Express Shrimp & Sausage Jambalaya

Express Shrimp & Sausage Jambalaya

8 Reviews
From: EatingWell Magazine, February/March 2005

You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!

Ingredients 4 servings

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  • 1 teaspoon canola oil
  • 8 ounces andouille sausage, (see Ingredient note) or low-fat kielbasa, cut into ¼-inch-thick slices
  • 1 16-ounce bag frozen bell pepper and onion mix
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 cups instant brown rice
  • 8 ounces raw shrimp, (26-30 per pound), peeled and deveined


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium-high heat. Add sausage and pepper-onion mix; cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
  2. Add broth to the pot and bring to a boil. Add rice, stir once, cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from the heat and let stand, covered, until the shrimp are opaque and cooked through, 5 to 6 minutes. Fluff with a fork and serve.
  • Ingredient Note: Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 392 calories; 9 g fat(3 g sat); 3 g fiber; 44 g carbohydrates; 27 g protein; 14 mcg folate; 127 mg cholesterol; 6 g sugars; 0 g added sugars; 502 IU vitamin A; 36 mg vitamin C; 57 mg calcium; 1 mg iron; 650 mg sodium; 188 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: Exchanges: 2½ starch, 1 vegetable, 3 lean meat

Reviews 8

May 19, 2013
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By: EatingWell User
The andouille is not optional! This was really easy to make - we had left overs for a week and my husband ate every last scrap! However, it would be a lot more like a traditional jambalaya with the addition of perhaps some sort of diced tomatoes and some cajun spices...however don't short sell the use of the andouille - it really does provide flavor for the ENTIRE dish! Pros: Quick, easy, good Cons: Not a whole lot of spice
March 12, 2013
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By: EatingWell User
This is not jambalaya. I was born and raised in New Orleans. Just because you add andouille or smoked sausage and shrimp, doesn't make it jambalaya!
December 13, 2011
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By: EatingWell User
Yes, the only spices are in the andouille sausage (provided you use it). Do get creative and add some spices to it. Otherwise it's blend. But it's a fast decently tasty meal. Pros: fast Cons: need more taste
December 08, 2011
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By: EatingWell User
Family Favorite! The recipe may sound simple, but it has a lot of flavor. Try it! Pros: Great easy recipe, as written. I do chop my own veggies instead of using a frozen mix though.
October 01, 2011
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By: julie
Better than Take-Out I will keep these ingredients on hand so I'm never again tempted to stop for fattening unhealthy take-out. I can make this quicker than the pizza guy can deliver. Pros: Quik, delicious, handy
June 03, 2011
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By: EatingWell User
Added spice I added a bit of Old Bay Seasoning and it really did the trick......good recipe and quick
December 14, 2010
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By: lmasoner
I agree, needs flavor I don't think the nutritional value will change much if thyme, parsley, basil, and some tomato paste is added. That's what I did, and I used Turkey Kielbasa to keep it low fat.
August 28, 2010
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By: Mitchell Hellman
I will be honest-- I haven't made this recipe... but I am unlikely to do so. Other than those contained in the andouille sausage (provided that you *use* andouille and not the low-fat kielbasa listed as an alternative), there is no spice or seasoning in this recipe! No paprika, no garlic, no chili powder, no Old Bay on the shrimp, nothing. Sorry, but that doesn't sound Cajun to me!
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