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This easy Shrimp Jambalaya recipe will have you dancing around your kitchen like you’re in downtown New Orleans. Made in 1 pot and filled with quintessential Creole spices, it’s fit for feeding a crowd, yet streamlined enough for weeknights.
This recipe post is sponsored by USA Rice (@think_rice). I was compensated for my time, however all opinions are my own.
Louisiana’s favorite one-pot wonder varies from kitchen to kitchen, depending on the cook and the recipes passed down over generations.
Most traditional Jambalaya recipes include a mix of chicken, sausage, and seafood. In this version, however, we’re leaning heavy into the seafood component and only including shrimp paired with U.S.-grown long grain white rice.
Shrimp is a quick-cooking, fantastic source of lean protein that helps the dish feel a little less heavy. Especially paired with extra veggies and a bright herb and lemon garnish.
How to Make Shrimp Jambalaya
This recipe is ready in roughly 45 minutes, with the majority of the cook time being hands-off. Another perk is that it will last for up to 4 days refrigerated, and is also freezer-friendly.
Prep a pot at the start of the week and you can reheat bowls on demand for quick and easy meals
The Ingredients
- U.S.-Grown Long-Grain White Rice: Long grain white rice has a firm, fluffy texture due to its higher amylose content. It works exceptionally well in pilafs, stir-fries, and one pot dishes like Jambalaya. It’s comprised of complex carbohydrates, which are more slowly digested and can help keep you full longer.
- Cajun/Creole “holy trinity”: Celery, onion and bell pepper (I use a mix of different colors) create the aromatic foundation of this dish.
- Mushrooms: More of an untraditional ingredient in Jambalaya, however I love the meatiness that mushrooms add. In my opinion, they add the “oomph” of umami that you’d typically get from adding sausage or pork.
- Creole or Cajun Seasoning: Note that Cajun seasoning contains salt, so depending upon how much you choose add to this recipe (more seasoning = more spicy), you’ll want to adjust the amount of salt accordingly.
- Garlic: Fresh is a must here!
- Shrimp: Shrimp is a great blank-canvas protein that cooks quickly and takes on any flavor profile you throw its way. For easy prep, you’ll want to use raw, tail-on shrimp that’s been peeled and deveined.
- Crushed Tomatoes: To create a bright, flavorful broth.
- Broth: If making the dish pescatarian, use vegetable broth. Otherwise, chicken broth or stock work great.
- Garnishes: I love finishing this dish with chopped parsley leaves or green onion, olives, and a squeeze of fresh lemon juice. The lemon and green olives are less traditional garnishes, however I love fresh, briny bite they add.
The Directions
Step 1: Sauté Shrimp
Pat shrimp dry with a paper towel, and season evenly with salt and pepper. Heat 2 Tbsp. oil in a large, high-sided skillet over medium-high. Once hot, add half the shrimp and cook 3 minutes. Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate, and repeat with remaining half. Keep shrimp covered while you prepare remainder of recipe.
Step 2: Cook Aromatics
Add remaining 2 Tbsp. oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 minutes, stirring occasionally, until softened. 
Step 3: Toast Rice
Stir in garlic, Cajun seasoning, cayenne, thyme, and rice; stir well to combine. Cook for 3 minutes, or until rice is lightly toasted and garlic is aromatic.
Step 4: Simmer Jambalaya
Add the crushed tomatoes, broth, bay leaf, and remaining 1 tsp. salt; stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 30 minutes, or until the rice is nearly cooked through, stirring every 5 or 10 minutes so that the rice does not burn.
Step 5: Add Shrimp and Garnishes
Once all of the liquid has been absorbed, stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Top with chopped parsley (or green onion) and olives, and squeeze fresh lemon juice overtop. 
The Best Rice for Jambalaya:
I prefer a long-grain white rice, which has a firm, fluffy texture. This includes both Basmati and Jasmine rice, which are two of my go-to cooking grains.
U.S.-grown long-grain white rice, in particular, accounts for more than 70% of the rice grown in the United States. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Plus, it’s naturally gluten free and the least allergenic of all grains.
Recipe Variations
- Shrimp and Sausage Jambalaya: Reduce shrimp to 1 lb., and add 1 lb. of andouille sausage, thinly sliced into rounds and sautéed. Alternatively, you can use a plant-based sausage, such as Beyond Meat brand.
- Vegetarian Jambalaya: Omit the shrimp and keep the rest of the recipe as is! You can also mix in 1 can of drained and rinsed chickpeas for a punch of protein.
- Vegan Jambalaya: Same instructions as above, just make sure you’re using a 100% plant-based broth.
Make-Ahead and Storage Tips:
- Make-Ahead: Slice the dice the vegetables up to 2 days ahead, and refrigerate in an airtight container.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm individual portions in the microwave, or in a skillet on the stovetop over medium heat. Leftovers may benefit from an extra splash of broth to help rehydrate the grains.
- Freeze: Transfer to an airtight storage container or zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerate overnight before reheating.
More Dinner Recipes using Rice:
Gochujang Tofu and Rice Bowls
Wild Rice and Mushroom Soup – reader favorite!
Broccoli Fried Rice with Turmeric-Tahini Sauce
Wild Rice Burgers with Tahini Special Sauce
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates! I also really appreciate readers taking the time to leave a rating and review.
Shrimp Jambalaya
Equipment
- Large skillet
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided
- 1 1/2 lbs. peeled and deveined raw shrimp
- 1 1/2 tsp. salt, divided
- 1/2 tsp. black pepper
- 1 medium yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 2 large (or 3 small) bell peppers, colors of choice (I use a mix of green, red, and orange)
- 8 oz. sliced baby bella (cremini) mushrooms
- 4 garlic cloves, minced
- 2 Tbsp. Cajun or Creole seasoning
- 1 tsp. dried thyme
- 1/4 to 1/2 tsp. cayenne pepper (depending on desired level of spice)
- 1 1/2 cups uncooked U.S.-grown long-grain white rice
- 1 (14-oz.) can crushed tomatoes
- 3 cups lower-sodium vegetable or chicken broth
- 1 bay leaf
- 1/4 cup finely chopped fresh parsley or green onion for garnish
- Juice of 1 lemon
- Sliced green olives for garnish (optional)
Instructions
- Pat shrimp dry with a paper towel, and season evenly with 1/2 tsp. each of salt and pepper.Heat 2 Tbsp. of the oil in a large, high-sided skillet over medium-high. Once hot, add half the shrimp and cook 3 minutes. Flip, and cook 1 more minute until shrimp is cooked through. Transfer to a plate, and repeat with remaining half. Keep shrimp covered while you prepare remainder of recipe.
- Add remaining 2 Tbsp. oil to skillet, along with onion, celery, bell peppers, and mushrooms. Sauté for 8 to 10 minutes, stirring occasionally, until softened. Stir in garlic, Cajun seasoning, thyme, cayenne, and rice; stir well to combine. Cook for 3 to 4 minutes, or until rice is lightly toasted and garlic is aromatic.
- Add the crushed tomatoes, broth, bay leaf, and remaining 1 tsp. salt; stir to combine. Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked through and liquid is absorbed, stirring every 5 or 10 minutes so that the rice does not burn.Remove bay leaf and stir in shrimp to rewarm. Taste and adjust seasoning as needed (you may want a tad more salt or spice). Garnish with chopped parsley or green onion, olives, and fresh squeezed lemon juice.
Notes
- Make-Ahead: Slice the dice the vegetables up to 2 days ahead, and refrigerate in an airtight container.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Reheat: Warm individual portions in the microwave, or in a skillet on the stovetop over medium heat. Leftovers may benefit from an extra splash of broth to help rehydrate the grains.
- Freeze: Transfer to an airtight storage container or zip-top freezer bag and freeze for up to 3 months. Let thaw in the refrigerate overnight before reheating.
Great recipe but don’t cook shrimp that long! I did bout a min or so. The shrimp already cook one the sauce….you’ll make them tough and not nearly as flavor full. Just saying…❤️
So very good! We used both shrimp and andouille sausage and it was fantastic! A family favorite. It will be on our regular rotation.
It was great I used sausage insted of shrimp turned out lovley!!
I’m so glad you enjoyed it, Mary! Thank you for taking time to leave a review!
This was yum town! And so much healthier than the original with sausage etc. it had a good kick to it and all the veggies incl the mushrooms were nice. Wasn’t sure about the lemon and olives but would totally add again! Jamie’s recipes are always a hit around here and this was no exception. It made enough for our heavy eaters … with leftovers … which is always appreciated!
So easy and so good! One pot!
I love making Jambalaya. It’s so satisfying to eat and never fails to please the guests. This dish was so good. I’m excited to share this dish with family and friends this holiday season.
Such a great one for feeding a crowd this time of year!
Jamie’s One Pot recipes never fail to excite!
I was a bit skeptical about the celery but its freshness added a very nice twist. YUMMY!
Woohoo! I’m so thrilled this one was a hit!