Get ready to savor the bold flavors of the Bayou with our Shrimp and Sausage Jambalaya! This hearty one-pot wonder combines succulent shrimp, smoky andouille sausage, and a medley of aromatic vegetables. As you stir this bubbling cauldron of goodness, the tantalizing scents of paprika, cumin, and garlic will envelop your kitchen. Whether you’re hosting a festive gathering or simply craving comfort food, this jambalaya delivers a taste explosion that’ll transport you straight to New Orleans.

Shrimp and Sausage Jambalaya is ready to dazzle your taste buds. Each spoonful carries the soul of Louisiana—a celebration of spice, warmth, and camaraderie. Whether you’re gathered around the table with loved ones or enjoying a quiet evening, this jambalaya promises a culinary journey you won’t forget.

Shrimp and Sausage Jambalaya Recipe Tips

Andouille Sausage

The andouille sausage brings a robust smokiness and spicy kick to the dish. Its savory depth infuses the jambalaya, creating a flavor base that sings with every spoonful. Brown the sausages whole first to make them easier to slice.

Ground Paprika and Cumin

These spices add warmth and complexity. Paprika contributes a sweet, earthy note, while cumin brings a hint of nuttiness.

Diced Tomatoes

The tomatoes provide acidity and balance, cutting through the richness of the sausage and shrimp.

Holy Trinity Vegetables

The holy trinity—onion, celery, and green bell pepper—forms the backbone of Creole and Cajun cooking. They lend aromatic depth and a harmonious flavor profile.

Brown Rice

Brown rice absorbs all the savory goodness, creating a hearty base for the jambalaya.

Chicken Stock

The liquid gold that transforms ingredients into a cohesive dish. Chicken stock infuses the jambalaya with savory notes.

Large Shrimp

The star of the show! Shrimp adds sweetness and a touch of the sea. Make sure they’re peeled and deveined.

Seasonings

Salt and ground black pepper enhance all the flavors. Adjust to taste.

Steps to Create Shrimp and Sausage Jambalaya

Step 1 – Brown the Sausage: In a skillet, melt butter and brown the andouille sausage until they release their smoky aroma. Remove sausages onto a cutting board and slice into bite sized pieces. Add back to skillet.

Step 2 – Sauté the Holy Trinity: In the stockpot, sauté onion, celery, and green bell pepper until softened. Once softened, add to skillet.

Step 3 – Add Spices and Tomatoes: Stir in paprika, cumin, diced tomatoes, and a bay leaf. Let the flavors mingle

Step 4 – Introduce Brown Rice: Add the uncooked brown rice and coat it in the flavorful mixture.

Step 5 – Pour in Chicken Stock: Bring it to a simmer, then lower the heat. Cover and let the rice absorb the liquid for about 45 minutes.

Step 6 – Shrimp Time: Stir in the peeled and deveined shrimp. Cover and cook until they turn a beautiful pink (about 5 minutes).

Step 7 – Season and Serve: Adjust salt and pepper. Ladle the jambalaya into bowls and savor the symphony of flavors.

Essential Tools to Make Shrimp and Sausage Jambalaya

To create shrimp and sausage jambalaya, you must have the following kitchen supplies:

Large Stockpot or Dutch Oven: For simmering the jambalaya.
Skillet: Browning the andouille sausage.
Cutting Board and Chef’s Knife: For chopping vegetables.
Wooden Spoon: Essential for stirring and melding flavors.
Measuring Cups and Spoons: Precision matters!
Ladle: For serving up generous portions.