One Pot Shrimp and Sausage Jambalaya Recipe

Introduction

This One Pot Shrimp and Sausage Jambalaya is a comforting and flavorful dish that brings the taste of Louisiana right to your kitchen. It’s easy to prepare, with savory sausage, tender shrimp, and aromatic spices all cooked together with rice. Perfect for a weeknight dinner or casual gathering.

Ingredients

• 1 tablespoon olive oil
• 12 ounces andouille sausage or smoked sausage, sliced
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 3 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes (optional, for Creole style)
• 1 pound shrimp, peeled and deveined
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
2. Step 2: In the same pot, add the diced onion, green and red bell peppers, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
3. Step 3: Stir in the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper if using. Cook for 1-2 minutes to release the spices’ aromas.
4. Step 4: Add the rice to the pot and stir to coat it evenly with the spices and vegetables.
5. Step 5: Pour in the chicken broth and add the diced tomatoes if using. Season with salt and pepper to taste.
6. Step 6: Return the sausage to the pot. Cover and reduce heat to low. Let simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
7. Step 7: Add the peeled and deveined shrimp during the last 5-7 minutes of cooking. Stir gently until the shrimp turn pink and are fully cooked.
8. Step 8: Remove the pot from heat and let the jambalaya sit for 5 minutes. Garnish with chopped green onions and fresh parsley before serving hot.

Tips & Variations

• Use andouille sausage for an authentic smoky flavor, or substitute with kielbasa if unavailable.
• For a spicier dish, increase the cayenne pepper or add hot sauce to taste.
• Omit the diced tomatoes for a traditional Cajun style jambalaya, or include them for a Creole variation.
• Serve with crusty bread or a side salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp work well. Just thaw them completely before adding to the jambalaya during the last few minutes of cooking to avoid overcooking.

What can I substitute for andouille sausage?

If you can’t find andouille, smoked kielbasa or any smoked sausage works as a tasty alternative. You can also use chorizo for a different flavor profile.

One Pot Shrimp and Sausage Jambalaya Recipe

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★★★★★

4.7 from 108 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This One Pot Shrimp and Sausage Jambalaya is a flavorful and hearty Louisiana-inspired dish combining spicy andouille sausage, tender shrimp, and a medley of vegetables all cooked together in one pot. It’s a comforting, savory meal perfect for an easy weeknight dinner with robust Cajun and Creole spices.

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Ingredients

Scale 1x2x3x

Protein

• 12 ounces andouille sausage or smoked sausage, sliced
• 1 pound shrimp, peeled and deveined

Vegetables

• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)

Grains & Liquids

• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes (optional, for Creole style)

Seasonings & Oils

• 1 tablespoon olive oil
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

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Instructions

1. Sauté the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
2. Cook the Vegetables: In the same pot, add the diced onion, green and red bell peppers, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
3. Toast the Spices: Stir in the Cajun or Creole seasoning, smoked paprika, dried thyme, and cayenne pepper if using. Cook for 1-2 minutes to release the aromatic flavors of the spices.
4. Add Rice and Broth: Stir in the long-grain white rice, coating it evenly with the spices and vegetables. Pour in the chicken broth and diced tomatoes if using. Season with salt and pepper to taste.
5. Simmer: Return the browned sausage to the pot. Cover and reduce the heat to low. Let the mixture simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
6. Cook the Shrimp: Add the peeled and deveined shrimp to the pot during the last 5-7 minutes of cooking. Stir gently until the shrimp turn pink and are fully cooked through.
7. Garnish and Serve: Remove the pot from heat and let the jambalaya rest for 5 minutes. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy your one pot meal.

Notes

• Use andouille sausage for authentic Cajun flavor or any smoked sausage you prefer.
• Add diced tomatoes for a Creole-style variation; omit for a more traditional Cajun jambalaya.
• If you want more heat, increase the cayenne pepper or use a spicier Cajun seasoning blend.
• Ensure shrimp are peeled and deveined for the best texture and taste.
• Keep the heat low while simmering to prevent the rice from sticking or burning on the bottom of the pot.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or on stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun, Creole, Louisiana

Keywords: shrimp jambalaya, sausage jambalaya, one pot meal, Cajun recipe, Creole recipe, easy jambalaya, dinner recipe, spicy rice dish