Shrimp and Sausage Jambalaya Recipe

Andouille and Shrimp Jambalaya Photo

I visited New Orleans two years ago on a business trip. I will be the first to admit that I was never a big fan of Cajun food until my trip there.

It changed my taste buds forever (in a good way, of course). I indulged in Shrimp Po Boys, Crawfish Étouffée, the most divine gumbo in town, and, of course, no visit to NOLA would be complete without jambalaya. Glorious bowls of jambalaya.

I honestly spoiled myself, and sadly nothing can compare to what I consumed during that business trip in New Orleans.

Andouille and Shrimp Jambalaya Picture

A few months after my trip I started scouring the Internet for Cajun recipes. The first thing I made was crock pot jambalaya. It was good… it sufficed… but it was definitely not the real thing.

My husband, on the other hand, (having never visiting NOLA before) thought it was the best meal I ever made. I enjoyed the set-it and forget-it slow cooker meal, but wanted to give it a try on the stove top using my beautiful cast-iron French oven.

I modified my slow cooker recipe to make a quicker stove-top jambalaya recipe that can be achieved in just under an hour. If you’re a planner like me, you can pre-cut all of your ingredients the night before (while prepping dinner) and place it in a zip-top bag or container.

This recipe also reheats really well. The flavors meld even more while in the fridge, so if you are a heat lover this is one dish that will be great to have on hand for quick and easy lunches. 

So remember, this may not be the most authentic jambalaya recipe on the block, but I think it’s pretty darn close to the real stuff. You can always skip the okra if you prefer (it’s an acquired taste), but don’t skimp on the andouille sausage!

Andouille and Shrimp Jambalaya Picture

Shrimp and Sausage Jambalaya Recipe

Katie Jasiewicz
In the market for a shrimp and sausage Jambalaya recipe? This is an easy one!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine Cajun
Servings 6 1 serving
Calories 345.75 kcal


  • 1 tablespoon Canola Oil
  • 4 link Andouille Sausage diced
  • 2 medium (approx 2-3/4″ long, 2-1/2″ dia) Bell Peppers green and orange
  • 1 medium (2-1/2″ dia) Onion diced
  • 2 cup Okra diced
  • 1 28-ounce can Diced Tomatoes
  • 2 tsp, ground Oregano
  • 2 teaspoon Cajun Creole Seasoning
  • 1 tsp Hot Sauce
  • 2 Leaf Bay Leaf
  • 0.5 tsp Dried Thyme
  • 2 cup Long Grain Rice
  • 2.5 cup (8 fl oz) Chicken Broth
  • 1 pound Shrimp peeled and deveined
  • Fresh Parsley for garnish


  • In a large stock pot add one tablespoon of canola oil (medium heat). Then add sausage, bell peppers, onion, celery, and okra. Cook for 10 minutes.
  • Add the diced tomatoes, dried oregano, creole seasoning, hot sauce, bay leaves, and thyme to the stock pot, stir well, and cook for 10 minutes (with lid) on medium heat.
  • Add rice to the pot and mix well. Then add 2 cups of chicken broth–mix until everything is incorporated. Place lid on pot and cook (medium heat) for 10 minutes (stir 2-3 times during the rice cooking process).
  • Add shrimp to the pot, mix well and reduce the heat to medium-low. Cook an additional 10 minutes. Then stir the rice mixture. Add an additional 1/2 cup of chicken broth, place the lid on and cook for 5 minutes. Then remove the lid, mix well, and cook an additional 5 minutes with lid off if needed.
  • Serve in bowls and garnish with fresh parsley.


Calories: 345.75kcalCarbohydrates: 26.92gProtein: 31gFat: 9.33gSaturated Fat: 3gSodium: 621.17mgFiber: 3.17gSugar: 3.5g
Keyword Cajun, Dinners, Jambalaya, Okra, One Pot Meals, Sausage, Seafood, Shrimp
Tried this recipe?Let us know how it was!

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