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Shrimp and sausage jambalaya, rich spicy rice dish
Spicy Jambalaya with shrimp, sausage, and vegetables

Shrimp and Sausage Jambalaya

Author: Flavelo
Recipes Main Courses Side Dishes
This version brings the flavors of coastal Louisiana. Seafood jambalaya requires a more delicate balance than meat versions, as seafood overcooks in moments. The secret is timing: the spicy rice must prepare the bed for the shrimp, which join the party only at the last minute to stay juicy and snappy. The smokiness of the sausage and the sweetness of the shrimp offer a classic "surf and turf" experience on one plate.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Deep skillet or paella pan.
  • Colander – for draining shrimp.
  • Kitchen shears – for cleaning shrimp (if shells are on).

Allergen Information

⚠️ Shellfish

Instructions

1 ✓

Slice the sausage. Finely chop the vegetables (onion, pepper, celery). Wash the shrimp and pat dry thoroughly with paper towels.

Tip: The surface of the shrimp must be dry so it doesn't water down the dish.
2 ✓

Heat oil in the pan and fry the sausage rounds until crispy. Remove them, leaving the fat behind.

Tip: The fat from the smoked sausage provides the foundational flavor.
3 ✓

Sauté the onion, pepper, and celery in the remaining fat until translucent (about 5 minutes). Add minced garlic and spices (chili, salt, pepper).

Tip: Salting helps draw water out of the vegetables, helping them soften faster.
4 ✓

Stir in the diced tomatoes, rice, and stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the rice is nearly tender but still has a little liquid.

Tip: Don't let all liquid evaporate yet; the shrimp will need steam to cook.
5 ✓

Gently fold in the raw shrimp and the cooked sausage. Cover again and cook for another 5-6 minutes.

Tip: The shrimp will turn pink and cook through in moments from the hot steam and rice.
6 ✓

Remove from heat, let stand covered for 5 minutes, then serve.

Tip: During resting, flavors meld and the shrimp stays perfectly tender.

Recipe FAQ

Can I use frozen shrimp?
Yes, but thaw completely and pat dry before cooking, otherwise, they will water down the rice.
Why is the shrimp rubbery?
Overcooked. Shrimp protein tightens and hardens very quickly; 3-4 minutes of heat is plenty.
What sausage fits best?
Any high-quality smoked, paprika-spiced sausage (e.g., Chorizo or Andouille).

Ingredients

  • 10 oz Shrimp (peeled, deveined, raw)
  • 5 oz Smoked Sausage
  • 1 1/4 cups Long Grain White Rice
  • 1 whole Yellow Onion
  • 1 whole Green Bell Pepper
  • 2 ribs Celery
  • 2 cloves Garlic
  • 2 whole Tomatoes
  • 1 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Olive Oil
  • 2 cups Chicken or Seafood Stock