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:

3 from 1 vote
Jambalaya with Italian Sausage and Shrimp
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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.
Course: Main Course
Cuisine: American
Keyword: cajun, cajun rice, cooked rice, jambalaya, rice dish, sausage, sausage rice, shrimp, shrimp rice
Servings: 8
Calories: 625 kcal
Author: Jessica Fisher
  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage links
  • 3 cups uncooked long grain rice
  • 1 onion chopped
  • 3 bell peppers red, green, and yellow, chopped
  • 4 cloves garlic minced
  • 2 to 3 tablespoon Cajun spice mix or more to taste
  • 5 cups chicken stock
  • 1 cup tomato sauce
  • 1 pound shrimp peeled and deveined
  1. In a large pot over medium high heat, heat the oil until shimmering. Add the sausages and cook, turning often, until cooked through, about ten minutes. Remove the sausages to a plate and tent with foil.
  2. Add the rice, onion, and peppers to the drippings and cook, scraping up any browned bits, until the rice is opaque and the onions are translucent, about ten minutes. Add the garlic and the spice mix and cook another minute.
  3. Stir in the stock and the tomato sauce. Bring to a boil. Turn down the heat, cover and simmer for 10 minutes.
  4. Meanwhile, slice the sausages at an angle. Add the sausages and shrimp to the pot and cover, cooking another 10 minutes on low until the shrimp is cooked and the rice is tender.
Recipe Notes

Refrigerate leftovers promptly. Leftovers are good, refrigerated in an airtight container, for up to 2 days.

Nutrition Facts
Jambalaya with Italian Sausage and Shrimp
Amount Per Serving
Calories 625 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 190mg63%
Sodium 1237mg54%
Potassium 688mg20%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 6g7%
Protein 30g60%
Vitamin A 2392IU48%
Vitamin C 64mg78%
Calcium 133mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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

Jambalaya with Italian Sausage and Shrimp | Good Cheap Eats

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  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!!

  2. Sonicbland says

    3 stars
    I had to make some tweaks to this recipe. When I cooked the sausages in the pot, it made a lot of smoke, so I had to throw some water in there so that they wouldn’t burn. When I added the veggies and rice, I had to throw another cup of water to keep all the rice from burning. To remedy this, on my second attempt at this recipe, I cooked the sausages in a separate skillet, and I added the rice AFTER putting the chicken stock into the pot. Tasted even better the second time!

    • It sounds like you had the heat too high. You shouldn’t have smoke or burning issues with a lower heat.

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