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
- 1 tablespoon olive oil
- 12 ounces andouille sausage or smoked sausage sliced
- 1 medium onion diced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 ½ cups long-grain white rice
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper optional
- 3 cups chicken broth
- 1 ca 14.5 ounces diced tomatoes (optional, for Creole style)
- 1 pound shrimp peeled and deveined
- 2 green onions chopped for garnish
- Fresh parsley chopped for garnish
- 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 and set aside.
Cook the Vegetables:
- In the same pot, add the diced onion, bell peppers, celery, and garlic.
- Sauté for 5-7 minutes until softened and fragrant.
Toast the Spices:
- Stir in the Cajun seasoning, smoked paprika, thyme, and cayenne pepper (if using).
- Cook for 1-2 minutes to release the spices’ aromas.
Add Rice and Broth:
- Stir in the rice, ensuring it’s evenly coated with the spices.
- Add the chicken broth and diced tomatoes (if using).
- Season with salt and pepper to taste.
Simmer:
- Return the sausage to the pot.
- Cover and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Cook the Shrimp:
- Add the shrimp to the pot during the last 5-7 minutes of cooking.
- Stir gently until the shrimp turn pink and are fully cooked.
Garnish and Serve:
- Remove from heat and let the jambalaya sit for 5 minutes.
- Garnish with green onions and parsley. Serve hot.
Video
Notes
📝 Notes
- Use deveined medium shrimp for quick cooking and best texture.
- Andouille sausage adds smoky heat—sub with smoked sausage if needed.
- Long-grain white rice works best for fluffy jambalaya.
- Adjust spice level by increasing or reducing Cajun seasoning.
- Add bell peppers, celery, and onion for classic Creole flavor.
- Simmer covered without stirring to prevent mushy rice.
- Leftovers keep 3–4 days in the fridge; reheat with a splash of broth.
🍽️ Nutrition Facts (Per Serving)
Calories: ~380Carbohydrates: ~42g
Fiber: ~2g
Sugars: ~4g
Protein: ~25g
Fat: ~14g
Saturated Fat: ~4g
Cholesterol: ~145mg
Sodium: ~890mg
Potassium: ~420mg
Calcium: ~70mg
Iron: ~2.8mg