Superbowl Sunday Shrimp & Sausage Jambalaya!

Serve up this Shrimp & Sausage Jambalaya at your Superbowl party to score a win with your family and friends!


Thanks to Chef John for sharing this delicious dish on Modify the spicyness to suit your tastes by adjusting the amount of cayenne pepper and choosing your favorite type of sausage. To check out the original recipe, visit:


  • 2 tablespoons butter
  • 8 ounces andouille sausage, cut into 1/4-inch slices

  • 2 tablespoons ground paprika

  • 1 tablespoon ground cumin

  • 1 bay leaf

  • 1 teaspoon salt

  • 1/2 cup diced tomatoes

  • 1 large green bell pepper, diced
  • 2 stalks celery, sliced 1/4 inch thick

  • 1 cup uncooked brown rice

  • 3 cups chicken stock

  • 1 pound large shrimp, peeled and deveined

  • salt and pepper, to taste

  • 4 green onions, sliced thin


  1. Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  2. Stir in paprika, cumin and cayenne; cook for 1 minute.
  3. Stir in tomatoes, onions, celery, green pepper, salt, and bay leaf.
  4. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
  5. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.