Creole Jambalaya with Shrimp and Sausage
This authentic Creole jambalaya recipe layers smoky andouille sausage, plump shrimp, and tender chicken in a rich tomato rice that simmers to perfection in one pot.
What Makes This Creole Jambalaya So Good
If you have ever wondered how to make shrimp jambalaya taste like it came straight out of a New Orleans kitchen, this is the recipe to bookmark. This authentic Creole shrimp and sausage jambalaya recipe is everything a one pot dinner should be: smoky, spicy, hearty, and packed with layers of flavor that build as it simmers. Unlike Cajun jambalaya, which skips the tomatoes, this Creole version leans into them, giving the rice a beautiful reddish hue and a slightly tangy backbone that plays so well against the smoky andouille sausage and sweet, briny shrimp.
This is the kind of dish that turns a weeknight into something special, but it is also forgiving enough for beginner cooks. One pot, a handful of pantry staples, and about an hour of mostly hands off simmering is all it takes.
Before we get cooking, the right tools and ingredients really do make a difference here. A heavy bottomed Dutch oven distributes heat evenly so the rice does not scorch on the bottom, and a good quality Creole seasoning blend saves you from measuring out a dozen spice jars every time you crave this dish.
The Building Blocks of Great Jambalaya
Every great jambalaya recipe with sausage and shrimp starts the same way, with the holy trinity of Creole and Cajun cooking: onion, celery, and green bell pepper. Sauteing these together in the rendered fat left behind from browning the sausage and chicken is where the flavor foundation really begins.
From there, Creole seasoning, smoked paprika, and thyme go in to bloom in the hot pan, followed by diced tomatoes and broth. This combination is what separates a true Creole shrimp and sausage jambalaya from a plain dirty rice dish.
Chef's Tip: Resist the urge to stir the rice too much once it is simmering. Stirring constantly releases starch and can make your jambalaya gummy instead of light and fluffy.
Why Timing the Shrimp Matters
The biggest mistake home cooks make with an easy shrimp and sausage jambalaya is adding the shrimp too early. Shrimp cook in just a few minutes, and if they go into the pot at the same time as the rice, they will be tough and overdone by the time everything else is ready.
Instead, this jambalaya recipe sausage and shrimp method has you cook the rice with the sausage and chicken first, then fold in the raw shrimp during the last several minutes of cooking. The result is shrimp that stay plump, juicy, and perfectly cooked every single time.
Ready to bring this all together? Here is the full step-by-step recipe:
Creole Jambalaya with Shrimp and Sausage
This authentic Creole jambalaya recipe layers smoky andouille sausage, plump shrimp, and tender chicken in a rich tomato rice that simmers to perfection in one pot.
Ingredients
- 1 lb andouille sausage, sliced into half moons
- 1 lb boneless chicken thighs, cut into bite sized pieces
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp creole seasoning, plus more to taste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 14 1/2 oz diced tomatoes, one can, with juices
- 2 1/2 cups chicken broth, low sodium
- 1 1/2 cups long grain white rice, rinsed
- 1 tsp hot sauce, optional, plus more for serving
- 3 green onions, thinly sliced, for garnish
- 2 tbsp fresh parsley, chopped, for garnish
- 1 tsp kosher salt, to taste
- 1/2 tsp black pepper, freshly ground
Instruction
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy bottomed pot over medium high heat. Add the sliced andouille sausage and cook for 4 to 5 minutes until browned, then remove with a slotted spoon and set aside.
Season the chicken thigh pieces with a little of the creole seasoning. Add to the same pot and brown on all sides for about 5 minutes, then remove and set aside with the sausage.
Add the remaining tablespoon of olive oil to the pot. Add the onion, bell pepper, and celery, this is the holy trinity of Creole cooking, and cook for 5 to 6 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Sprinkle in the creole seasoning, smoked paprika, and dried thyme, stirring to coat the vegetables and toast the spices for about 1 minute.
Add the diced tomatoes with their juices, the bay leaves, and the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
Return the browned sausage and chicken to the pot. Bring everything to a gentle boil.
Stir in the rinsed rice, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender and has absorbed most of the liquid.
Uncover and gently fold in the raw shrimp. Cover again and cook for 5 to 7 minutes more, just until the shrimp turn pink and opaque.
Remove the bay leaves. Taste and season with kosher salt, black pepper, and hot sauce as needed.
Let the jambalaya rest off the heat for 5 minutes, then fluff gently with a fork.
Garnish generously with sliced green onions and chopped parsley before serving hot.
Equipment
- Large Dutch oven or heavy bottomed pot
- Wooden spoon
- Slotted spoon
- Sharp knife and cutting board
- Measuring cups and spoons
Notes
Serving, Storing, and Make-Ahead Tips
Serve your jambalaya straight from the pot with a generous scatter of sliced green onions and parsley on top, plus extra hot sauce on the side for anyone who likes more heat. A crusty piece of French bread or a simple green salad rounds out the meal nicely.
For storage, this dish is genuinely better the next day, since the rice continues to soak up flavor as it sits. Keep leftovers in an airtight container in the fridge for up to four days, and reheat gently with a splash of broth so the rice does not dry out.
If you want to prep this easy shrimp and sausage jambalaya ahead for a party, you can brown the sausage and chicken and chop all your vegetables a day in advance, then assemble and simmer everything fresh when you are ready to serve.
- Double the recipe easily for a crowd, just use a wider pot so the rice cooks evenly.
- Swap shrimp for crawfish or crab if you want to mix things up.
- Add a pinch more cayenne if you like your jambalaya extra spicy.
However you serve it, this Creole jambalaya recipe delivers that authentic, soul warming flavor every single time.
