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- October 6, 2015
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Easy and delicious rice recipe! Jambalaya is a traditional New Orleans-style rice dish, flavored with aromatic spices and typically made with an assortment of meats. My shrimp and sausage jambalaya recipe is warming and delicious, seasoned with spices like smoked paprika, chili powder and cumin! And the best part – it’s a one-pot recipe, so that means no extra dishes to wash at the end of the night!
Watch My Shrimp Jambalaya Video!
Watch my YouTube video recipe for step-by-step instructions for making this sausage and shrimp jambalaya! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Jambalaya
This shrimp and sausage rice dish is all about flavor! Here are the main ingredients you’ll need to make this dish:
- Spices: I like to use aromatic spices such as smoked paprika, chili powder, cumin, garlic, dried basil and thyme to add maximum flavor.
- Proteins: I like to use a variety of meats – chicken thigh, jumbo shrimp, smoky sausage and even some bacon! Each meat adds so much great flavor.
- I also like to include some veggies: bell pepper, onions, celery and garlic.
- Rice: use a long grain rice such as basmati or jasmine rice for best results.
- Chicken Broth: I recommend using chicken broth for cooking the rice to add even more flavor!
How to Make Shrimp & Sausage Jambalaya
You’ll love how quick and easy this flavorful jambalaya is to make! Here’s how it’s done!
- Start by rendering the bacon slices and then use the bacon fat to fry the chicken and sausage. I like to use creole sausage, polish kielbasa or a spicy-flavored sausage. It adds so much great flavor!
- I also like to make this dish with chicken thigh rather than chicken breast because it’s juicier. Just cube the meat and cook until well browned, then add the shrimp and sausage. I also use the same pan for the onion and bell pepper!
- Next up, the spices! They add so much aroma and flavor to this dish! I like to add smoked paprika, chili powder, cumin, garlic, dried basil and thyme, and even a little bit of cayenne pepper for some spiciness.
- Then, add in the rice, stir and cook for about 20 minutes.
- Add the shrimp last and arrange them nicely over the top. Cook the rice covered, allowing the steam to cook the shrimp. I always add the shrimp last so that it stays juicy and doesn’t get overcooked.
Serving Jambalaya
Allow the jambalaya to stand for about 10 minutes after it’s done cooking. This will allow the rice to absorb any remaining moisture. Use a large fork to fluff up the rice and combine everything together. I like to garnish the top with chopped green onions or chives. Enjoy it will it’s hot!
More Recipes!
Enjoyed this easy shrimp jambalaya recipe? Check out some of my other easy recipes you’re sure to enjoy!
- – aromatic and delicious pepper and smoked paprika rice with bone-in juicy chicken!
- Easy Chicken Rice Pilaf – quick and easy recipe with juicy chicken and aromatic rice! My mom’s recipe!
- Beef Rice Pilaf (Plov) – aromatic rice dish with chunks of tender, slow-braised beef and garlic.
- Cheesy Shrimp Quesadillas – you’ll love these shrimp quesadillas with cheddar cheese, guacamole and juicy shrimp!
3.50 from 2 votes
Shrimp & Sausage Jambalaya Recipe (video)
20 minutes mins prep + 40 minutes mins cook
8 servings
Quick and easy shrimp jambalaya recipe with chicken, bacon, sausage, peppers and tons of spices! This aromatic rice dish is so delicious!
Ingredients
1 pound sausage, sliced (I used spicy beef)
1 pound chicken thigh, cubed
1 pound jumbo shrimp
1 green or red bell pepper, diced
1 large onion, diced
4 garlic cloves, minced
2 celery sticks, diced
1/2 cup tomato sauce
4 cups chicken broth
1 1/2 cups long grain white rice
1 teaspoon each: chili powder, smoked paprika, ground cumin, tarragon, brown sugar
1/2 teaspoon each: ground black pepper, salt, cayenne pepper
diced green onion or cilantro, for garnish
Instructions
Preheat a large cast-iron pot or pan over medium heat. Add the sausage and it brown on all sides. Remove the sausage from the pan and add the cubed chicken. Season it lightly with salt and fry it for 6 to 7 minutes, until well browned all over.
Next, add the onion, bell pepper, garlic, and celery. Sauté the ingredients for a few minutes, then add the spices. Cook for another 2 to 3 minutes.
Add the tomato sauce and chicken broth and return the sausage back into the pan. Cover the pan with a lid and bring to a simmer; simmer for 15 to 20 minutes. Sprinkle the rice in an even layer over the broth. Close the pan again and cook for 10 minutes.
After 10 minutes, add the shrimp. Place it over the top of the rice and sausage; close the pan and let the rice finish cooking. If all the broth evaporates before rice is done, add more broth is small amounts, as needed.
Serve hot with a garnish of green onions or cilantro.
Nutrition
Calories: 489kcal | Carbohydrates: 33g | Protein: 29g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1240mg | Potassium: 585mg | Fiber: 1g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 2mg
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Cuisine:
- American
Recipe Type:
- Pork Recipes
- Seafood Recipes
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12 comments
- Allie
While I was watching the video on how to make this dish, I was drooling. So I used basmati rice and I’m definitely cooking rice separately next time I make this dish. It took so long to cook the rice and some parts of it didn’t cook all the way. Do u think that has the do with the different sort of rice I used?
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- tkorchemnaya
I recommend sticking with regular, long-grain rice for this recipe. If you do want to use a rice that takes longer to cook, just add more broth as its cooking so that there is always some liquid covering the rice.
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- Winners never quit :)
I’m a beginner cook and I was wondering, I have already prepared rice how can I incorporate it without making it mushy? Or is there no chance for that with this recipe?
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- tatyanaseverydayfood
Hi! Unfortunately, I don’t think that would be possible! Try making this next time with uncooked rice for best results! 🙂
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- Chelsea
It looks like you are using whole shrimp still in the shell – can you clarify if you are using shelled, deveined shrimp or whole in shell shrimp?
Thank you!- Reply
- tatyanaseverydayfood
You can use peeled and deveined shrimp here, too. 🙂
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- Maura
I have made this several times ! It is an excellent recipe.. ive ditched my other Jambalaya recipes for this ! I love the combination of spices .. I add my secret spice ingridient which is an eighth or a quarter tsp cloves ! I serve it with corn bread !
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- tatyanaseverydayfood
Hi Maura! That’s wonderful to hear! I’m so glad you’re loving the recipe. And great tip on adding the clove. I’ll have to try that next time.
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- Taryn
Just made this jambalaya and it is soooo good! The right amount of spice and flavor! The rice cooked perfectly. The shrimp cooked perfectly. The bacon grease was a great addition. The only thing I left out was the celery and chives/ green onions at the end. If you stumble upon this recipe, make it! You will not regret it at all! I followed all the other ingredients and steps to a tee and wow!!! I’ll be sure to check out other recipes for sure! Also, all of my kids love it (ages 7, 12 & 15), hardly ever happens!!!
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- tatyanaseverydayfood
Hi Taryn. I’m so happy you and your family loved the recipe! It’s a family favorite for us, too. Thank you so much for taking the time to write a review!
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- Damian Zacar
Just a little FYI – there is too much liquid for the amount of rice. Generally one and a half cups of rice you add 3 cups broth. Four cups broth would be 2 cups rice. Then you add an additional can of tomato sauce. Either the rice is too mushy or dish is too soupy. That’s off.
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- tatyanaseverydayfood
Hi Damian. Sorry if the recipe didn’t work well for you. There are different varieties of rice and each one requires a slightly different amount of liquids. Next time, I recommend adjusting the amount of liquid to the type of rice you are using.
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