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★★★★★

4.8 from 27 reviews

This Restaurant-Style Jambalaya brings the taste of New Orleans straight to your kitchen. Featuring smoky Louisiana hot link sausage, tender shrimp, aromatic rice, and the signature Creole spice blend, this dish is a celebration of Louisiana’s rich food culture. It’s hearty, flavorful, and perfect for a family dinner or festive gathering.

Ingredients

Scale

For the Jambalaya:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz Louisiana hot link sausage, sliced into rounds
  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 ½ cups chicken broth
  • 2 tbsp Creole seasoning (or Cajun seasoning)
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (optional, for heat)
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For Garnish:

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced Louisiana hot link sausage and brown for 4–5 minutes. Remove and set aside.
  2. Sauté the Aromatics: Add onion, bell pepper, celery, and garlic to the pot. Sauté for 5–7 minutes until softened and fragrant.
  3. Build the Base: Stir in rice, diced tomatoes, Creole seasoning, paprika, and cayenne. Toast rice lightly for 2 minutes to absorb the flavors.
  4. Simmer: Pour in chicken broth and return the sausage to the pot. Cover and simmer for 20–25 minutes, until rice is tender and liquid absorbed.
  5. Add the Shrimp: In the last 5 minutes of cooking, stir in shrimp. Cook until pink and opaque.
  6. Serve: Garnish with fresh parsley and serve hot with cornbread or a side salad.

Nutrition

Keywords: Jambalaya, New Orleans, Creole, Shrimp, Sausage, Rice, Louisiana cuisine

Find it online: https://mbeams.com/this-recipe/