Jambalaya~Shrimp and Sausage

Jambalaya~shrimp And Sausage

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alison clayton


This is a combination of 3 Jambalaya recipes...I serve this to my Bunco group and special occasions or whenever my Husband wants it! I usually make a bisque soup and an Italian spinach to accompany it. Note: I gave ample time to prepare this dish..may take longer (I like to slow cook certain steps..especially at the end on the stove..you can add time to preparing or cooking..or if you get it done faster no worries...always is good!)


★★★★★ 1 vote

1 Hr
2 Hr 45 Min


  • 2-3 lb lb
    thinly sliced sausage (andouille or a nice smoked and spicy sausage)
  • 3 Tbsp
    olive oil, extra virgin
  • 3
    chopped green bell peppers (lg)
  • 3 clove
    minced garlic (may add more to taste)
  • 2 bunch
    chopped fresh parsley
  • 2
    lg stalks celery, chopped
  • 3 can(s)
    16 oz. cans diced tomatoes
  • 6
    diced roma tomatoes (fresh)
  • 2 can(s)
    16 oz. cans chicken broth
  • 1 1/2 bunch
    chopped green onions
  • 1 1/2 tsp
    thyme (heaping)
  • 3
    bay leaves (medium to lg)
  • 2 tsp
    crushed oregano leaves (heaping)
  • 1 1/2 Tbsp
    creole seasoning (i add more to taste always and heap it in the beginning)
  • 1/4 tsp
    cayenne pepper (you may add more to taste if you want)
  • 1/4 tsp
    fresh ground black pepper
  • 2 1/2 c
    raw, washed and rinsed till water is clear of starch (at least 3 times), long grain rice
  • 2-3 lb
    peeled, washed medium shrimp

How to Make Jambalaya~Shrimp and Sausage


  1. Note: Begin washing and rinsing rice first...directions for this with rice step #7.
  2. In a large heavy pot, saute sausage until firm and remove with a slotted spoon leaving drippings in pot.
  3. Add olive oil to drippings and saute green peppers, garlic, parsley and celery for 5 min. (may seem like a lot of drippings and oil but not to worry)
  4. Chop tomatoes (Roma) and reserve liquid.
  5. Add tomatoes (cans and fresh), tomato liquid, chicken broth and green onion to pot and stir letting cook about 5 mins on med low to med heat.
  6. Stir in all the spices. Let cook for about 15 mins. tasting to see if you would like to add more of the creole seasoning...or any of the others if you would like.
  7. Add the rice which has been washed and rinsed at least 3 times (washing: put rice in a lg. bowl and add cool water to cover, stirring occasionally...when water becomes milky transfer to a colander and spray to rinse...repeat step until water is clear when rice is stirred)
  8. Add the sausage and cook covered 30 minutes over low heat. Stir occasionally so rice does not stick.
  9. After most of liquid has been absorbed by the rice, add the shrimp and cook until they turn pink. Stir well to mix ingredients.
  10. Transfer the mixture to oblong casserole dishes and bake at 350 uncovered approximately 25 minutes (After placing in casserole dishes may be refrigerated...if refrigerated bake for 45 minutes) serves 18
  11. NOTE: I always use 3 lbs of sausage and 3 lbs shrimp...but 2 lbs of each is acceptable. I sometimes add crawfish tails and scallops to the exsisting recipe to make it extra special (these are added with the shrimp..crawfish tails usually come in bags I add 2 and the scallops in containers and I add 2 of those also)

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About Jambalaya~Shrimp and Sausage

Course/Dish: Other Soups
Other Tag: Quick & Easy

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