Shrimp & Sausage Jambalaya
One pot, Louisiana flavor.
$19.08 total
Ingredients & Cost Breakdown
| 1 lb shrimp | $7.98 |
| 14 oz smoked sausage, sliced | $3.47 |
| 2 cups rice | $0.70 |
| 1 can diced tomatoes | $0.96 |
| 1 bell pepper, diced | $0.90 |
| 1 onion, diced | $1.48 |
| 2 celery stalks, diced | $0.64 |
| Cajun seasoning | $0.20 |
| 2 cloves garlic | $0.65 |
| Cornbread, side | $2.10 |
| Total | $19.08 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb shrimp
- 14 oz smoked sausage
- 2 cups rice
- 1 can diced tomatoes
- 1 bell pepper
- 1 onion
- 2 celery stalks
- Cajun seasoning
- 1 head garlic
- Cornbread, side
How to Make It
- Brown sausage in a large pot, 4 minutes; remove.
- Sauté onion, celery, bell pepper, and garlic in the same pot, 5 minutes.
- Add rice, tomatoes, cajun seasoning, sausage, and 3 cups water; simmer covered 18–20 minutes.
- Stir in shrimp for the last 5 minutes, cooking until pink.
- Serve with cornbread on the side.
No-Time-For-That Tip: Don't stir once the rice starts simmering — lifting the lid and stirring too much is what makes jambalaya gummy.
Gear for this recipe
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