Shrimp, Sausage & Veggie Jambalaya
While it’s not traditional to cook jambalaya in a skillet – it’s typically made in a pot – spreading it out helps it cook more quickly. It also means the top can get sprinkled with panko and finished under the broiler, adding a crunch that complements the hearty mixture.
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Love jambalaya? Try this foil-packet recipe too!
Ingredients
- 2 tbsp olive oil
- 6 oz cooked sausage (preferably andouille sausage), halved lengthwise and cut into ½-inch slices
- 2 stalks celery, cut into 1/4-inch dice
- 1 each red and green bell pepper, cut into 1/4-inch dice
- 1 yellow onion, cut into 1/4-inch dice
- 4 cloves garlic, minced
- 2½ cups low-sodium chicken broth
- 2 cups ½-inch diced tomatoes
- 4 oz green beans, cut into 1/2-inch pieces
- 1 cup fresh corn kernels (from 1 to 2 ears)
- 1/2 bulb fennel, cored and cut into 1/2-inch pieces
- 3 tbsp chopped fresh thyme
- 1 tbsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground cayenne powder
- 1½ cups long-grain brown rice
- 12 oz large peeled shrimp
- 2 tbsp whole-wheat panko bread crumbs
Preparation
- In a very large (12- to 14-inch) ovenproof skillet on medium, heat oil. Add sausage and cook, stirring occasionally, until it begins to brown, about 1 minute. Add celery and bell peppers and cook, stirring occasionally, for 1 minute. Add onion and cook, stirring occasionally, for 3 minutes. Add garlic and cook, stirring occasionally, until vegetables are tender, about 1 minute.
- Stir in broth, tomatoes, green beans, corn, fennel, thyme, paprika, salt and cayenne, scraping up any browned bits in skillet. Stir in rice and bring to a boil on high. Reduce to a simmer, cover and cook until rice is tender and liquid is almost all absorbed, about 35 minutes.
- During the last 5 minutes of cooking time, arrange oven rack 6 to 7 inches from top heat source and preheat broiler to high.
- Arrange shrimp on top of jambalaya, nestling them in, and sprinkle with panko. Transfer skillet to broiler and cook until shrimp is cooked through, about 4 minutes. (Be careful – the skillet will be very hot.)
Nutrition Information
- Serving Size 1/4 cup
- Calories 407
- Carbohydrate Content 54 g
- Cholesterol Content 108 mg
- Fat Content 11 g
- Fiber Content 7 g
- Protein Content 26 g
- Saturated Fat Content 3 g
- Sodium Content 498 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 2 g