Chef John's Sausage & Shrimp Jambalaya Recipe

I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage. I added some hot sauce for a bit of extra heat, I used a large can of diced tomates, I used two green peppers instead of one, I used wild rice instead of brown, and I used chicken instead of shrimp. Tasted quite delicious!

This was a solid recipe, with a really good rice to meat/aromatic vegetable ratio. I did make some changes. I used fresh prawns, so it instead of chicken broth I used (and made) a broth out of the shells, heads plus aromatic vegetables. The end result was very flavorful, but I might do a mix of chicken and shrimp broth next time. I also used parboiled rice instead of brown, because it holds the texture with higher amounts of liquid without becoming mushy, and it absorbs flavor really well. The cook time of the prawns was perfect: not too raw, not rubbery either. I fried and set aside the sausage like some people suggested, and added it about five minutes before adding the shrimp. Since I was in Spain, I used what was available to me (chorizo). I don't know if it still counts as jambalaya, but the flavor blew my mind.

Loved this recipe! Basically followed it for preference but didn't change much. Used yellow onion for the green in the Trinity, red bell because hubs, and added jalapeno for more heat. Only had white rice so simmered twenty minutes and then added the rice and additional cooked, shredded chicken for the last twenty before adding the shrimps. Nice, spicy and delicious! Will make again!

I am very disappointed. First of all Jambalaya is not a soup. It is not gumbo. It should not be liquidy when finished. I followed the instructions and my rice was way over cooked like mush, and I had to scoop out 2 cups of liquid. That's not what jambalaya is supposed to be.

This was AWESOME!!! While I mostly try to adhere to the recipe as written - I have a hard time not adding some garlic when it sounds right and, for this recipe - I added a minced jalapeño from my over abundant garden. I also have to agree - after adding the 1/2c tomatoes this called for - I ended up quickly chopping and adding another 1/2c before adding the brown rice - which was perfect. The heat and flavors were spot on, but - a tad spicy for my husband. He finished his bowl but said he was starting to sweat! Not me - but maybe, MAYBE next time I will reduce the paprika to 1 TBLS. Also - thanks to another reviewer, while I stirred in the brown rice, when I added the stock/broth - I brought to a boil before covering and reducing heat. This made cook time right on. As always Chef John thank you for another delicious meal!!

Great recipe! As others mentioned, a few tweaks were made. We like it HOT 🔥 in our house so I added another pinch (or two) of cayenne, I used hot Italian sausage without the casing and then did a quick crumble saute of 2 links I had left over and added that to the "sauce", I used Rotelle HOT diced tomatoes and then also added a little more cooked brown rice with the shrimp to thicken the mixture. Probably no longer a jambalaya after all my mods but it was a big hit for my family and the flavor was AMAZING! Can't wait to make it again and try some other ideas!

I only used unsalted everything , 1/2 c rice and 1 1/2 c broth and 1/2 tsp low sodium salt it was very flavorful everything else I used the recipe quantity. It was awesome

Wow! I just added a little diced chicken, used hot Italian sausages and cut back a little on the cayenne pepper (the sausages were hot). Then I let it soak up the flavours in the fridge over night, fantastic! I'll make this again, thanks for the recipe. And of course some fresh baked cornbread too.

We love this and I have made it many many times over last few years. I cut the cayenne in half at first and add as I taste. Some in family do not like as spicy. I also usually cook brown rice separate in chicken stock to cut down on time.

I have made this several time. My family loves it. I do though add chicken thighs. I season with Tabasco, and Worcestershire. I save my shrimp tails, and shells, to make a stock. Instead of the chicken stock. On special days I add crab, legs. Mmmmmmmmmmmmmmmmm

We loved Chef Johns Jambalaya. It had just the right amount of heat for us. The only thing I did different was cook the rice separately, and because of that I did not add as much chicken stock.

My friends kept asking how I made it.

I have made this recipe 3 times following the directions as is. Absolutely amazing dish! This is now one of my favorite recipes. Took this to a big gathering and it was gone in no time, and I had multiple requests to send them the recipe. I used Cajun andouille sausage and loved the flavor. This is a moderately spicy dish. You'll love this!!

My wife did not want brown rice so used white rice and reduced the cooking time to 25 min. Used polish kielbasa instead of andouille sausage.

It’s very good! I added diced cooked chicken (breast meat) as I only had half a pound of shrimp on hand (I would add the chicken anyway - makes it more hearty ). I will decrease the cumin a tad next time. I only used a sprinkle of cayenne around the pot as we aren’t huge fans of real spicy food. All in all, it’s very tasty!

Just the right amount of heat. I didn't have brown rice so used white rice and only 2 cups of chicken stock, which worked well. This is a definite keeper, not only during Mardis Gras!

Awesome TKNS!

Easy and tasted so good! Followed recipe exactly. Will definitely re-use this recipe! Thank you!!

This recipe was everything! I made it for a potluck lunch at work and my crockpot was the only empty one at the end of the day. Employees raving about the flavor and the size of the shrimps. I used U7 shrimps, it was a home run!

I added garlic and mushrooms.