Shrimp and Sausage Jambalaya

This is a modification of my husband’s recipe. For one, he would never use brown rice in jambalaya (or gumbo). I like making dishes more nutritious when I can, so I always like to use brown rice. He also always uses Tony Chachere’s Seasoning. I used plain old cayenne pepper, black pepper and salt. He also uses fewer tomatoes. Other than that, the recipes are exactly the same!


1 pound of andouille sausage sliced into 1/2 inch pieces
2 tablespoons olive oil
2 medium yellow onions, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
1/4 to 1/2 teaspoon cayenne pepper (I like a bit of spice, so I use 1/2 teaspoon)
1/2 teaspoon black pepper
1 teaspoon sea salt
6 to 8 cloves of garlic, minced
26 ounces of chopped tomatoes with their juice (or two cans)
3 tablespoons tomato paste
3 cups of shrimp stock or water
1 pound of medium shrimp, peeled
2 cups of long grain brown rice


  • Brown sausage, set aside.
  • Place oil and onions in a 6- or 7-quart Dutch oven or large pot (with a lid). Cook onions over medium heat until translucent. Add bell pepper, celery and seasoning and cook for about 5 minutes.
  • Add garlic, tomatoes and tomato paste, continue to cook over medium heat and stir until combined.
  • Add 3 cups of shrimp stock or water and bring to a boil.
  • Add sausage and shrimp and stir.
  • Stir in rice, cover and turn down heat to medium-low to low.
  • Keep covered and simmer for 35 minutes, or until the rice is tender.
  • If there is still liquid in the dish, remove lid and continue to cook, stirring often until the liquid has reduced.

Serve with large slab of cornbread. Yum!

Serves four to six.