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Cajun Shrimp and Sausage Jambalaya

This Cajun Shrimp and Sausage Jambalaya recipe serves four and offers a spicy and hearty meal, with each portion typically containing 400-450 calories. The combination of shrimp and andouille sausage adds a delicious mix of flavors to this classic Cajun dish. Enjoy the bold, spicy, and comforting taste of New Orleans cuisine!

a black skillet with a colorful shrimp and sausage jambalaya


For the Cajun Seasoning:

  • 2 teaspoons paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1/2 teaspoon cayenne pepper (adjust for desired spiciness)

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

For the Jambalaya:

  • 1 pound (450g) large shrimp, peeled and deveined

  • 8 ounces (225g) andouille sausage, sliced

  • 1 large onion, chopped

  • 1 bell pepper, chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 cup long-grain white rice

  • 1 can (14 oz) diced tomatoes

  • 3 cups chicken broth

  • 1 bay leaf

  • Chopped fresh parsley, for garnish

  • Sliced green onions, for garnish

  • Hot sauce (optional, for extra heat)


  1. Prepare the Cajun Seasoning: In a small bowl, combine the paprika, dried thyme, dried oregano, cayenne pepper, black pepper, garlic powder, onion powder, and salt. This is your Cajun seasoning.

  2. Sauté the Aromatics and Sausage: In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium-high heat. Add the sliced andouille sausage and cook until it's browned, about 4-5 minutes. Remove the sausage and set it aside. In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant.

  3. Create the Jambalaya: Stir in the Cajun seasoning mix, then add the rice, diced tomatoes (with their juice), chicken broth, and bay leaf. Mix well. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.

  4. Add the Shrimp and Sausage: When the rice is almost done, add the peeled and deveined shrimp and the browned andouille sausage to the pot. Cook for about 3-4 minutes until the shrimp turn pink and are cooked through.

  5. Garnish and Serve: Remove the bay leaf. Garnish your Cajun Shrimp and Sausage Jambalaya with chopped fresh parsley and sliced green onions. If desired, offer hot sauce for extra heat. Serve hot and enjoy your flavorful and spicy Louisiana classic!


Recommended for this recipe Pre-Seasoned Cast Iron Skillet.

cajun shrimp and sausage jambalaya pin

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