Shrimp And Sausage Jambalaya
A hearty and flavorful Louisiana-style dish combining succulent shrimp, smoky sausage, and savory ham with aromatic vegetables and spices. Perfect for a comforting family dinner or a gathering with friends, this jambalaya offers bold flavors and a satisfying blend of textures in every bite.
Ingredients
- 3/4 cup chopped green peppers ⓘ
- 1 pound peeled raw shrimp ⓘ
- 1 pound sliced smoked sausage ⓘ
- 1 cup chopped onion ⓘ
- 1 cup chopped ham ⓘ
- 1 minced garlic clove ⓘ
- 3 tablespoons vegetable oil ⓘ
- 3 1/4 cups water ⓘ
- 1 (28 oz) can tomatoes ⓘ
- 2 cups raw long grain rice ⓘ
- 4 beef or chicken bouillon cubes ⓘ
- 2 teaspoons paprika ⓘ
- 1/4 teaspoon basil ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/8 teaspoon pepper ⓘ
- chopped parsley ⓘ
- Tabasco sauce ⓘ
Instructions
- In a large kettle or Dutch oven, cook sausage, ham, onion, green peppers, and garlic in oil until sausage is browned.
- Stir in water, canned tomatoes, rice, bouillon cubes, paprika, basil, thyme, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Stir in the shrimp.
- Cook uncovered for an additional 5 to 8 minutes, or until liquid is almost absorbed.
- Garnish with chopped parsley and serve with hot sauce, if desired.
Tips & Substitutions
For an extra flavor boost, consider adding a bay leaf while simmering. If you prefer a spicier kick, increase the amount of Tabasco sauce or include diced jalapeños. You can substitute the smoked sausage with andouille for a more authentic taste or use turkey sausage for a lighter option. Ensure the shrimp are cooked just until pink to avoid overcooking.
Serving Suggestions
Serve the jambalaya hot, garnished with chopped parsley, and provide extra Tabasco sauce on the side for those who enjoy a bit more heat. This dish pairs beautifully with Black-Eyed Pea Cornbread for a hearty meal. A simple green salad or coleslaw can complement the richness of the jambalaya and add some refreshing crunch.
Storage & Reheating
Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent it from drying out and warm it gently on the stove or in the microwave. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Sausage Jambalaya contains roughly 556 calories, with 37g protein, 92g carbohydrates, and 15g fat. It is an excellent source of vitamin C (564% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (148% of the Daily Value). Note that it is relatively high in sodium, at 803mg per serving (35% 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 use frozen shrimp instead of fresh?
Yes, frozen shrimp work well in this recipe. Just make sure to thaw them completely before adding them to the jambalaya to ensure even cooking. You can place them in the refrigerator overnight or run them under cold water for a quicker thaw.
What type of rice is best for jambalaya?
Long grain rice is ideal for jambalaya as it cooks up fluffy and separates nicely without becoming sticky. Avoid using short grain rice, as it tends to clump together. If you prefer brown rice, adjust the cooking time and liquid accordingly, as it typically requires more time to cook.
Can I add other vegetables to the jambalaya?
Absolutely! Feel free to include other vegetables such as celery, zucchini, or corn for added flavor and nutrition. Just make sure to adjust the cooking time so that all ingredients are cooked through but not mushy.
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).