Sausage-Shrimp Jambalaya Recipe

Name: Sausage-Shrimp Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. skinless pork link sausage; 1/2 lb. thick-sliced bacon, cut into pieces; 3 large onions, chopped; 1 green pepper, chopped; 1/2 c. minced parsley; 2 cloves garlic, minced; 2 bay leaves; 1 tsp. salt; 1/4 tsp. thyme; 1/8 tsp. cayenne; 1 lb. shelled shrimp; 1 1/3 c. rice

Servings: persons

1 lb. skinless pork link sausage
1/2 lb. thick-sliced bacon, cut into pieces
3 large onions, chopped
1 green pepper, chopped
1/2 c. minced parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 c. rice

1
Fry sausage and bacon, stirring frequently.
2
Remove and drain all but 2 tablespoons fat.
3
Add onions and green pepper; cook 8 to 10 minutes.
4
Add parsley, bacon, sausage, garlic and seasonings; mix well.
5
Place shrimp over mixture.
6
Do not stir.
7
Pour rice over shrimp.
8
Add water to barely cover rice.
9
Do not stir. Cover.
10
Bring to a boil.
11
Reduce heat and cook 30 minutes.
12
Remove cover.
13
Reduce heat and continue heating 15 minutes to dry jambalaya.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. skinless pork link sausage, 1/2 lb. thick-sliced bacon, cut into pieces, 3 large onions, chopped, 1 green pepper, chopped, and more.

Yes, Sausage-Shrimp Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage-Shrimp Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions