Jambalaya with Shrimp

Jambalaya With Shrimp Recipe

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Carolyn Haas


I got this recipe from the New Orleans School of Cooking in the 90s. What a fun class it was!

★★★★★ 1 vote
20 Min
30 Min
Stove Top


1 Tbsp
4 oz
smoked sausage (andouille or similar)
1 large
onion, chopped
1 large
green pepper, chopped
1/2 large
red pepper, chopped (or use the whole thing!)
2-3 stalk(s)
celery, sliced
4 clove
garlic, chopped
15 oz
(1 can) diced tomatoes
2 tsp
seasoned salt
1 Tbsp
chili powder (or paprika)
4 c
chicken stock
1 1/2 c
rice, long grain white
1 lb
shrimp, cleaned (tails can stay on)
2 Tbsp
green onion, chopped (for garnish)

How to Make Jambalaya with Shrimp


  • 1Heat oil. Saute sausage until lightly browned. Remove.
  • 2Add onions, celery and peppers to pan. Saute until softened. Add garlic, saute another minute.
  • 3Stir in tomatoes, seasonings and stock. Return sausage to pan. Pour rice on top. Cover, simmer for 15 minutes without opening pan.
    Stir. Add uncooked shrimp and cook for 5 more minutes or until shrimp is pink.
  • 4Garnish with green onion. Serve with hot sauce and sherry, if desired.
  • 5PS Substitute 3/4 to 1 lb. chicken, cut into bite side pieces, instead of shrimp. If so, saute with the sausage and add back in with sausage where indicated.

Printable Recipe Card

About Jambalaya with Shrimp

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole