Shrimp & Sausage Jambalaya Recipe

June 15, 2020

Jambalaya comes from the French Quarters of New Orleans! A mouth-watering rice dish with punching spicy and savory flavors. This Shrimp and Sausage Jambalaya recipe is the perfect weekend meal for a large group of people. Or you’re just going to want to keep it all to yourself and that is okay too! Enjoy this easy-to-make dish that combines the big flavor of jambalaya with protein packed meats such as shrimp, sausage and ham! Pair with a salad on the side for that extra dose of veggies!


1 tablespoon olive oil

1 pound sausage, such as kielbasa or andouille, sliced (2 for $8 of 19oz. Johnsonville Bratwurst this week)

1 pound smoked ham, cubed ($5.99/lb. of Kretschmar Black Forest Ham this week)

1 tablespoon butter (2 for $7 of 16oz. Land O Lakes Butter this week)

1 medium onion, diced

1 cup diced celery

1 green bell pepper, cored and diced ($4.99 of Tri Color Peppers this week)

1 red bell pepper, cored and diced ($4.99 of Tri Color Peppers this week)

1 cup seeded and diced tomato

3 garlic cloves, minced

1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne

2 teaspoons diced fresh oregano








1 teaspoon diced fresh thyme

2 tablespoons tomato paste

6 cups chicken stock, preferably homemade

3 cups long-grain rice, rinsed

3 bay leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

6 to 8 dashes hot sauce, optional (recommended: Tabasco)

1/2 cup chopped scallions, divided

3/4 cup chopped fresh parsley, divided

1/4 cup freshly squeezed lemon juice

1 pound medium shrimp, deveined (20 to 24 count) ($6.99 for 16oz. Open Acres Salad Shrimp this week)


Optional: Salad – 2 for $4 of 9-12oz. Dole Premium Salad bags this week)





  1. Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and sauté for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa and set aside. Add the butter, onion, celery and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving. 
  2. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired. Optional: serve with salad on the side.
  3. ENJOY!