Sausage & Shrimp Jambalaya

See how simple it is to make rich and hearty Creole jambalaya. See more

READY IN 1¼ hrs

Chef John's Sausage & Shrimp Jambalaya

Read Reviews (98)

"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." — Chef John

Directions

Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
Stir in paprika, cumin and cayenne; cook for 1 minute.
Stir in tomatoes, onions, celery, green pepper, salt, and bay leaf.
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Footnotes

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!

—ShaunaD

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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.

—Chato

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119 Ratings

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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 recipe....next time I am adding chicken in place of or in addition to shrimp....

—PapaJohn

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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.

—dfukuda

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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!

—schmidthead05

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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

—Taranoelle

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May 02, 2012

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

—Svetik

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Mar 24, 2012

Chef John is my new hero. Followed Cindy18lou's suggestion of low sodium broth, but otherwise followed the recipe. Doubled easily to make for a large group and everyone loved it!

—Darwin

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Nutrition

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
1967 mg
79%

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

Nutritional Information

Chef John's Sausage & Shrimp Jambalaya

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 495
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 9.9g 49 %
Cholesterol 221mg 74 %
Sodium 1967mg 79 %
Potassium 694mg 19 %
Total Carbohydrates 37.3g 12 %
Dietary Fiber 5.3g 21 %
Protein 30.3g 61 %
** Sugars 3.1g
Vitamin A 58 %
Vitamin C 73 %
Calcium 13 %
Iron 61 %
** Thiamin 44 %
** Niacin 98 %
** Vitamin B6 42 %
** Magnesium 41 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.