Louisiana Shrimp&Sausage Jambalaya

Shrimp • 35 Min • One-Pot

A traditional Louisiana Creole jambalaya combining shrimp, smoky sausage, rice, and tomatoes in a rich, spiced one-pot dish full of bold Southern flavour.

• 300 g shrimp, peeled and deveined
• 200 g smoked sausage (Andouille preferred), sliced

• 1 cup long-grain rice
• 1 small onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced

• 1 can (400 g) diced tomatoes
• 2 cups chicken broth
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste

• 2 tbsp olive oil
• Fresh parsley, chopped

1. Heat

Heat olive oil in a large pot over medium heat.

2. Cook Sausage

Add sliced sausage and cook until browned (3–4 minutes). Remove and set aside.

3. Cook Vegetables

In the same pot, add onion, bell pepper, and celery. Cook for 4–5 minutes.
Add garlic and cook for 1 minute.

4. Season

Stir in paprika, thyme, cayenne, salt, and pepper.

5. Simmer

Add rice, diced tomatoes, chicken broth, and cooked sausage.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

6. Add Shrimp

Add shrimp and cook for 5 minutes until pink and cooked through.

7. Finish

Garnish with fresh parsley and serve warm.

• Large pot or deep skillet (with lid)
• Knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

• Prep: 10 minutes
• Cook: 25 minutes
• Total: 35 minutes

• Andouille sausage gives the most authentic flavor
• Adjust cayenne depending on heat preference
• You can add a pinch of smoked paprika for depth
• Add sausage for a more traditional jambalaya variation
• Use brown rice (increase cooking time accordingly)
• Adjust cayenne for spice level

• Refrigerate up to 3 days
• Reheat with a splash of broth to keep moist

• One-pot, easy cleanup
• Bold Creole flavor
• Ready in 30 minutes
• Flexible and customizable

You may also enjoy our Cod with Roasted Vegetables, try the Fresh Mexican Chicken Burrito, or go for a Greek Grilled Cod with Fresh Greens.