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Bayou Shrimp and Sausage Jambalaya

This jambalaya is a Louisiana classic. Serve with cornbread, and you have a feast!

Bayou Shrimp and Sausage Jambalaya Recipe

Recipe Ingredients:

  • 2 tablespoons Vegetable oil
  • ½ pounds Andouille or hot smoked sausage; cut in 1/2" slices
  • ½ cup Sliced celery
  • 1 small Onion; chopped
  • 1 small Green or red pepper; chopped
  • 1 Clove garlic; minced
  • 1⅓ cup Chicken broth
  • 8 ounces Whole peeled tomatoes; coarsely chopped, undrained
  • 1 Bay leaf
  • ¼ teaspoon TABASCO pepper sauce
  • ¼ teaspoon Dried oregano leaves
  • ¼ teaspoon Dried thyme leaves
  • ⅛ teaspoon Ground allspice
  • ¾ cup Uncooked rice
  • ½ pounds Shrimp; peeled, deveined, cut in half lengthwise


  1. Heat oil over medium-high heat in a large Dutch oven or heavy saucepan. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stirring frequently.
  2. Stir in broth, tomatoes, bay leaf, TABASCO sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. Cover; simmer 15 minutes.
  3. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf.

Serves 4.

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Photo credit: jeffreyw CC BY



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