Irresistible Shrimp and Sausage Jambalaya: A Hearty Southern Classic

If you’re craving a bold, soul-satisfying one-pot meal, this Shrimp and Sausage Jambalaya is exactly what you need. Bursting with layers of smoky, spicy, and savory flavor, this dish brings the best of Louisiana’s Creole and Cajun cuisine right to your kitchen. Imagine succulent shrimp, spicy andouille sausage, tender rice, and aromatic vegetables all simmered in a rich, tomato-based broth — every bite is a celebration of Southern comfort.

What makes this Jambalaya recipe truly irresistible is its balance. The shrimp offers a sweet, briny bite that contrasts beautifully with the deep smokiness of the sausage. The holy trinity of Cajun cooking — bell pepper, onion, and celery — builds a flavorful base, while a medley of spices elevates the dish to restaurant-quality heights.

Table of Contents

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Ingredients and Their Purpose

Serves 6 | Prep Time: 15 minutes | Cook Time: 45 minutes

• 1 lb large shrimp, peeled and deveined
  Adds a sweet, briny flavor and delicate texture; shrimp cook quickly and absorb spices beautifully.
• 12 oz andouille sausage, sliced into ¼-inch rounds
  Provides a bold, smoky depth with a spicy kick, infusing the rice with rich flavor.
• 2 tablespoons olive oil
  Used to sauté the vegetables and brown the sausage, enhancing flavor through caramelization.
• 1 medium yellow onion, diced
  Aromatic and slightly sweet, it forms part of the flavor base.
• 1 green bell pepper, diced
  Adds crunch and an earthy sweetness; key to the Cajun “holy trinity.”
• 2 celery stalks, diced
  Brings mild bitterness and texture; essential for authenticity.
• 4 cloves garlic, minced
  Infuses the dish with a pungent, savory aroma.
• 1 teaspoon smoked paprika
  Enhances the smoky notes and deepens the dish’s color.
• 1 teaspoon dried thyme
  Adds an earthy, herbal note that complements the proteins.
• 1 teaspoon dried oregano
  Lends depth and complexity to the seasoning.
• ½ teaspoon cayenne pepper (adjust to taste)
  Brings the heat; customize for spice level.
• 1 teaspoon salt (plus more to taste)
  Enhances and balances all other flavors.
• ½ teaspoon black pepper
  Adds subtle heat and depth.
• 1 (14.5 oz) can diced tomatoes with juice
  Provides acidity and sweetness; key to the tomato-based Creole-style jambalaya.
• 1½ cups long grain white rice (uncooked)
  Absorbs all the flavorful broth and ties the dish together.
• 3 cups chicken broth (low sodium recommended)
  Forms the liquid base; helps cook the rice and infuse flavor throughout.
• 2 bay leaves
  Adds subtle aromatic depth during simmering.
• 2 tablespoons chopped fresh parsley (for garnish)
  Brightens the dish and adds fresh contrast.
• Green onions, sliced (for garnish)
  Adds sharp, fresh flavor and visual appeal.

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Step-by-Step Instructions

1. Sauté the Sausage

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the andouille sausage and cook for 4–5 minutes until browned. Remove with a slotted spoon and set aside.

2. Cook the Vegetables

Add the remaining tablespoon of olive oil to the pot. Sauté the onion, bell pepper, and celery for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.

3. Add Spices and Tomatoes

Stir in the paprika, thyme, oregano, cayenne, salt, and black pepper. Cook for 30 seconds to bloom the spices. Add the diced tomatoes with their juice and stir to deglaze the pan, scraping up any browned bits for maximum flavor.

4. Incorporate Rice and Broth

Add the uncooked rice, chicken broth, bay leaves, and the browned sausage. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally to prevent sticking.

5. Add Shrimp

Once the rice is tender and most of the liquid is absorbed, gently fold in the shrimp. Cover and cook for 5–7 minutes until the shrimp are opaque and cooked through.

6. Finish and Serve

Remove from heat, discard the bay leaves, and let the jambalaya rest for 5 minutes. Garnish with fresh parsley and sliced green onions before serving.

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Why This Recipe is Loved

• One-Pot Convenience: Minimal cleanup with maximum flavor payoff.
• Deep, Layered Flavor: Each ingredient plays a role in building a rich, balanced taste.
• Perfect Texture: The rice is tender yet holds its shape, the shrimp is juicy, and the sausage is perfectly crisped.
• Customizable Heat: Adjust the cayenne for a mild or fiery finish to suit your taste.

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Pro Tips for Perfect Shrimp and Sausage Jambalaya

• Use high-quality andouille sausage for authentic smoky flavor.
• Don’t overcook the shrimp — add them last to prevent rubbery texture.
• Let it rest after cooking to allow flavors to meld and rice to finish absorbing any remaining liquid.
• Use long grain rice to avoid mushiness; short grain rice tends to get sticky.

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Serving Suggestions

Pair your Shrimp and Sausage Jambalaya with:

• Cornbread or buttermilk biscuits for a hearty Southern spread.
• A crisp green salad with a tangy vinaigrette to balance the richness.
• A cold glass of sweet tea or a hoppy IPA to complement the spice.

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Conclusion: A Bold, Flavor-Packed Southern Staple

This Shrimp and Sausage Jambalaya is more than just a meal — it’s a warm, flavorful experience that brings the vibrant taste of Louisiana to your home. It’s simple enough for a weeknight, yet impressive enough for entertaining. With bold seasoning, satisfying textures, and one-pot ease, this is the kind of dish that gets requested again and again.

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Shrimp and Sausage Jambalaya: Frequently Asked Questions (FAQ)