Jambalaya with Shrimp Sausage (Printable)

Vibrant skillet dish combining sausage, shrimp, rice, and colorful peppers in a Creole sauce.

# What You'll Need:

→ Proteins

01 - 8 oz andouille or smoked sausage, sliced
02 - 8 oz large shrimp, peeled and deveined

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced

→ Rice & Liquids

08 - 1 cup long-grain white rice
09 - 1 2/3 cups low-sodium chicken broth
10 - 1 can diced tomatoes (14 oz), with juice

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp cayenne pepper (adjust to taste)
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp salt, or to taste
17 - 2 tbsp olive oil
18 - 2 tbsp fresh parsley, chopped (for garnish)

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned, about 3 to 4 minutes. Remove from skillet and set aside.
02 - Add remaining olive oil to skillet. Sauté diced onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Add minced garlic and cook for an additional minute.
03 - Stir in long-grain rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook while stirring for 1 minute to coat rice and vegetables evenly.
04 - Return browned sausage to skillet. Pour in diced tomatoes with their juice and chicken broth. Stir thoroughly and bring mixture to a gentle simmer.
05 - Reduce heat to low, cover skillet, and cook for 20 minutes or until rice is tender and most liquid is absorbed.
06 - Arrange shrimp atop the rice mixture. Cover and cook for 5 to 7 minutes until shrimp turn pink and are fully cooked.
07 - Gently fluff rice with a fork. Sprinkle chopped fresh parsley over the top and serve immediately.

# Expert Hints:

01 -
  • Everything happens in one skillet, which means one dish to wash and way less cleanup stress.
  • The smoky sausage and tender shrimp play off each other in a way that feels fancy but tastes completely effortless.
  • It's naturally dairy-free and comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
02 -
  • Never stir the rice once you've added the liquid and covered it—patience here means fluffy rice instead of a mushy, broken-down mess.
  • The shrimp cook in their residual heat and from the steam, so they truly only need 5–7 minutes tops; overcooked shrimp becomes rubbery and sad, and there's no coming back from that.
03 -
  • If you can't find andouille sausage, any good quality smoked sausage works—it's the smoke and fat that matter, not the exact type.
  • Make it your own by stirring in a handful of diced okra in the last few minutes if you want that classic Creole texture, or add diced chicken instead of shrimp if that's what you have on hand.
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