A one-pot wonder from Louisiana, this hearty Shrimp And Sausage Jambalaya Recipe bursts with Creole flavors.

Savory shrimp and rice casserole with fresh green onions in a black bowl.

My dad’s side of the family is from New Orleans, so he grew up on savory, spicy dishes like shrimp and sausage jambalaya. Sadly, my grandpa passed long before I could try his recipes, and my mom never cared for Creole food—too hot for her blood! It wasn’t until years later that I had the chance to form my opinion about jambalaya.

Like most of my first foodie experiences, it was in college that I finally ate the meal that graced the Porter table long before I was born. Sure, the jambalaya came from a dive kitchen in St. Paul, Minnesota, but it tasted homemade to me. And did I like it? Well, let’s just say I ordered an extra plate to take home.

I so get why shrimp and sausage jambalaya is a Louisiana staple. For one thing, I usually have it on the table in under an hour, especially if my wife helps chop the vegetables and devein the shrimp! Even on a weeknight, it’s worth the effort. Oh, and while it’s a year-round favorite, I love serving a huge steaming pot when the temperature drops because jambalaya warms the belly!

Between the Creole seasoning and smoky sausage, there’s plenty of heat here. But I wouldn’t say it’s eye-wateringly hot—just enough to accent the shrimp, rice, and tomato-based sauce. The flavors really start building as the jambalaya simmers, soaking into the fluffy rice. When I have time, I’ll let it simmer an extra 20 minutes for even more flavor. Either way, you’re in for a rich, filling bowl of Southern hospitality.

Parboiled rice—and why you need it

Too dry, too wet, cooked too long, and cooked too short—I’ve experienced my fair share of epic rice failures, including mushy jambalaya. The reason? I used regular long-grain rice. There’s nothing inherently wrong with it. I use the long-grain variety in my pilafs, stir-fries, and casseroles. The problem is that it’s not really simmer-friendly.

Long-grain rice breaks down to a mush when you cook it with broth and tomatoes. This isn’t risotto, people. That’s where parboiled rice is a win here. Basically, the rice is partially boiled in its husk, which makes it tough enough to soak up flavors without turning soggy. It’s definitely worth a purchase. Most grocery stores carry parboiled rice, and if not, I’m sure you’ll find a bag online.

Sausage and shrimp ingredients on a table, including rice, vegetables, and seasonings.

How do I store leftovers?

Jambalaya keeps beautifully in the fridge. In fact, it’s even more flavorful the next day! Refrigerate for up to 4 days in an airtight container, or freeze for 2 to 3 months. When it comes to reheating, I’d skip the microwave. I find that it makes the shrimp rubbery and the rice dry. Instead, cook on the stovetop over medium heat and add a splash or two of broth.

Savory shrimp and rice skillet dish with vegetables and herbs.

Serving suggestions

Honestly, I don’t usually serve many sides with jambalaya. However, just like a hearty chili, a batch of cornbread is never a bad idea. If you’re like me and like a mix of sweet and heat, Jalapeño Cornbread is the perfect pairing. Otherwise, this Buttermilk Cornbread Recipe is a winner. Want to add some greens? Go with pan-fried okra, or go easy on yourself and make a basic Green Salad.

Creamy Shrimp and Rice Skillet with Vegetables and Green Onions, hearty and flavorful meal.

Shrimp and Sausage Jambalaya Recipe

Jonathan Porter

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Prep Time 10

Cook Time 35

Resting Time 5

Total Time 50

Course Main Course

Cuisine American

Servings

Calories 623 kcal

Ingredients

2 tablespoons vegetable or olive oil
1 pound andouille sausage sliced into 1/4-inch rounds
1 large onion diced
1 large bell pepper seeded and diced
2 ribs celery diced
3 cloves garlic minced
4 cups chicken broth
1 can crushed tomatoes (15 ounces)
1 can diced tomatoes (14 1/2 ounces)
1 teaspoon Creole seasoning or to taste
2 cups parboiled or converted rice
Sliced green onions for garnish, optional
1 pound large shrimp peeled and deveined

Instructions

Heat oil in a large pot on medium-high. Cook sausage slices until browned, remove with a slotted spoon, and set aside.
In the same pot, soften diced onion, bell pepper, and celery for 5 minutes. Add minced garlic and cook for a minute.
Add chicken broth, tomatoes, and Creole seasoning to the pot and bring to a boil. Stir in rice and browned sausage, reduce heat to simmer, cover, and cook for 20 minutes.
Add shrimp to the pot, cover, and cook for 3-5 minutes. Allow to rest for 5 minutes and garnish with green onions before serving.