Spicy Jambalaya Shrimp Beef (Printable)
Hearty jambalaya featuring tender shrimp, smoky beef sausage, bell peppers, and bold Cajun spices.
# What You'll Need:
→ Proteins
01 - 10.5 oz large raw shrimp, peeled and deveined
02 - 10.5 oz beef sausage, sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 14 oz canned diced tomatoes with juices
09 - 2 spring onions, sliced for garnish
→ Rice and Liquids
10 - 1.75 cups long-grain rice, rinsed
11 - 3 cups chicken stock
12 - 2 tbsp tomato paste
→ Spices and Seasonings
13 - 2 tbsp olive oil
14 - 1.5 tsp smoked paprika
15 - 1 tsp dried thyme
16 - 1 tsp dried oregano
17 - 1 tsp cayenne pepper
18 - 0.5 tsp ground black pepper
19 - 1 tsp salt
20 - 1 bay leaf
21 - 0.25 tsp ground white pepper
22 - Fresh parsley, chopped for garnish
# How To Make:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add beef sausage and sauté until browned, about 4–5 minutes. Remove sausage and set aside.
02 - In the same pot, add onion, bell peppers, and celery. Sauté for 6–8 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add tomato paste, smoked paprika, thyme, oregano, cayenne, black pepper, white pepper, and salt. Cook for 1 minute, stirring constantly to develop flavors.
05 - Add the diced tomatoes with juices, rice, and bay leaf. Stir to coat the rice with the seasonings.
06 - Pour in the chicken stock and return the sausage to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
07 - Gently fold in the shrimp. Cover and cook for 5–7 minutes, or until shrimp are pink and cooked through and rice is tender. If the mixture is too thick, add a splash of hot water or stock.
08 - Remove from heat, discard bay leaf, and let rest for 5 minutes. Fluff rice with a fork. Garnish with spring onions and chopped parsley before serving.
# Expert Tips:
01 -
- The beef sausage brings such a deep smoky flavor that even people who swear they don't like seafood end up going back for seconds
- Everything happens in one pot, which means maximum flavor with minimal cleanup—my favorite kind of cooking
02 -
- Resist the urge to keep lifting the lid—every time you do, you lose valuable steam that cooks the rice properly
- If the rice seems too thick before adding shrimp, a splash of hot water or stock saves the day
03 -
- Cooking the sausage first renders its fat, which coats the vegetables and adds incredible depth to the entire dish
- The resting period at the end isn't optional—it's when the rice finishes cooking and the flavors settle into their final form