Shrimp Jambalaya is a fast, flavor-packed Creole rice dish loaded with juicy shrimp, smoky sausage, and the "holy trinity" of onion, celery, and bell pepper. It's a true one pan meal with tender rice that soaks up tomato-rich broth. Ready in about 35 minutes, this jambalya tastes like New Orleans at home.
I've been making jambalaya since my early days as a line cook. It wasn't even on the menu, I just wanted something bold and satisfying after long shifts. Over the years, I've learned that great jambalaya starts with good sausage, fresh shrimp, and rice that soaks up every bit of flavor.
We've paired this dish with Red Schooner Malbec from our friends at Caymus, and the combination is magic. The wine's deep fruit and smooth finish balance the spice and richness of this Creole-style Shrimp Jambalaya perfectly. If you're craving more one-pot comfort, try our One Pot Lasagna Soup or Pasta Bolognese. And if seafood is more your style, our Blackened Salmon brings the same bold, smoky flavor we love.
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Ingredients
- SHRIMP: use large, raw, shrimp so they stay tender and juicy as they cook
- SAUSAGE: smoked andouilee adds the best flavor, but any spicy sausage works.
- RICE: we use brown rice for its hearty texture and nutty flavor. It takes a little longer to cook, but the payoff is worth it.
- VEGETABLES: the classic "holy trinity" of onion, celery, and bell pepper builds the base of this dish
- TOMATOES: a can of diced tomatoes adds richness and gives this Creole-style jambalaya its signature color.
- SPICES: paprika, oregano, cumin, and crushed red pepper bring the warmth and depth.
- HOT SAUCE: stir in a little or lot, depending on how spicy you like it.
- OLIVE OIL: helps brown the sausage and veggies for maximum flavor
- GREEN ONIONS: add a pop of color and freshness right before serving.
Instructions
- Sauté the base: in a large pot with a tight-fitting lid, heat olive oil over medium heat. Add diced onion, garlic, red pepper, and sausage. Cook until the sausage is browned and the vegetables begin to soften. Remove the sausage with a slotted spoon and set aside.
- Toast the rice: add the rice to the same pot and stir for 2-3 minutes until it's lightly toasted and coated in oil. This helps the grains stay fluffy.
- Simmer with flavor: add the diced tomatoes (with their juices), celery, spices, and 3 cups of water to stock. Stir well, reduce the heat to medium-low, and cover. Let simmer for about 15 minutes, or until rice is almost tender.
- Finish the shrimp: Add the shrimp, reserved sausage, and hot sauce on top of the mixture. Cover again and cook for another 5 minutes, or until the shrimp are pink and the liquid is fully absorbed.
- Serve and enjoy: Fluff with a fork, then spoon into bowls and top with chopped green onions. Serve hot with a glass of Red Schooner Malbec.
🔪 Top tip
Brown the sausage and vegetables well before adding any liquid. That's where the flavor starts. The caramelized bits at the bottom of the pan give your jambalaya a rich, smoky base that makes all the difference.
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Serving & Pairing
This Shrimp Jambalaya is a meal all on its own, but we love to serve it with a simple green salad or a slice of warm crusty bread. It also pairs beautifully with Red Schooner Malbec from our friends at Caymus Vineyards. The wine's smooth, fruit-forward flavor complements the smoky sausage and Creole spices perfectly.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to loosen the rice and keep it from drying out.
- For best results: Add a few fresh shrimp when reheating if you're serving guests. They'll taste freshly cooked and keep that just-made texture.
This post is sponsored by our friends Caymus Vineyards. All opinions are our own.
FAQ
Creole jambalaya includes tomatoes, which give it a rich red color and slightly sweet flavor. Cajun jambalaya skips the tomatoes and gets its darker color from browning the meat.
Yes. Chicken, sausage, crawfish, or fish work well in jambalaya. You can mix and match depending on what you have. Just keep the total protein amount about the same.
Too much liquid or over-stirring during cooking can make the rice gummy. Keep the pot covered, stir only when needed, and let the rice rest a few minutes before serving.
Absolutely. Jambalaya reheats beautifully. Store it in the fridge for up to three days, then reheat with a splash of broth or water to loosen the rice.
Traditionally, yes. But you can easily adjust the heat. Start with less crushed red pepper or hot sauce, then add more to taste before serving.
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Shrimp Jambalaya recipe
Easy Shrimp Jambalaya ready in 35 minutes. Juicy shrimp, spicy sausage, and tender rice make this Creole classic a one-pan favorite.
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1 large red bell pepper, chopped
- 8 oz smoked sausage, such as andouille or kielbasa, sliced
- 2 cups uncooked brown rice (or long-grain white rice for more traditional texture)
- 1 (16 oz) can diced tomatoes, with juices
- 2 cups chopped celery
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp crushed red pepper flakes
- 2 tsp paprika
- 3 cups water (or chicken stock for more flavor)
- 1 lb raw large shrimp, peeled and deveined
- ¼ cup hot pepper sauce, or to taste
- ¼ cup chopped green onions, for garnish
Instructions
- In a large pot that has a lid that will fit tightly, heat olive oil and add diced onion, garlic, red pepper and sausage. Cook over medium heat until sausage is browned. Remove sausage and set aside.
- Add rice and stir and cook for 2-3 minutes. Add tomatoes, celery and spices along with 3 C water and reduce heat to medium low and cover and let simmer for 15 minutes.
- Remove lid and add shrimp, sausage that has been sliced into ¼ inch coins along with hot sauce to top of mixture. Replace cover and cook an additional 5 minutes or until all liquid is absorbed and shrimp are cooked.
- Place in serving containers and top with green onion.
Notes
- rice: brown rice adds a hearty texture and nutty flavor. It needs a little more time and liquid than white rice, so be patient. The slow simmer builds deep flavor.
- sausage: smoked andouille is traditional, but any spicy or smoked sausage works. Slice it thin so it crisps and browns evenly before adding the other ingredients.
- shrimp: add the shrimp at the very end and let the residual heat cook them through. This keeps them tender and prevents overcooking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: main dishes
- Method: stovetop, one-pot
- Cuisine: French American
Nutrition
- Serving Size: 8 oz
- Calories: 906
- Sugar: 22.1 g
- Sodium: 2341.8 mg
- Fat: 47.7 g
- Carbohydrates: 82.8 g
- Protein: 41.6 g
- Cholesterol: 202.4 mg
Jackie says
This is such an easy, flavorful one-pot meal that comes together in no time!