Shrimp and Andouille Sausage Jambalaya

Shrimp and Andouille Sausage Jambalaya

By IG User: @foodallergydiva


  • 1 package of Teton Waters Ranch Spicy andouille sausage (This isn’t just sausage, it’s the sausage. Andouille is a staple of creole cooking and Teton Waters Ranch andouille sausage makes the perfect addition to this recipe!)
  • 1 pound of raw shrimp, peeled and deveined
  • 1.5 cups uncooked brown (or white) rice (long or short grain can be used), rinse it to help it clump less
  • 3 tablespoons of olive oil
  • 4 stalks of celery, diced
  • 1 white onion, diced
  • 3 green bell peppers, cored and diced
  • 2 jalapeño peppers, seeded and finely diced
  • 6 cloves of garlic, minced
  • 3 tablespoons of Cajun seasoning
  • salt & pepper to taste
  • 3 cups chicken stock
  • 1 can crushed tomatoes
  • 2 cups sliced okra


  1. Brown the sausage according to directions on package, then transfer to a plate and set aside. 
  2. Defrost okra, if frozen, according to directions on package, and set aside. 
  3. Using a pot or large stir fry pan, over medium heat, add 2 tablespoons of olive oil. Sauté the onion, bell pepper, celery, jalapeno, and garlic until soft (about 10 minutes).
  4. Add the uncooked rice, chicken stock, crushed tomatoes & Cajun seasoning. Mix & continue cooking until it reaches a simmer and then reduce heat to medium low.
  5. Simmer for approximately 30 minutes (until the rice is cooked well), mixing every 5 minutes or so to make sure it doesn’t stick to the bottom. 
  6. Add the okra and shrimp. Then, cook for a final 3 or so minutes (until the shrimp is no longer translucent). 
  7. Mix in the star of the show – Teton Waters Ranch andouille sausage. 
  8. Salt & Pepper to taste, remove from heat, and garnish generously with parsley. 
  9. Enjoy!

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