Description
This One Pot Shrimp and Sausage Jambalaya is a hearty and flavorful Creole-inspired dish combining tender shrimp, smoky andouille sausage, fragrant spices, and vibrant vegetables. Made all in one pot, this comfort food favorite delivers bold flavors with minimal cleanup and can be ready in under an hour, perfect for busy weeknights or feeding a crowd.
Ingredients
Scale
Proteins
- 12 oz Andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
Vegetables
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Grains & Liquids
- 1 ½ cups long grain rice
- 3 cups chicken broth
Spices & Seasonings
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
Other
- 2 tbsp olive oil
Instructions
- Step 1: Sauté the Sausage and Vegetables
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add sliced andouille sausage and cook until browned and slightly crisp. Remove sausage and set aside. In the same pot, sauté diced onions, bell peppers, celery, and garlic until softened and fragrant. - Step 2: Add Spices and Rice
Sprinkle Cajun seasoning, smoked paprika, dried thyme, and bay leaves into the pot. Toast the spices for about one minute to release their aroma. Stir in the rice, ensuring each grain is coated with the spice mixture. - Step 3: Incorporate Liquids and Tomatoes
Pour in the diced tomatoes with their juices and chicken broth. Stir to combine, then bring the mixture to a gentle boil. Reduce the heat to a simmer, cover the pot, and cook undisturbed for about 20 minutes until the rice is tender and has absorbed most of the liquid. - Step 4: Add Shrimp and Sausage Back In
Stir the browned sausage and raw shrimp into the pot. Cover and cook for an additional 5-7 minutes, until the shrimp turn pink and opaque throughout. - Step 5: Final Touches and Serve
Remove bay leaves, taste, and adjust seasoning with salt, pepper, or extra Cajun seasoning if desired. Let the jambalaya rest off the heat for a few minutes to allow flavors to meld before serving.
Notes
- Use quality andouille or smoked sausage for authentic smoky flavor.
- Do not stir the rice once broth is added to avoid mushiness.
- Ensure shrimp are peeled and deveined for best texture and taste.
- Adjust spice levels gradually to suit your heat preference.
- Allow jambalaya to rest covered for 5 minutes after cooking to deepen flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: jambalaya, shrimp, sausage, andouille, one pot, Creole, Cajun, spicy, comfort food
