Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Shrimp and Sausage Jambalaya
This Shrimp and Sausage Jambalaya Recipe is a super flavorful one-pot meal. Loaded with shrimp, andouille sausage, peppers and cajun seasoning.
If you are looking for an easy weeknight meal that is packed full of flavor, look no further than this Shrimp and Sausage Jambalaya. It has sweet shrimp, spicy andouille sausage, bell peppers, rice and cajun seasoning.
You’ll love how easy it comes together. How little dishes you need to use. And most of all, you’ll love how delicious it is.
You only need a handful of ingredients too! Let’s go over them:
Ingredients needed to make Shrimp and Sausage Jambalaya Recipe:
BELL PEPPERS: You can choose whichever colors you want here. I usually choose red and green. But orange and yellow would add a great pop of color too!
GARLIC AND ONION
CREOLE BLACKENED SEASONING: Blackened seasoning is one of my favorite all purposes seasonings. It typically has chili powder, garlic powder onion, oregano and thyme. It’s not as spicy as Cajun seasoning. If you want to kick things up a bit you can substitute cajun instead.
DES’ TIP: Some may or may not have salt so pay attention to that on the ingredient list. If it does, you might not need to add anymore. It’s not as spicy as Cajun seasoning.
WORCESTERSHIRE SAUCE: Adds a savory umami flavor to dishes.
LONG GRAIN WHITE RICE: Don’t substitute brown rice in this recipe, it takes too long to cook.
CHICKEN BROTH: Use low sodium chicken broth so you can control the saltiness of the final dish.
ANDOUILLE SAUSAGE: A spicy smoked Cajun sausage.
SHRIMP: Use medium sized (35 – 40 count) prawns, peeled and deveined.
Step by Step Photos and Instructions:
STEP #1: In a large skillet that has a lid, head olive oil over medium heat. Add onion, bell peppers and garlic. Cook 3 minutes.
STEP #2: Stir in Creole seasoning, Worcestershire sauce and rice. Cook 3 minutes.
STEP #3: Pour chicken broth over the top. Bring to a boil. Reduce heat, cover and cook for 15 – 20 minutes or until rice is cooked and has absorbed all of the liquid.
STEP #4: Stir in andouille sausage and prawns. Cook 5 more minutes or until prawns are cooked through. Serve.
See how easy it is? My family, even the picky kiddo, loved it! And my husband (who does the cleaning after dinner, isn’t he the best?!) loved that there was only ONE pot to clean!
Looking for more Creole/Cajun inspired dishes? I’ve got you covered!
Tortellini with Creamy Cajun Sauce
Need more weeknight meals? Here are some of the ones I turn to when I’m super busy!
Note: this recipe was originally posted in 2010. It was updated with new step by step photos and nutrition information in 2021.
Shrimp and Sausage Jambalaya
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 clove garlic minced
- 1 tablespoon Creole seasoning
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked long grain rice
- 2 cups chicken broth
- 12 ounces Andouille sausage sliced
- 1/2 pound medium prawns peeled and deveined
Instructions
- In a large skillet that has a lid, head olive oil over medium heat. Add onion, bell peppers and garlic. Cook 3 minutes.
- Stir in Creole seasoning, Worcestershire sauce and rice. Cook 3 minutes.
- Pour chicken broth over the top. Bring to a boil. Reduce heat, cover and cook for 15 - 20 minutes or until rice is cooked and has absorbed all of the liquid.
- Stir in andouille sausage and prawns. Cook 5 more minutes or until prawns are cooked through. Serve.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
BRITTANY WIEGAND
January 25, 2021 at 11:42 pmI got this recipe off your site years ago and it’s a favorite in my house! I even trade services (“Make me jambalaya and I’ll make an in home visit to color your hair”-my hair stylist. “Make me jambalaya and I’ll come snow blow or fix something at your house”-my brother.) I don’t make it nearly as often as I’d like to with my busy work schedule, but when I do, there is never leftovers!
Deseree
January 26, 2021 at 1:18 pmBrittany! That makes me so happy! It totally sounds like something I’d do with my sister (who is a hair stylist too!) I’ll make you this if you come cut my hair! :)
jwg
September 15, 2011 at 2:46 pmEven increasing the liquids to 3 cups and the rice to 1.5 cuts, think that 1 T of creole seasoning (Tony’s) was too spicy for my DD. Think I’ll try 1/2 T next time.
Lizzie
June 2, 2010 at 1:14 pmI’m from Seattle originally (L.A. now) so I’m thoroughly familiar with end-of-May-days weather. The jambalaya looks fantastic, even the rice-non-loving BF will enjoy this!
Mary
June 1, 2010 at 8:08 pmI live in Vancouver so I know what kind of weather you are talking about, ugh! I can’t wait for some sunshine! This looks incredible, yum!
xxMK
Delightful Bitefuls