Spicy Chicken Sausage and Shrimp Jambalaya
A comforting, one-pot jambalaya that brings together smoky chicken sausage, sweet shrimp, and bold Cajun seasoning. This recipe delivers big flavor with a manageable list of ingredients, perfect for weeknights or a weekend cook-along with friends.
Ingredients
- 12 oz spicy chicken sausage, sliced into rounds
- 1/2 lb shrimp, peeled and deveined
- 1 cup long-grain rice
- 1 medium yellow onion, finely chopped
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 cups chicken stock
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- to taste salt and black pepper
- 1 tbsp olive oil
- optional hot sauce for serving
- 2 tbsp chopped fresh parsley or green onions for garnish
Instructions
- Start by heating a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil and let it shimmer.
- Add the sliced chicken sausage and cook until browned on the edges, about 4 minutes. Remove the sausage and set it aside; you’ll add it back in later for extra flavor.
- In the same pot, add the onion, bell pepper, and celery. Sauté until the vegetables are softened and the onion becomes translucent, about 5 minutes.
- Stir in the garlic and cook for another 30 seconds, just until fragrant. This is where the kitchen starts to smell wonderfully inviting.
- Pour in the diced tomatoes with their juice and the chicken stock. Bring the mixture to a gentle simmer.
- Stir in the rice, Cajun seasoning, and smoked paprika. Return the browned sausage to the pot. Taste and adjust seasoning with salt and pepper as needed.
- Cover and reduce the heat to a low simmer. Cook for about 12-15 minutes, or until the rice is nearly tender and most of the liquid is absorbed.
- Add the shrimp on top, nestling them into the surface. Cover again and cook for 3-5 minutes, until the shrimp are opaque and cooked through.
- Turn off the heat and let the jambalaya rest, covered, for 5 minutes. This helps the flavors meld and the rice finish absorbing any remaining liquid.
- Gently fluff the jambalaya with a fork, sprinkle with chopped parsley or green onions, and serve with a dash of hot sauce if you like extra kick.