Shrimp Jambalaya With Smoked Sausage
A flavorful Cajun-inspired dish featuring succulent shrimp, smoky sausage, and aromatic spices, perfect for hearty gatherings and lovers of bold, spicy flavors.
Ingredients
- 3/4 cup oil ⓘ
- 5 large onions, chopped
- 1 pound smoked sausage, cubed ⓘ
- 1/2 stalk celery, chopped ⓘ
- 1 large green pepper, chopped ⓘ
- 1 clove garlic, chopped ⓘ
- 2 tablespoons Creole seasoning ⓘ
- 1/2 cup chopped parsley ⓘ
- 2 bunches shallots, chopped ⓘ
- 4 pounds shrimp, peeled and deveined
- salt ⓘ
- 5 cups rice ⓘ
- 5 cups water ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
Instructions
- Brown onions in oil until really dark, adding small amounts of water at a time.
- Add sausage and fry for 3 or 4 minutes.
- Add chopped celery, green pepper, and garlic; keep adding small amounts of water until wilted.
- Add chopped parsley and shallots; cook until wilted.
- Add shrimp; cover and cook for 15 minutes.
- Add rice and water.
- Season with salt to taste.
- Add Worcestershire sauce and Creole seasoning.
- Bring to a boil, then lower heat.
- Cook for about 30 minutes or until rice is tender.
Tips & Substitutions
For added depth, consider using homemade stock instead of water. If you're short on time, pre-cooked shrimp can be used, but add them later in the cooking process to avoid overcooking. For a slight twist, substitute smoked sausage with andouille or kielbasa, and toss in some diced tomatoes for acidity. Adjust the spice level by adding more or less Creole seasoning based on your preference.
Serving Suggestions
Serve the jambalaya hot, garnished with additional chopped parsley for freshness. It pairs beautifully with a simple green salad or crusty bread to soak up the flavorful juices. For a complete meal, consider serving it alongside Crabmeat Mornay or a refreshing coleslaw for contrast. A chilled glass of white wine or iced tea complements the spiciness of the dish perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to keep the rice from drying out. This dish can also be frozen; just ensure it's cooled completely before transferring to a freezer-safe container for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Jambalaya With Smoked Sausage contains roughly 572 calories, with 17g protein, 68g carbohydrates, and 29g fat. It is an excellent source of vitamin C (178% of the Daily Value), iron (89% of the Daily Value), and dietary fiber (43% of the Daily Value). Note that it is relatively high in sodium, at 1666mg per serving (72% 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 shrimp jambalaya ahead of time?
Yes, shrimp jambalaya can be made ahead of time. In fact, the flavors often improve after sitting for a day. Just reheat gently on the stove, adding a little water if needed. However, if you're using fresh shrimp, it's best to add them shortly before serving to maintain their texture.
What kind of rice is best for jambalaya?
Long-grain white rice is typically preferred for jambalaya, as it cooks up fluffy and separate. Jasmine or basmati rice can also work well. Avoid using short-grain rice, which tends to become sticky and clump together, altering the desired texture of this dish.
Can I substitute the shrimp with another protein?
Absolutely! You can substitute shrimp with chicken, sausage, or even a mix of seafood, such as crawfish or fish. If using chicken, ensure it's cooked through before adding the rice, and adjust cooking times accordingly to maintain the dish's balance of flavors.
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).