This Shrimp Jambalaya Bowl brings together seasoned rice, smoky sausage, and tender shrimp tossed with barbecue sauce for a satisfying dinner that comes together easily. It's bold, comforting, and perfect for nights when you want something filling without a lot of extra work.
I love meals like this that can be layered and served right away, letting everyone dig in while the food is still warm. If you enjoy my Steak and Squash Rice Bowl, you will definitely want to give this jambalaya bowl a try.
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Why You'll Love this Shrimp Jambalaya
Weeknight friendly: everything cooks quickly, and using a packaged jambalaya mix keeps prep time simple.
Bold flavors: smoky sausage, crisp bacon, and barbecue-coated shrimp creat layers of flavor in every bite.
Buildable bowls: serving this as a bowl lets everyone customize their plate just the way they like it.
Key Ingredients for a Jambalaya Rice Bowl
See the recipe card below for a full list of ingredients and instructions.
- Shrimp: jumbo shrimp cook fast and soak up the barbecue sauce without becoming heavy.
- Jambalaya Rice: the seasoned rice forms the base and brings classic Louisiana-inspired flavor.
- Chicken Andouille Sausage: adds smoky depth without overpowering the shrimp.
- Bacon: a small amount adds richness and ties everything together.
- Black beans: tossed with the shrimp for extra texture and protein.
- Avocado: adds a fresh, creamy finish that balances the bold flavors.
Ingredient Substitutions
- Smoked turkey sausage can be used in place of chicken andouille.
- Pinto beans or red beans work well if black beans aren't available.
- A honey barbecue sauce can be used if you prefer a slightly sweeter finish.
Variations on Shrimp Jambalaya Bowl with BBQ Shrimp
Veggie Boost: add sautéed bell peppers or onions to the skillet for extra color and texture.
Chicken Swap: replace the shrimp with cubed chicken breast and cook until lightly browned and cooked through.
Lighter Base: use half rice and half shredded lettuce as the base for a lighter take on this shrimp jambalaya bowl.
Tips for the Best Shrimp Jambalaya
- Cook the shrimp just until opaque to keep them tender.
- Toss the black beans into the skillet with the shrimp so they warm and pick up flavor.
- Let the rice sit covered for a few minutes after cooking so it stays fluffy.
How to Store and Reheat
Store leftovers for shrimp, rice mixture, and avocado salad in separate airtight container in the refrigerator for up to 3 days. Reheat shrimp and rice mixture in the microwave or on the stovetop until warmed through. Layer as instructed in the recipe card.
Serving Suggestions for Shrimp Bowl Recipes
This Shrimp Jambalaya Bowl pairs well with lighter sides and simple desserts. Serve it with Cornbread Muffins or Homemade Coleslaw. For dessert, something simple like no bake Banana Pudding Cheesecake.
More Recipes You'll Love
If you're craving more bold flavors, you'll love this Cajun Shrimp Pasta Alfredo for a creamy, spicy twist on comfort food or my Shrimp Fried Rice for a quick one-pan meal. for more seafood favorites, try my Old Bay Shrimp Linguine or these fun and flavorful Easy Shrimp Po Boy Sliders.
I truly love hearing from you! If you give this a try, please leave a please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know how it turned out! Also, don't forget to tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Shrimp Jambalaya Bowl with BBQ Shrimp and Salad
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Ingredients
- 1 cup black beans , drained and rinsed
- 2 tablespoons diced bacon
- 2 andouille chicken sausage links , sliced
- 1 pound jumbo shrimp peeled and deveined
- ½ cup barbecue sauce
- 1 avocado , diced
- 1 tablespoon chopped fresh cilantro
- 1 lime , juiced
- salt , to taste
- black pepper , to taste
- 8 ounces Jambalaya rice Mix ,prepared according to package directions
Bobbi from Bobbi's Kozy Kitchen says
Bacon, Sausage, AND shrimp? Ohhhh this is my kinda salad!!!
Serena says
I'm always looking for healthy ideas the family will love! This nails it!
Lisa (Panning The Globe) says
You packed many amazing flavors and great ingredients into this salad bowl. I love the bbq shrimp, black beans and avocado with the spicy rice and sausages. Great recipe!!
Rahul @samosastreet.com says
This looks amazing! What a delicious bowl of jambalaya!
Cynthia L says
I have never been to New Orleans either, it is on my bucket list also. I love the idea of making a salad bowl with the Jambalaya. I bet the avocado adds a wonderful creaminess to the dish.
Renee@Renee's Kitchen Adventures says
Salad bowls are all the rage right now and your jambalaya version is just perfect! I'd love some of those brownies too! haha
Noel says
We just had a jambalaya last night, too! This looks wonderful! I love the combination you came up with - using the avocado. Will try this!
Constance Smith | Cosmopolitan Cornbread says
What a great dish!
Gloria @ Homemade & Yummy says
I love jambalaya so this sounds awesome. Never go wrong with this dish.
Tracy | Baking Mischief says
Oh my gosh, the colors in this are so perfect for Mardi Gras! I love it. This looks really good. I love the avocado, sausage, and rice combo. It's making me hungry right now. 🙂
Liz says
This is the kind of salad I'd love to order at a restaurant---but so glad I can make it at home!!!
Christie says
I love that you turned jambalaya into a salad bowl. What an inventive idea and perfect for lunch or dinner.