Shrimp and Sausage Jambalaya Recipe

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If you’re craving a hearty one-pot meal that’s packed with bold flavor, jambalaya is always a good idea. This classic Louisiana dish combines shrimp, smoky sausage, rice, and a flavorful blend of spices into a comforting meal that feels like it simmered all day – even though it’s surprisingly simple to make at home.

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.

We keep the carbs a little low by skipping the rice. Of course, if you are not counting carbs, you can always cook a pot of rice and serve it with jambalaya.

Whether you’re feeding a hungry family or looking for a satisfying dinner that reheats beautifully the next day, this jambalaya recipe is a dependable go-to that belongs in your regular dinner rotation.

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

1. Heat 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.)

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

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

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.

Lynda – Southern Kissed

Shrimp and Sausage Jambalaya

5 from 3 votes

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Dishes

Cuisine: American

Calories: 243

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 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
• 16 ounces raw large shrimp peeled, deveined, and tails removed

Method

 

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

Nutrition

Calories: 243kcalCarbohydrates: 12gProtein: 27gSaturated Fat: 2gCholesterol: 298mgSodium: 1416mgFiber: 3gSugar: 7g

Video

Notes

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

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If you enjoy hearty comfort food recipes like this jambalaya, you might also want to try a few other Southern favorites. Brown Sugar Glazed Meatloaf is a classic dinner that’s savory, slightly sweet, and always a hit at the table. For something warm and cozy, Quick and Easy Chicken and Dumplings is the kind of meal that tastes like home in every bite. And if you need the perfect side dish for just about anything, you can’t go wrong with Southern Buttermilk Biscuits – fluffy, buttery, and made for soaking up every last bit of gravy or sauce.

Last Bite

Love this recipe? I’d love to hear how it turned out for you! Did you stick with the classic version or add your own twist with shrimp or extra spice? Leave a comment below and let me know how you made your jambalaya.

If you enjoyed this recipe, be sure to save it for later and share it with someone who loves bold Southern flavors as much as you do.