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Sausage and Shrimp Jambalaya Recipe with Brown Rice

User Rating 4.5 Star Rating (9 Reviews)


Sausage and Shrimp Jambalaya
Gunnar Grimnes/Flickr
This jambalaya recipe is an easy, delicious version of one of America's great dishes. Jambalaya is soul food at its finest - hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage and shrimp version is my favorite jambalaya recipe.

The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of the dish.

Makes 4 Portions of Sausage and Shrimp Jambalaya

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes


  • 2 tbsp butter
  • 8 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4" thick
  • 2 tbsp paprika
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fresh ground black pepper
  • 1 tsp salt
  • 1/2 cup diced tomato, fresh or canned
  • 1 large green bell pepper, diced
  • 2 ribs celery, sliced 1/4" thick
  • 4 green onions, sliced thin
  • 1 cup brown rice
  • 3 cups chicken broth
  • 1 pound large shrimp, peeled and deveined


In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes.

Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. Serve the jambalaya in bowls with green onions sprinkled on top.

Note: if you decide to substitute white rice in this jambalaya recipe, you will need to check the recipe after 20 minutes, as it cooks much faster than brown rice.
User Reviews

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 2 out of 5
Tasty but my rice didn't cook properly, Member gracemliu

I followed this recipe pretty closely with the exception of adding half a red bell pepper and subbing some of the spices I didn't have (e.g., using Cajun spice instead of paprika). I cooked on low heat for 1 hr and the rice was still hard as can be. What went wrong??? I had some leftover steamed brown rice in the fridge, so threw that in to make it more edible. The flavors were great, but my rice was a big fail.

13 out of 23 people found this helpful.

See all 9 reviews

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