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Sausage and Shrimp Jambalaya
This bold and hearty Shrimp and Sausage Jambalaya is packed with smoky Creole flavor, easy to make in one pot, and perfect for weeknights or weekend gatherings—just like down in Louisiana!
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Servings: 6
Calories: 551kcal
Ingredients
- 1 tablespoon vegetable oil
- 6 ounces smoked bacon chopped
- 8 ounces Tasso ham diced small (optional)
- 7 ounces andouille or smoked sausage sliced thick
- 1 pound large raw shrimp peeled and deveined (tails on or off)
- 4 cloves garlic minced
- 1 tablespoon butter
- 1 large onion chopped into ½-inch pieces
- 3 celery ribs chopped into ½-inch pieces
- 2 medium green bell peppers chopped into ½-inch pieces
- 2 cups long grain rice uncooked
- 4 cups water
- 2 tablespoons Better Than Bouillon Chicken Base
- 1 15-ounce can crushed canned tomatoes
- 3 tablespoons tomato paste
- 1 cup sliced green onions plus more for garnish
Creole Seasoning Mix
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 4 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Preheat the Oven
- Set your oven to 350°F and let it preheat while you prepare the jambalaya base.
Sear the Meats
- Heat vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. • Add chopped bacon and cook for about 30 seconds, just to start rendering the fat. • Add andouille sausage and diced Tasso ham (if using). Sauté until browned and fragrant, about 3 minutes. Transfer meats to a bowl and set aside.1 tablespoon vegetable oil, 6 ounces smoked bacon, 8 ounces Tasso ham, 7 ounces andouille or smoked sausage
Sear the Shrimp
- In the same pan, add the shrimp and cook for about 1½ minutes per side, just until they turn pink. • Remove the shrimp and set aside in a separate bowl. They'll finish cooking later.1 pound large raw shrimp
Sauté the Vegetables
- Add the butter to the pan, then stir in garlic, onion, celery, and bell pepper. • Sauté until vegetables are slightly softened and beginning to smell sweet, about 3–4 minutes.4 cloves garlic, 1 tablespoon butter, 1 large onion, 3 celery ribs, 2 medium green bell peppers
Build the Rice Base
- Stir in the uncooked rice, making sure the grains are well coated in the buttery mixture. • In a separate bowl or measuring cup, dissolve the Better Than Bouillon Chicken Base into the water. • Pour the broth mixture into the pan along with the crushed tomatoes, tomato paste, thyme, and all the Creole Seasoning Mix. Stir to combine.2 cups long grain rice, 4 cups water, 2 tablespoons Better Than Bouillon Chicken Base, 1 15-ounce can crushed canned tomatoes, 3 tablespoons tomato paste
Return Meats to the Pot
- Add the cooked sausage, bacon, and Tasso ham (if using) back into the pan along with any juices they released. • Stir thoroughly so everything is well mixed and evenly distributed.
Bake the Jambalaya
- Once the liquid begins to bubble across the surface, give the mixture one final stir. • Make sure all the rice is submerged, then cover tightly with a lid or aluminum foil. • Transfer the pot to the oven and bake for 20 minutes.
Check for Doneness
- Remove from oven and carefully lift the lid. • Taste a few grains of rice—if they’re still firm in the center, re-cover and return to oven, checking every 5 minutes until the rice is almost tender (total bake time is usually around 30 minutes).
Finish with the Shrimp
- Once the rice is just shy of fully cooked, stir in the shrimp and sliced green onions. • Cover again and return to the oven for 3 minutes to finish cooking the shrimp through.1 cup sliced green onions
Serve
- Remove the pot from the oven and gently fluff the jambalaya with a spoon or fork. • Serve hot, garnished with more green onions if you’d like a little extra color and bite.
Notes
Substitutions:
• Tasso ham is optional—if unavailable, substitute with more andouille sausage or omit entirely.
• Better Than Bouillon Chicken Base can be swapped for any brand of chicken bouillon concentrate or replaced with 2½ cups of low-sodium chicken broth.
• Shrimp can be substituted with crawfish tails or omitted for a sausage-only jambalaya. Storage:
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the rice. Freezing Instructions:
• Let the jambalaya cool completely before transferring to freezer-safe containers.
• Freeze for up to 3 months.
• Thaw overnight in the fridge and reheat thoroughly before serving.
• Tasso ham is optional—if unavailable, substitute with more andouille sausage or omit entirely.
• Better Than Bouillon Chicken Base can be swapped for any brand of chicken bouillon concentrate or replaced with 2½ cups of low-sodium chicken broth.
• Shrimp can be substituted with crawfish tails or omitted for a sausage-only jambalaya. Storage:
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the rice. Freezing Instructions:
• Let the jambalaya cool completely before transferring to freezer-safe containers.
• Freeze for up to 3 months.
• Thaw overnight in the fridge and reheat thoroughly before serving.
Nutrition
Serving: 1 serving | Calories: 551kcal | Carbohydrates: 60g | Protein: 38g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 1775mg | Potassium: 824mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1262IU | Vitamin C: 40mg | Calcium: 118mg | Iron: 3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.