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Easy Sausage and Shrimp Jambalaya – A Delicious One-Pot Recipe

Cooking Method , , ,
Courses ,
Difficulty Intermediate
Prep Time: 15 min Cook Time: 25 min Total Time: 40 mins
Servings 4
Calories 560
Best Season Suitable throughout the year

There is no better comfort food than Jambalaya. So many primary ingredients can be used but my favourite are sausage and shrimp. As mentioned above, if you can't find the traditional angulate, use chorizo.

This dish is great served up on any day of the week with a side salad and beer.

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  • 4 medium angulate or chorizo sausages, cut into 1/2 inch chunks (You can use Italian or any other sausage.)
  • 3 tablespoons unsalted butter, divided
  • 1 teaspoon cumin
  • 2 tablespoons smoked paprika (If you don't have smoked, use the regular.)
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon tomato paste
  • 1/2 small chopped onion
  • 1/2 medium green bell pepper, chopped (Red can be used as well)
  • 1 - 2 medium stalks of celery, chopped
  • 3 cloves chopped garlic
  • 20 fluid ounces (580 ml) Italian diced tomatoes (You can use regular tomatoes as well.)
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup uncooked rice (I use long grain but basmati or any other can be used.)
  • 3 cups chicken stock
  • 15 large shrimp, cleaned and deveined
  1. Add half the butter to a pan over medium high heat. Place the sausage in and allow it to fry until cooked through. They should take five or six minutes.

  2. Add in the cumin, smoked paprika, cayenne pepper, and tomato paste. Stir and fry until the spices activate and the sausage is coated.

  3. Placing in the remaining butter, onion, garlic, bell pepper,  celery, salt, and pepper. Stir and sauté for a few minutes until the veggies begin to tenderize.

  4. Add in the rice and stir once again. Fry until the rice cooks a bit and as is well combined.

  5. Pour in the diced tomatoes and chicken stock. Place the bay leaf in, stir until well combined, and bring to a boil.

  6. Reduce the heat to medium, place a lid on, and allow it to simmer for about 20 minutes until the rice is tender.

  7. Put the shrimp in and place the lid back back on. Allowed to cook for an additional three minutes or until the shrimp is pink.

  8. Serve and enjoy your shrimp and sausage jambalaya.

Nutrition Facts

Amount Per Serving
Calories 560
% Daily Value *
Total Fat 21.97g34%
Saturated Fat 9g45%
Cholesterol 139.98mg47%
Sodium 950mg40%
Total Carbohydrate 20g7%
Dietary Fiber 17g68%
Sugars 3.99g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.


As I always say you can adjust the seasoning according to your liking. If you can find creole seasoning by all means use it. Alternatively, you can use Cajun seasoning. Or you can simply use the seasoning that I suggested.

As stated above, it can be made with different proteins, but the two I like the best are sausage and shrimp. You can use any size of shrimp but get the best quality you possibly can. In terms of the sausage, try and find the traditional angulate sausage but if not chorizo Will do. Of course, if you can't find chorizo, use a good hot Italian sausage. 

I usually make my own creole sausage from scratch, but you can buy in the store as well. If you can't find creole, Cajun works just fine.

One other tip I didn't say in the video, try and use the petite Italian diced tomatoes. You can use any type of diced tomatoes, but the Italian tomatoes just add that additional sensational flavour.

Keywords: Canjun Cooking, Rice Dish. Southern Cooking, Jambalaya, On Pan Dish
David Hood
A Food Blogger

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Hey, I’m David Hood And I’m so happy you’re here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. And of course, all the better when nourished by some seriously delicious foodHappy Cooking!