Photo of Shrimp & Sausage Jambalaya by WW

Shrimp & Sausage Jambalaya

7 - 8
PersonalPoints™ per serving
Total Time
1 hr 10 min
20 min
50 min
A classic Creole dish, jambalaya comes in many forms—combinations of meat, seafood, and veggies cooked together with rice. Our one-pot version stars turkey kielbasa and shrimp in a tomato base and packs a bit of heat thanks to cayenne pepper. Want to amp up the spice even more?Try adding hot sauce to your bowl just before digging in.


Regular butter

1 Tbsp

Uncooked onion(s)

1 large, chopped

Green pepper(s)

1 medium, seeded and chopped

Uncooked celery

2 rib(s), small, chopped

Garlic clove(s)

3 medium clove(s), finely chopped

Uncooked turkey sausage(s)

6 oz, kielbasa, halved lengthwise and cut into 1⁄4-inch slices

Uncooked white rice

1½ cup(s), long-grain

Canned tomatoes

28 oz, (peeled whole tomatoes, broken up)

Fat free chicken broth

14½ oz, and reduced-sodium

Dried thyme

¾ tsp

Cayenne pepper

¼ tsp

Uncooked shrimp

1 pound(s), medium, peeled and deveined


  1. In a large Dutch oven, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened, 7 to 8 minutes, stirring occasionally. Add the kielbasa and cook for 3 minutes more, stirring.
  2. Add the rice and cook until lightly toasted, about 2 minutes, stirring frequently. Add the tomatoes with juices, stock, thyme, and cayenne and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 30 minutes.
  3. Add the shrimp and cook until just opaque in the centers and all the liquid has been absorbed, 5 to 7 minutes more.
  4. Serving size: 1⅓ cups


Small chunks of skinless boneless chicken breast can easily be substituted for the shrimp and/or the kielbasa, and a cup of thawed frozen peas can be added with the shrimp.