Shrimp Jambalaya Recipe: Cajun & Creole Options
Shrimp Jambalaya Recipe: Cajun and Creole Styles
Jambalaya is a Louisiana rice dish built around seasoned rice, vegetables and proteins cooked in one pot. This version uses the Cajun and Creole “holy trinity” of onion, celery and bell pepper, smoked sausage and shrimp, with notes for both tomato-based and no-tomato variations.
Mexican Blue Shrimp | Frozen Spot Prawns | All Shrimp & Prawns
Cajun vs. Creole Jambalaya
Cajun-style (“brown” jambalaya): typically omits tomatoes and develops color through browning meat and vegetables. Regional recipes vary in ingredients and technique.
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Creole-style (“red” jambalaya): includes tomatoes, which add acidity, color and liquid. This recipe uses tomatoes; a no-tomato adaptation is included below.
Ingredients
Serves 4–6
- 3/4 lb Andouille or other smoked sausage, sliced
- 1 lb large raw shrimp, peeled and deveined
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken or seafood broth
- 1 cup long-grain white rice
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne, or to taste
- 1 tsp Cajun seasoning
- 1 bay leaf
- 2 tbsp neutral oil
- Salt and black pepper
- Green onions and parsley for serving
- Hot sauce, optional
Step-by-Step Instructions
1. Brown the sausage
Heat the oil in a Dutch oven or heavy pot over medium-high heat. Brown the sausage on both sides, then remove it and set aside.
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2. Cook the vegetables
Add onion, bell pepper and celery. Cook for 5–7 minutes until softened. Add garlic, paprika, thyme, oregano, cayenne and Cajun seasoning; cook for about 1 minute.
3. Add tomatoes, broth and rice
Return the sausage to the pot. Add tomatoes, broth and bay leaf and bring to a simmer. Stir in the rice once, reduce the heat to low and cover.
4. Cook the rice
Cook covered for about 20–25 minutes, or until the rice is tender and the liquid is absorbed. Avoid repeated stirring while the rice cooks.
5. Add the shrimp last
Nestle the raw shrimp into the cooked rice, cover and cook until the shrimp flesh is firm, pearly and opaque. Exact timing depends on shrimp size and the heat of the pot; avoid relying on shell color alone as a doneness test.
6. Rest and serve
Remove the bay leaf. Rest covered for about 5 minutes, then garnish with green onions and parsley. Serve hot sauce on the side if desired.
Technique Notes
- Use long-grain rice: instant or brown rice requires different liquid ratios and cooking times.
- Choose the sausage you prefer: Andouille gives a pronounced smoky, seasoned character; another smoked sausage can also work.
- Add raw shrimp after the rice is cooked: this gives better control over seafood doneness.
- For a no-tomato version: omit the tomatoes and adjust the broth as needed for the rice you use. An optional roux can add toasted flavor and body.
Choose Shrimp for Jambalaya
- Mexican Blue Shrimp — primary choice for the raw-shrimp method.
- Frozen Spot Prawns — premium alternative; adjust cooking to their size and preparation.
- Cooked Pacific Pink Shrimp — because it is already cooked, thaw it and fold it in near the end only long enough to warm through.
See the Wild-Caught Shrimp Guide for a comparison of the shrimp formats.
Frequently Asked Questions
Can I make jambalaya ahead?
For better control over shrimp texture, prepare the rice-and-sausage base ahead, refrigerate it promptly, then reheat the base thoroughly and cook the raw shrimp in it shortly before serving. If using fully cooked Pacific pink shrimp, add it near the end only to warm through.
What size shrimp works well?
Large shrimp are convenient because they remain substantial in the finished dish and are easy to monitor as they cook. Mexican blue shrimp fit the raw-shrimp method well; spot prawns can be used as a premium alternative.
Can I add fish?
Yes. Firm white fish can be added as a variation, but keep the seafood additions late in the process and adjust cooking time to the size of the pieces.
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