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Shrimp and Sausage Jambalaya

Prep: 10 min, Cook: 40 min

Serves 8


  • 2 tbsp oil
  • 1 chopped white or yellow medium onion
  • 1 chopped bell pepper
  • 1/2 cup chopped celery (approx. 2 stalks)
  • Salt & freshly ground black pepper
  • 12 ounces smoked sausage or andouille sliced into 1/4 inch rounds
  • 2 tsp. Cajun Seasoning
  • 1 tbsp minced garlic
  • 2 cups long-grain white rice, rinsed
  • 4 cups chicken stock + 1 cup water
  • 14.5 oz can tomatoes (diced)
  • 1 bay leaf
  • 12-16 oz. medium or large raw shrimp (peeled & deveined)
  • 3 thinly sliced green onions


  1. In a large pot or dutch oven, heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with a pinch of salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.
  2. Add the sausage, and cajun seasoning, and continue cooking for 5 minutes, until the fat from the sausage have rendered out and further softened the vegetables.
  3. Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to gently toast the rice.
  4. Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.
  5. Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t burn on the bottom.
  6. When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and cover with a lid, simmer for 3-5 more minutes, to gently cook the shrimp. Stir in green onions. Taste for seasoning and add hot sauce is desired.

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