Fiery Louisiana Spicy Shrimp and Sausage Jambalaya Recipe

Sultry Louisiana nights come alive with this mouthwatering spicy shrimp and sausage jambalaya recipe that blends bold flavors and rich culinary traditions.

Generations of cooks have perfected this hearty one-pot wonder, creating a symphony of spices and textures.

Andouille sausage and succulent shrimp dance together in a vibrant rice medley that packs serious punch.

Chopped bell peppers, onions, and celery form the classic Creole holy trinity, infusing every bite with deep, complex notes.

Fresh herbs and a generous dose of cayenne pepper elevate this dish from simple meal to extraordinary feast.

Each forkful tells a story of New Orleans’ passionate food culture and generations of home cooking.

You won’t be able to resist diving into this irresistible jambalaya that promises to transport you straight to the heart of Louisiana.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 430 kcal

Servings: 6

What Goes In Shrimp and Sausage Jambalaya

• Shrimp: Ocean-fresh seafood that adds sweet, delicate flavor and tender texture to the jambalaya; choose wild-caught or sustainably farmed varieties with firm, translucent bodies.
• Sausage: Spicy Andouille provides robust smoky depth and authentic Louisiana character; select high-quality, coarsely ground sausage with visible spice specks.

• Onion, Bell Pepper, Celery: Holy Trinity of Cajun cooking that creates flavor foundation; select crisp, vibrant vegetables with no soft spots.
• Garlic: Powerful aromatic that intensifies overall dish complexity; choose firm, plump cloves without green sprouts.

• Paprika, Thyme, Oregano, Cayenne Pepper, Salt, Black Pepper: Spice blend delivering authentic Creole warmth and depth; use freshly ground spices for maximum flavor intensity.
• Diced Tomatoes, Chicken or Seafood Stock: Moisture-rich components creating rich, harmonious sauce; opt for low-sodium stock to control seasoning.
• Bay Leaves: Subtle herbal undertone that enhances overall dish complexity; remove before serving.

• Green Onions, Parsley: Fresh herbs adding bright color and final flavor lift; chop just before serving to maintain vibrant appearance.

Gear Guide for Shrimp and Sausage Jambalaya

• Large skillet or Dutch oven: Main cooking vessel for searing, sautéing, and simmering the entire dish.
• Cutting board: Needed for chopping vegetables and slicing sausage.
• Sharp knife: Essential for precise ingredient preparation.
• Wooden spoon or spatula: Perfect for stirring and mixing ingredients during cooking.
• Measuring spoons: Helps accurately add spices and seasonings.
• Measuring cups: Ensures correct liquid and rice measurements.
• Tongs: Useful for handling and moving shrimp and sausage during cooking.
• Serving dish: For presenting the final jambalaya.

Cooking Shrimp and Sausage Jambalaya

• Brown the Meat Medley

Grab a big pan and sizzle sausage slices until they develop a gorgeous golden crust. Once done, transfer them to a side plate. In the same pan, quickly cook shrimp until they turn a delicate pink, then set aside.

• Wake Up the Veggie Base

Drizzle some oil and toss in chopped onions, bell peppers, and celery. Let them dance and soften, releasing their aromatic magic. Sprinkle minced garlic and let it whisper its fragrance through the mix.

• Build Your Flavor Foundation

Mix rice with a symphony of spices – paprika, thyme, oregano, and a hint of cayenne for that spicy kick. Toast the rice briefly to unlock deeper flavors.

• Liquid Love Transformation

Pour in diced tomatoes and rich stock. Nestle the browned sausage back into the pan. Cover and let everything simmer gently, allowing the rice to absorb all those incredible flavors.

• Final Flourish

Slide the shrimp back into the pan, letting them warm through completely. Remove any bay leaves lurking in the mix.

• Serve with Soul

Scatter fresh green onions and parsley on top. Plate this vibrant jambalaya with a chunk of crusty bread, ready to transport taste buds to Louisiana.

Pro Tips for Shrimp and Sausage Jambalaya

• Sausage Saver Tip: Choose an andouille or smoked sausage with robust flavor to enhance the jambalaya's authentic Cajun profile. Leaner sausage options work well too, ensuring less grease without sacrificing taste.
• Spice Level Control: Adjust cayenne pepper to match your heat tolerance. Start with a small amount and gradually increase for those who love a fiery kick. Mild versions can use paprika for color without intense heat.
• Make-Ahead Magic: Prepare jambalaya in advance and store in refrigerator for up to 3 days. Reheat gently with a splash of extra stock to prevent drying. Flavors actually deepen overnight, making leftovers even more delicious.
• Dietary Flexibility: Transform this recipe into gluten-free by using gluten-free sausage and checking stock ingredients. Swap regular rice for cauliflower rice for low-carb dieters. Vegetarian versions can replace proteins with hearty mushrooms or plant-based sausage alternatives.
• Seafood Swap Potential: Experiment with different proteins like chicken, crawfish, or mixed seafood. Each protein brings unique flavor profiles while maintaining the classic jambalaya spirit. Always ensure proteins are cooked thoroughly and seasoned generously.

Best Ways to Serve Shrimp and Sausage Jambalaya

• Rustic Dinner Party Delight: Create a lively Cajun-themed dinner gathering with your jambalaya as the star, paired with zesty cocktails and upbeat music.
• Brunch Twist: Transform this dish into a morning meal by topping it with a fried egg and serving alongside crispy bacon for a hearty weekend breakfast experience.
• Meal Prep Champion: Portion the jambalaya into individual containers for quick, flavorful lunches during the work week, maintaining its rich taste and texture when reheated.
• Family-Style Feast: Serve the jambalaya directly from the cooking pot at the center of the table, encouraging sharing and creating a warm, communal dining atmosphere with loved ones.

Storing Leftover Shrimp and Sausage Jambalaya

• Smart Storage Solutions
• Refrigeration Strategy: Transfer leftover jambalaya to airtight containers within 2 hours of cooking. Cool completely before sealing to prevent moisture buildup. Refrigerated portions stay fresh for 3-4 days.
• Freezer-Friendly Method: Package individual servings in freezer-safe containers or heavy-duty bags. Remove excess air to prevent freezer burn. Frozen jambalaya maintains quality for up to 2 months.
• Reheating Magic: Thaw overnight in the refrigerator. Warm gently in a skillet with a splash of chicken stock to restore moisture and prevent rice from drying out. Stir occasionally to distribute heat evenly.
• Ingredient Separation Hack: Store shrimp and rice separately if possible. This prevents soggy textures and helps maintain the dish's original freshness when reheating.

Spicy Shrimp And Sausage Jambalaya Recipe

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4.7 from 30 reviews

• Total Time: 55 minutes
• Yield: 7 1x

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Description

Hearty Louisiana jambalaya blends succulent shrimp and spicy sausage in a one-pot wonder. Cajun flavors dance through rice, creating a satisfying meal that brings New Orleans charm to your dinner table.

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Ingredients

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• 1 lb (450g) shrimp, peeled and deveined
• 12 oz (340g) smoked sausage (andouille or kielbasa), sliced
• 2 tbsps olive oil
• 1 cup (200g) long-grain white rice
• 1 can (14.5 oz/410g) diced tomatoes, with juices
• 2 ½ cups (600 ml) chicken or seafood stock
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 bay leaves
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Protein Preparation: Sear sausage medallions in a skillet until caramelized, creating a rich golden crust. Remove and set aside while maintaining pan heat.
2. Vegetable Foundation: Sauté onions, bell peppers, and celery in the same skillet until translucent, developing a fragrant aromatic base. Add garlic and traditional Creole seasonings – paprika, thyme, and oregano – stirring to prevent burning.
3. Rice Integration: Toast rice within the vegetable mixture, allowing grains to absorb seasoning and develop nutty undertones. Sprinkle cayenne and black pepper for subtle heat and depth of flavor.
4. Liquid Infusion: Pour diced tomatoes and stock into the skillet, returning browned sausage and nestling bay leaves. Reduce heat, cover, and simmer for 20 minutes, allowing rice to absorb liquid and flavors to meld.
5. Final Assembly: Gently fold reserved shrimp into the jambalaya, allowing them to warm through without overcooking. Remove bay leaves and garnish with fresh green onions and parsley, creating a vibrant presentation typical of Louisiana cuisine.

Notes

• Master Protein Searing: Achieve golden-brown caramelization on sausage by using high heat and avoiding overcrowding the pan, which ensures maximum flavor development and textural complexity.
• Prevent Shrimp Overcooking: Cook shrimp just until they turn pink and translucent, removing from heat immediately to maintain tender, succulent texture and prevent rubbery consistency.
• Balance Spice Intensity: Adjust cayenne and black pepper according to personal heat tolerance, starting with minimal amounts and gradually increasing for controlled flavor profile.
• Rice Absorption Technique: Toast rice with vegetables before adding liquid to enhance nutty undertones and improve overall grain absorption, creating a more authentic jambalaya texture.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 7
• Calories: 350
• Sugar: 3g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 150mg