Skip to main content Skip to header navigation

Tonight’s Dinner: Sausage & Shrimp Jambalaya

There is something warm and wonderful about Creole cooking. Brimming with the dull roar of spice, thick with the flavors of shrimp and sausage. You can’t go wrong serving a big ol’ bowl of this Shrimp and Sausage Jambalya to your family for dinner.


Jambalaya is really a thick stew, made with just a little broth and a whole lot of meat. It’s a perfect heart, comfort food meal. To keep your shrimp from becoming overly touch, be sure to toss it in at the very end of the recipe. As soon as it’s pink, it’s ready to eat. Leaving the shrimp in the jambalaya and cooking it for a long time with cause it to shrivel and toughen, which isn’t nearly as fun to eat as shrimp that is perfectly cooked.

Sausage and Shrimp Jambalaya

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 8 cloves garlic, minced
  • 1/2 pound bratwurst or other large sausage
  • 1 1/2 cups tomatoes, chopped
  • 1/2 cup V8 juice
  • 2 teaspoons thyme
  • 2 teaspoons oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • Salt and pepper
  • 1 1/2 chicken broth
  • 2 cups large shrimp, uncooked
  • Limes & chopped scallions for garnish
  • 4 cups rice, cooked

Heat olive oil in a large skillet, add onions, garlic, sausage, and tomatoes. Cook until sausage is browned through. Remove sausage from pan, set aside. Add V8 juice, spices, and broth to the skillet and bring to a boil. Turn heat down to a simmer. Slice the sausage into bite sized pieces, then return to the skillet. Bring add the shrimp, cover skillet and cook just until the shrimp is pink and cooked through. Serve immediately over rice, garnish with lime slices and chopped scallions. Enjoy!

Leave a Comment