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.
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.
How To Make Shrimp and Sausage Jambalaya
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
- 1 14-ounce can 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
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.)
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 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.
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.
Shrimp and Sausage Jambalaya
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
- 1 14 ounce can 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.
Video
Notes
Nutrition
About Jambalaya
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.
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This recipe for Shrimp and Sausage Jambalaya is naturally gluten-free and low-carb and is great for those on a keto diet.
Teresa Stephens says
Being from central La., my jambalaya came out fantastic with your recipe. Served French bread with it! Now I’m miserable! F
Lynda says
💕
Jairus says
Good
K says
Why does this have soupy looking broth? This is NOT jambalaya. As a coonass from south Louisiana, I can attest to this fact 😂😂😂