This Restaurant-Style Jambalaya with Shrimp and Louisiana Hot Link Sausage is the kind of recipe that makes you want to dance around the kitchen! Each spoonful is packed with plump shrimp, smoky sausage, vibrant veggies, and rice that soaks up every drop of Creole flavor. It’s a dinnertime favorite that brings the spirit of the Big Easy straight into your home. Whether you’re after some cozy comfort or planning a festive crowd-pleaser, this will absolutely steal the show. Trust me, this is one pot you’ll come back to again and again!

Ingredients You’ll Need

Ingredients You’ll Need

The real beauty of this recipe is how a few well-chosen ingredients come together to create magic in your kitchen. Every item has a starring role, building a foundation of taste, texture, and color that defines this Louisiana classic.

Large shrimp: Adds a tender, juicy bite and that classic seafood flavor. Use fresh or thawed, and always peel and devein for best results.
Louisiana hot link sausage: The smoky, spicy flavor is unmistakable—swap for andouille if you like, but don’t skip this key sausage for authenticity!
Long-grain white rice: This type cooks up fluffy and absorbs every bit of bold flavor in the dish.
Onion: Provides a sweet, aromatic base that builds color and flavor as it cooks.
Bell pepper: Bright and crisp, this classic ingredient brings both sweet notes and a pop of color.
Celery: Essential for that “holy trinity” of Creole cooking, adding depth and a gentle crunch.
Garlic: A must-have for its unmistakable savoriness—make sure it’s minced so it melts right in.
Canned diced tomatoes: Give the jambalaya a luscious texture and a subtle tang that lifts the dish.
Chicken broth: Soaks into the rice and ties all of the flavors together in every bite.
Creole seasoning: The heart of this recipe—choose your favorite blend, and adjust to taste if you crave extra kick.
Smoked paprika: Brings a warm color and a subtle smokiness that amplifies the sausage.
Cayenne pepper (optional): For those who love serious heat—use sparingly or boldly, depending on your spice preferences!
Olive oil: Used for browning sausage and vegetables for a rich, savory base.
Salt and pepper: Season along the way and taste before serving for perfect balance.
Fresh parsley: The finishing touch, chopped and sprinkled over the top for a swoop of freshness.

How to Make this

Step 1: Cook the Sausage

Start by heating the olive oil in your biggest, baddest skillet or a Dutch oven—classic jambalaya deserves a proper pot! Toss in the sliced Louisiana hot link sausage and let it brown for about 4–5 minutes. Not only does this render incredible flavor into your oil, but it adds those irresistible caramelized edges to every piece. Once browned, scoop the sausage out and set it aside—you’ll add it back at just the right time.

Step 2: Sauté the Aromatics

In the same powerhouse pot, throw in your diced onion, bell pepper, celery, and garlic. This combination is the soul of many Louisiana dishes for good reason—it creates a fragrant, mouthwatering foundation. Sauté everything for 5–7 minutes. You’re looking for softened vegetables, a kitchen that smells divine, and a little bit of browning for bonus flavor.

Step 3: Build the Base

Add your uncooked long-grain white rice straight into the pot, along with the diced tomatoes, Creole seasoning, smoked paprika, and, if you’re feeling adventurous, the cayenne pepper. Gently toast the rice for about 2 minutes, stirring so it soaks up all those aromatic oils and gets coated in spice. This quick toasting is a game-changer for flavor!

Step 4: Simmer

Now it’s time for the chicken broth to make its entrance. Pour it in and then return all of that gorgeous sausage to the pot. Give everything a gentle stir, cover tightly, and let it simmer on low for 20–25 minutes. The rice will slowly drink up all those flavors, while the sausage melds with the aromatics and seasonings into something irresistible. Check occasionally, and if it needs a dash more liquid, add a splash of water or broth.

Step 5: Add the Shrimp

In the last 5 minutes of cooking, lift the lid and carefully scatter in your cleaned, raw shrimp. Stir gently, then re-cover and cook just until the shrimp are pink and opaque. They cook quickly, so don’t walk away—overcooked shrimp are never the goal! Everything should look colorful, steamy, and deeply inviting.

Step 6: Serve

Take a taste for seasoning, then ladle generous portions into bowls while it’s still piping hot. Shower the top with fresh, chopped parsley for a green pop and that classic restaurant finish. At this point, you might be tempted to dig in straight from the pot—it’s that good!

How to Serve this

Garnishes

A finishing sprinkle of chopped fresh parsley is all you need to add color and a bit of bright, herbal flavor to this dish. For the ultimate restaurant touch, add a lemon wedge on the side or a dusting of extra Creole seasoning. A few thinly sliced green onions tossed over the top will also give a crisp bite and visual appeal.

Side Dishes

What goes better with jambalaya than a thick slice of warm cornbread, ready to soak up every last drop? You can’t go wrong with a cooling green salad either—it adds crunch and a refreshing balance to the spicy, smoky flavors of this. Southern coleslaw or classic hush puppies also turn this meal into a full-on feast.

Creative Ways to Present

For a dramatic flair, serve this straight from the skillet in the center of the table for family-style sharing—nothing says comfort food like digging in together! Or, for parties, spoon the jambalaya into martini glasses or small bowls for a modern appetizer take. A sprinkle of crispy fried shallots or hot sauce drizzled in a zigzag adds a fun chef-y twist to the presentation.

Make Ahead and Storage

Storing Leftovers

Leftover jambalaya is the ultimate next-day treat! Cool everything down completely, then stash in an airtight container in the fridge. The flavors continue to meld and deepen as it sits, making this almost better on day two. It keeps well for up to 3 days.

Freezing

You can absolutely freeze this for future cravings. Spoon cooled jambalaya into freezer-safe containers or zipper bags, squeezing out as much air as possible. It’ll be good for about 2 months. For the best texture, consider undercooking the shrimp just slightly before freezing, so it doesn’t get rubbery when reheated.

Reheating

To reheat, place the jambalaya in a skillet or saucepan with a splash of water or broth to loosen things up. Gently warm over medium heat, stirring often until steaming hot throughout. If you’re using the microwave, cover loosely and heat in short bursts, stirring between each, to avoid overcooking the shrimp.

FAQs

Can I use a different type of sausage if I can’t find Louisiana hot links?

Absolutely! Andouille sausage is another fantastic, authentic choice for this recipe, or even a spicy smoked sausage from your local deli will work. Just go for something with plenty of smoke and a bit of heat.

Is it okay to use frozen shrimp?

Yes! Just thaw the shrimp completely and pat them dry before adding to the pot. Frozen shrimp are convenient and work beautifully in this, especially if fresh isn’t available.

Can I substitute brown rice or another grain?

You can use brown rice or even quinoa, but keep in mind brown rice will take longer to cook and may need extra liquid. Adjust cooking times and check for doneness before adding the shrimp.

How spicy does this turn out?

This dish is medium spicy, thanks to the hot link sausage and Creole seasoning. Want more heat? Add extra cayenne or hot sauce at the end. Prefer milder? Skip the cayenne and use a milder sausage.

Will this work without the shrimp for a shellfish allergy?

Definitely! You can simply leave out the shrimp and perhaps add more sausage, chicken, or even extra veggies. The jambalaya will still be absolutely packed with flavor.

Final Thoughts

If you crave a meal that’s hearty, vibrant, and full of soul, this is your ticket to Louisiana comfort right at home. I hope this recipe brings as much joy to your table as it does to mine—so roll up your sleeves and invite a little New Orleans magic into your weeknight dinner!