This one pot shrimp and sausage jambalaya is hearty, flavorful, and easy to make. It’s packed with smoky sausage, tender shrimp, rice, and Cajun spices. And because it’s cooked in a single pot, cleanup is simple.
Jambalaya is a classic Louisiana dish with French, Spanish, and West African roots. This version uses shrimp and sausage for a quick, satisfying dinner. It’s perfect for weeknights or meal prep.
Shrimp and Sausage Jambalaya Recipe
Why You’ll Love This Recipe
- One pot, less mess Everything cooks in the same pot, so cleanup is quick.
- Big flavor, simple steps Smoky sausage, tender shrimp, and Cajun spices give bold taste without complicated prep.
- Feeds a crowd Hearty enough for family dinners, meal prep, or gatherings.
- Flexible Swap proteins, adjust the spice, or make it vegetarian with beans.
- Ready in under an hour A filling, homemade dinner that doesn’t take all evening.
Ingredients You’ll Need for Shrimp and Sausage Jambalaya
- Shrimp: Use peeled and deveined shrimp. Add them at the end so they stay tender.
- Smoked sausage: Andouille is traditional, but any smoked sausage works.
- Rice: Long grain white rice holds up best.
- Vegetables: Bell peppers, celery, and onion (the Cajun “holy trinity”).
- Tomatoes: Canned diced tomatoes add body and flavor.
- Seasoning: Cajun seasoning, garlic, paprika, and thyme.
- Broth: Chicken broth or stock.
Substitutions: Swap chicken sausage for pork. Use vegetable broth for a lighter version.
How to Make One Pot Shrimp and Sausage Jambalaya
- Cook the sausage and vegetables. Heat oil in a large pot. Brown sausage slices, then add onion, celery, and bell peppers. Cook until soft.
- Add rice and seasonings. Stir in rice, garlic, and Cajun spices. Let the rice toast for a minute.
- Add tomatoes and broth. Pour in diced tomatoes and broth. Stir, then bring to a boil.
- Simmer. Cover and reduce heat. Cook for 20–25 minutes, until rice is tender.
- Add shrimp. Stir in shrimp and cook for 3–4 minutes, until pink.
- Finish and serve. Fluff with a fork. Sprinkle with parsley and serve hot.
Tip: Don’t overcook the shrimp. They cook fast and should go in last.
Tips for Perfect Jambalaya Every Time
- Use long grain rice to avoid mushy texture.
- Adjust Cajun seasoning to your spice preference.
- Keep the ratio of rice to liquid balanced (1 cup rice to 2 cups broth).
- Stir only once or twice while simmering. Too much stirring can make the rice gummy.
Variations of One Pot Jambalaya
- Add chicken: Use boneless, skinless chicken thighs for extra protein.
- Vegetarian version: Replace meat with beans and extra vegetables.
- Spicy version: Add cayenne or hot sauce for more heat.
- Seafood mix: Add crab or crawfish with the shrimp.
Storage, Reheating & Meal Prep Tips
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat on the stove with a splash of broth to keep it moist.
- Avoid reheating shrimp too many times. They can turn rubbery.
| Calories | 410 kcal |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Protein | 27 g |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Cholesterol | 155 mg |
| Sodium | 890 mg |
| Potassium | 620 mg |
| Calcium | 90 mg |
| Iron | 3.2 mg |
Tip: Values may vary based on sausage type, rice brand, and exact serving size.
Recipe FAQs
Can I use brown rice instead of white rice?
Yes, but increase the cooking time by 15–20 minutes and add more broth.
What’s the difference between jambalaya and gumbo?
Jambalaya is a rice dish cooked in one pot. Gumbo is a stew usually served over rice.
Can I make jambalaya ahead of time?
Yes. Make it a day ahead and reheat gently on the stove. Add a splash of broth to freshen it up.
Conclusion
This one pot shrimp and sausage jambalaya is hearty, simple, and full of flavor. It’s the kind of dish that feeds a crowd and makes great leftovers.
Try it this week and see how easy it is. Serve it hot, and don’t forget some crusty bread on the side.
One Pot Shrimp and Sausage Jambalaya
Ingredients
- Shrimp: Use peeled and deveined shrimp. Add them at the end so they stay tender.
- Smoked sausage: Andouille is traditional but any smoked sausage works.
- Rice: Long grain white rice holds up best.
- Vegetables: Bell peppers celery, and onion (the Cajun “holy trinity”).
- Tomatoes: Canned diced tomatoes add body and flavor.
- Seasoning: Cajun seasoning garlic, paprika, and thyme.
- Broth: Chicken broth or stock.
Instructions
- Cook the sausage and vegetables. Heat oil in a large pot. Brown sausage slices, then add onion, celery, and bell peppers. Cook until soft.
- Add rice and seasonings. Stir in rice, garlic, and Cajun spices. Let the rice toast for a minute.
- Add tomatoes and broth. Pour in diced tomatoes and broth. Stir, then bring to a boil.
- Simmer. Cover and reduce heat. Cook for 20–25 minutes, until rice is tender.
- Add shrimp. Stir in shrimp and cook for 3–4 minutes, until pink.
- Finish and serve. Fluff with a fork. Sprinkle with parsley and serve hot
Video
Notes
- Use long grain rice to avoid mushy texture.
- Adjust Cajun seasoning to your spice preference.
- Keep the ratio of rice to liquid balanced (1 cup rice to 2 cups broth).
