Mom's Shrimp Jambalaya

Bursting with bold, Southern flavors, Mom's Shrimp Jambalaya is a one-pot masterpiece that’s perfect for weeknight dinners or festive gatherings. This Louisiana-inspired dish combines tender shrimp, smoky andouille sausage, and perfectly seasoned rice simmered with aromatic vegetables like onion, green bell pepper, and celery. A flavorful blend of paprika, thyme, and a touch of cayenne pepper gives it that classic Creole kick, while diced tomatoes and chicken broth create a rich, savory base. Topped with fresh green onions and parsley, this easy shrimp jambalaya recipe is hearty, comforting, and sure to transport your taste buds straight to New Orleans. Ready in under an hour, it’s a true crowd-pleaser!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage (sliced)
• 1 pound shrimp (peeled and deveined)
• 1 large yellow onion (diced)
• 1 large green bell pepper (diced)
• 3 stalks celery (diced)
• 4 cloves garlic (minced)
• 1 cup long-grain white rice (uncooked)
• 14.5 ounces diced tomatoes (with juice)
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 green onions (sliced)
• 2 tablespoons parsley (chopped, optional for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the andouille sausage slices and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes, or until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the uncooked rice to the pot and stir well to coat it with the vegetable mixture. Cook for 1-2 minutes to toast the rice slightly.

Step 6

Stir in the diced tomatoes (with juice), chicken broth, paprika, dried thyme, cayenne pepper, bay leaves, salt, and black pepper. Bring the mixture to a boil.

Step 7

Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

Step 8

Add the browned sausage back into the pot. Layer the shrimp on top, cover, and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

Step 9

Remove the bay leaves from the pot. Stir gently to combine the shrimp and sausage evenly into the jambalaya.

Step 10

Taste and adjust seasoning if needed. Remove the pot from heat and let rest for 5 minutes.

Step 11

Garnish with sliced green onions and chopped parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2501.4g)

Amount per serving	% Daily Value*
Calories	2734.3

Total Fat 120.3g	0%
Saturated Fat 38.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1085.9mg	0%
Sodium 7208.0mg	0%
Total Carbohydrate 232.0g	0%
Dietary Fiber 19.4g	0%
Total Sugars 36.5g
Protein 188.3g	0%

Vitamin D 811.1IU	0%
Calcium 580.7mg	0%
Iron 14.8mg	0%
Potassium 4614.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 27.3%

Carbs: 33.6%