Shrimp and Sausage Jambalaya
Prep time
Cook time
Total time
Recipe type: main
Serves: 4-6
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 1 cup celery, diced
  • 2 cloves garlic, minced
  • 1 14-ounce can diced tomatoes or 1 cup diced fresh tomatoes
  • 2 teaspoons Worcestershire
  • 1 tablespoon hot sauce
  • 6 cups chicken stock
  • 1½ cups uncooked Hinode medium grain white rice
  • 2 cups peeled, deveined shrimp
  • 1 pound chicken sausage, sliced into ½" slices
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme
  1. In a large stockpot, heat the olive oil over medium-high heat. Add in the onion, celery, and the bell pepper, and sauté for 5 minutes or until the vegetables are just tender.
  2. Stir in the garlic, and then add in the tomatoes, Worcestershire, and the hot sauce, stirring to combine. Add in the stock and the rice. Bring to a boil, then reduce the heat and simmer for 15 minutes until the rice is tender but not fully cooked through. Add in the shrimp, sausage, and the spices.
  3. Continue cooking until the rice is cooked and the sausage and shrimp are fully done, another 10-15 minutes. Serve immediately with extra hot sauce.
You can add extra hot sauce at the end when everyone has their individual bowl so that the rice is mild enough for my two youngest kids and my mother-in-law. You know, those that aren't quite accustomed to the heat just yet.
Recipe by Life Your Way at