This One-Pot Sausage and Shrimp Jambalaya is a flavorful, hearty dish packed with smoky sausage, tender shrimp, and perfectly seasoned rice. It’s a quick and easy meal that brings the taste of Louisiana right to your kitchen—with minimal cleanup!
Why You’ll Love This Recipe!
Bold & Flavorful – A delicious mix of spices, protein, and rice.
One-Pot Wonder – Easy to make and even easier to clean up.
Versatile – Customize with your favorite proteins and veggies.
Perfect for meal prep – it tastes even better the following day!
Ingredients :
Here’s what you’ll need for this Sausage and Shrimp Jambalaya:
1 lb andouille sausage, sliced (or smoked sausage)
1 lb shrimp, peeled & deveined
1 onion, diced
1 bell pepper, diced
A crucial part of the “holy trinity” in Cajun cookery, two chopped celery stalks
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1 ½ cups long-grain white rice
3 cups chicken broth
2 tbsp Cajun seasoning (adjust to taste)
1 tsp dried thyme
1 tsp paprika
1 bay leaf
2 tbsp olive oil
Salt & pepper to taste
Green onions & parsley for garnish
Method :
Cook the Sausage – Heat oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned (about 5 min). Remove and set aside.
Cook the Veggies – In the same pot, add onion, bell pepper, and celery. Sauté until soft (5 min). Stir in garlic and cook for 1 min.
Add Rice & Seasonings – Stir in rice, Cajun seasoning, thyme, paprika, and bay leaf. Sauté for 1-2 minutes to lightly toast the rice.
Simmer – Stir in the diced tomatoes and chicken broth. Reduce the heat after bringing to a boil. The rice should be soft after 15 to 20 minutes of simmering under cover.
Add Shrimp & Sausage – Stir in shrimp and cooked sausage. Cover and cook for 3-5 min (until shrimp turns pink).
Garnish & Serve – Remove bay leaf. Top with green onions and parsley.
Variations & Substitutions :
Protein Swap – Use chicken, crawfish, or tofu instead of shrimp.
Spice Level – Adjust Cajun seasoning or add hot sauce for extra heat.
Rice Alternative – Brown rice or cauliflower rice (adjust cooking time).
Vegetarian Option – Skip meat, add extra veggies, and use veggie broth.
Storage and Serving Suggestions :
Serve With: Cornbread, crusty French bread, or a fresh green salad.
Storage: Store for up to three days in the refrigerator in an airtight container.
Freezing: Freeze for up to 2 months (best without shrimp for texture).
Storage and Reheating Tips :
Reheat on the Stovetop: Add a little broth to maintain moisture.
Microwave: Cover and heat in 1-minute increments, stirring between each interval.
Nutritional Information (Per Serving):
Servings: 6
Calories: ~450
Protein: 28g
Carbs: 42g
Fat: 18g
Fiber: 3g
Additional Tips :
Don’t Overcook Shrimp – Add them last to keep them tender.
Toast the Rice – Enhances nutty flavor before adding liquid.
Use Homemade Cajun Seasoning – For better control over salt & spice.
FAQ :
1- Can I make jambalaya ahead of time?
Yes! This Sausage and Shrimp Jambalaya tastes even better the next day as flavors meld.
2- Can I use frozen shrimp?
Absolutely—just thaw and pat dry before adding to the pot.
3- Is jambalaya the same as gumbo?
No, gumbo is a stew served over rice, while jambalaya cooks the rice in the same pot.
4- What if my jambalaya is too watery?
Let it simmer uncovered for a few additional minutes to thicken.
Conclusion :
This One-Pot Sausage and Shrimp Jambalaya is a crowd-pleasing dish that’s packed with bold flavors and simple to prepare. Perfect for weeknight dinners or entertaining, it’s a taste of the South in every bite.