Classic Shrimp and Sausage Jambalaya

Jambalaya is a beloved classic of Creole and Cajun cuisine, combining smoky sausage, juicy shrimp, tender rice, and bold spices into one comforting, flavor-packed dish. This version stays true to tradition with andouille or kielbasa sausage, smoked ham, and fresh herbs but adds a few thoughtful touches to elevate both flavor and presentation.

Whether you're cooking for a crowd or craving something soul-satisfying on a cold evening, this one-pot meal delivers warmth, texture, and a spicy kick that’s easy to customize to your taste.

Ingredients

• 1 tablespoon olive oil

• 1 pound sausage (kielbasa or andouille), sliced

• 1 pound smoked ham, cubed

• 1 tablespoon butter

• 1 medium onion, diced

• 1 cup diced celery

• 1 green bell pepper, cored and diced

• 1 red bell pepper, cored and diced

• 1 cup seeded and diced tomato

• 3 garlic cloves, minced

• 1 jalapeño pepper, seeded and minced or ½ teaspoon cayenne pepper

• 2 teaspoons diced fresh oregano

• 1 teaspoon diced fresh thyme

• 2 tablespoons tomato paste

• 6 cups chicken stock (preferably homemade)

• 3 cups long-grain rice, rinsed

• 3 bay leaves

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 6–8 dashes hot sauce (optional, recommended: Tabasco)

• ½ cup chopped scallions, divided

• ¾ cup chopped fresh parsley, divided

• ¼ cup freshly squeezed lemon juice

• 1 pound medium shrimp, deveined (20–24 count)

Directions

1. Brown the Meats:
   In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the sliced sausage and cook for 8–10 minutes, until nicely browned. Remove with a slotted spoon and set aside. Add the cubed ham to the pot and cook for another 8–10 minutes until lightly browned. Remove and set aside with the sausage.

2. Sauté the Vegetables
   Add butter to the pot. Stir in the diced onion, celery, and both bell peppers. Cook for 8–10 minutes until the onion becomes translucent.

3. Build Flavor
   Add the tomato, garlic, jalapeño or cayenne, oregano, thyme, and tomato paste. Stir well and cook for 2–3 minutes, allowing the flavors to meld.

4. Add Stock and Rice
   Pour in the chicken stock and bring to a rolling boil. Stir in the rinsed rice, then return the cooked sausage and ham to the pot. Add bay leaves, salt, black pepper, and hot sauce (if using). Reduce heat to low, cover, and simmer for 20 minutes.

5. Add Shrimp and Finish
   Stir in ¼ cup scallions, ¼ cup parsley, lemon juice, and shrimp. Cover again, remove the pot from heat, and let it steam undisturbed for 15 minutes. The residual heat will gently cook the shrimp and finish the rice.

6. Garnish and Serve
   Fluff the jambalaya with a fork. Top with the remaining scallions and parsley. Add a few more dashes of hot sauce if desired.

Serving Tip

This dish stands beautifully on its own, but it pairs well with a crisp green salad or lightly sautéed greens for balance. It also makes fantastic leftovers!

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