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.
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.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. Instead of paying full price, buy more than you need when you see it on sale. Then you always have it when you want it. I do this with sausage, shrimp, and spices.
- Make your own chicken stock. It’s practically FREE!
- Shop the stores that have the best prices. When I did my big grocery store showdown, I learned that ALDI and Costco have the best prices for a lot of the things I buy.
- Make your own spice mixes. Homemade blends are cheaper and taste better than commercial packets of seasoning.
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:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- 5-quart pot with lid – Love this one!
- 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
- 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.
- 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.
- Stir in the stock and the tomato sauce. Bring to a boil. Turn down the heat, cover and simmer for 10 minutes.
- 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.
Refrigerate leftovers promptly. Leftovers are good, refrigerated in an airtight container, for up to 2 days.
Originally published August 23, 2009. Updated February 5, 2018.
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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!!
@Deesselisa, sounds like some great tweaks!