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A recipe for shrimp and Andouille Jambalaya

Shrimp and Andouille Jambalaya ingredients. Andouille sausage and shrimp.

A recipe for Shrimp and Andouille Jambalaya.

Happy Mardi Gras everyone! To celebrate we have teamed up again with MYHABIT to create a typical Cajun style comfort dish. We made a super easy and super filling one pot Shrimp & Andouille Jambalaya Head on over the MYHABITS food blog, The FIX for the full recipe!

  1. Eileen Not Specified Not Specified

    YES. Cajun food is music to my ears right about now, mixed metaphors notwithstanding. :) Spicy shrimp and sausage sounds like the perfect lunch!

  2. Denise | TLT Not Specified Not Specified

    Now this is what I call perfect comfort food. There’s just something about the mix of spices, shrimps, sausage and lots of rice that really fills up the belly and heart:)

  3. Megan Not Specified Not Specified

    Oh man. I love andouille. This sound so tasty!

  4. Laura Not Specified Not Specified

    Just my kind of food! Thanks for sharing :)

  5. The Life of Clare Not Specified Not Specified

    This looks so delicious and as we have such wonderful local seafood and cured meats, it’s going to definitely be something ill have to try!

  6. xfallenmoon Not Specified Not Specified

    looks delicious! might actually try this. thanks for the link!

    love, x
    blog | twitter

  7. Angela @ the fairy bread chronicles Not Specified Not Specified

    ugh i LOVE jambalaya, so flavourful and comforting :)

  8. Yelle Not Specified Not Specified

    Oh yum! The spices sound amazing! Just in time for Mardi Gras!

  9. SouthernExpressions Not Specified Not Specified

    Wow! That looks absolutely wonderful! Thank you for the link! I can’t wait to try!

  10. Tahny Not Specified Not Specified

    This looks wonderful!

  11. Nik@ABrownTable Not Specified Not Specified

    The jambalaya looks amazingly delicious with great photos too!

  12. Beth Not Specified Not Specified

    This looks sooo good. Beer included. :)

  13. Hawkhat Not Specified Not Specified

    What? No brown roux? And add corn and tomatoes? You make my heart break. Jambalaya is a pretty straightforward dish with some key components that are better left intact. Making it soupy with added rice? I gotcha. That’s good news. Great pictures too. But you have to have a dark roux.

    • Jenny Park Not Specified Not Specified

      I totally disagree. I NEVER make my jambalaya with a dark roux….NEVER…you can, but I don’t. I leave that for my Gumbo. (…soupy?…jambalaya is a rice dish stemming from the word “jamon”, meaning ham). Tomatoes, of some form are often found in Creole versions of Jambalaya (maybe you’re confused with Cajun Style), corn not so much, but I love corn. This is my personal version of Jambalaya, and it’s freakin’ delicious.

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