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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
