If you’re craving a soul-satisfying, comforting meal that’s as rich in flavor as it is in tradition, you’re going to *love* this Easy Shrimp Jambalaya Recipe. I’ve made jambalaya many times, and this version is my go-to when I want a one-pot dinner that feels special but comes together without any fuss. Whether you’re cooking for family or friends, this jambalaya hits all the right notes—smoky, spicy, and packed with tender shrimp and smoky sausage that your taste buds will thank you for. Stick with me here, and I promise you’ll have a fantastic meal on the table in under an hour!
Why You’ll Love This Recipe
- One-Pot Convenience: Everything cooks together in one pot, which means minimal clean-up—something I really appreciate on busy nights.
- Perfectly Seasoned: The blend of smoked sausage, garlic, and cajun spices gives it authentic flavor that’s balanced and exciting.
- Quick but Comforting: Ready in about 45 minutes, this dish feels like it came from a slow cooker but without waiting all day.
- Family Favorite: My family goes crazy for this jambalaya—plus it’s great for leftovers, too!
Ingredients You’ll Need
I always like to use simple, fresh ingredients when making my Easy Shrimp Jambalaya Recipe, and the magic really comes from the spices and smoky sausage. Using basmati rice works great here because it stays fluffy and separate, which jazzes up the dish’s texture.
- Vegetable oil: For sautéing the sausage and veggies without overpowering their flavors.
- Smoked andouille sausage: The heart of the dish—adds smokiness and a bit of spice.
- Sweet onion: Brings a natural sweetness that balances the spice.
- Red and green bell peppers: Adds vibrant color and a subtle crunch.
- Basmati rice: Chosen for its fluffy texture; perfect for jambalaya.
- Garlic: A must for depth of flavor.
- Sweet paprika: Adds warmth and smokiness without heat.
- Dried oregano, onion powder, dried thyme: Classic herbs and seasonings that build that authentic Southern vibe.
- Bay leaf: Key for that aromatic undertone.
- Kosher salt and black pepper: Essential for seasoning every layer.
- Chicken stock: Makes the rice tender and infuses savory goodness.
- Petite diced tomatoes: Adds acidity and freshness.
- Tomato paste: Deepens the tomato flavor and thickens the sauce.
- Hot sauce: Just a touch to wake up the taste buds.
- Medium shrimp (peeled and deveined): The star seafood ingredient—cooks quickly and stays tender.
- Fresh parsley: For a bright, fresh finish.
Variations
I love how flexible this dish can be. I’ve tried swapping in different proteins or ramping up the spice depending on the season or what’s in my fridge. Feel free to make it your own — that’s what cooking is all about!
- Spicy Kick: If you like heat, I add extra hot sauce or a pinch of cayenne. It brings the jambalaya to life without overwhelming the shrimp.
- Chicken Instead of Shrimp: Sometimes I substitute diced chicken breast for the shrimp; it cooks a bit longer but still so tasty.
- Vegetarian Jambalaya: Swap the sausage and shrimp for hearty mushrooms and extra bell peppers to keep it flavorful and veggie-packed.
- Different Rice: While basmati works beautifully, I’ve used long-grain white rice or even brown rice — just adjust the cooking time accordingly.
How to Make Easy Shrimp Jambalaya Recipe
Step 1: Sauté Sausage and Veggies to Build Flavor
Start by heating the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced smoked andouille sausage, diced onion, and both bell peppers. Cook for about 4-5 minutes, stirring occasionally, until the veggies soften and the sausage releases its smoky aroma. This is when your kitchen starts smelling like a little piece of New Orleans—trust me, it’s pure comfort in the making.
Step 2: Toast the Rice and Add Aromatics
Next, stir in the basmati rice, minced garlic, sweet paprika, oregano, onion powder, dried thyme, and the bay leaf. Cook this mixture for 1-2 minutes, stirring frequently so the rice becomes fragrant and coated in those lovely spices. At this point, season with salt and black pepper to taste. Toasting the rice in the pan adds a wonderful nuttiness that makes all the difference.
Step 3: Simmer with Stock, Tomatoes, and Tomato Paste
Pour in the chicken stock, petite diced tomatoes, tomato paste, and hot sauce. Give everything a good stir, then bring it up to a boil. Once boiling, cover the pot, reduce heat to low, and let it simmer for about 15 minutes until the liquid reduces and the flavors meld together. Resist the urge to lift the lid too often, so the rice steams evenly.
Step 4: Cook Shrimp and Finish with Fresh Parsley
After simmering, stir in the peeled and deveined shrimp. Season again with a little salt and pepper. Cover and cook for about 5 minutes until the shrimp turns pink and everything is perfectly tender. Remove the bay leaf, then stir in fresh chopped parsley for an herby brightness. Your Easy Shrimp Jambalaya Recipe is ready to serve!
Pro Tips for Making Easy Shrimp Jambalaya Recipe
- Use Quality Andouille Sausage: I learned early on that using authentic smoked andouille makes all the difference for depth of flavor.
- Don’t Skip Toasting the Rice: Lightly toasting the rice with the spices really boosts the aroma and prevents it from becoming mushy.
- Add Shrimp Last: Since shrimp cooks quickly, adding it at the end keeps it tender and juicy, avoiding that rubbery texture.
- Cover While Simmering: Keeping the lid on helps the rice cook evenly and absorb all those wonderful flavors.
How to Serve Easy Shrimp Jambalaya Recipe
Garnishes
I always sprinkle fresh chopped parsley right before serving—it adds such a fresh pop of color and flavor. Sometimes, if I’m feeling fancy, a little squeeze of fresh lemon juice brightens everything up beautifully. And if you like some extra heat, a dash of hot sauce on top is never a bad idea!
Side Dishes
My family loves this jambalaya with simple sides like crusty French bread or even cornbread to sop up all the delicious sauce. A crisp green salad or roasted vegetables also make wonderful contrasts to the bold flavors. If you want something classic, coleslaw pairs great for added crunch and freshness.
Creative Ways to Present
For special occasions, I sometimes serve this jambalaya in hollowed-out mini bell peppers for a fun twist. It’s festive and makes for a great conversation starter! Another fun idea is plating it in a little cast iron skillet right at the table, which keeps everything warm and adds rustic charm.
Make Ahead and Storage
Storing Leftovers
I let leftovers cool down to room temperature before storing them in airtight containers in the fridge. Jambalaya flavors actually deepen after sitting overnight, so it’s often better the next day—just make sure to eat within 3-4 days for best quality and safety.
Freezing
Freezing works well for this dish, too! I portion it out into freezer-safe containers or zip-top bags and freeze for up to 3 months. For the best texture, I sometimes leave the shrimp out when freezing and add fresh ones when reheating.
Reheating
When reheating, I gently warm leftovers on the stovetop with a splash of broth or water to loosen things up without drying it out. You can also microwave it, but make sure to stir halfway through so it heats evenly. Avoid overheating the shrimp to keep it tender.
FAQs
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Can I make this Easy Shrimp Jambalaya Recipe spicy?
Absolutely! The recipe includes hot sauce, but you can increase the amount or add cayenne pepper, crushed red pepper flakes, or even diced jalapeños when sautéing for a spicier kick. Just add step-by-step so you don’t overpower the dish.
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What type of rice is best for jambalaya?
Basmati rice is fantastic thanks to its fluffy, separate grains which prevent the dish from becoming too mushy. Long-grain white rice is a common alternative, but avoid short grain or sticky rice, which won’t provide the right texture.
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Can I prepare this recipe in advance?
Yes, you can prepare the jambalaya up to the point of adding the shrimp and refrigerate. Add the shrimp and finish cooking right before serving for the freshest taste and texture.
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Can I substitute the shrimp with other seafood?
Definitely! Try replacing shrimp with chunks of firm white fish like catfish or even scallops. Just adjust cooking times to avoid overcooking the seafood.
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What if I don’t have andouille sausage?
No worries! You can use smoked kielbasa or another spicy smoked sausage. While it won’t be exactly traditional, it will still add excellent flavor and satisfy your jambalaya craving.
Final Thoughts
This Easy Shrimp Jambalaya Recipe has become one of my all-time favorites because it’s just so darn satisfying and accessible. I truly believe anyone can make a fantastic jambalaya at home without breaking a sweat, and this recipe proves it. So next time you want a soulful, flavorful dinner that brings warmth and joy to the table, give it a try—you’ll be hooked just like my family and me. Happy cooking, friend!
Print
Easy Shrimp Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Description
This Easy Jambalaya recipe combines smoky andouille sausage, fresh vegetables, and succulent shrimp with fragrant basmati rice and bold Cajun seasonings. Cooked in a single pot on the stovetop, this hearty, flavorful dish is perfect for a satisfying dinner that comes together quickly and effortlessly.
Ingredients
Sausage and Vegetables
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Main Ingredients
- 1 ½ cups basmati rice
- 4 cloves garlic, minced
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook sausage and vegetables: Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add the sliced andouille sausage, diced onion, and diced red and green bell peppers. Cook, stirring occasionally, until the vegetables are tender and the sausage is fragrant, about 4-5 minutes.
- Add rice and seasonings: Stir in the basmati rice, minced garlic, sweet paprika, dried oregano, onion powder, dried thyme, and bay leaf. Cook for 1-2 minutes until the spices are fragrant. Season with kosher salt and freshly ground black pepper to taste.
- Simmer with liquids: Pour in the chicken stock, petite diced tomatoes with their juices, tomato paste, and hot sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer. Allow it to cook until the liquid is reduced and the flavors meld, about 15 minutes.
- Add shrimp and finish cooking: Stir in the peeled and deveined shrimp. Season again with salt and pepper as needed. Cover and cook until the shrimp turn pink and are cooked through and the rice is tender, about 5 minutes.
- Garnish and serve: Remove from heat, stir in chopped fresh parsley, and serve the jambalaya immediately while hot and flavorful.
Notes
- Use medium shrimp for even cooking and easy blending of flavors.
- Adjust the hot sauce quantity according to your preferred spice level.
- For a gluten-free version, confirm the sausage and hot sauce contain no gluten ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Substitute basmati rice with long-grain white rice if unavailable, but cooking times may vary slightly.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 430
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 195 mg
