Recipe by Chef John
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
andouille sausage, cut into 1/4-inch slices
green bell pepper, diced
celery, sliced 1/4 inch thick
green onions, thinly sliced
uncooked brown rice
large shrimp, peeled and deveined
salt and ground black pepper to taste
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!
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.
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....
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.
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!
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!
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
I love this one a lot. It's one of my favorite :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Sausage & Shrimp Jambalaya
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 227
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how Chef John makes an intensely flavorful gumbo.
See how simple it is to make rich and hearty Creole jambalaya.
Discover the tricks to making amazing Creole shrimp with a flavorful gravy.