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A delicious plate of shrimp and smoked sausage rice dish served on a white ceramic plate over a white marble countertop. The dish is vibrant with red tomatoes, golden sausage slices, and pink shrimp, all mixed with fluffy white rice. The dish is garnished with fresh herbs and looks rich and flavorful.

Sausage Jambalaya Recipe

This Sausage Jambalaya is a smoky, spicy, and hearty one-pot meal loaded with bold Creole flavors. Perfectly seasoned sausage, shrimp, and rice come together in a comforting, soul-warming dish.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 10
Calories 188 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Ladle

Ingredients
  

  • 1 tablespoon butter or margarine
  • 1 14 ounce package Hillshire Farm smoked sausage, cut into 1/2-inch slices
  • 1 onion chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • salt to taste
  • ½ pound large raw shrimp peeled and deveined
  • 6 cups hot cooked long-grain white rice

Instructions
 

  • Heat butter in a large pot over medium heat. Add sausage and cook until browned.
    Smoked sausage slices are sizzling in melted butter inside a large black pot over a white marble countertop. The sausage pieces are turning golden brown, releasing rich aromas. A wooden spoon stirs the slices, ensuring even cooking. The butter glistens on the surface, adding flavor and depth to the dish.
  • Add onion, bell peppers, and garlic. Sauté until vegetables soften.
    A mixture of chopped onions, red bell peppers, green bell peppers, and minced garlic is being sautéed inside a black pot over a white marble countertop. The vegetables are softening in the flavorful sausage drippings. A wooden spoon stirs the colorful mixture, enhancing the dish’s aroma and texture.
  • Stir in crushed tomatoes, hot sauce, black pepper, red pepper flakes, and salt. Simmer for 15 minutes.
    Crushed tomatoes, hot pepper sauce, black pepper, red pepper flakes, and salt have been added to the sautéed vegetables and sausage inside a black pot. The deep red sauce is simmering, infusing flavors into the dish. A wooden spoon is stirring gently to ensure an even blend of ingredients.
  • Add shrimp and cook until pink and opaque, about 5 minutes.
    Large raw shrimp are added to the simmering tomato sauce inside a black pot over a white marble countertop. The shrimp are turning from translucent gray to pink, indicating they are cooking perfectly. The dish is rich in flavors, with chunks of sausage and softened vegetables visible in the sauce.
  • Stir in hot cooked rice and mix well. Let flavors blend for a few minutes.
    Freshly cooked long-grain white rice is being stirred into the shrimp, sausage, and tomato mixture inside a black pot. A wooden spoon mixes the ingredients, ensuring the fluffy rice absorbs the vibrant red sauce. Shrimp and sausage pieces are evenly distributed, making the dish look flavorful and inviting.
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh herbs or extra hot sauce.
  • Enjoy with Cucumber Tomato Salad or Cornbread for a perfect meal.
    A delicious plate of shrimp and smoked sausage rice dish served on a white ceramic plate over a white marble countertop. The dish is vibrant with red tomatoes, golden sausage slices, and pink shrimp, all mixed with fluffy white rice. The dish is garnished with fresh herbs and looks rich and flavorful.