This shrimp and sausage jambalaya is a Creole-inspired one-pot dish packed with bold flavors and vibrant ingredients. The pan is loaded with fluffy cooked rice, juicy shrimp, and smoky slices of andouille sausage, all simmered together with bell peppers, onions, celery, and tomatoes. The seasoning is rich and savory, with just the right amount of heat, giving you a comforting and flavorful Louisiana.
Why You'll Love This Shrimp and Sausage Jambalaya?
You’ll love this jambalaya because it's everything you crave in a comfort dish. It’s rich, spicy, and packed with layers of flavor. It’s a one-pan wonder that’s as easy to cook as it is satisfying to eat. With the perfect balance of tender shrimp, sliced sausage, and rice, this recipe hits all the right notes for both a weeknight family dinner and a crowd-pleasing favorite.
One Pot Shrimp and Sausage Jambalaya
Ingredients
- 13 oz Smoked Sausage or Andoullie Sausage
- 1 pound Shrimp
- 1 cup Rice
- 3 Bay Leaves
- 3 tablespoons Olive Oil
- 1 medium Onion diced
- ½ Red Bell Pepper diced
- ½ Green Bell Peppers diced
- 6 Garlic Cloves chopped
- ½ Celery diced
- 3 to 4 cups Chicken Broth
- 14 oz can Crushed or Diced Tomatoes
- I/2 tablespoon Cajun Seasoning
- ½ tablespoon Creole Seasoning
- 1 teaspoon Oregano
- 1 teaspoon Dried Basil
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove and set aside.
- In the same pan, add diced onion, bell pepper, and celery. Cook for 4-5 minutes until softened. Add minced garlic and sauté for another 30 seconds until fragrant.
- Cajun seasoning, creole seasoning, basil, and oregano.
- Stir in the uncooked rice. Let the rice toast lightly in the pan for about 2 minutes to enhance the flavor.
- Pour in the diced tomatoes (with juice) , bay leaves, sausage and chicken broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been mostly absorbed. Stir occasionally to keep rice from sticking.
- Add the shrimp. Stir gently, then cover and cook for an additional 5-7 minutes, or until the shrimp is pink and fully cooked. Remove bay leaves.
- Remove the lid, fluff the jambalaya with a fork, and taste to adjust seasoning if needed. Garnish with chopped green onions or parsley before serving.
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Mick says
Hey Jay, I'm hopping over from your Youtube channel to post a review here.
I followed your recipe (and video) to the "T" ('cept I also added cut chicken thigh pieces which I also browned). I even made my own creole and cajun spices so I could control the salt. The meal got rave reviews from the family so I'll definitely be making this more often.
I appreciate that the steps are straightforward and uncomplicated. Browning the sausage (and chicken thigh pieces which I also addd) first then sautéing the veggies in all of that flavor goodness makes all the difference! So does adding the shrimp at the end so that they don't get overcooked and tough.
So glad I found your recipe. I will never. ever. buy a boxed Jambalaya mix ever again! 😎
Jay (Spinelli) says
I definitely appreciate your feedback. Thanks again for giving it a try.