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Shrimp and Sausage Jambalaya Recipe

This recipe for Shrimp and Sausage Jambalaya will make your taste buds think you are in New Orleans! It’s naturally gluten-free and low-carb and will probably work for those on a keto diet.

Homemade jambalaya in a bowl.

What isJambalaya?

Jambalaya is a dish common to New Orleans and the surrounding region. The Cajun version is traditionally made in a large cast iron pot where the meat is browned and then removed so that the trinity of vegetables (onion, celery, and bell pepper) can be cooked with chicken stock and seasoning. The meat is then added back to the pot. Rice is the last thing added to the dish.

Normally, rice is cooked in with everything else in jambalaya. However, this recipe is made without rice, therefore, keeping it lower in carbs.

Of course, if you are not counting carbs, you can always cook a pot of rice and serve with jambalaya.

Ingredients

For this New Orleans favorite, you need the following ingredients:

  • 1-2 Tablespoons olive oil
  • 1 package Johnsonville New Orleans Spicy Smoked Sausage Links andouille sausage, cut into ¼-inch pieces
  • 1-2 Tablespoons butter
  • 1 medium onion chopped
  • 1 each – red, green, and yellow bell pepper, diced
  • 14 ounces petite diced tomatoes
  • 2 garlic cloves pressed
  • 1 teaspoon dried oregano
  • 3 teaspoons Seafood Magic
  • 2 Tablespoons tomato paste
  • 2 cups chicken broth
  • 2 Tablespoons lemon juice
  • 1 package of raw large shrimp, peeled, deveined, and tails removed

How To Make Shrimp and Sausage Jambalaya

To make it, start by heating olive oil in a large stockpot over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside. (For the andouille sausage, I recommend Johnsonville New Orleans Spicy Smoked Sausage Links.)

Andoulle Sausage in a bowl.

In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.

Vegetables sautéing in a pot.

Stir in tomatoes, garlic, oregano, Seafood Magic, and tomato paste. Add chicken broth and bring to a boil. Add the cooked sausage back to the stockpot, lower the heat, and simmer for 15 minutes. Add lemon juice and shrimp, cover, and remove from heat.

Jambalaya ingredients.

Because this jambalaya is made without rice, the carb count is on the lower side. If carbs don’t matter, you can cook rice in the stockpot with the other ingredients by adding 1 cup of rinsed long-grain rice during Step 3 and adding 5 more minutes to the cooking time.

Bowl of jambalaya.

Shrimp and Sausage Jambalaya

This recipe for Shrimp and Sausage Jambalaya will make your taste buds think you are in New Orleans! It's naturally gluten-free and low-carb and will probably work for those on a keto diet.
5 from 3 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 243kcal

Ingredients

  • 1-2 Tablespoons olive oil
  • 1 package Johnsonville New Orleans Spicy Smoked Sausage Links andouille sausage, cut into 1/4 inch pieces
  • 1-2 Tablespoons butter
  • 1 medium onion chopped
  • 3 bell peppers 1 each – red, green, and yellow
  • 14 ounces petite diced tomatoes
  • 2 garlic cloves pressed
  • 1 teaspoon dried oregano
  • 3 teaspoons Seafood Magic
  • 2 Tablespoons tomato paste
  • 2 cups chicken broth
  • 2 Tablespoons lemon juice
  • 1 package of raw large shrimp, peeled, deveined and tails removed

Instructions

  • In a large stockpot, heat olive oil over medium heat. Add sausage and sauté until sausage begins to brown. Remove sausage and set aside.
  • In the same pot, melt butter and add onion and peppers. Sauté for 8 minutes until onions start to become translucent.
  • Stir in tomatoes, garlic, oregano, Seafood Magic, and tomato paste. Add chicken broth and bring to a boil.
  • Add sausage back to the stockpot, lower the heat, and simmer for 15 minutes.
  • Add lemon juice and shrimp, cover, and remove from heat.

Notes

Adapted from Paleo Newbie’s One-Pot Shrimp & Sausage Paleo Jambalaya.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 27g | Saturated Fat: 2g | Cholesterol: 298mg | Sodium: 1416mg | Fiber: 3g | Sugar: 7g
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Shrimp and Sausage Jambalaya.

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4 Comments

  1. 5 stars
    Being from central La., my jambalaya came out fantastic with your recipe. Served French bread with it! Now I’m miserable! F

  2. Why does this have soupy looking broth? This is NOT jambalaya. As a coonass from south Louisiana, I can attest to this fact 😂😂😂

5 from 3 votes (2 ratings without comment)

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