Shrimp and Sausage Jambalaya

4.5 stars based on 82 votes.
82 ratings
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Shrimp and Sausage Jambalaya


  • 2 tablespoons vegetable oil
  • 1/2 pound andouille or other smoked sausage, cut into 1/2-inch slices
  • 1/2 cup sliced celery
  • 1 small onion, chopped
  • 1 small red or green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 3/4 cups chicken broth
  • 1 cup diced fresh or canned tomatoes
  • 1 bay leaf
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon ground allspice
  • 3/4 cup uncooked rice
  • 1/2 pound shrimp, peeled, deveined and cut in half lengthwise


Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.

Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.

Makes 4 servings.

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  • Name: Jason Harris
    Date: November 1st, 2016
    Very solid recipe. I've made this many times... Sometimes faithfully, other times with variations on the proteins (chorizo, chicken thighs, etc...) or rice variety (medium grain or basmati). The only thing I would add is that I have a better result when rinse rice until water runs clear and then let it sit in fresh water for 10 minutes or so before adding to pot. This hydrates the rice to give a more even texture and also takes much of the starch away to avoid a gummy consistency to the finished dish... 2 cents
  • Name: Lenora D
    Date: June 15th, 2016
    Thanks Paul D. I couldn't find anyone who used sausage meat instead of links. Nice to have the feedback
  • Name: Paul D.
    Date: March 1st, 2016
    I have made this several times now and it always comes out a winner. One thing I do different though is use sausage meat rather than cut sausages. I prefer pieces of meat throughout, rather than hunks of sausage.