Shrimp and Sausage Jambalaya

4.4 stars based on 71 votes.
71 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: Jeff F.
    Date: October 4th, 2015
    Great recipe. The spices really set it apart from most others. I tried it both with andouille and a smoked beef sausage, and both turned out good. I also increased the garlic quite a bit, since my family and I love garlic.
  • Name: Patti Scotch
    Date: February 22nd, 2015
    Delicious! Served with a green salad and garlic toast.
  • Name: Shana
    Date: January 3rd, 2015
    Really enjoyed this. I had to use concoction of 1/2 tsp cinnamon, pinch of nutmeg, & 1/2 tsp of cloves to sub for allspice. Putting in my recipe book. Thanks!