This shrimp and sausage jambalaya is a flavorful, one-pot Louisiana classic—perfect when you want a hearty meal with bold Cajun seasonings, smoky sausage, and tender shrimp combined with perfectly cooked rice.
Jambalaya delivers big, comforting flavors with minimal fuss. Everything cooks in one pot, making it ideal for weeknight dinners, casual gatherings, or meal prep. This version combines spicy smoked sausage, plump shrimp, aromatic vegetables, tomatoes, and long-grain rice simmered in a flavorful broth until tender.
For more Cajun-inspired dishes, consider trying Cajun shrimp boil, crawfish cornbread dressing, or catfish etouffée pot pie. These recipes share the same bold spices and Southern comfort food spirit.
Ingredients and Substitution Notes
The full ingredient list and quantities are included in the recipe card below. The notes here explain substitutions and tips.
- Shrimp: Use large or extra-large, peeled and deveined. Swap with cubed chicken for a classic chicken-and-sausage version, or omit for a vegetarian jambalaya with extra vegetables and vegetable broth.
- Sausage: Spicy smoked sausage such as andouille gives authentic flavor, but any smoked sausage will work.
- Rice: Long-grain white rice, jasmine, or basmati produce the best texture. Avoid instant rice to prevent a mushy result.
- Vegetables: The holy trinity of Cajun cooking—onion, bell pepper, and celery—plus garlic and green onions provide depth.
- Seasoning: Homemade or store-bought Cajun seasoning adds heat and complexity. Adjust the amount to suit your spice tolerance.
- Tomatoes and Broth: A combination of crushed tomatoes and fire-roasted diced tomatoes brings acidity and subtle smokiness. Low-sodium chicken broth balances the flavors and prevents excessive saltiness.
- Extras: Worcestershire sauce and a bay leaf enhance umami and depth. Finish with salt and pepper to taste.
How to Make this Recipe
Step 1. Pat the shrimp dry and toss with 1 teaspoon of Cajun seasoning; set aside. Heat olive oil in a large Dutch oven or heavy-bottomed pot. Add sliced smoked sausage and brown for 2–3 minutes to render fat and develop flavor.
Step 2. Add chopped onion, bell pepper, and celery. Cook 4–5 minutes until softened. Stir in garlic and sliced green onions and cook another minute. Sprinkle in 2 tablespoons of Cajun seasoning (or to taste) and stir to coat the vegetables and sausage.
Step 3. Stir in crushed tomatoes, fire-roasted diced tomatoes, Worcestershire sauce, rice, chicken broth, and a bay leaf. Bring to a boil, then reduce heat to medium-low so the mixture simmers gently.
Step 4. Simmer, uncovered, for 20–25 minutes until the rice is tender and most of the liquid is absorbed. Stir in the seasoned shrimp and cook 4–5 minutes until pink and opaque. Taste and adjust salt, pepper, and Cajun seasoning. Remove the bay leaf and serve hot.
Variations
- Spicy Jambalaya: Add more Cajun seasoning or a pinch of cayenne pepper for extra heat.
- Vegetarian Jambalaya: Omit meat, use vegetable broth, and add extra hearty vegetables such as mushrooms, zucchini, or eggplant.
- Seafood Lovers’ Jambalaya: Add crab meat, crawfish, or extra shrimp toward the end of cooking.
Make-Ahead and Storing Instructions
- Make-Ahead: Jambalaya often tastes better the next day after the flavors meld. Prepare ahead and refrigerate.
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Rewarm gently on the stovetop with a splash of broth to prevent drying. Reheat in the microwave, stirring occasionally, if necessary.
Recipe FAQs
Yes. Different rice types require slightly different liquid ratios and cook times. Long-grain white rice or jasmine works best for texture; brown rice will need more liquid and a longer cook time.
Jambalaya typically has a mild to moderate kick from Cajun seasoning. You can control the heat by adjusting the seasoning or leaving out cayenne.
Yes. Brown the sausage and sauté the vegetables first, then transfer to a slow cooker with the remaining ingredients. Add shrimp near the end to prevent overcooking.
Tips for the Best Jambalaya
- Sear the sausage: Browning the sausage adds caramelized flavor to the dish.
- Choose the right rice: Long-grain rice keeps grains separate and avoids a gummy texture.
- Simmer slowly: A gentle simmer lets flavors meld and the rice cook evenly.
- Stir sparingly: Minimize stirring after adding the rice to prevent breaking grains and creating a gluey texture.
- Season to taste: Taste before serving and adjust salt, pepper, and Cajun seasoning.
More Cajun Recipes You Will Love!
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Catfish Étouffée Pot Pie
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How to Make Shrimp and Sausage Jambalaya
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Cajun Shrimp Boil
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Cajun Oven Baked Sweet Potato Fries
If you tried this Shrimp and Sausage Jambalaya or any other recipe on this site, please leave a star rating and share how it turned out in the comments. Thanks for reading!
📖 Recipe
One-Pot Shrimp and Sausage Jambalaya
Author: Ashley Boyd
This shrimp and sausage jambalaya is a satisfying one-pot meal packed with bold Cajun flavor. Smoky sausage, seasoned shrimp, aromatic vegetables, tomatoes, and rice simmer together to create a comforting dinner that reheats well.
Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Servings: 6 | Calories: 430 kcal
Equipment
- Measuring cups and spoons
- 5-quart Dutch oven or large heavy pot
Ingredients
- 1 pound large or extra-large shrimp, peeled and deveined
- 2–3 tablespoons Cajun seasoning, divided
- 2 tablespoons extra virgin olive oil
- 12 ounces spicy smoked sausage (such as andouille), sliced
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 ribs celery, chopped
- 3 garlic cloves, minced
- 4 green onions, sliced
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup long-grain white rice (or jasmine or basmati)
- 3 cups low-sodium chicken broth
- 1 bay leaf
- Salt and cracked black pepper, to taste
Instructions
- Place the shrimp in a small bowl and toss with 1 teaspoon of Cajun seasoning. Set aside.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add the sliced sausage and cook 2–3 minutes until browned.
- Add onion, bell pepper, and celery; cook 4–5 minutes until softened. Stir in garlic and green onions and cook 1 minute. Add 2 tablespoons Cajun seasoning to the vegetables and sausage and stir to combine.
- Add crushed tomatoes, diced tomatoes, Worcestershire sauce, rice, chicken broth, and bay leaf. Stir, bring to a boil, then reduce heat and simmer 20–25 minutes until rice is tender. Stir occasionally and taste; season with salt, pepper, or more Cajun seasoning as needed.
- Stir in the seasoned shrimp and cook 4–5 minutes until pink and opaque. Remove bay leaf, garnish with additional sliced green onions if desired, and serve warm.
Notes
Variations: For extra heat add cayenne pepper. For vegetarian jambalaya use vegetable broth and extra vegetables. For a seafood-forward version add crab or crawfish.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions for up to 3 months and thaw overnight before reheating. Reheat on the stove with a splash of broth to restore moisture.
Nutrition (approximate per serving)
Calories: 430 kcal | Carbs: 38 g | Protein: 30 g | Fat: 15 g | Saturated Fat: 4 g | Cholesterol: 190 mg | Sodium: 850 mg | Fiber: 4 g | Sugar: 6 g