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Classic Creole Shrimp and Sausage Jambalaya

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Shrimp Recipes
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Jambalaya:
  • 1 lb (450g) large shrimp, peeled and deveined
  • 12 oz (340g) andouille sausage, sliced into ½-inch pieces
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 2 tsp Creole seasoning (store-bought or homemade)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional, adjust to taste)
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 green onions, sliced, for garnish
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Cook the Sausage: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage slices and cook until browned, about 4–5 minutes. Remove and set aside.
  • Sauté the Vegetables: In the same pot, add onion, bell peppers, and celery. Sauté until softened, about 5–6 minutes. Add garlic and cook for 1 minute until fragrant.
  • Add Rice and Spices: Stir in rice, Creole seasoning, smoked paprika, cayenne, thyme, and bay leaves. Cook for 1–2 minutes to toast the rice lightly.
  • Add Liquids and Tomatoes: Pour in chicken broth and diced tomatoes with their juice. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
  • Add Shrimp and Sausage: Stir in shrimp and browned sausage. Cover and cook for an additional 5–7 minutes, until shrimp are pink and opaque.
  • Final Seasoning: Taste and adjust salt, pepper, or spices as needed. Remove bay leaves.
  • Garnish and Serve: Sprinkle with sliced green onions and chopped parsley before serving.