Shrimp Jambalaya

5 from 1 vote

This easy shrimp jambalaya recipe combines smoky sausage, juicy shrimp, and rice simmered in Cajun spices for a one-pot dinner everyone will love.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Cajun

Servings: servings

Calories: 445kcal

Cost: Recipe $10.29 / Serving $1.72

2 tablespoons vegetable oil or olive oil ($0.10)
12 ounces smoked sausage or kielbasa, sliced ($3.56)
1 cup onion, diced ($0.98)
1 cup bell pepper, diced ($0.78)
2 ribs celery, diced ($0.42)
3 cloves garlic, minced, or 1 teaspoon garlic powder ($0.08)
2 tablespoons tomato paste ($0.29)
1 can (14.5-ounce) diced tomatoes, with juice ($0.96)
3 cups chicken broth, or 3 cups water plus 1 to 2 bouillon cubes ($0.75)
1 tablespoon Cajun or Creole seasoning ($0.10)
1 teaspoon smoked paprika ($0.08)
salt and ground black pepper, to taste
1 ½ cups long-grain white rice ($0.53)
4 ounces shrimp, thawed ($1.66)

Heat the oil. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
Brown the sausage. Add the sliced smoked sausage and cook until browned on both sides, about 5 minutes. Remove from the pot and set aside.
Cook the vegetables. Add the diced onion, bell pepper, and celery to the pot. Cook over medium heat until softened, about 5 minutes.
Add the garlic. Stir in the minced garlic and cook for 1 minute, until fragrant.
Toast the tomato paste. Add the tomato paste and stir well. Cook for 1 minute to deepen the flavor.
Build the base. Stir in the diced tomatoes with juice, chicken broth, Cajun or Creole seasoning, smoked paprika, and salt and pepper to taste.
Add the rice and sausage. Stir in the rice and return the browned sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes.
Cook the shrimp. Place the shrimp on top of the rice. Cover and cook until the shrimp are pink and opaque, about 4 to 5 minutes.
Finish and serve. Fluff the rice gently with a fork. Garnish with chopped green onions or parsley, if desired, and serve hot.

Rice tip. Rinse the rice before cooking to remove excess starch for fluffier jambalaya.
Shrimp timing. Adding the shrimp at the end prevents overcooking and keeps them tender.
Protein options. This recipe works well with smoked sausage alone or with shrimp for added variety.
Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in portions for longer storage.