Shrimp and Sausage Jambalaya

6 to 8 servings
  • 1 tablespoon olive oil
  • 1 pound sausage, such as kielbasa or andouille, sliced
  • 1 pound smoked ham, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Peachy, honeyed white wine

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4.7 170
Delicious! This was my first time making jambalaya, and it was excellent - a keeper for sure! As some have mentioned, its definitely more time and labor intensive, probably took me somewhere between an hour and 1.5, but worth it. Generally I try to make the recipe true to form the first time around, but a few adjustments - used canned tomatoes instead of fresh, would definitely do this again. Couldn't get fresh shrimp so used frozen, but will definitely try to get fresh next time. You could even sub chicken if you can't get seafood. Realized I had only bought .5 lb ham, so threw in some leftover bacon from breakfast. Rice and broth quantities worked out fine for me. I would absolutely recommended using the fresh herbs for those who want to go dry - I think they really help make the dish! Don't skimp on the herbs and acides, all the freshness really brings this to life. All in all, a fantastic recipe, great flavor, and you can easily tinker with meats/vegetables to your liking. Served with cornbread and hotsauce on the side to adjust to liking. Yum!!<br /> item not reviewed by moderator and published
This was my first attempt at Jambalaya. I will definitely be making it again! It was a bit labor intensive, but well worth it. I followed some of the suggestions….2 1/2 cups brown rice to 6 cups of broth and cooked it for over an hour on a true simmer on my gas stove before rice was done. I also used a can of organic diced tomatoes instead of a fresh tomato. I don't like real spicy dishes so I used kielbasa and seeded the jalapeño. On a snowy day when you are stuck inside….I can't think of a better way to spend the afternoon!! item not reviewed by moderator and published
This was sooo tasty!! I modified it a bit by using a packaged brown rice, not so much broth and fresh cilantro rather than fresh oregano. I will definitely be making this again! YUM! item not reviewed by moderator and published
This shrimp and sausage jambalaya is awesome!!! item not reviewed by moderator and published
I've made this about four times and it's absolutely delicious!!! The only changes I made was to double the amount of meats, and add an extra cup of chicken stock. Don't forget the Franks hot sauce and parsley on top!! I always get rave reviews, has now become a staple for football games! item not reviewed by moderator and published
This as my very first attempt at a Jambalaya and I'm so glad I tried it! My family and I really enjoyed it. I prepped my veggies and meat early in the afternoon so I could just concentrate on cooking, which helped since I read others saying it was a lot of prep. I scaled the recipe down for 2 people and made it with brown rice for a "healthiy" attempt lol it took way longer to cook (about 1 hour instead of 20 mins at med low heat. I used 1.25 c. brown rice to 3.25 cups of homemade stock. The only changes I will make for next time is adding more heat and lemon juice at the end of recipe. It really made it pop! Thanks Ina! item not reviewed by moderator and published
Yes, this was a great recipe, easy to make and enjoy. I made it almost to the exact recipe, but did use only 2cups of rice &amp; 4 cups of stock. Also, I wanted a little more flavor so added some extra seasonings &amp; and more tomato paste. But the ham &amp; kielbasa was really good, and adding the shrimp at the end was perfect was to cook it. Definitely use this recipe again. item not reviewed by moderator and published
This is a great recipe. I made a few adjustments by adding Cajun seasoning and switched the parsley for cilantro. Like other reviewers, next time I'll use less rice as there was no saucy liquid in the end product. This recipe yielded at least eight hungry people. item not reviewed by moderator and published
I made this dish and it turned out wonderful!! First time I ever made Jambalaya. I will make it hotter next time. item not reviewed by moderator and published
First time I made this recipe. Lots of chopping like others have said, but I love all the freshness it adds. Only thing I will do next time is add half the rice. I added 3 cups and it soaked up all the liquid. Would like it better a little saucy. item not reviewed by moderator and published

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