One Pot Shrimp and Sausage Jambalaya

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

Shrimp and sausage jambalaya is a classic Louisiana Creoledish made with rice, sautéed vegetables, spicy sausage, and juicy shrimp.Everything comes together in one pot, making it a flavorful and convenientweeknight dinner that's satisfying and easy to prepare.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

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.

Video

Recipe Tips

For the best texture, add the shrimp toward the end of cooking so they don’t overcook and turn rubbery. Also, I use andouille sausage for a smoky kick that enhances the depth of flavor in the dish.

Keyword jambalaya recipes, sausage jambalaya, shrimp and sausage jambalaya, shrimp jambalaya

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