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Sausage and Shrimp Jambalaya

May 15, 2010

A friend of mine from High School moved to New Orleans many years ago and of course I had to make it a point to visit.  We had great times in the French Quarter enjoying many meals at some very famous restaurants and some not so famous.  There was wonderful antique shopping and some great finds of old silver and linens.   I don’t remember her cooking while she lived in New Orleans but maybe since I was visiting she wanted me to see and experience everything possible during short visits.  She did however move back to Florida and I was so surprised when she invited me to her home for dinners that it was always some amazing New Orleans inspired dinner.  Her red beans and rice were phenomenal as well as the gumbo, and friends and family would always be sending her crawfish for her special etouffee.  This sausage and shrimp Jambalaya was a Sunday night favorite.

Sausage and Shrimp Jambalaya


  • 24 Small Shrimp
  • 1  lb. Smoked Sausage (sliced)
  • 1 T. Creole Seasoning (Emeril’s ESSENCE Creole Seasoning-Recipe below)
  • 2 T. Olive Oil
  • 1/4 C. Onion (chopped)
  • 1/4 C. Green Bell Pepper (chopped)
  • 1/4 C. Celery (chopped)
  • 2 T. Garlic (chopped
  • 1 C. Tomatoes (chopped
  • 3 Bay Leaves
  • 1 t. Worcestershire Sauce
  • 1 t. Hot Sauce
  • 3/4  C. Rice
  • 3 C. Chicken Stock
  • Salt and Freshly Ground Pepper


  1. In separate bowls combine shrimp and sausage with Creole seasoning
  2. In a large saucepan heat oil over high heat with onion, pepper and celery about 3 minutes
  3. Add garlic, sausage, tomatoes, bay leaves, Worcestershire and hot sauce
  4. Stir in rice and slowly add broth, reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally about 15 minutes
  5. When rice is tender add the shrimp and cook until it is done (about 5 minutes
  6. Season with salt and pepper and additional Creole seasoning to taste

Emeril’s ESSENCE Creole Seasoning

  • 2 1/2 T. Paprika
  • 2 T. Salt
  • 2 T. Garlic Powder
  • 1 T. Black Pepper
  • 1 T. Onion Powder
  • 1 T. Cayenne Pepper
  • 1 T. Dried Oregano
  • 1 T. Dried Thyme

Combine all ingredients thoroughly

(Serves 4)

Adapted from ” ESSENCE of Emeril” by Emeril Lagasse

4 Comments leave one →
  1. Betty permalink
    February 9, 2013 13:03

    the recipe does not state when to add the shrimp?

  2. May 15, 2010 12:46

    Sounds absolutely delish!!! Anything with paprika is sure to be winner if you ask me!

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