Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage

Ready in 1 hour

Spicy dish that always warms the tummy....

"Made this tonight, but browned up a little chicken first, then added that when I added the sausage. Also used green peppers instead of red, because that's what I had.

Turned out amazing!

I added some cayenne pepper, and since I didn't have garlic salt, I just used a bit more garlic, and added salt, and I put in a 1/4 tsp of parsley flakes.

It tastes amazing, and I can't wait til tomorrow, when the flavors have had a long time to meld.

Gonna post a picture shortly."

- AZVern

Top-ranked recipe named "Jambalaya with Shrimp and Andouille Sausage"

4.5 avg, 28 review(s) 89% would make again


Are you making this? 
1 tablespoon olive oil
1 cup Onions; chopped
1 cup red bell pepper; chopped
1 tablespoon Garlic; minced
6 ounces hot sausage; sliced
1 cup long-grain white rice, uncooked
1 teaspoon Paprika
1 teaspoon Black Pepper; freshly ground
1 teaspoon Dried Oregano
1/2 teaspoon Onion powder
1/2 teaspoon Dried thyme
1/4 teaspoon Garlic salt
2 cups fat-free chicken broth, less-sodium
3/4 cup Water
1 tablespoon Tomato paste
1 tablespoon Chili powder
1/2 teaspoon Hot pepper sauce
can diced tomatoes, no salt-added; undrained
8 ounces shrimp; (medium) peeled and deveined
2 tablespoons Chopped fresh parsley

Original recipe makes 4 Servings




Heat olive oil in a large Dutch oven over medium-high heat. Addchopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutesor until vegetables are tender.

Add rice and the next 6 ingredients (through chicken broth); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, chili powder and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Stir in parsley.

Recipe By: George Ross (adopted ideas from Lia Huber, Cooking Light, APRIL 2005)


Added on Award Medal
Verified by SunnyJF

photo by AZVern AZVern

photo by lishpie lishpie

Jambalaya! We added celery and chicken to the recipe. photo by gscusick gscusick

I added chicken for a flavorful mix with the shrimp and sausage photo by JC972 JC972

Calories Per Serving: 335 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  The Gumbo Pot Los Angeles is famous for this authentic yet more healthful dishes than traditional Cajun/Southern fare. This recipe is for thier famous spicy rice dish with chicken and andouille sausage; smoky and hot!" Firebyrd Firebyrd

"If you like it, you might also try this  Emeril's famous and oh so pupular version! " Firebyrd Firebyrd

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Reviews for Jambalaya with Shrimp and Andouille Sausage All 28 reviews

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checo94 3 months ago
This recipe had incredible flavor. I like the fact that it is very adaptable to what you have on hand. Warning....those of you who like things hot will want to add some cayenne and triple the hot sauce as it could definitely use more bite. My two year old loved this and we will definitely make it again.
jmpieper 4 months ago
Really good! And very simple to make. I felt like this recipe has just the right amount of heat. Will definitely keep this one to make again.
tlbarker72 5 months ago
Awesome! Spicey goodness!
prairiedog2743 7 months ago
Brandyferrer 1 year ago
I would cut the sausage slices into quarters. Also might lighten up on the thyme next time. It is excellent and very easy to make.
Racarpenter 1 year ago
Delicious! Nice flavour with just a bit of kick. Maybe use a bit less hot sauce while cooking (or omit and add to individual servings to taste) if kids aren't into spicy. I had some cooked chicken in the fridge to use up, so I chucked it in too. Will become a regular dish!
bloons 1 year ago
dodiwalsh 1 year ago
Really good. Perfect amount of spicy.
Gbishop34 1 year ago
bolga 1 year ago
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