Cajun Jambalaya with Sausage and Shrimp

Introduction

Jambalaya is a classic one-pot dish from Louisiana’s Creole and Cajun kitchens, brimming with bold spices, smoked sausage, tender shrimp, vegetables, and rice. Rooted in French, Spanish, and African influences, this dish is a Southern staple and a comfort food favorite.

The Cajun-style Jambalaya differs from Creole as it is cooked without tomatoes, allowing the smoky, spicy flavors of the Cajun seasoning to shine through. With andouille sausage, shrimp, and aromatic vegetables, every bite is a hearty explosion of taste that truly celebrates Southern cooking.

Why I Love This Recipe

I love this recipe because it’s the perfect example of comfort food meets bold flavor. The smoky andouille sausage, juicy shrimp, and Cajun spices create a flavor combination that’s rich, hearty, and unforgettable. It’s a dish that warms you up from the inside out and brings the soul of Louisiana straight to your table.

What makes it extra special is how everything cooks together in one pot—the rice soaks up all the delicious spices and savory juices from the sausage and shrimp, giving every bite a deep, satisfying taste. I also love how versatile it is—you can adjust the spice, swap proteins, or even make it vegetarian without losing its magic.

Why It’s a Must-Try Dish

This Cajun Jambalaya is a must-try dish because it captures the heart and soul of Louisiana cuisine in one pot. With its smoky sausage, succulent shrimp, bold Cajun seasoning, and fluffy rice, it delivers a flavor experience that’s spicy, savory, and deeply satisfying.

It’s not just a meal—it’s a culinary adventure that blends French, Spanish, and African influences into something truly unique. The beauty of this dish is that it’s hearty yet simple, making it perfect for both busy weeknights and festive gatherings.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6 servings
• Calories: ~420 calories per serving (varies with sausage and rice type)
• Cuisine: Cajun / Southern American
• Course: Main Course

Ingredients

• 2 tbsp olive oil (or vegetable oil)
• 12 oz (350 g) andouille sausage (sliced into rounds)
• 1 lb (450 g) shrimp (peeled and deveined)
• 1 onion (chopped)
• 1 green bell pepper (chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 2 tsp Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 ½ cups long-grain white rice (uncooked)
• 3 cups chicken broth
• 2 bay leaves
• ½ tsp thyme (dried)
• Salt and black pepper to taste
• 2 green onions (sliced, for garnish)
• Fresh parsley (for garnish)

Simple Cooking Directions

1. Brown sausage in oil.
2. Sauté onion, celery, and bell pepper.
3. Add garlic and spices.
4. Stir in rice, broth, and bay leaves; simmer until rice is tender.
5. Add shrimp at the end and cook until pink.
6. Garnish with parsley and green onions.

Step-by-Step Recipe Preparation

Step 1: Cook the Sausage

• Heat oil in a large pot or Dutch oven over medium heat.
• Add sausage slices and cook until browned (about 5 minutes). Remove and set aside.

Step 2: Sauté the Vegetables

• In the same pot, add onion, celery, and bell pepper. Cook until softened (5 minutes).
• Add garlic and cook for 1 more minute.

Step 3: Add Spices and Rice

• Stir in Cajun seasoning, smoked paprika, cayenne, thyme, salt, and pepper.
• Add rice and stir to coat with the seasonings.

Step 4: Simmer with Broth

• Pour in chicken broth, add bay leaves, and bring to a boil.
• Reduce heat, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.

Step 5: Add Shrimp and Sausage

• Return sausage to the pot.
• Stir in shrimp and cook for 3–4 minutes until shrimp turn pink.

Step 6: Garnish and Serve

• Remove bay leaves.
• Garnish with chopped parsley and green onions.
• Serve hot.

How to Serve This Recipe

• Serve hot in bowls with cornbread or a simple side salad.
• Add hot sauce on the side for spice lovers.
• Pair with iced tea, beer, or lemonade for a Southern-style meal.

Additional Recipe Tips

• Don’t overcook shrimp—they cook quickly and can get rubbery.
• Use long-grain rice for the best fluffy texture.
• Adjust Cajun seasoning depending on spice preference.
• Let the jambalaya rest for 5 minutes after cooking for flavors to settle.

Variations

• Chicken Jambalaya: Replace shrimp with diced chicken breast or thighs.
• Creole Jambalaya: Add chopped tomatoes for a Creole twist.
• Vegetarian Jambalaya: Skip meat, add more vegetables like zucchini, mushrooms, or beans.
• Extra Smoky Flavor: Use smoked sausage and add a dash of liquid smoke.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw overnight and reheat gently with a splash of broth or water.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon for stirring
• Sharp knife for chopping vegetables and sausage
• Measuring cups and spoons

Conclusion

Cajun Jambalaya with Sausage and Shrimp is a flavorful, comforting, and authentic Southern dish that captures the essence of Louisiana cuisine. With bold spices, smoky sausage, tender shrimp, and hearty rice, this one-pot meal is both easy and impressive. Whether you’re cooking for your family or entertaining guests, jambalaya delivers big flavors that will transport you straight to the heart of Cajun country.

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Cajun Jambalaya with Sausage and Shrimp

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 6 Calories: 420 calories

Description

Jambalaya is a classic one-pot dish from Louisiana’s Creole and Cajun kitchens, brimming with bold spices, smoked sausage, tender shrimp, vegetables, and rice

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tbsp olive oil (or vegetable oil)
• 12 oz (350 g)
• 1 lb (450 g)
• 1 onion (chopped)
• 1 green bell pepper (chopped)
• 2 celery stalks (chopped)
• 3 cloves garlic (minced)
• 2 tsp Cajun seasoning (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 ½ cups long-grain white rice (uncooked)
• 3 cups chicken broth
• 2 bay leaves
• ½ tsp thyme (dried)
• Salt and black pepper to taste
• 2 green onions (sliced, for garnish)
• Fresh parsley (for garnish)

Instructions

1. Step 1: Cook the Sausage : Heat oil in a large pot or Dutch oven over medium heat. Add sausage slices and cook until browned (about 5 minutes). Remove and set aside.
2. Step 2: Sauté the Vegetables : In the same pot, add onion, celery, and bell pepper. Cook until softened (5 minutes). Add garlic and cook for 1 more minute.
3. Step 3: Add Spices and Rice : Stir in Cajun seasoning, smoked paprika, cayenne, thyme, salt, and pepper. Add rice and stir to coat with the seasonings.
4. Step 4: Simmer with Broth : Pour in chicken broth, add bay leaves, and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
5. Step 5: Add Shrimp and Sausage : Return sausage to the pot. Stir in shrimp and cook for 3–4 minutes until shrimp turn pink.
6. Step 6: Garnish and Serve : Remove bay leaves. Garnish with chopped parsley and green onions. Serve hot.

Keywords: Cajun Jambalaya with Sausage and Shrimp