Shrimp and Sausage Jambalaya

4.5 stars based on 77 votes.
77 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: 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.
  • Name: bruce
    Date: February 1st, 2016
    great recipe.Simple and delicious.