Sausage-Shrimp Jambalaya
A hearty Cajun-style jambalaya featuring sausage, shrimp, and smoky bacon, infused with bold spices and herbs—perfect for family gatherings and flavorful comfort food.
Ingredients
Instructions
- Fry sausage and bacon, stirring frequently.
- Remove and drain all but 2 tablespoons of fat.
- Add onions and green pepper; cook for 8 to 10 minutes.
- Add parsley, bacon, sausage, garlic, salt, thyme, and cayenne; mix well.
- Place shrimp over the mixture without stirring.
- Pour rice over the shrimp.
- Add water to barely cover the rice.
- Do not stir. Cover the pot.
- Bring to a boil.
- Reduce heat and cook for 30 minutes.
- Remove cover.
- Reduce heat and continue heating for 15 minutes to dry the jambalaya.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or increasing the cayenne pepper. If you want a leaner dish, substitute turkey sausage for the pork sausage. Fresh shrimp is ideal, but frozen shrimp works well; just ensure it's thawed completely before adding. Always taste and adjust seasoning before serving to suit your preference.
Serving Suggestions
Serve the jambalaya hot, garnished with additional minced parsley for freshness. It pairs beautifully with a simple green salad or crusty bread to soak up the flavorful sauce. For a complete meal, consider serving alongside Old Fashioned Sauerkraut for a tangy contrast. This dish is perfect for gatherings or family dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to prevent the rice from drying out. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sausage-Shrimp Jambalaya contains roughly 699 calories, with 19g protein, 60g carbohydrates, and 53g fat. It is an excellent source of vitamin C (170% of the Daily Value), iron (150% of the Daily Value), and vitamin A (141% of the Daily Value). Note that it is relatively high in sodium, at 1119mg per serving (49% 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 this jambalaya ahead of time?
Yes, you can prepare the jambalaya a day in advance and reheat it when ready to serve. Just be sure to store it in the refrigerator and cover it tightly to maintain freshness. The flavors will deepen as it sits, making it even tastier.
What type of rice is best for jambalaya?
Long-grain white rice is ideal for jambalaya as it cooks well and remains fluffy without becoming sticky. You can also use jasmine rice for a floral note, but avoid short-grain rice, as it may turn mushy. Adjust water according to the rice type for perfect cooking.
Can I use other proteins in this recipe?
Absolutely! You can customize this jambalaya by using chicken, andouille sausage, or even adding crawfish for a seafood twist. Just ensure the cooking times are adjusted as needed, especially for chicken, which may take longer to cook through.
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).