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Easy Jambalaya for a Crowd

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Feed the masses in style with this easy to prepare, one-pot meal of Jambalaya with Italian Sausage and Shrimp. It’s packed with flavor and composed of easy to find ingredients, no matter where you live.

Jambalaya with Italian Sausage and Shrimp | Good Cheap Eats
Ever since we were dating, my husband and I have enjoyed restaurant dining. Since he has an affinity for spicy foods, his choices run toward spicy Jambalaya or blackened anything any time it’s on the menu.

While some of our favorite places for such dishes are either really pricy or too far away, we still get to have our spicy Cajun/Creole foods as I’ve learned how to make some of these dishes at home. I’ve still got some work to do on the blackened catfish, but I feel pretty good on the jambalaya front. We’ve got this favorite spaghetti squash version that is super spicy, and today’s rice version for mellow, feed-a-crowd kind of days.

My kids go pretty crazy over rice dishes: Mexican Rice, Beans and Rice, Chimichurri Rice, Fried Rice. One of their favorite meals from France was paella that our friends the Durieux made. Lo and behold, jambalaya has its roots in paella. Who knew?

My 20-year old son, apparently. He looked it up due to his great affinity for this dish and that one.

This Jambalaya takes a little work at the stove top as you add in different ingredients and build them into one dish. I’ve purposely made it on the mild side to accommodate your crowd that presumably has a range of heat tolerance.

You can always adjust the spice in this Jambalaya with Italian Sausage and Shrimp. Use more spice mix and hot Italian sausage for lots of kick; use less spice mix and mild sausage for less kick. Be sure to mix up a double batch of my Cajun Spice Blend to make it quick and easy to add heat.

Jambalaya with Italian Sausage and Shrimp | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

Originally published August 23, 2009. Updated February 5, 2018.

Jambalaya with Italian Sausage and Shrimp | Good Cheap Eats

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Comments

  1. Deesselisa says:

    Still on a pantry challege, so I didn’t get to use fresh ingredients, but this was really good, although maybe not even like how yours turns out. Mr. “it’s too spicy”, my 8 year old son, gobbled it down. I halfed the recipe. I didn’t have bell peper or tomato so i used a can rotel and a can of italian tomatoes and dried herbs. I used shreaded chicken for the shrimp and I had chicken, garlic, mozarella sausage in the freezer so i used that. In the future, I’ll make sure to have andouille sausage on hand for this as the mozarella was a little weird with it to me. Can’t wait to try it fresh with shrimp too. Thanks for adding this to your menu this week! Served with allrecipes mardi gras king cake (i sub in almond meal for the pecans) and fresh strawberries. So good!!

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