Shrimp and Sausage Jambalaya
Dive into the bold, smoky flavors of the South with this one-pot Shrimp and Sausage Jambalaya, a classic Creole dish that's both hearty and satisfying. Featuring tender jumbo shrimp, savory smoked sausage, and a dynamic trio of sautéed onion, bell pepper, and celery, this recipe is the perfect balance of spice and comfort. Infused with Cajun seasoning, paprika, and dried thyme, the rice cooks to perfection, absorbing all the rich flavors of the diced tomatoes and chicken broth. Ready in under an hour, this easy-to-make meal is ideal for weeknight dinners or entertaining guests. For the perfect finishing touch, garnish with fresh parsley and green onions, and serve this crowd-pleasing jambalaya straight from the skillet for a truly authentic taste of Louisiana cuisine. Keywords: shrimp and sausage jambalaya, Cajun recipe, Creole dish, one-pot meal, Southern cooking.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the sliced smoked sausage and cook for 4-5 minutes until browned. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion, green bell pepper, and celery for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (including the juices), chicken broth, rice, Cajun seasoning, paprika, dried thyme, bay leaf, salt, and black pepper to the skillet. Stir everything to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and cook for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, stir in the browned sausage and the shrimp. Cover again and cook for an additional 8-10 minutes, or until the shrimp are pink and opaque and the rice is tender.
Remove the bay leaf and discard it.
Garnish the jambalaya with sliced green onions and chopped parsley before serving.
Serve hot and enjoy your Shrimp and Sausage Jambalaya!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
