Recipe for Easy Shrimp and Italian Sausage Jambalaya

Easy Shrimp and Italian Sausage Jambalaya

Easy Shrimp and Italian Sausage Jambalaya


  • 1lb of frozen, cooked, tail-off shrimp
  • 1.5 pounds of Johnsonville Italian Sausage links (any Italian Sausage links will do)
  • 1 cup of frozen okra
  • 1 cup of frozen corn
  • 1 can of black beans, drained and rinsed
  • 1 can of red beans, drained and rinsed
  • 2 cups of rice
  • 1/2 tbs cayenne pepper
  • Creole Seasoning, i.e. Tony Chachere’s Cajun, to taste
  • Salt and pepper (to taste)


  1. In a large, greased, skillet, cook all the frozen ingredients (shrimp, okra, and corn) together along with about HALF of the seasonings you are going to use.
  2. At the same time, cook your rice.
  3. Once your rice is MOSTLY cooked, add it to the skillet along with the beans and the rest of the seasonings. Feel free to add a little bit of seasoning at a time and taste as you cook.
  4. Meanwhile, have your Italian sausage grilling. I am TERRIBLE at grilling, so I leave this part up to my husband. If you don’t have a grill, that’s okay, you can cook your sausage on the stove! But I, personally, LOVE the taste of grilled sausage.
  5. Once the sausage is done grilling and all the ingredients are done on the stove, cut the sausage and mix it together in the large skillet.

Recipe and Photo: still being [molly] / CC BY-SA

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