Sausage & Shrimp Jambalaya

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If you’ve been following my blog long, you know that I am a die-hard Auburn fan. I love my alma mater, and my Auburn Tigers. Football season is finally back, and I’m loving it! Today is a big, big game for Auburn as they take on LSU in Death Valley.

As much as I dislike LSU, I gotta admit that their state has some of the best food this country has to offer. I LOVE Cajun/Creole food, and the few times I’ve traveled to Louisiana, I ended up in a euphoric food coma. When I was a senior at Auburn, my friends and I road tripped to Baton Rouge for the game, and we had some AMAZING¬†food while we tailgated. So this week, I’ve been thinking about the upcoming game and reminiscing about that delicious food.

So of course when making my meal plan for the week, I couldn’t get it off my mind. Naturally, I decided to make this sausage and shrimp jambalaya! Y’all, it is SO STINKIN GOOD. And please, for your sake, don’t use the boxed jambalaya mix. You’re cheating yourself. This jambalaya recipe is amazing, and it’s actually not too difficult either! You can make this yourself, and you’ll be so glad you did!

Sausage & Shrimp Jambalaya

Yields: 6 servings

Sausage & Shrimp Jambalaya


  • 1/2 pound shrimp, peeled and deveined
  • 2 cups chicken broth
  • 1 tablespoon butter or oil
  • 1/2 pound andouille sausage, sliced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon creole seasoning
  • 1 (28 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1 cup long grained rice
  • salt, pepper and cayenne to taste
  • 4 green onions, sliced
  • hot sauce to taste


  1. Heat the oil in a large skillet over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
  2. Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
  3. Add the garlic and creole seasoning and cook until fragrant, about a minute.
  4. Add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the skillet. Bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
  5. Add the shrimp and cook until opaque, about 3-5 minutes.
  6. Season with salt, pepper and cayenne to taste. Serve topped with the green onions and optional hot sauce


You could add diced chicken, or replace the shrimp with chicken

Source: Closet Cooking

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