooking and deep flavor
  • cutting board to prep sausage, shrimp, and vegetables
  • Chef’s knife for chopping ingredients
  • Wooden spoon or heat-safe spatula for stirring while cooking
  • Measuring cups and spoons to portion rice, broth, and seasoning accurately
  • Slotted spoon (optional) to remove the sausage after browning

Method
 

  1. Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add in andouille sausage and saute for 5 minutes or until the sausage is slightly browned. Remove with a slotted spoon and set aside on a clean plate.
  2. Reduce heat to medium and add the butter to the same pot. Once the butter is melted, add the whites of the green onions, white onion, celery, bell peppers, and jalapeno. Sautee for 5-7 minutes, or until onions are soft. Add in garlic and saute for 1 additional minute.
  3. Add the fire-roasted tomatoes, chicken broth, rice, cajun spice, & salt. Stir to combine. Bring mixture to a boil, stirring frequently so the rice does not settle to the bottom. Cover, reduce heat to medium-low, and simmer for about 15 minutes or until most of the liquid is absorbed and the rice is almost cooked through. Stir frequently, ensuring the rice is not sticking to the bottom.
  4. Add in the gulf shrimp and sausage and stir again. Re-cover and continue simmering until shrimp is cooked through. This should take about 5 minutes. The shrimp will appear curled, pink, and no longer transparent and the internal temperature should be 145 ℉.
  5. Remove from heat. Allow 5 minutes to cool before serving. Serve warm. Garnish with the green parts of the green onion. Enjoy!

Video

Notes

Tips for the Best Shrimp and Sausage Jambalaya

  • Mix and match your proteins. Traditional jambalaya includes at least one or two proteins — most often shrimp, sausage, or chicken. Feel free to customize this recipe by adding chicken thighs, extra sausage, or using all shrimp for a lighter seafood version.
  • Use raw shrimp for the best texture. Frozen shrimp work perfectly, just make sure to thaw completely and use raw shrimp (not pre-cooked) so they don’t turn rubbery. I prefer large Gulf shrimp for authentic Cajun flavor.
  • Adjust the spice to your liking. For milder jambalaya, reduce the Cajun seasoning or omit the jalapeño. For extra heat, keep the jalapeño seeds or add a pinch of cayenne or crushed red pepper.
  • Use long-grain rice. Short-grain or instant rice can turn mushy. Long-grain white rice holds up best and gies that signature fluffy jambalaya texture.
  • Use a heavy-bottomed pot or Dutch oven. This helps distribute heat evenly and prevents the rice from sticking or burning.
  • Meal prep friendly! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or in the microwave with a splash of broth to restore moisture.
  • Pro tip: For a true Louisiana flavor, make your own Cajun seasoning or use The Spice Girl Kitchen Cajun Blend to control the sodium without sacrificing taste.