Mary's One Pot Sausage and Shrimp Jambalaya
Jambalya is a famous Mardi Gras recipe, but I've been known to make it all year long! I really enjoy making this easy, one-pot sausage and shrimp jambalaya recipe for my husband's birthday because he loves Andouille sausage. This easy dinner idea is so full of flavor—especially when I make my own homemade Cajun seasoning to give it a homespun kick.
If you don’t want to make your own Cajun seasoning, I really like Slap Ya Mama Cajun Seasoning. My daughter Madeline turned me on to it and we often sprinkle a little bit of it on our roasted cauliflower. This is a hearty dish made with rice, and like my other one pot dishes, it is so easy to make. I’m so excited to share this recipe with you! Whether you’re serving a group for your Mardi Gras celebration or just having friends over for dinner, this homemade jambalaya is sure to please.
What is Jambalaya?
Jambalaya’s origins are in New Orleans where it is popularly served during Mardi Gras. I think it’s irresistible enough to serve anytime! But what is jambalaya anyway? Jambalaya is a one pot dish with rice, meats, and seasonings. It’s not exactly a soup or a stew—it really is its own thing. This Creole classic takes influence from both French Provençal and Spanish recipes. The word “jambalya” seems to have evolved from French, which might refer to a sort of mish-mash of ingredients. You may notice that the cooking process is similar to Spanish paella! The rich history of jambalaya is clear in its flavor profile.
What’s the best sausage to use in Jambalaya?
Jambalaya is one of those versatile recipes with many variations. You can really make it your own by adding or substituting different proteins. I love adding some nice big shrimp and, if I can find it, authentic Andouille sausage. If you can’t find Andouille sausage, feel free to swap it out for Polish sausage. You can even make a vegetarian version by just adding extra veggies or your favorite plant based sausage!
When do you add shrimp to Jambalaya?
If you want to add shrimp to your jambalaya, add them raw about 6 minutes before the rice is done. Just take off the lid, place the shrimp on top of the rice, and cover. The steam from the rice will cook the shrimp. Make sure the shrimp are peeled and de-veined. I do remove the tail in this recipe, but sometimes I like to leave the tail on for a more eye-catching presentation. Both ways are great and my family loves seafood so we don’t mind getting our hands a little bit dirty when it comes to flavorful dishes like this jambalaya! If you want to make things even easier, sometimes you can get pre-cleaned shrimp from your local butcher shop. Never hurt to ask, anyway!
Want more yummy Mardi Gras recipes?
Check out some of my other favorite Mardi Gras recipes at the link below. If you and your folks observe Lent, you’ll definitely want to sample some of these first!
Mary’s One Pot Sausage and Shrimp Jambalaya Recipe
Ingredients
Instructions
- In a large skillet with a lid, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add the chicken and cook, turning as needed, until both sides are browned. The chicken does not have to be cooked all the way through since it will continue cooking in the jambalaya.
- Remove the chicken and set it aside in a mixing bowl. Now add the sausage to the hot pan and cook until browned on both sides. If needed, add more olive oil. However, the sausage has a high fat content and may be fine sautéing on its own. When the sausage is browned, transfer it to the bowl with the chicken. If there is a lot of fat left in the pan, you can take some out. I like to use it to sauté the vegetables.
- Reduce the heat to medium low. Add the onion, green onion, garlic, celery and green bell pepper. Saute until just softened, stirring now and then, using a flat wood spatula to get any of the cooked bits of chicken and sausage off the bottom of the pan. The vegetables will cook again in the jambalaya so don’t cook them too long right now.
- Transfer the vegetables to a separate bowl.
- Now add the 2 tablespoons of butter to the pan and melt on medium low heat. When the butter has melted, whisk in the flour to make a roux. The mixture will bubble and turn a light brown color. Again, try to get some of those delicious bits off the bottom of the pan!
- Add the basil, Cajun seasoning, salt, pepper, and cayenne pepper to the roux and stir. Now add the vegetables back to the pan and stir to combine.
- Add the diced tomatoes with juice, the stock, and the rice. Stir to combine. Bring the mixture to a gentle boil then add the reserved chicken and sausage. Reduce the heat to a simmer, cover the pan, and cook for 20 more minutes. If you’re using shrimp, throw them in the pot after about 14 minutes. Stir several times during the simmering process to move the rice around so it doesn’t burn on the bottom of the pan. At the end of the simmer, the liquid will be absorbed, and the rice cooked.
- Remove the pan from the heat but keep the lid on. Let the jambalaya rest for 10 minutes, then add the parsley and use a fork to fluff up the rice. Your jambalaya is ready to serve!
