Shrimp + Sausage Jambalaya

My husband recently went on a spearfishing trip in the Gulf of Mexico and bought some shrimp right off a shrimp boat he encountered. I wanted to try a new recipe with these super fresh shrimp, so decided to try to make Jambalaya for the first time ever. It was surprisingly so easy and turned out AMAZING. This recipe is definitely becoming a constant in our house.











Shrimp + Sausage Jambalaya
Serves 4
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  1. 1 tablespoon olive oil
  2. 1 green bell pepper, ¼ inch diced
  3. 1 small sweet onion, ¼ inch diced
  4. 2 stalks celery, ¼ inch diced
  5. 3 cloves garlic, minced
  6. 12 ounces Andouille sausage, sliced
  7. 1 pound shrimp, cleaned and deveined (I like to leave on tails)
  8. 1 cup long grain white rice
  9. 1 – 15 ounce can diced tomatoes (I only used about ¾ of the can)
  10. 2 cups chicken stock
  11. ½ teaspoon dried oregano
  12. ½ teaspoon thyme
  13. 1 bay leaf
  14. 1 teaspoon hot sauce
  15. Green onion for garnish
  1. Heat olive oil in a Dutch oven or large high-sided skillet with lid
  2. Add the sliced sausage and cook stirring frequently until browned, about 5 minutes
  3. Add the bell pepper, onion and celery. Cook stirring frequently for about 5 more minutes
  4. Add the garlic and cook for about 1 minute
  5. Stir in broth, diced tomatoes, hot sauce, thyme, oregano and bay leaf. Bring to a boil, reduce heat and cook uncovered for 10 minutes, stirring occasionally
  6. Stir in rice, cover and simmer for 15 minutes
  7. Add shrimp, cover and simmer for 5 more minutes until rice is tender and shrimp turn pink
  8. Let stand covered for 10 minutes
  9. Remove bay leaf before serving
  10. Top with thinly sliced green onion
The Petite Piglet

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