Shrimp & Sausage Jambalaya

5 stars
(3 ratings)
Shrimp & Sausage Jambalaya

Some days you just can’t handle dinner. Amiright? But, as it turns out, you and your offspring still need to eat. 

Today’s featured Supper Club recipe is for an absolutely delicious, family-friendly Jambalaya to jumpstart the Mardis Gras season. You’ll definitely want to make it! 

But I am actually here to tell you my top 5 “recipes” for when I just don’t have the time/patience/heart to cook something for my family… but still want to “cook” and eat dinner together

  1. Frozen waffles + yogurt + frozen blueberries. And probably too much maple syrup. 
  2. Trader Joe’s Frozen Veggie Fried Rice + edamame. This also happens to be what my kids make themselves when they are home alone at dinner time. 
  3. Pasta with Rao’s red sauce… or just butter and loads of parm and salt. 
  4. Boxed miso soup with tofu cubes.  
  5. And, our most favorite go-to, the super gourmet and very real: quesadillas + carrots. IF you have any leftover protein or cooked veggies, add it in with the cheese. IF you have a can of black beans to serve on the side, you’re really winning! IF dinner is just a tortilla and melted cheese, that’s okay too! 

So, whatever you “cook” this week, know that we’re in it together. I hope that you are making the jambalaya, of course, because it’s hearty and warm and will fill your kitchen with delicious smells. But the main point of sitting down to have dinner together is the “together” part — conversation and taking a break from the rest of life to eat with someone you love. What’s on your plate doesn’t matter so much, because some nights just require quesadillas on the fly. Good job for getting everyone in your house fed, however it looks, and thanks for continuing to share your dinner wins with us.

Cook a classic dish from New Orleans featuring flavorful rice, sausage, and shrimp.

  • Active Kitchen Time: 20-30 minutes
  • Cook Time: 35 minutes
  • Yield: 4-6 servings


  • 1 small onion
  • 1 green bell pepper
  • 2 stalks celery
  • 3 cloves garlic
  • 12 large fresh or frozen raw shrimp (peeled and deveined)
  • 8 oz fully-cooked smoked sausage
  • 2 Tbsp olive oil
  • 1 ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 ½ cups long grain white rice
  • 3 cups chicken broth
  • 1 (15 oz) can crushed tomatoes

Supper Smarts:

  • Super Swaps: Shrimp allergy or aversion? Sub chicken for shrimp. Cook the chicken along with the sausage in Step 8.

  • Flavor Town: For a spicy and more traditional take on this dish, look for andouille sausage.

  • Speed it Up: For less measuring, replace all the spices with Cajun seasoning (note: most of these blends are spicy!)


Set out 12 large raw shrimp (peeled and deveined). If shrimp is frozen, place in a bowl of cool water to defrost.
Cut 1 small onion in half, cut away ends, and peel. Cut into strips and dice. Add to large bowl.
Cut sides away from 1 green bell pepper. Cut into strips, then dice. Add to onions.
Cut 2 stalks celery into long strips, then dice into small pieces. Add to onions and peppers.
Smash and peel 3 cloves of garlic. Mince and add to vegetables. Set aside.
Slice 8 oz fully-cooked smoked sausage into ¼-inch thick rounds.
Heat 2 Tbsp olive oil in pot over medium-high heat.
Add sausage to pot in a single layer. Sear (cook without stirring) until lightly browned, 3-4 minutes.
Add vegetables, 1 ½ tsp kosher salt, and ½ tsp ground black pepper. Cook 8-10 minutes, stirring occasionally, until very soft.
Add 2 tsp paprika, ½ tsp dried oregano, ½ tsp dried thyme, 1 ½ cups long grain white rice, 1 (15 oz) can crushed tomatoes, and 3 cups chicken broth. Bring to boil over high heat.
Stir well, then cover with lid. Reduce heat to low. Simmer 20 minutes.
Tuck shrimp into rice. Cover and cook 3-5 min more, until shrimp are opaque and rice is tender. Stir well. TASTE & SHARE!

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Amanda February 29, 2024 @ 06:41 AM
I made this tonight exactly as the recipe states except the onion. Every person in my family liked it!! Some preferred the sausage over the shrimp or the shrimp over the sausage but everyone went back for seconds!
Erica M. February 13, 2024 @ 11:37 PM
My daughter and I made this for Mardi Gras. Our whole family loved it! So good. Thank you for these weekly recipes!
Melina Guardascione February 7, 2024 @ 05:48 PM
I love it so much! I cooked it with my mommy and it is so good! 🩷🩷🩷😍😍😍