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A close up of shrimp and andouille jambalaya with a fork.

Shrimp and Andouille Jambalaya

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Servings 10
Calories 407 kcal


  • 3 tablespoons vegetable oil, divided
  • 12 ounces (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 ½ teaspoons smoked paprika
  • 2 teaspoons chile powder
  • 2 teaspoons cumin
  • 1 (15 oz) can, crushed tomatoes
  • 3 ½ cups chicken stock
  • 1 pound shrimp, cleaned peeled and deveined


  • fresh thyme or parsley, minced


  • Pour 1 tablespoon of oil into a large skillet and place over medium-high heat.
  • Brow sausage, about 3 minutes. Remove sausage from skillet and set aside.
  • Remove all but 2 teaspoons of grease from the pan and add the remaining oil.
  • 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.
  • Stir in garlic, corn and corn milk and continue to sauté for 2 minutes.
  • Add rice, herbs and spices and sauté for 4 to 5 minutes. Add sausage back into the skillet. Season with salt and pepper.
  • 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.
  • Cover again and continue to simmer for 7 to 10 minutes or until rice as cooked through and the liquid has evaporated.
  • Gently fluff jambalaya, top with thyme or parsley and serve.


Calories: 407kcalCarbohydrates: 42gProtein: 23gFat: 16gSaturated Fat: 7gCholesterol: 145mgSodium: 847mgPotassium: 523mgFiber: 3gSugar: 5gVitamin A: 923IUVitamin C: 25mgCalcium: 119mgIron: 3mg
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