Cajun Shrimp Or Sausage Jambalaya
A flavorful Cajun jambalaya featuring shrimp or sausage, aromatic spices, and rice, perfect for hearty gatherings or weeknight dinners with bold Southern flavors.
Ingredients
- 1 1/2 lb. cleaned shrimp or smoked sausage, cubed or sliced ⓘ
- 2 bunches green onions, chopped ⓘ
- 2 1/2 Tbsp. olive oil ⓘ
- 3 cloves garlic, crushed ⓘ
- 12 oz. uncooked long grain rice ⓘ
- 1/3 c. parsley flakes or 1 c. fresh parsley, chopped ⓘ
- 1 1/2 tsp. thyme ⓘ
- 1 tsp. crushed red pepper or 1/2 tsp. cayenne pepper ⓘ
- 3 bay leaves ⓘ
- 2 tsp. salt ⓘ
Instructions
- Saute shrimp or sausage and green onions in oil in a large heavy pot until the shrimp turn pink or the sausage is warmed through.
- Remove shrimp or sausage and set aside.
- Add garlic, rice, and parsley to the remaining oil in the pot, and mix well.
- Add bay leaves, thyme, crushed red pepper or cayenne pepper, and stock or water.
- Simmer until the rice is tender, about 20 to 25 minutes.
- Add the cooked shrimp or sausage back into the pot along with salt.
- Serve in soup plates with paprika, fresh parsley, and a lemon wedge garnish.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or using chicken stock instead of water when cooking the rice. If you prefer a spicier dish, increase the amount of crushed red pepper or substitute with cayenne pepper. You can also use pre-cooked shrimp to speed up the cooking time. This dish is versatile; feel free to add bell peppers or tomatoes for extra flavor and texture.
Serving Suggestions
Serve the jambalaya in deep bowls, garnished with paprika, fresh parsley, and a lemon wedge for added brightness. It pairs beautifully with crusty bread or a simple green salad. For a complete meal, consider serving alongside a refreshing side like coleslaw or cornbread. This dish also complements other seafood recipes well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to the jambalaya in a skillet over medium heat, stirring occasionally until heated through. Alternatively, you can microwave individual portions, covered, in 30-second intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cajun Shrimp Or Sausage Jambalaya contains roughly 729 calories, with 12g protein, 64g carbohydrates, and 56g fat. It is an excellent source of iron (189% of the Daily Value), vitamin C (125% of the Daily Value), and dietary fiber (84% of the Daily Value). Note that it is relatively high in sodium, at 744mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make jambalaya ahead of time?
Yes, you can prepare jambalaya a day in advance. Just follow the recipe up to the point of adding the shrimp or sausage. Allow it to cool, then refrigerate. When ready to serve, reheat gently, adding a little water or stock if needed to maintain moisture.
What type of rice is best for jambalaya?
Long grain rice is traditionally used in jambalaya for its ability to remain fluffy and separate. Avoid using short grain rice, as it tends to become sticky. If you want to experiment, you could try using brown rice, but be aware that the cooking time will increase.
Can I make this recipe vegetarian?
Absolutely! You can replace the shrimp or sausage with a variety of vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of water for cooking the rice and add some beans for protein. This vegetarian version will still be hearty and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).