Shrimp and Sausage Jambalaya Recipe

Ingredients

1 tablespoon olive oil
1/2 pound sausage, such as kielbasa or andouille, sliced
1/2 pound smoked ham, cubed
1 tablespoon butter
1/2 medium onion, diced
1/2 cup diced celery
1/2 green bell pepper, cored and diced
1/2 red bell pepper, cored and diced
1/2 cup seeded and diced tomato
2 garlic cloves, minced
1/2 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
1 teaspoons diced fresh oregano
1/2 teaspoon diced fresh thyme
1 tablespoons tomato paste
3 cups chicken stock, preferably homemade
1 1/2 cups long-grain rice, rinsed
1 1/2 bay leaves
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3-4 dashes hot sauce, optional (recommended: Tabasco)
1/4 cup chopped scallions, divided
1/3 cup chopped fresh parsley, divided
1/8 cup freshly squeezed lemon juice
1/2 pound medium shrimp, deveined (20 to 24 count)

Preparation

Step 1

1. Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside.

2. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well.

3. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add half of the scallions, half of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

4. Garnish with the remaining scallions and parsley, and a dash of hot sauce, if desired.
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REVIEWS: (136)

Made exactly as written. Made 2nd batch but used mild Italian sausage. Both were delicious. With exception of specific differences between sausages, this jambalaya has consistent flavors and textures...terrific!

It is absolutely delicious!! I've tried every Jambalaya recipe I could find, but tis is my recipe now!! I halved the recipe using 2 cups of rice and it was more than enough for 2 of us. Yum!!! I love the fresh herbs in it. Its just perfect. A keeper!!

Absolutely delicious! I've never made jambalaya before and this was fantastic! I am not a fan of spicy foods, so instead of a jalapeno, I used a poblano pepper, and only a dash of hot sauce. The dish came out to be mild, and it was so tasty! I halved the recipe since it's just my husband and I and we still had leftovers. Will definitely make it again.

This was the first time that I made this. I omitted the hot sauce and jalepeno because my family is sensitive to heat and didnt have tomatoe paste on hand. I also added twice the amount of shrimp and it turned out GREAT!! The shrimp were perfectly cooked and the dish was very flavorful, not requiring any additional seasoning. This recipe is definately a keeper.

Loved the flavors in this! 3 cups of rice was quite a lot for my family. I think next time I would try 2 cups of rice and 4 cups of chicken stock.

I've made this probably about 5 times now and have used smoked sausage and andouille and either way has always turned out great. I know if makes 6-8 servings but always make a full batch and my house always seems to go thru it all!

It's so delicious- we added half link of chorizo sausagee in the oil to flavor it and used Italian sausage too - this recipe is a definite keeper

Enjoyed this meal. Really easy to make. I didn't feel like spending the extra $ on a red bell pepper so I just used a whole green one, and all I had was smoked turkey sausage, but it was still a success. A perfectly adaptable meal if you have all of the base ingredients to make a basic trinity (onion, celery, bell pepper I used a home made vegetable stock using (celery onion carrot, bay, thyme, and a little tomato paste. I am certain that this would be better if I'd had the red bell pepper and had used andouille. Since some reviewers mentioned that it was dry, I added an extra half cup of water to the stock and turned the heat down to a medium simmer and the rice was perfect.

Great recipe...did not use the jalepeno pepper but dish came out excellent.. recipe makes a lot so be sure to have company.. next time I will cut the recipe in half.. great flavor... Goes to my recipe box now as a family favorite.

First attempt ever at making Jambalaya. Excellent results. Did not use the peppers, only extra heat I put in was 1/4 tsp cayenne, and was just right. Shrimp was cooked perfectly, everyone loved it, and since it made so much, will get the chance to love it again.

Great recipe! I made it with and without the ham and it was equally good. I left out all the pepper ( cayene, black and the hot pepper so my 6 y old can eat it, and everybody had seconds. This is an easy and delicious recipe for any time, and it makes a lot!

This makes a huge pot of Jambalaya! I used andouli sausage and it gave it a spicy kick. We don't generally like too much spice, so next time I will use a different sausage. I loved the shrimp cooking underneath the rice, off the heat, they were perfect!...this is a great go to recipe for big spicey eaters as it makes a ton!!

Outstanding receipe. I do not use the hame in the receipe and add additional sausage and shrimp. It is a favorite among family and friends.

Thank you for the fantastic quick meal for many. Very good ....we used chorizo for the sausage and followed everything else exactly.....AWESOME. This is now a family favorite.

This was a good example of Louisiana Jambalaya. I did want to note one change. Most rice I buy calls for 25 min of cooking where the recipe calls for only 20. I followed the recipe very closely and at the end my rice was a little crunchy. I'd recommend cooking it longer, and checking it before you move on to the next step, unlike what I did.

This is a very tasty dish. Since too much, I cut back on everything. Didn't have the ham and it was still good. I was somewhat afraid to put raw shrimp in at the end, off the heat. But did, and it was great. They were large shrimp and cooked perfectly this way. Will make again.

Have made this recipe twice and it is Amazing! My family are from the gulf/MS/LA and this recipe tastes very authentic and delicious. We use andoulille sausage, and didn't add scallions (not on hand and we add a little extra habanero hot sauce because we enjoy the spice. Definitely a recipe we will continue to make. Definitely makes a lot!

I added scallops with the shrimp. I seasoned them at the same time as the shrimp with Emerill's Bayou Blast essence available in the seasonings aisle of your grocery store. Incredible.........and easy!

I added scallops with the shrimp. I seasoned them at the same time as the shrimp with Emerill's Bayou Blast essence available in the seasonings aisle of your grocery store. Incredible.........and easy!

This was a family hit, first time we made it! We got the andouille sausage and it added all the spice we needed without the extra tabasco.

I have never made jambalaya before. Being from south Louisiana I didn't expect much from this recipe but wow was I stunned!! It looks like a complicated recipe but this does not take long to prep at all. While one stage was cooking I did the prep for the next stage. I also used chicken instead of shrimp, cooking it after the sausage and adding it later. I added some Tony's, as I like things spicy. Everyone who tried it loved it, from my parents to the sous chef in my restaurant!! This dish does not disappoint at all. I'm making this again tomorrow because I'm all out!! Fantastic!!

This was the first jambalaya I had ever made and it was delicious. Although it looks like a long list of ingredients, it is actually very simple to prepare and hard to screw up. The leftovers kept well and we ate the last of it 4 days later, which I thought was impressive for the shrimp.

I was very excited to make this dish tonight and this recipe did not disappoint! My husband enjoyed it a lot, too! Thanks!