No Rice Jambalaya
An easy recipe for Jambalaya without rice comes together quickly for a flavorful and flexible meal. You can serve the shrimp, sausage, and sauce over rice for a traditional combination, or leave it off for a carb conscious meal.
Before the nay-sayers brandish their knives, let me say up front that I know this is not a traditional jambalaya – and I debated even sharing the recipe for that exact reason! But it is a delicious and flexible way to enjoy the classic Cajun dish, even if you or some of your diners prefer not to have so much rice.
This is a shrimp and sausage jambalaya prepared very quickly in a cast iron skillet with a savory tomato-based sauce, without any rice mixed in. This means that the jambalaya cooks more quickly, and as an additional bonus, keeps very well without changing in texture as the rice continues to absorb the sauce.
This recipe is adapted from an old favorite Cooking Light jambalaya we’ve enjoyed many times. But it’s a nice option to be able to make the rice separately for any reason, whether you follow a low-carb diet, are feeding someone who does, or simply prefer to mix lots of shrimp and sausage with a smaller amount of rice.
Ingredient Notes
Here is a visual overview of the ingredients you’ll need for this recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Andouille sausage: Be sure to buy pre-cooked sausage, both so that the cooking time is correct, and so that you will be able to slice it evenly as shown here.
- Shrimp: You will want raw shrimp for this recipe, preferably pre-peeled and de-veined to save you prep time.
- Bell peppers, onion, and celery: The holy trinity of Cajun cooking! You can use any color of bell pepper you have and prefer.
- Garlic: Fresh minced garlic adds the best pop of flavor, but swap in garlic powder in a pinch, beginning with 1/2 teaspoon and adding more to taste.
- Spices – paprika, thyme, oregano, salt and pepper: You can substitute 1/2-1 teaspoon of Cajun seasoning if preferred, according to taste.
Can I add chicken to this jambalaya?
Yes! Either use shredded rotisserie chicken, and add it in at the end, when returning cooked sausage to the skillet, or sauté chicken breasts in the pan after browning the sausage and prior to cooking the vegetables. Remove the cooked chicken, slice, and return at the end with the sausage.
How To Make Jambalaya Without Rice
Begin by browning the sausage on all sides. For the best texture and flavor, don’t stir it around too often – it needs to stay in one spot for a little while to get the best caramel-colored crispy edges. Once browned, remove sausage to a plate and set aside. Keep the skillet over the heat.
Next, cook the onion, celery, and bell peppers for about 4 minutes, just until they begin to soften. For best results, try to have the veggies chopped into relatively even, small pieces.
You’ll then stir in the tomato paste and garlic and let those ingredients cook for just about 1 minute more, to release their flavor and aroma.
Next, pour broth, tomatoes, and all of the seasonings over the increasingly tender vegetables. Bring this mixture to a simmer and let it bubble to thicken and develop flavor for at least 5 minutes – longer if you can spare the time.
Finally, you’ll cook the shrimp briefly right in this pan – they truly only take 2-3 minutes to fully cook in a simmering sauce – and return the sausage to the pan afterwards.
Give it all a good stir, and garnish with green onions or fresh herbs as desired – parsley and thyme are my favorites.
Serving Suggestions
You can of course serve this jambalaya spooned in bowls on top of regular white or brown rice. You can also serve it alongside cauliflower rice, with veggies, or with bread. Jambalaya pairs especially well with cornbread, cheddar biscuits, and corn on the cob.
Add hush puppies for a real treat, and a simple green salad never hurts if you’re feeding a crowd and need some more greens.
Storage and Reheating
Leftovers are one of the best thing about this jambalaya recipe, because they don’t get soggy as the rice absorbs extra liquid!
Store any extra in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave – using 50% power for this and any other recipe containing seafood is a good idea to avoid overheating and rubberiness – or larger portions in a small pot over medium heat on the stovetop.
Can jambalaya be frozen?
Yes! This can be stored in the freezer for up to 3 months. Defrost in the refrigerator overnight if possible, then reheat as directed above.
What do you think? Could you squint while enjoying this and envision yourself in a New Orleans sidewalk cafe? Or maybe it just makes a good dinner to spice up your week. 🙂
If you try this No Rice Jambalaya, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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No Rice Jambalaya
Ingredients
- 2 teaspoons olive oil
- 1 pound andouille sausage sliced
- 1 small yellow onion chopped
- 1-2 bell peppers any color, chopped
- 3 celery ribs chopped
- 3 cloves garlic minced
- 2 teaspoons tomato paste
- 1 and 1/2 cups chicken broth
- 1 (15 ounce) can crushed or petite diced tomatoes
- 2 teaspoons paprika divided
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional or adjust to taste
- kosher salt and black pepper
- 1 pound shrimp peeled and deveined
- fresh thyme or parsley optional garnish
- 3-4 cups rice optional, for serving
Instructions
- Warm olive oil in a Dutch oven or large, deep skillet over medium-high heat. Add sausage and cook for 4-5 minutes, stirring just once or twice, until browned and crispy on the edges. Remove sausage to a paper towel-lined plate and set aside.
- Add onion, peppers, and celery to the skillet. Cook for 4 minutes, just until the veggies begin to soften. Add garlic and tomato paste; cook 30-60 seconds more.
- Stir in the chicken broth, tomatoes, 1 teaspoon paprika, thyme, oregano, and cayenne, if using. Reduce heat to medium and let the mixture simmer gently for 5-10 minutes. Reduce heat further if the liquid is boiling rapidly. Sample and add salt and black pepper to taste.
- While the liquid cooks, sprinkle shrimp with salt, pepper, and remaining 1 teaspoon paprika. Add shrimp to the pan and cook for 2-3 minutes, just until opaque. Return the cooked sausage to the pan and stir well.
- Garnish with sprigs of fresh thyme or parsley. Serve as desired — over regular rice, cauliflower rice, on its own, with veggies, or with bread.
Notes
- Adapted from Cooking Light.
We really enjoyed! I made it just as the recipe, only with a little bit more spice! Was so good 😊
I took a photo, not sure how to add 🤔
So glad you liked this Deb; thank you for leaving this review! I would love to see the photo if you’re able to easily share it via Instagram – just tag me @nourishandfete. But most importantly I’m just glad the recipe was a winner!
I have made Jambalya many times with an old recipie that had the rice in the finished product. I really think the way to go is cook it and have it on the side so that any leftovers are better the next day. thanks for the idea