Shrimp Jambalaya Recipe
by Sommer Collier — last updated on Oct 10, 2025 
I have an amazing Creole-style shrimp jambalaya recipe that’s so simple to make, you can definitely tell it’s inspired by New Orleans, AKA the ‘Big Easy’ city! Full of protein like chicken andouille sausage and shrimp, and loaded with plenty of veggies and rice, my homemade jambalaya is a delicious and satisfying one pot dish… And packs a nice amount of spicy heat that’ll make you want to parade down Bourbon street! It’s a fabulous make ahead meal to feed several guests or include in your weekly meal prep plan.
Today’s recipe is very similar to the easy one-hour jambalaya recipe Lt. Dan and I learned to make early on in our marriage. This traditional Southern rice staple has incredible bold flavors but is still rustic and comforting, and was simple enough for us to learn and tweak. One thing I learned quickly is that we love our jambalaya rice with shrimp and chicken andouille sausage! I feel like that combo of shrimp and chicken sausage gives me some of the same flavors from a New Orleans seafood gumbo, without nearly as many ingredients or steps. And while gumbo is generally served more like a stew with rice, jambalaya cooks the rice right into the dish with much less liquid than a gumbo. I love that about jambalaya… It truly is a super filling one pot recipe and one bowl dish with a great balance of protein and veggies!
I also like to incorporate Tastefully Simple’s Garlic Garlic Seasoning and Roasted Garlic Infused Oil to give this easy Jambalaya recipe a brilliant “garlic shrimp” flavor!
Natalie – ⭐️⭐️⭐️⭐️⭐️ Excellent recipe! My mom was from Louisiana and made jambalaya for us, as kids, regularly. Very authentic recipe with a little bit of fresh with the addition of lemon zest and parsley at the end. I’ll make this again and again. Thank you!
Table of Contents
Sommer’s Recipe Highlights
True Southern Flavor – If you have ever been to New Orleans, you know that jambalaya, and other seafood dishes like cheesy shrimp and grits, are a big part of the diverse food culture. I love the flavor that this homemade jambalaya brings because as I mentioned, it has that satisfying combo of seafood, sausage, spices, and rice that reminds me of some of my favorite Louisiana seafood gumbo. But I have a much easier time finding shrimp in the grocery over crawfish!
Adjust the Heat – One of the things I like about jambalaya is that the spice level can be adjusted. Using the chicken andouille sausage already brings the heat, so if I need to tone it down I can consider removing the cayenne pepper, or swapping out the andouille sausages for Kielbasa or cubed ham.
Not Boring Meal Prep – That’s right, I love a recipe that can be planned ahead and stored for ease on weeknights. This is one of those fantastic recipes… I can make a batch that will last most the week, and also keep well for months in the freezer!
Key Ingredients and Tips
- Tastefully Simple® Roasted Garlic Infused Oil – I use this to saute the sausage and vegetables, while adding amazing garlic flavor.
- Tastefully Simple® Garlic Garlic Seasoning – This zesty seasoning removes the need for extra chopping!
- Produce – I use classic Creole veggies like bell pepper, celery, sweet onions (or vidalias), and canned plum tomatoes. I use green bell peppers, which are traditional, but any color will work.
- Spices – There is a lot of seasoning and flavor coming from the sausage and shrimp in the dish. So I keep things pretty simple spice-wise, and use thyme, cayenne pepper, salt and pepper to enhance those flavors and bring a kick of heat.
- Proteins – I use andouille-style chicken sausage for this jambalaya. I have noticed the andouille part provides a more Louisiana flavor and spice than just any ol’ chicken sausage. I love raw shrimp because it brings that seafood side to the jambalaya. I make sure to use raw shrimp that has been well cleaned. I have made this recipe with both tails on and tails off. Though tails off can save you some mess while eating, my personal favorite is tails on because it adds more flavor and juciness to the dish!
- Rice – Long-grain white rice is the best for making jambalaya. Be sure to rinse your rice before using to get out any potential small bit of debris.
- Stock – I have tried chicken broth and seafood stock for this recipe. You can use whichever flavor you are leaning more towards; both are superb and either is going to be a major part of your base.
- Fresh finishes – I stir fresh chopped parsley and lemon zest into the jambalaya while it is hot, just before serving. The earthiness of the parsley and bright citrus help to balance the heaviness from the spices and rice.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – I start by slicing the chicken sausage into coins and opening the can of plum tomatoes. Then I prep the produce by peeling and chopping the onion, seeding and chopping the bell pepper, and slicing the celery. Also chop the fresh parsley and zest the lemon, and set those to the side for now. When everything is ready to go, I set out my large Dutch oven on the stovetop over medium heat. Then I add the Tastefully Simple® Garlic Infused Oil and sliced sausages to the dutch oven, and work on caramelizing the sausages on all sides. (But don’t let them burn! There is a fine line between beautiful browned vs burnt sausage, which will make the entire dish taste acrid.)
Sauté Away – Once I have the sausages browned on both sides, I add the chopped sweet onion, and the Tastefully Simple® Garlic Garlic Seasoning, and let that saute for about 5 minutes. I continue to stir every minute or so until I can see that the onions have softened. Then I stir in my chopped bell pepper and celery, and I let those saute for 1 or 2 minutes as well.
Add the Broth and Spices – Next, I pour in the plum tomatoes and juices into the pot. I will even take the tomato chunks in my hand and squash them into smaller pieces. Not only does it release some additional juices, but it can help separate the tomatoes a bit more. Then I stir in the thyme, cayenne pepper, long-grain rice, chicken broth, and salt and pepper.
Cover and Simmer – Now I cover the dutch oven with a heavy lid and allow everything to come to a nice boil. Once it’s at a full boil I give the spicy jambalaya a stir, put the lid back on, and lower the temperature so that it stays at a solid simmer. With the lid still on, I set the timer for 18 minutes and walk away… Avoid temptation and leave that lid alone! I have learned firsthand to not stir the rice as it simmers until you’re ready to add the shrimp. Leaving it alone makes the rice just the right balance of toothsome and fluffy, and creates a nice browning on the bottom of the pot.
Add the Shrimp – Once time’s up I remove the lid and check a few grains of rice. If they’re still a bit hard, put the lid back on and cook for another 3-5 minutes. When I see that the rice is cooked, I stir the rice, stir in the raw shrimp – tail on or off – and let it cook for another 2 or 3 minutes… Or until I can see that the shrimp is nice and pink.
Finishing touches – Lastly, I mix in the lovely fresh chopped parsley and lemon zest. I definitely recommend that you don’t skip these final touches. The bit of fresh citrus acid helps reign-in some of the spiciness of my shrimp jambalaya recipe.
Recipe Variations
Want to put your own spin on my homemade shrimp jambalaya recipe? Awesome! Here are a few ideas –
- Spice level – This shrimp jambalaya is spicy, primarily because andouille sausages are spicy. I did add a little bit of cayenne pepper. However, if you have a sensitive palate you can remove the cayenne pepper, or substitute the andouille sausage for a milder sausage variety. You could also use ham instead of sausage.
- Different protein – I use chicken sausages in this recipe, but feel free to use pork sausages or beef sausage if you prefer. If you do not eat seafood, you can add bite-size cooked chicken pieces or ham to the recipe (in place of the shrimp) when you add the rice and broth.
- Peppers – The N’awlins Holy Trinity of onions, peppers, and celery is a must in this recipe. However, you can use any color of bell pepper you like. You can also add extra spice by mixing in a jalapeno or serrano chile! Or if you’re feeling super spicy (I don’t blame you) consider adding a scotch bonnet or habanero pepper, like I use in my Jamaican oxtails stew recipe.
- Garlic – I use two delicious products from Tastefully Simple to give this recipe a double-dose of garlic flavor! They are great items to keep on hand for quick pantry cooking and to reduce chopping and prep time. However, if you live out of the states and can’t get your hands on Tastefully Simple, you can certainly use fresh garlic cloves in this recipe.
- Rice – Why yes, you can swap brown long-grain rice for the white rice in this jambalaya recipe! Just be aware, it does change the overall texture a bit, making it slightly denser and more toothsome.
Serving Suggestions
My shrimp jambalaya recipe is a one-pot sensation on its own with all of the carbs, protein, and veggies you need! I usually serve it as-is, with a glass (or two) of wine and homemade cornbread for the full New Orleans experience. You know this southern gal is going to have a few great cornbread recipes to share –
- Classic Sweet Cornbread
- Cornbread Muffins
- Corn Pone (AKA Hot Water Cornbread)
- Spoonbread Dressing – This is kind of like a soft and fluffy baked cornbread casserole. If you’re not familiar you should definitely give it a try. I bet you are going to love it!
Storage Notes
My homemade jambalaya makes enough for 6 generous servings, and yes, it’s a great recipe to make ahead and meal prep if you don’t need all of those servings at once! The flavors intensify as the rice, veggies, shrimp and sausage all hang out together. I wait until it’s completely cool, then transfer the leftovers to an airtight container before storing in the refrigerator. It will keep well for 3-4 days… Keep in mind that the shrimp won’t be quite so tender when cooled and reheated. It will still be delicious, but I just want you to be aware because I care about you like that.
And yes again, it freezes well, too! I store it in an airtight container and wrap that container in a layer of aluminum foil. You can freeze it for up to 3 months, then thaw overnight in the fridge before reheating.
I reheat leftover jambalaya rice on the stovetop or microwave, with a splash of chicken broth or water to help restore some moisture.
Frequently Asked Questions
Ok, answer me honestly… Did you take the lid off as it was boiling? That’s a common woopsie with jambalaya – you must leave it alone until at least 18 minutes are up! If at that time you open the lid and the rice is still a bit firm, quickly pop that lid back on and give it another 3-4 minutes.
So this is essentially the opposite problem from above. Maybe you cooked it a bit too long, or stirred is just a bit too much after the rice was cooked? This can cause the rice to breakdown into a porridge-like consistency.
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More Seafood Recipes
Shrimp Jambalaya Recipe
Video
Ingredients
- 2 tablespoons Tastefully Simple® Roasted Garlic Infused Oil
- 1 pound andouille-style chicken sausages, sliced
- 1 large sweet onion, peeled and chopped
- 1 tablespoon Tastefully Simple® Garlic Garlic Seasoning
- 1 large bell pepper, seeded and chopped
- 2-3 stalks celery, sliced
- 15 ounce plum tomatoes, canned in juices
- 1 tablespoon fresh thyme leaves (1 tsp dried)
- 1/4 teaspoon cayenne pepper optional
- 1 1/4 cups long-grain rice
- 2 1/2 cups chicken broth
- 1 pound medium raw shrimp, cleaned
- 1/4 cup fresh chopped parsley
- 2 teaspoons lemon zest
- Salt and pepper
Instructions
- Set a large 6-8 quart Dutch oven over medium heat. Add the Tastefully Simple Garlic Infused Oil and the sliced sausages. Use a wooden spoon to move the sausage around the pot, browning on all sides.
- Once the sausages are caramelized, move the pieces to the sides of the pot. Add the chopped onion and Garlic Garlic Seasoning in the middle. Saute the onions for 5 minutes, stirring every minute, until the onions are soft. Then stir in the chopped bell pepper and celery. Saute another 1-2 minutes.
- Pour the tomato juices into the pot. Squash the tomatoes in your hands to break them into uneven pieces. Then place the pieces in the pot. Stir in the thyme, cayenne pepper, long-grain rice, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Cover the pot with a heavy lid. Bring to a boil. Once boiling, lower the heat to simmer. Stir well. Then cover and simmer for 18-20 minutes, undisturbed.
- Once the rice has cooked through, Stir in the shrimp. Cook another 2-3 minutes, until the shrimp are pink. Then stir in the fresh parsley and lemon zest. Taste, then salt and pepper as needed.
Notes
Nutrition
Disclosure: This post is sponsored by Tastefully Simple. All opinions are my own.
This was delicious with some rosemary focaccia. We didn’t have the garlic items this time but used 2 tsp. Cajun seasoning and it was perfect!
Excellent recipe! My mom was from Louisiana and made jambalaya for us, as kids, regularly. Very authentic recipe with a little bit of fresh with the addition of lemon zest and parsley at the end. I’ll make this again and again. Thank you!
Excellent recipe – so much better than buying the box version! Thanks for sharing.
hello, I followed the recipe to the letter, but the rice stayed wet, could you help me, what mistake did I make?
Loved this recipe(as most that I make from here) used just a garlic sausage so I added a few sliced pickled jalapenos. Came out awesome. Thank you.