Chef John's Sausage & Shrimp Jambalaya Recipe -
Chef John's Sausage & Shrimp Jambalaya Recipe
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Sausage & Shrimp Jambalaya
See how simple it is to make rich and hearty Creole jambalaya. See more
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Chef John's Sausage & Shrimp Jambalaya

Recipe by  

"While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  2. Stir in paprika, cumin and cayenne; cook for 1 minute.
  3. Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
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  • Cook's Note:
  • Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.

Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2012

I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage. I added some hot sauce for a bit of extra heat, I used a large can of diced tomates, I used two green peppers instead of one, I used wild rice instead of brown, and I used chicken instead of shrimp. Tasted quite delicious!

Most Helpful Critical Review
Jan 06, 2013

I really like the ingredients, but I had to tweak the order and timing of cooking to make the recipe work. For instance, the rice is better if cooked separately from the sausage and vegetables and the shrimp need to be added well before the final 5 minutes to cook properly and augment flavor.

Feb 23, 2012

The portions are relatively small...keep that in mind when deciding on the # of portions. I doubled the amount of tomatoes and it was just right... This is now my favorite Jambalaya time I am adding chicken in place of or in addition to shrimp....

Feb 20, 2012

This was so good! Only issue was I didn't crack the lid took cook the rice so it ended up taking much longer than 45 minutes to cook. However it was worth the wait, will definitely make again.

Nov 01, 2012

OMG I LOVE Chef John! I have tried several of his recipes (his Caramel Chicken and Mac-n-cheese are also favs) and this one gets the most compliments. Delish! Made as written is terrific, but I like to substitute chicken smoked sausage to reduce fat content and use rotel instead of plain diced tomatoes because I like the extra kick. This is the BEST jambalaya recipe on the site (and I've made many). Kudos!

Aug 22, 2012

Missing Instructions About Boiling! This recipe is awesome. It has just the right amount of spice, and has become a new favorite around my house. The instructions left out that you need to bring your rice mixture to a boil before covering it, turning on low, and simmering for 45 minutes. If you do not bring it to a boil first, this will take more like 2 hours to cook. Even with bringing it to a boil, it takes more like an hour, just like it does when you make brown rice by itself. Other than that, this is a great recipe!

May 21, 2012

AMAZING! I made this for dinner for my parents and it was so good! I didnt have the cajun seasoning so i just used creole seasoning instead and the flavor was perfect! It was so spicy which is what i love! Next time i will do chicken instead of shrimp

May 02, 2012

I love this one a lot. It's one of my favorite :)


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 1909 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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