Chef John's Sausage & Shrimp Jambalaya

133 Reviews 17 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Chef John
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

Share It

Reviews (133)

Rate This Recipe
ShaunaD
106

ShaunaD

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
76

PapaJohn

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
68

dfukuda

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.

More Reviews

Similar Recipes

Shrimp, Sausage, and Fish Jambalaya
(41)

Shrimp, Sausage, and Fish Jambalaya

Chef John's Shrimp Etouffee
(9)

Chef John's Shrimp Etouffee

Chef John's New Orleans-Style Barbequed Shrimp
(6)

Chef John's New Orleans-Style Barbequed Shrimp

Chef John's Shrimp and Grits
(4)

Chef John's Shrimp and Grits

Chef John's Breakfast Sausage Patties
(3)

Chef John's Breakfast Sausage Patties

Chef John's Duck, Sausage, and Shrimp Gumbo
(2)

Chef John's Duck, Sausage, and Shrimp Gumbo

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Shrimp, Sausage, and Fish Jambalaya

>

next recipe:

Chef John's Deviled Shrimp Ragu