Easy Jambalaya Recipe with Sausage and Shrimp | Jambalaya! Love the sound of that, not? I have not had too much experience cooking with shrimp. A One Day Sale on shrimp at Whole Foods Woburn gave the look of a great time to use something new. We were looking to experiment with a recipe by good spice involved, so I adapted a Chicken Sausage Jambalaya with Shrimp recipe on the Whole Foods blog. Use of chicken sausage and shrimp makes a nourishing meal. I followed their recipe with a very few minor adjustments.

Jambalaya Recipe with Sausage and Shrimp

Jambalaya Recipe with Sausage and Shrimp

I am choosing for making this first recipe because I was ready for an alternative way to use all of those other shrimp in doing my freezer. I originally wanted carryout a shrimp and pineapple curry, but I just had an allergic reaction to pineapple, and I didn’t plan to risk wasting a variety of shrimp and a whole pineapple. Hopefully I’ll get to make curry one of those days because a few days ago I surely could eat handful of pineapple without having adverse reactions, and I’m hoping that the response was either the effect of a weird pineapple or the huge quantities that I ate that day. Until then, listed here are delicious way to make shrimp in jambalaya.

Jambalaya is a popular dish who has Spanish and French influence. It’s prepared with chicken, shrimp, sausages, and rice – maybe a variation of these – and it’s also comfort food at its best. Jambalaya is among the most easiest one-pot meals yourrrre able to put together, even with a busy weeknight.

Course: Dinner
Cuisine: American/Southern
Keyword: jambalaya, mardi gras, one pot shrimp recipe, one-pot chicken dinner, rice recipes
Servings: 6 Servings
Calories: 436 kcal
Author: Katerina | Diethood


  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 celery ribs diced
  • 2 bell peppers diced (you can use red, green, yellow, etc.)
  • salt and fresh ground pepper to taste
  • 3 cloves garlic minced
  • 1 pound boneless skinless chicken breasts cubed
  • 1/4 teaspoon sweet paprika
  • 1 teaspoon oregano
  • 6 ounces andouille sausage sliced into coins
  • 2 tablespoons tomato paste
  • 2 cups low-sodium fat free chicken broth
  • 1 14.5-oz can diced tomatoes
  • 1 cup long grain rice
  • 1 teaspoon or to taste, cajun seasoning
  • 1 pound shrimp peeled and deveined
  • 2 green onions thinly sliced, for garnish
  • dried parsley for garnish


  1. In a large Dutch oven heat olive oil over medium heat.
  2. Add onions, celery, and bell peppers and season with salt and pepper.
  3. Cook for 4 minutes, or until just tender. Stir in garlic and cook for 1 minute.
  4. Stir in chicken and add sweet paprika and oregano.
  5. Cook for 5 minutes, or until chicken is browned on all sides.
  6. Stir in prepared sausage and tomato paste; cook for 1 minute.
  7. Add chicken broth, crushed tomatoes, rice and cajun seasoning.
  8. Bring mixture to a boil; reduce heat to medium low and cover the pot with a lid.
  9. Cook for 20 minutes, or until rice is tender and most of the liquid is absorbed.
  10. Add the shrimp and cook for 4 to 5 minutes, or until shrimp is pink and cooked through.
  11. Remove from heat.
  12. Garnish with sliced green onions and dried parsley.
  13. Serve.

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