Growing up, I always had a soft spot for spicy, savory one-pot meals, and jambalaya has been one of my favorites since my first trip to New Orleans.

This version adds a smoky twist with sliced kielbasa sausage, juicy shrimp, and Cajun spices that warm you from the inside out.

It’s everything I love in a comfort dish: hearty rice, bold flavor, and that unmistakable aroma of garlic and seasoning simmering on the stove.

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Recipe Highlights

This Kielbasa Sausage Jambalaya is loaded with bold Cajun flavor and is surprisingly easy to throw together.

The combination of kielbasa, shrimp, rice, and vegetables makes it a satisfying, all-in-one meal that’s perfect for weeknights or feeding a crowd.

  • Smoky kielbasa and juicy shrimp combo
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  • Perfect level of Cajun heat
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  • One-pot, minimal cleanup
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  • Bursting with peppers, onion, and garlic
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  • Feeds a crowd or offers great leftovers
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  • Ready in about 45 minutes

Vibrant Ingredients in Kielbasa Sausage Jambalaya

This dish is a feast for the eyes and the palate, featuring a colorful array of ingredients that come together to create a hearty meal.

Sliced kielbasa sausage adds a rich, smoky flavor, while the peeled and deveined shrimp brings a touch of sweetness.

The combination of chopped yellow onion, red bell pepper, and green bell pepper not only enhances the visual appeal but also contributes to the dish’s depth of flavor.

Minced garlic cloves elevate the aroma, making it irresistible.

All these ingredients are harmoniously mixed with fluffy long-grain white rice, creating a satisfying base for this jambalaya.

  • Kielbasa Sausage: Smoky and savory, kielbasa adds depth and heartiness to the dish—substitute with andouille if you like more heat.
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  • Shrimp: Medium peeled shrimp are ideal—add them near the end so they stay juicy and tender.
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  • Long Grain Rice: Helps soak up all the rich flavors without turning mushy.
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  • Bell Peppers & Onion: These form the base of most Cajun dishes—use colorful peppers for flavor and visual appeal.
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  • Garlic & Cajun Seasoning: Fresh garlic adds aroma and punch. Use a premade Cajun blend or mix paprika, thyme, oregano, cayenne, and garlic powder.
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  • Chicken Broth: Adds richness to the rice while cooking.
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  • Crushed Tomatoes: Gives the jambalaya its signature reddish tint and savory-sweet body.

Cooking Method and Techniques

To prepare this jambalaya, begin by heating olive oil in a large pot over medium heat.

The sliced kielbasa sausage is cooked until browned, infusing the oil with its savory essence.

Next, the chopped vegetables are sautéed until tender, allowing their natural sweetness to emerge.

Stirring in the rice and cajun seasoning ensures that each grain is coated with the spices, enhancing the overall flavor profile.

Adding crushed tomatoes and chicken broth creates a rich, flavorful liquid that the rice absorbs as it cooks.

Flavorful Seasoning and Garnishes

The seasoning is key to achieving the authentic taste of jambalaya.

Cajun seasoning brings warmth and complexity, while salt and pepper are used to enhance the flavors further.

Once the rice is cooked and the shrimp are folded in, the dish is ready to be served.

Garnishing with fresh parsley or green onions adds a pop of color and freshness, making each bowl visually appealing.

How to Make My Kielbasa Sausage Jambalaya

  1. Prep the Ingredients: Slice kielbasa, chop the onion and bell peppers, and peel shrimp if needed.
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  2. Brown the Kielbasa: In a large Dutch oven or pot, heat oil over medium heat and sear the kielbasa until browned. Remove and set aside.
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  3. Sauté Veggies: In the same pot, cook onions, bell peppers, and garlic until softened—about 5 minutes.
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  4. Add Seasoning and Rice: Stir in Cajun seasoning and rice, coating well in the oil and spices.
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  5. Simmer the Jambalaya: Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes.
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  6. Add Shrimp and Kielbasa: Return kielbasa to the pot and stir in shrimp. Cook covered another 5–7 minutes until shrimp are pink and rice is tender.
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  7. Serve: Fluff the rice, adjust seasoning if needed, and serve hot.

Serving Suggestions and Pairings

This kielbasa sausage jambalaya is perfect for gatherings or family dinners, serving up to six people.

Pair it with a simple green salad or crusty bread to soak up the delicious juices.

For a refreshing contrast, consider serving it alongside a light citrus-based salad or a cool coleslaw.

The vibrant flavors of the jambalaya will surely impress your guests and leave them wanting more.

  • Serve with a side of cornbread or garlic toast
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  • A crisp green salad with vinaigrette balances the spice
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  • Top with scallions or parsley for a fresh finish
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  • Pair with sweet tea, beer, or white wine

Nutritional Information

This hearty dish is not only flavorful but also provides a balanced meal.

Each serving contains approximately 350 calories, with 15 grams of fat and 25 grams of protein.

The carbohydrates from the long grain white rice make it a filling option, perfect for satisfying hunger.

With its combination of protein, vegetables, and spices, this jambalaya is a wholesome choice for any occasion.

Final Thoughts on Kielbasa Sausage Jambalaya

Creating a vibrant bowl of kielbasa sausage jambalaya is a rewarding experience that brings together a variety of flavors and textures.

The colorful ingredients and hearty nature of the dish make it an inviting meal for any gathering.

With simple preparation and cooking techniques, this jambalaya is sure to become a favorite in your home.

Enjoy the warmth and satisfaction that comes from a bowl of this delicious jambalaya, perfect for any occasion.

Tips for the Best Kielbasa Sausage Jambalaya

Use high-quality smoked kielbasa and don’t skip the searing—it adds essential flavor. Let the rice simmer undisturbed so it cooks evenly and absorbs all the seasoning.

Avoid overcooking the shrimp—they go in at the very end. Want more spice? Add a pinch of cayenne or hot sauce before serving.

Kielbasa Sausage Jambalaya Recipe
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Kielbasa Sausage Jambalaya Recipe

Recipe by JoanneCourse: MainCuisine: Cajun/CreoleDifficulty: Moderate
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories per serving

510

kcal

This jambalaya features a savory combination of kielbasa sausage and shrimp cooked with rice in a rich mixture of crushed tomatoes and chicken broth. The dish is seasoned with garlic and cajun spices, making it a satisfying meal that serves 6 people.

Ingredients

  • 1 tablespoon olive oil

  • 14 ounces of kielbasa sausage, sliced

  • 1 pound shrimp, peeled and deveined

  • 1 cup long-grain white rice

  • 1 yellow onion, chopped

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, minced

  • 2 teaspoons Cajun seasoning

  • 1 can (14.5 ounces) crushed tomatoes

  • 2 cups chicken broth

  • Salt and pepper, to taste

  • Fresh parsley or green onions, for garnish

Directions

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced kielbasa and cook until browned about 5–6 minutes. Remove and set aside.
  • In the same pot, add the onion and bell peppers. Cook until softened, about 4–5 minutes. Add garlic and cook for another 1 minute.
  • Stir in Cajun seasoning and rice. Toast rice for 1–2 minutes.
  • Add crushed tomatoes and chicken broth. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  • Stir in shrimp and cooked kielbasa. Cover and cook for 5–7 minutes until shrimp are pink and rice is cooked through.
  • Remove from heat, fluff with a fork, and adjust seasoning with salt and pepper.
  • Garnish with parsley or green onions and serve hot.

Notes

  • Make it spicier by adding cayenne or hot sauce.
  • Use frozen shrimp—just thaw and pat dry first.
  • Stir occasionally while simmering to prevent sticking.
  • Add diced celery for a more traditional “holy trinity” base.

Storage and Warming Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to prevent drying out.

For freezing, omit shrimp (or add freshly cooked shrimp when reheating), and freeze for up to 2 months.

A bowl of kielbasa sausage jambalaya with shrimp, rice, and bell peppers, garnished with parsley on a rustic table.