One Pot Shrimp and Sausage Jambalaya
A flavorful Creole-inspired dish made with juicy shrimp, smoky sausage, vegetables, rice, and spices. All cooked together in one pot. This Shrimp and Sausage Jambalaya is comforting, vibrant, and perfect for feeding a crowd.
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).