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A bowl full of shrimp jambalaya
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Shrimp Jambalaya

Shrimp jambalaya is a classic Cajun dish with fluffy rice and tender, flavorful shrimp. This is full of flavor, and made with the classics
Course: Main Course
Cuisine: American, cajun
Keyword: baked shrimp, jambalaya
Servings: 4
Calories: 571kcal
Author: Rachael


  • 2 teaspoons vegetable oil
  • 8 ounces andouille sausage
  • 1 pound shrimp large shell on
  • 1 onion minced
  • 1 celery rib chopped fine
  • 1 green bell pepper steamed, seeded and chopped fine
  • 5 garlic cloves minced
  • 1 ½ cups long grain white rice
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 2 Tablespoons Creole Seasoning
  • ½ teaspoon fresh thyme minced
  • 14.5 ounces diced tomatoes drained with ¼ cups juice reserved
  • 16 ounces clam juice 2 bottles (or chicken stock)
  • 1 bay leaf
  • 2 scallions sliced thin
  • Salt and pepper to taste


  • Preheat oven to 325 degrees, with rack in middle position.
  • Cut andouille sausage into ¼ inch half moons.
  • In a large Dutch oven over medium high heat, heat the oil until shimmering. Add the sausage and cook until browned, 3 to 5 minutes. Then transfer to a paper towel lined plate using a slotted spoon.
  • Add the shrimp to the pot and cook until the shells are lightly browned on both sides, about 1 minutes per side. Transfer the shrimp to a large bowl and refrigerate.
  • In the same pot, reduce the heat to medium and add the onion, celery, bell pepper and garlic. Cook, stirring occasionally, until veggies are softened. Add rice, tomato pace, salt, and thyme and cook, stirring with a wooden spoon for 1 minute.
  • Stir in remaining ingredients except the scallions, and stir to combine everything.
  • Cover the top of dutch oven with a square of aluminum foil placed directly on the surface of the rice. Bring the pot to a boil and cover the pot with the lid of the Dutch oven, leaving the foil in place.
  • Transfer to the oven and bake 20 minutes, until the rice is almost tender and most liquid is absorbed.
  • Meanwhile, peel the shrimp and discard the shells.
  • Remove the pot from the oven, lift off the aluminum foil, and set aside, and gently stir in the peeled shrimp and any juice that has accumulated on the plate. Replace the foil and lid, and return the pot to the oven and cook until the rice is fully tender and the shrimp are cooked through, about 5 minutes.
  • Remove from the oven, discard the foil and bay leaf, fold in the scallions and serve immediately. Season with salt and pepper to preference.


To ensure perfectly plump shrimp, not dry and rubbery ones, only cook the shrimp for a minute per side and then refrigerate them immediately after they come out of the pan.
Foil helps you avoid the crunchy uneven cooking of the rice, so don't skip that.
You can substitute chicken stock for clam juice if you want or if you can't find it. 
Amp up the flavor even more by stirring in an additional 1-2 Tablespoons of Creole Seasoning. 


Calories: 571kcal | Carbohydrates: 80g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1687mg | Potassium: 760mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1602IU | Vitamin C: 47mg | Calcium: 95mg | Iron: 3mg