Fluffy flavorful rice, tender, plump, and juicy shrimp, and so much flavor. This is the shrimp jambalaya recipe you have been looking for.
If you’re bored with your dinner routine, Shrimp Jambalaya is the dish for you! It’s a hearty, flavorful rice dish that is fun to eat and has a Cajun taste that will make you want more.
This amazing dish is loaded with both shrimp and andouille sausage, and has creamy rice and vegetables too. So dang good. I love a meal that has a lot of different proteins and enough different kinds of food that it doesn’t need a side dish. In a pinch, I don’t mind serving Shrimp Jambalaya by itself, and I’m not mad about it.
Even though I love Easy Spanish Paella and how it tastes a bit like Jambalaya, there are times when I want a dish with a more Cajun flavor. Welcome Shrimp Jambalaya.
Jambalaya is a flavorful, hearty one-pot meal that originated in Louisiana. It typically contains rice, meat, seafood, vegetables, and Creole seasonings. While there are countless variations, shrimp jambalaya is one of the most popular types. The sweet, plump shrimp pair perfectly with the spicy Creole rice. If you’ve never attempted jambalaya before, making shrimp jambalaya is a great introduction to this iconic dish.
In this article, we’ll walk through the entire process of how to make shrimp jambalaya at home. We’ll cover tips for choosing ingredients essential prep work simple cooking steps, and how to tweak the flavors to your taste. Read on to learn everything you need to nail this Southern classic and enjoy a delicious shrimp jambalaya dinner.
Tips for Making Shrimp Jambalaya
Choose the Right Rice
The first step for jambalaya is picking the right rice. Long grain white rice is traditional. The grains remain separate and fluffy when cooked, allowing the other ingredients to mix in evenly. While you can use instant or parboiled rice rice cooked from scratch has the best texture.
Jasmine or basmati rice can also work well Stay away from short grain and sticky rice varieties which won’t achieve the right consistency Rinse the rice before cooking to remove excess starch.
flavorful Proteins
Shrimp is the star in shrimp jambalaya, but other proteins add even more flavor. Andouille sausage, chicken, and ham are all common additions. Chop the proteins into bite-sized pieces for the recipe. If using raw sausage or chicken, sauté first before adding the rice. Pre-cooked proteins can go in later.
The Holy Trinity
The classic Cajun cooking technique calls for the “holy trinity” of onions, celery, and green bell peppers as the aromatic base. Sauté the trinity in oil until soft before adding rice. Equal parts of each makes a nicely balanced flavor foundation. Customize to your taste with more or less of each.
Season it Up
A good shrimp jambalaya recipe needs Creole or Cajun seasoning. The spice blend contains garlic, paprika, oregano, thyme, cayenne pepper, and more. Commercial blends are easy but try making your own for optimal fresh flavor. Add dashes of hot sauce, Worcestershire sauce, or Tabasco to amp up the spice level.
Simmer the Rice
Once the rice and veggies are sautéed, add chicken or shrimp broth and let it come to a boil. Stir in the rice, cover and reduce to a low simmer. Cook about 20 minutes until rice is tender and liquid is absorbed. Avoid lifting the lid too much. Shrimp can go in about 5 minutes before serving so it doesn’t overcook.
Finish with Flair
Before serving, finish with extra flavor-boosting ingredients. Scallions, parsley, lemon wedges, and hot sauce let guests add their own garnishes. Have crusty bread ready to soak up all the delicious Creole-spiced broth for a hearty, satisfying jambalaya meal.
Step-by-Step Shrimp Jambalaya Recipe
Now that you know the basics, follow this simple step-by-step recipe to make perfect shrimp jambalaya at home every time.
Difficulty: Easy
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 lb peeled raw shrimp
- 8 oz andouille sausage, sliced
- 3 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 1 1/2 cups long grain white rice
- 1 tbsp Creole seasoning
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 scallions, sliced
- 1/4 cup parsley, chopped
Instructions
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Heat oil in large pot or Dutch oven over medium heat. Add onion, bell pepper, celery and garlic. Cook 5 minutes until softened.
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Add sausage and cook 3 minutes until browned.
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Stir in rice to coat in oil. Cook 2 minutes.
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Add broth, tomatoes, Creole seasoning, thyme and bay leaf. Bring to a boil.
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Reduce heat, cover and simmer 20 minutes.
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Stir in shrimp and cook 5 more minutes until rice is tender.
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Remove bay leaf. Season with salt and pepper to taste.
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Serve jambalaya garnished with scallions and parsley. Enjoy!
Variations for Amazing Shrimp Jambalaya
Once you master the classic recipe, try these easy variations:
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Use all shrimp instead of sausage for a seafood-focused flavor.
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Swap chicken for the sausage for a lighter version.
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Add diced ham for extra smokiness.
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Stir in cooked cubed andouille sausage just before serving for an extra meaty jambalaya.
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For more heat, use extra Creole seasoning or dashes of cayenne pepper.
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Add sliced okra in step 4 for some Southern flair.
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Use fire-roasted diced tomatoes for deeper flavor.
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Garnish with hot sauce, lemon wedges, or shredded Parmesan cheese.
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For richer jambalaya, use chicken broth and white wine for extra moisture.
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Cook in the oven at 375°F covered instead of on the stovetop.
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Make it vegetarian by using vegetable broth and adding veggies like bell peppers, carrots, lima beans and corn.
Tips for Perfectly Cooked Shrimp Jambalaya
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Use raw, peeled shrimp for the best flavor and texture.
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Add shrimp only during the last 5 minutes so it doesn’t overcook.
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Nestle shrimp down into rice so it cooks evenly.
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For extra juicy shrimp, drizzle with lemon juice and olive oil before serving.
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For spicier flavor, add Cajun seasoning directly to the shrimp.
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Cook shrimp in a separate skillet then mix in if worried about overcooking.
What to Serve with Shrimp Jambalaya
Jambalaya is already a one-pot meal, but a few crunchy, fresh sides never hurt. These go well with shrimp jambalaya:
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Cornbread – For soaking up the spicy broth
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Coleslaw – For fresh crunch and tang
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Garlic bread – For extra carb richness
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Fried okra – For Southern flavor
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Green salad – For brightness and vegetables
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Potato salad – For creamy, starchy contrast
Now get ready to enjoy restaurant-worthy shrimp jambalaya without leaving your kitchen! Made step-by-step or customized to your taste, this flavorful rice dish is sure to satisfy.
How to Make The BEST ever Shrimp Jambalaya
This recipe is pretty easy. First, heat up the oven. Then, cook the sausage and shrimp and set them aside. Add the rice and seasonings to the vegetables that have been sautéed. Then add the andouille sausage and a bay leaf and stir them all together. Cover with foil and a lid and bake. While baking, peel your shrimp so they are ready to add back in. Add shrimp and its juice to the pot and continue to cook. Take out of the oven and remove the foil covering and bayleaf. Lastly, fold in scallions and serve immediately.
Step One: Preheat Oven.
Preheat the oven to 325 degrees with the rack set in the middle position.
Step Two: Cut and Cook Sausage.
- First, cut the sausage in half lengthwise. Then, cut it in half crosswise into half moons that are ¼ inch across.
- In a large Dutch oven, heat the oil until it shimmers. Add the sausage and cook for 3 to 5 minutes, until it turns brown.
- With a slotted spoon, move the sausage to a plate lined with paper towels.
Step Three: Cook the Shrimp.
Put the shrimp in the pan with the peel still on. Cook for about one minute on each side until the shells are lightly browned and the shrimp are mostly done. Then remove from the pan and refrigerate.
Step Four: Cook Veggies, Spices, Tomato Paste, and Rice.
Cook Veggies: Cook onion, celery, bell pepper, and garlic. Stirring occasionally until veggies are softened.
Add additional ingredients: Add rice, tomato paste, salt, and thyme. Cook until rice is coated with fat. Stir in remaining ingredients, except scallions. Stir to combine everything.
Bring to a boil: Cover the top of the dutch oven with foil placed on the rice. Bring the pot to a boil, and cover the pot with the lid of the Dutch oven.
Step Five: Bake in the Oven.
Put the dish in the oven and bake for 20 minutes, or until the rice is almost soft and most of the liquid is gone.
Step Six: Peel the Shrimp and Add to the Pot.
- Peel the shrimp and discard the shells.
- Lift the foil off the pot and add the shrimp and any juice that’s left in it.
- Throw back the foil and lid and put it back in the oven after adding the shrimp and juice.
Step Seven: Continue to Cook.
Cook until the rice is tender and shrimp is cooked through, about 5 minutes.
Step Eight: Remove from Oven and Prepare to Serve.
Remove the pot from the oven and discard the foil and bay leaf. Then fold in the scallions and serve immediately.
Making this recipe is Eazy Peazy…
- Make sure you cook the shrimp for one minute on each side and then put them in the fridge right away. This will help you get perfectly plump shrimp instead of dry, rubbery shrimp that doesn’t taste good.
- Don’t forget the foil. Foil is a useful tool for keeping the rice from getting too crunchy or cooked unevenly.
- No shrimp? No problem. Don’t like shrimp? Not a problem. Sub out shrimp for another protein like chicken or crabmeat.
- In some Jambalaya recipes, tomato sauce is called for instead of tomato paste. Follow the recipe and use tomato paste to keep the jambalaya from being too watery.
- You can serve Cheddar Bay Biscuits, Cheddar Jalapeno Cornbread, Corn Salad, or Summer Fruit Salad with this dish. Take your time, think outside the box, and have fun.
What You Need to Make Jambalaya
Jambalaya intimidated me forever because I had it in New Orleans, and the amount of flavor was insane. I knew it must take a lot of ingredients and work. And I like things easy. But once I realized how simple it was, I couldn’t stop making it. Yes it is a lot of ingredients, but it is so worth it. Could you picture the smell of the flavors filling your house as you cook this dish? Let’s make this dream come true and go shopping!
- Vegetable Oil
- Protein: Andouille Sausage and Large Shell On Shrimp
- Vegetables: Onion, Celery Rib, Green Bell Pepper, Diced Tomatoes
- Spices that add flavor: salt, creole seasoning, fresh thyme, clam juice, bay leaf, scallions
- Long Grain White Rice
- Tomato Paste
The BEST Jambalaya Recipe Ever!
How do you make shrimp jambalaya?
While shrimp jambalaya is really more of a thicker rice stew than a soup, it’s one of those dishes that can be customized. Add more stock to easily make it into a soup recipe. Serve garnished with green onion. Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes.
How do you make jambalaya?
Make the jambalaya: Heat the oil in a large 12-inch skillet over medium heat. Add the flour and use a whisk to constantly stir until the mixture is toasted, about 2 minutes. Add the bell pepper, scallion whites, andouille, tomato paste, the chopped onion, celery and garlic, the remaining 2 bay leaves and 1 teaspoon of salt.
How do you cook jambalaya in the oven?
Place the jambalaya in an oven-safe dish and cover it with foil or a tight-fitting lid. Bake at 350 degrees Fahranheit until heated through, 35 to 45 minutes. 1 Preheat the oven to 325°F. 2 In a small liquid measuring cup, combine 4 tablespoons olive oil, ½ teaspoon salt, 1 teaspoon smoked paprika, and ½ teaspoon ground black pepper.
What is shrimp jambalaya with sausage?
Shrimp jambalaya with sausage is a comforting dish, stewed full of flavor, with rice cooked right in with the other ingredients for a hearty meal.