Jambalaya With Shrimp

Jambalaya With Shrimp

A Bold Louisiana One-Pot Classic

Shrimp jambalaya is a Southern favorite that combines juicy shrimp, smoky sausage, aromatic vegetables, and perfectly seasoned rice into one satisfying dish. This recipe delivers authentic Louisiana flavor while keeping the process simple and approachable—ideal for weeknight dinners or casual entertaining.

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Why You’ll Love This Shrimp Jambalaya

• One-pot meal with easy cleanup

• Juicy shrimp cooked perfectly (never rubbery)

• Bold Cajun-Creole flavor

• Customizable spice level

• Great for leftovers and meal prep

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Ingredients

Proteins

• 1 lb raw shrimp, peeled and deveined

• 12 oz andouille or smoked sausage, sliced

Vegetables (The Holy Trinity)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

Rice & Liquid

• 2 cups long-grain white rice

• 4 cups chicken or seafood broth

• 1 (14.5 oz) can diced tomatoes (optional – Creole style)

Seasonings

• 1½ tsp Cajun or Creole seasoning

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ½ tsp dried oregano

• ¼–½ tsp cayenne pepper (to taste)

• ½ tsp black pepper

• Salt to taste

• 2 bay leaves

• 1 tsp Worcestershire sauce

Cooking Fat & Garnish

• 2 tbsp olive oil

• Chopped green onions or parsley

• Lemon wedges (optional)

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Instructions

Step 1: Brown the Sausage

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook until well browned. Remove and set aside.

Step 2: Cook the Vegetables

Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until softened. Add garlic and cook 30 seconds.

Step 3: Build the Flavor Base

Stir in Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, bay leaves, and Worcestershire sauce. Cook until fragrant.

Step 4: Add Rice & Liquid

Stir in rice, then add broth and tomatoes (if using). Return sausage to the pot and mix well.

Step 5: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 20–25 minutes until rice is tender.

Step 6: Add Shrimp

Nestle shrimp into the rice. Cover and cook 5–7 minutes until shrimp are pink and opaque.

Step 7: Rest & Serve

Remove bay leaves. Let rest 5 minutes, fluff gently, garnish, and serve.

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Pro Tips for Perfect Shrimp Jambalaya

• Add shrimp only at the end to avoid overcooking

• Use long-grain rice for best texture

• Brown sausage well for smoky depth

• Adjust spice after cooking, not before

• Let the jambalaya rest before serving

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Cajun vs Creole Shrimp Jambalaya

Style	Tomatoes	Flavor
Cajun	No	Smoky, rustic
Creole	Yes	Rich, slightly saucy

Choose the style that fits your taste.

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Storage & Reheating

• Refrigerator: Up to 3–4 days

• Freezer: Up to 2 months

• Reheat: Gently on stovetop with a splash of broth

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Final Thoughts

This jambalaya with shrimp recipe delivers authentic Louisiana comfort in a single pot—bold, hearty, and incredibly satisfying. Whether you’re new to jambalaya or a longtime fan, this recipe is a reliable go-to.

OTHER RECIPES

Jambalaya With Shrimp Ingredients

• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 onions, chopped
• 1 clove garlic, minced
• 1/4 cup cooked ham, cut into strips
• 2 cups peeled and diced tomatoes
• 1 teaspoon dried oregano
• 2 cups uncooked white rice
• 3 cups hot chicken broth
• 2 pounds shrimp, peeled and deveined

Jambalaya With Shrimp Directions

In a large saucepan, melt butter over low heat. Stir in flour until smooth. 

Stir in onions, garlic, and ham; cook and stir until onion is soft. 

Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. 

Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. 

Cook for 8 minutes, or until rice is cooked and shrimp turns pink.

Cool. Enjoy the Jambalaya With Shrimp recipe !!!

Jambalaya With Shrimp Video :