Shrimp Jambalaya Recipe

 Shrimp jambalaya is a classic Louisiana dish that brings together tender shrimp, vegetables, rice, and bold Cajun seasonings in one pot. Known for its rich flavors and hearty character, jambalaya is a staple of Creole and Cajun cooking. It’s the perfect comfort food when you want something filling yet full of spice and depth. This version highlights fresh shrimp, which add a sweet, delicate seafood flavor that blends beautifully with smoky sausage and peppers.

Cooking Time: 1 hour

Serving: 6

Ingredients

• 1 pound large shrimp, peeled and deveined

• 12 oz smoked andouille sausage, sliced

• 2 tbsp olive oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 3 celery stalks, diced

• 3 garlic cloves, minced

• 1 1/2 cups long-grain white rice

• 1 can (14.5 oz) diced tomatoes with juice

• 3 cups chicken stock

• 2 tsp Cajun seasoning

• 1/2 tsp smoked paprika

• 1/4 tsp cayenne pepper (optional, for extra heat)

• 2 bay leaves

• Salt and black pepper to taste

• 2 tbsp fresh parsley, chopped

• 2 green onions, sliced, for garnish

Instructions

1. Season shrimp lightly with salt, pepper, and a sprinkle of Cajun seasoning. Set aside.

2. Heat olive 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.

3. In the same pot, sauté onion, peppers, celery, and garlic until softened, about 6–7 minutes.

4. Stir in rice and cook for 2 minutes to toast slightly.

5. Add diced tomatoes, chicken stock, Cajun seasoning, paprika, cayenne, bay leaves, and browned sausage. Stir well.

6. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

7. Add shrimp on top, cover again, and cook for 5–7 minutes until shrimp turn pink and are cooked through.

8. Remove bay leaves, fluff with a fork, and stir in parsley.

9. Garnish with green onions before serving.

Nutrition (per serving, approx.)

• Calories: 420

• Protein: 27 g

• Fat: 16 g

• Carbohydrates: 42 g

• Sugar: 5 g

• Sodium: 960 mg

Tips

• Use fresh Gulf shrimp if available for the most authentic flavor.

• For a deeper smoky taste, add a few drops of liquid smoke or extra smoked paprika.

• If you like it spicier, increase the cayenne or add hot sauce before serving.

• Jambalaya reheats well; store leftovers in the fridge for up to 3 days.

• Serve with cornbread or a simple green salad to balance the meal.