Shrimp Jambalaya with Andouille Sausage
This easy and delicious Shrimp Jambalaya with Andouille Sausage is packed with creole flavor, smoky sausage, veggies, tender rice and succulent shrimp for a one pot meal that’s sure to satisfy!JUMP TO RECIPE
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Prepping the ingredients for the Shrimp Jambalaya
To make this delicious one pot meal, you will need:
- Butter and a neutral oil, such as canola.
- Andouille sausage.
- Tomato paste and crushed tomatoes.
- An onion, a red bell pepper, a carrot, and a of rib celery.
- A bunch of sliced garlic.
- Creole seasoning. I HIGHLY recommend Joe’s Stuff. It is THE BEST!
- A bunch of spices: dried thyme, cayenne, smoked paprika (emphasis on SMOKED). gumbo file seasoning and 2 bay leaves.
- Some white rice.
- A bit of your favorite hot sauce.
- Chicken stock.
- White wine, such as Sauvignon Blanc.
- Last but not least- large or jumbo shrimp, peeled and deveined.
Do all of your chopping, dicing and slicing prior to beginning cooking, and this dish is a breeze to make! Everything comes together in one pot!
Slow and low simmering
After you’ve got the initial sautéing and flavors built, you’ll add all the liquids and rice, and cook the dish covered for close to an hour. Once its thick and homogenous and the rice is cooked through- you’ll add the shrimp. Simply stir the shrimp in and cook covered on low for about 3-4 minutes.
Finishing touches and serving
Serve the jambalaya hot, with a good sprinkling of sliced green onions, and a dash of hot sauce!
Want to give this recipe a try?
If you make my Shrimp Jambalaya, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great recipes? Why not try my Crockpot Beef Stew with Dumplings, World’s Best Pot Roast, Instant Pot Chicken Gnocchi Soup with Mushrooms, Shrimp Gumbo with Chicken and Andouille Sausage, or Shrimp Corn Chowder!
Shrimp Jambalaya with Andouille Sausage
- 2 tbsp butter
- 1 tbsp canola oil
- 13.5 oz andouille sausage, sliced thinly
- 1 tbsp tomato paste
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 carrot, diced
- 1 rib celery, diced
- salt and fresh ground black pepper, to taste
- 5 cloves garlic, sliced
- 2 tbsp creole seasoning*
- 1 tsp dried thyme
- a dash of cayenne
- 1 tsp smoked paprika
- 1/2 tsp gumbo file seasoning
- 1 cup white rice
- 1/2 tbsp hot sauce
- 2 cups chicken stock
- 1 28 oz can crushed tomatoes
- 1/4 cup white wine, such as sauvignon blanc
- 2 bay leaves
- 1 lb large or jumbo shrimp, peeled and deveined
- Heat a large deep sauté pan over medium-high heat. Add butter and oil, and cook until butter melts. Swirl to coat pan. 2. Add the andouille and cook 3-4 minutes on each side until lightly browned. 3. Reduce the heat to medium-low and add the celery, onion, pepper, and carrots. season with salt and pepper and cook- stirring occasionally, for 5-7 minutes until veggies are softened a bit. 4. Add the garlic, creole seasoning, dried thyme, smoked paprika, gumbo file and tomato paste. Stir well and cook 2 minutes, until fragrant. 5. Add the rice and bring heat up to medium-high. Cook, stirring occasionally for 3-4 minutes. 6. Add the chicken stock, bay leaves, wine, hot sauce and crushed tomatoes. 7. Stir to combine, and cove. Cook on low heat for 35-45 minutes, until thickened and rice is cooked through. Stir occasionally to prevent sticking. 8. Stir in the raw shrimp and cover. Cook for 3-4 minutes on low heat until just opaque 9. Serve hot and top with sliced green onion.
For the Cajun seasoning- I HIGHLY recommend Joe’s Stuff. It is THE BEST!
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