Easy Shrimp Jambalaya

Easy Shrimp Jambalaya

I always love feedback when it comes to my recipes. Nothing makes me happier than hearing that a family member or friend made my recipe and loved it. I also like to hear if something didn’t go right or if the recipe didn’t work. This happens with a multitude of factors. Cooking is a lot of trial and error and everyone has a different style of cooking whether you’re a newbie or seasoned Chef.

So with my Cajun Creole Jambalaya recipe, I hear all the time that the laundry list of ingredients detours people from making it.ย The main reason the ingredient list is so long is it includes the recipe for your own Cajun Spice Mix.

But if this sounds like too much trouble then it’s worth then buying a Cajun seasoning blend from the grocery store cuts out that step. I absolutely love Flavor God’s Cajun Lovers Seasoning. If you have yet to buy anything from Flavor God then you need to jump right on that. All the seasonings are made without any chemicals or fillers. Super fresh ingredients with low sodium so using it endlessly without raising your blood pressure is a big bonus.

This is a simpler version with the same great flavors the Cajun Creole Jambalaya has.

Wine Recommendation: I love serving Rosรฉ with spicier foods, it has great acidity that puts out the fire and balances the spice.

Easy Shrimp Jambalaya

10 August, 2017
: 4 Servings
: 15 min
: 35 min
: 50 min
: Easy

Heat preference is always up to the cook, just remember you can always add more spice, but can't take it out. If the Cajun Seasoning you're using doesn't have enough heat, try adding a pinch of cayenne pepper.


  • 1 package {12 ounces} Aidells Cajun Style Andouille, sliced
  • 2 tablespoons Olive Oil
  • 1 whole Onion, chopped
  • 2 whole Red Bell Peppers, chopped
  • 3 cloves Garlic, minced
  • 1 1/2 tablespoons Cajun Seasoning {store bought or homemade}
  • 2 tablespoons Worcestershire
  • 1 can {14.5 ounces} Diced Tomatoes in Tomato Juice
  • 1 1/2 cups White Rice {Jasmine or Basmati}
  • 3 1/2 cups Chicken Stock
  • 1 pound Shrimp, peeled and deveined
  • 2 stems Green Onions, chopped for garnish
  • Step 1 In a large shallow pan heat olive oil over medium high heat, add the sliced andouille. Cook for 2 minutes until edges brown and crisp. Remove with a slotted spoon to a plate and set aside.
  • Step 2 Add the chopped onion and red bell pepper to the pan. Stir and saute for 3-4 minutes until slightly translucent and brown. Add garlic and Cajun seasoning to the pan. Stir to combine until fragrant, about 30 seconds. Add worcestershire and the diced tomatoes. Stir to combine. Add rice and cooked andouille to the pan. Stir and cover with chicken stock. Bring to a boil and reduce to simmer. Cover with a lid and cook until rice is cooked but still has liquid in the pan, about 20 minutes.
  • Step 3 Add shrimp to the pan and stir. Cover and cook shrimp for 5-7 minutes until pink and no longer opaque. All stock should be absorbed. Serve immediately garnished with green onion.

Easy Shrimp Jambalaya

Savor and Enjoy!

2 thoughts on “Easy Shrimp Jambalaya”

  • This was a hit! I love a one-pot meal. The whole dish was well seasoned and perfect for a week night meal or even something special.

    • Hi Janet,
      I love to hear that! This is definitely a favorite at my house so it’s always nice to hear when it works for others as well.

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