Shrimp and Sausage Jambalaya


It doesn’t get better than a bowl full of jambalaya.

5.0 from 1 reviews
Shrimp and Sausage Jambalaya
Makes about 6 servings
  • 2 tablespoons vegetable oil
  • 1 pound mild smoked sausage, coarsely chopped
  • 1 cup chopped onion
  • ½ cup chopped bell pepper
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1¼ cups long-grain rice
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground red pepper
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 2 teaspoons distilled white vinegar
  • 1 pound large fresh shrimp, peeled and deveined (tails left on)
  • ¼ cup chopped fresh celery leaves
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add sausage; cook, stirring occasionally, until browned, about 6 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
  3. Add onion, bell pepper, and celery to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic; cook for 1 minute. Stir in sausage, broth, rice, bay leaves, thyme, brown sugar, salt, black pepper, and red pepper. Bring to a boil over medium-high heat.
  4. Bake, covered, until rice is tender, about 25 minutes. Add tomatoes and vinegar; gently fluff rice mixture with a fork. Arrange shrimp over rice mixture. Cover and bake until shrimp are pink and firm, about 10 minutes more. Discard bay leaves. Sprinkle with celery leaves.


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