Sausage & Shrimp Jambalaya
This Sausage & Shrimp Jambalaya is the Best Jambalaya Recipe—an easy, one-pot Creole classic packed with bold flavors. Made with smoky andouille sausage, tender shrimp, and seasoned rice, it’s ready in just 35 minutes, making it the perfect Easy Jambalaya for any night of the week.
Ingredients
- 1 lb Andouille sausage sliced
- 1 lb shrimp peeled and deveined
- 1 can 14.5 oz Red Gold Tomatoes
- 1 cup parboiled rice
- 1 ½ cups chicken broth
- 1 onion diced
- 1 bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tbsp Cajun seasoning
- ½ tsp smoked paprika
- ½ tsp thyme
- ½ tsp black pepper
- 1 bay leaf
- 1 tbsp olive oil
- ½ tsp salt adjust to taste
- 2 green onions sliced for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced Andouille sausage and cook until browned. Remove and set aside.
- In the same pot, add onions, bell peppers, and celery. Sauté for 5 minutes until softened. Stir in garlic, Cajun seasoning, paprika, thyme, and black pepper. Cook for another minute until fragrant.
- Stir in Red Gold Tomatoes, chicken broth, and parboiled rice. Bring to a boil, then reduce heat and let it simmer for 20 minutes, stirring occasionally.
- Once the rice is tender, stir in the shrimp and browned sausage. Let cook for 5 minutes or until shrimp turns pink and opaque.
- Remove from heat, discard bay leaf, and garnish with sliced green onions. Serve hot with crusty bread or cornbread.
Notes
Parboiled rice is best because it prevents the dish from becoming mushy. If using regular rice, adjust the cooking time and liquid.
For extra heat, add ¼ teaspoon cayenne or serve with hot sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth.
Make it your own by swapping shrimp for chicken or adding okra for a Southern twist.