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Chef John's Sausage & Shrimp Jambalaya

Chef John's Sausage & Shrimp Jambalaya

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Chef John

Chef John

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 1967 mg
  • 79%

Based on a 2,000 calorie diet

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Directions

  1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  2. Stir in paprika, cumin and cayenne; cook for 1 minute.
  3. Stir in tomatoes, onions, celery, green pepper, salt, and bay leaf.
  4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
  5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ShaunaD
112

ShaunaD

4/19/2012

I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage. I added some hot sauce for a bit of extra heat, I used a large can of diced tomates, I used two green peppers instead of one, I used wild rice instead of brown, and I used chicken instead of shrimp. Tasted quite delicious!

PapaJohn
80

PapaJohn

2/23/2012

The portions are relatively small...keep that in mind when deciding on the # of portions. I doubled the amount of tomatoes and it was just right... This is now my favorite Jambalaya recipe....next time I am adding chicken in place of or in addition to shrimp....

dfukuda
73

dfukuda

2/20/2012

This was so good! Only issue was I didn't crack the lid took cook the rice so it ended up taking much longer than 45 minutes to cook. However it was worth the wait, will definitely make again.

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