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Shrimp Jambalaya

This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp Jambalaya

Source: Everyday Food, October 2003


  • 1 tablespoon canola oil
  • 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
  • 1 medium onion, diced
  • 1 green bell pepper, ribs and seeds removed, diced
  • 3 celery stalks, diced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 teaspoons paprika
  • 8 plum tomatoes, seeded and chopped
  • 1 cup long-grain white rice
  • 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
  • 1/2 cup thinly sliced scallions, for garnish


  1. Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

  2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

  3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.

Reviews (9)

  • Coral14 20 Nov, 2014

    Holy moly this was delicious! Everyone loved it. I added a little more sausage,shrimp, and a touch more paprika. Also used fire roasted tomatoes to give it even more zing. I used chicken stock instead of water and cooked the rice for 20 mins instead of 15 because it was still liquidy but the extra 5 mins made it perfect. This will def be my go to recipe for now on!

  • ace531 18 May, 2014

    Have to agree that this was a little on the soggy side with 3 cups of water, however simmering for an additional 3-4 minutes with the lid off before putting in the shrimp cured that. The rest of the water was either absorbed by the rice or evaporated. This was a delicious meal and we have leftover to have again. Hope that tastes as great.

  • kummer 25 Feb, 2014

    This is a "go to" recipe for me and it turns out great every time! I double it or halve it and it still turns out. Love it!

  • kwentzel06 9 Mar, 2012

    As soon as I added the 3 cups of water I thought "that's way too much water". Should have read the other reviews first! However, I quickly added another 1/2 cup of rice and it turned out great!! If I make this again, I would also add more seasoning.

  • crystal2010 19 Jan, 2012

    Putting 3 cups of water in 1 cup of rice is definitely going to make the dish soggy, especially with the fluid from the tomatoes. I always put no more than 2 cups in and it turns out great every time.

  • MairiC 12 Nov, 2011

    Very nice, good flavour, hint of heat, beautiful colour. I used chicken stock instead of water to cook the rice., and perhaps used a wee bit more paprika. Next time would like to try smoked paprika. Couldn't find Andouille so used chorizo. Highly recommend, it was a hit

  • Saycheese00 18 Oct, 2011

    Mine turns out soggy and I left it on longer so the water can be absorb but it got worst. :(

  • Blessed1 31 Jan, 2008

    This is a really easy dish to prepare. I usually make a more traditional version of Jambalaya (using homemade chicken stock), but it is very time consuming. A quick alternative to make for a crowd - they'll love it! (but please use Andouille sausage - it just isn't Jambalaya without it!)

  • lilybaby1926 22 Nov, 2007

    My favorite at the moment- I used to bake this or a similar one when my children were young.

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