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Shrimp & Sausage Jambalaya

A classic dish that never disappoints, this Shrimp & Sausage Jambalaya is a perfect weeknight dinner or game day crowd pleaser.


  • 1 tbsp. olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 ribs celery chopped
  • 1/2 lb. 1 link smoked sausage, sliced
  • Salt & black pepper to taste
  • 3-4 cloves garlic chopped
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne
  • 3 bay leaves
  • 2 cups uncooked Cajun Country Rice long or medium grain
  • 3.5 – 4 cups low-sodium chicken stock
  • 1/2 lb. about 24 medium raw shrimp, peeled & deveined
  • Green onions parsley & hot sauce, for garnish


  • Heat a large Dutch oven over medium-high heat, then add oil. Add onion, bell pepper, celery, sausage, salt & pepper. Sauté 10 minutes or until vegetables are tender and sausage is lightly browned.
  • Add garlic, Worcestershire, cayenne. Stir in rice and bay leaves, then add stock. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, or until rice is tender.
  • Stir in shrimp and cook another 5 minutes.
  • Finish with garnishes and add any more salt and pepper to taste.


Kitchen Bouquet browning & seasoning sauce is an optional ingredient that adds rich color and deep flavor to this dish. If you like a darker jambalaya, simply stir in 1-2 tsp. before adding the rice