Email this recipe to a Friend!

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 a recipe for  a typical Cajun style comfort dish. We made a super easy and super filling one pot Shrimp & Andouille Jambalaya Head!

include a photo
include a photo

Shrimp and Andouille Jambalaya

Serves 8 to 10

3 tablespoons vegetable oil, divided
12 oz. (about 4) Andouille sausage, diced (large dice)
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
2 ribs of celery, diced
4 garlic cloves, minced
2 ears of corn, kernels and milk scraped off and reserved
2 cups long grain rice
1 tablespoon oregano, minced
1 tablespoon thyme, minced
2 1/2 teaspoons smoked paprika
2 teaspoons chile powder
2 teaspoons cumin
1 (15 oz) can, crushed tomatoes
3 1/2 cups chicken stock
1 lb. shrimp, cleaned peeled and deveined
fresh thyme or parsley, minced

1. Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.
2. Brow sausage, about 3 minutes. Remove sausage from skillet and set aside.
3. Remove all but 2 teaspoons of grease from the pan and add the remaining oil.
4. Add onions, bell pepper and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent. Season with salt and pepper.
5. Stir in garlic, corn and corn milk and continue to sauté for 2 minutes.
6. Add rice, herbs and spices and sauté for 4 to 5 minutes. Add sausage back into the skillet. Season with salt and pepper.
7. Stir in crushed tomatoes and stock until well incorporated. Bring mixture to a boil, than reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture.
8. Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.
9. Gently fluff jambalaya, top with thyme or parsley and serve.

  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.

  14. Haru Not Specified Not Specified

    The link to the recipe doesn’t work :(

  15. Gail Not Specified Not Specified

    What do I do with the corn milk?

Leave a Reply

Your email address will not be published. Required fields are marked *