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.
Shrimp jambalaya is a flavorful Cajun-inspired rice dish that is packed with shrimp, spicy sausage, vegetables, and tender rice. This Creole classic is fun to make at home and is perfect for feeding a crowd. In this detailed guide, I’ll walk you through each step of making shrimp jambalaya so you can enjoy this hearty one-pot meal in your own kitchen.
Overview of Shrimp Jambalaya
Jambalaya originated in southern Louisiana and is considered one of the hallmark dishes of Cajun and Creole cuisine. It has Spanish and French influences, with rice being the foundation of the dish. There are many variations of jambalaya, but the shrimp version is especially popular and combines plump, juicy shrimp with the traditional “holy trinity” of onion, celery, and bell pepper.
Some key components that really make shrimp jambalaya stand out include
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Shrimp – Use fresh or frozen large shrimp, peeled and deveined. Shrimp add lots of flavor and protein.
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Andouille or spicy sausage – Sliced sausage provides a delicious smoky and spicy flavor
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Aromatics – Onion, celery, bell pepper, garlic, and fresh herbs season the dish.
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Rice – Long grain white rice soaks up all the flavors and makes it hearty.
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Spices – A Cajun seasoning blend adds signature heat and depth.
The end result is a colorful, hearty, and supremely flavorful one-pot meal that is satisfying but won’t weigh you down. Keep reading for my step-by-step instructions on how to make perfect shrimp jambalaya at home.
Ingredients Needed
For 4-6 servings of shrimp jambalaya you will need:
- 1-2 Tbsp olive oil or butter
- 8 oz andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2-3 stalks celery, diced
- 3 cloves garlic, minced
- 1 lb peeled and deveined shrimp
- 3 cups long grain white rice
- 1 14oz can diced tomatoes
- 32 oz chicken or shrimp stock
- 1 Tbsp Cajun seasoning
- 1 dried bay leaf
- Salt and pepper to taste
- 2 Tbsp fresh parsley, chopped
- Green onions for garnish
Optional additions:
- Diced ham or chicken
- Tabasco or hot sauce
- Lemon wedges for serving
Step-by-Step Instructions
Follow these simple steps for making perfect shrimp jambalaya at home every time.
1. Prepare the ingredients
Start by peeling, deveining, and patting dry the shrimp if using raw shrimp. If you are using pre-cooked shrimp, thaw if frozen. Chop the onion, bell pepper, celery, garlic, and parsley. Slice the andouille sausage. Rinse and drain the rice. Open the can of diced tomatoes and measure out the chicken stock. Gather all the ingredients and spices so they are ready to go.
2. Cook the sausage
Heat 1-2 Tbsp of olive oil or butter in a large pot or dutch oven over medium heat. When hot, add the sliced andouille sausage and cook for 5-6 minutes until lightly browned. This will impart lots of flavor.
3. Add aromatics and seasonings
Next, stir in the onion, celery, and bell pepper and cook for 3-4 minutes until slightly softened. Add the garlic and cook another 1-2 minutes until fragrant.
Season with 1 Tbsp of Cajun seasoning, salt, and pepper. The Cajun seasoning provides the quintessential flavors of paprika, garlic, onion, cayenne and other spices.
4. Stir in rice and broth
Add the dry rice to the pot and stir to coat with the oil and seasonings. Pour in the chicken or shrimp stock and diced tomatoes, along with the bay leaf.
Bring the liquid to a boil then reduce heat to low. Cover and simmer for 20-25 minutes, until the rice has absorbed most of the liquid and is almost cooked through.
5. Mix in shrimp
Remove the lid and stir in the raw shrimp. Recover and cook for 5 more minutes, until the shrimp are opaque and cooked through.
If adding pre-cooked shrimp, just stir in at the end and heat through for 2-3 minutes.
6. Finish and serve
Discard the bay leaf. Taste jambalaya and add more salt, pepper, or Cajun seasoning if desired. Stir in the chopped parsley.
Serve the shrimp jambalaya hot, garnished with chopped green onions. Squeeze lemon wedges over the top for extra brightness. Enjoy this flavorful one-pot meal with crusty bread, a crisp green salad, or Southern-style sides.
Tips for Making Perfect Shrimp Jambalaya
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Use a combination of chicken stock and shrimp stock or shellfish stock for the deepest flavor.
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If you want it spicier, add extra cayenne and hot sauce.
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Cook the rice slightly less than package directions so it doesn’t get mushy when baked.
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Make it even heartier by adding diced ham or chicken.
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Garnish with extra green onions, parsley, or lemon wedges.
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Add other favorite vegetables like diced bell pepper or okra.
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Omit the sausage for a vegetarian jambalaya.
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Make it in a slow cooker on low for 4-6 hours for easy set-it-and-forget-it meal.
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Freeze any leftovers up to 3 months. Reheat in the microwave or on the stovetop.
FAQs
What kind of rice is best for jambalaya?
It’s traditional to use a long grain white rice like basmati or jasmine. The grains hold their shape well and soak up the flavors.
Can I make it spicy?
Yes, use a spicy andouille sausage and add extra cayenne, hot sauce, or chili powder to amp up the heat.
What should I serve with jambalaya?
Jambalaya is pretty hearty on its own, so all you need is some crusty bread and a salad or Southern-style sides like hushpuppies, collard greens, or coleslaw.
Can I prepare jambalaya in advance?
Yes, you can make the recipe through step 4, refrigerate overnight, then add the shrimp and finish the next day. Or make the whole pot a day ahead, then reheat gently before serving.
Can I freeze leftover jambalaya?
Absolutely! Let it cool completely, transfer to freezer bags or airtight containers, label, and freeze up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Putting It All Together
Making shrimp jambalaya at home is easy and fun. In less than an hour, you can have a hearty, soul-satisfying meal ready to serve. The key is cooking each component properly and letting the flavors meld as the rice simmers and absorbs the delicious cooking liquid.
With plump shrimp, spicy sausage, tender rice, and classic Creole flavors, this jambalaya recipe is guaranteed to be a new favorite. Adjust the spices to your taste and make it your own. Serve up big hearty bowls for a fun casual dinner or bring it along to a potluck or tailgate. However you make and enjoy it, shrimp jambalaya is a delicious staple that belongs in every home cook’s repertoire.
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
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.