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5 from 2 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dishes
Cuisine: American
Keyword: jamabalaya
Servings: 6
Calories: 243kcal
Author: Lynda


  • 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
  • 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


  • 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.



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


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