Sausage & Shrimp Jambalaya

Sausage & Shrimp Jambalaya

Dive into the rich flavors of our Sausage and shrimp Jambalaya Pasta! This quick and delicious recipe combines the sizzle of Italian sausage with succulent shrimp, sweet red bell pepper, and aromatic garlic, all tossed with capellini pasta.

Course: MainCuisine: WesternDifficulty: Medium
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  • 2 links Capital Chorizo Sausage

  • 3 tbsp Olive oil

  • 1 whole Green Bell Pepper

  • 1 whole Onion

  • 2 stalks Celery

  • 3 cloves Garlic

  • 1 Red Fresno pepper

  • 2 cups Thai Rice

  • 1 can Crushed Tomatoes

  • 2 tbsp Tomato Paste

  • 4 cups Chicken Broth

  • 12 Deveined Raw Shrimp

  • Cajun Seasoning (see note below for homemade version)


  • Heat the pan on medium-high, add olive oil.
  • Slice the Capital chorizo sausage into medallions, keeping the skin on. Fry in the pan until browned. Set aside.
  • In the same pan, using the chorizo-infused oil, add chopped green peppers, onions, and celery. Sauté until softened.
  • Add the garlic and the red Fresno pepper (de-seeded for less heat).
  • Sprinkle in Cajun seasoning and mix well.
  • Stir in the crushed tomatoes and tomato paste.
  • Add in the rice, ensuring all the grains are coated with the seasoning mixture.
  • Return the chorizo sausage to the pan.
  • Pour in chicken broth and bring the mixture to a boil.
  • Once boiling, reduce the heat, cover, and let it simmer.
  • When the rice is about 80% cooked, and the liquid level meets the surface of the rice, stir in the shrimp.
  • Cover and continue cooking until the shrimp are opaque and pink, and the rice is fully cooked.
  • Garnish with fresh parsley and green onions.
  • Taste and adjust seasoning if necessary.
  • To make your own cajun seasoning, use the following ingredients and proportions:
    ●     3 tablespoons smoked paprika
    ●     2 tablespoons fine kosher salt
    ●     2 tablespoons garlic powder
    ●     1 tablespoon onion powder
    ●     2 Tablespoons Italian Seasoning
    ●     1 tablespoon cayenne pepper

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