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Easy One-Pot Jambalaya Recipe with Andouille Sausage and Shrimp

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A quick and flavorful one-pot jambalaya with smoky andouille sausage and tender shrimp, perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 12 ounces andouille sausage, sliced (link-style preferred)
  • 1 pound raw shrimp, peeled and deveined (medium or large size)
  • 1 ½ cups long-grain white rice, rinsed
  • 1 cup diced bell peppers (mix of green and red)
  • 1 cup diced celery stalks
  • 1 medium onion, diced (yellow or white)
  • 3 garlic cloves, minced
  • 1 can (14.5 ounces) diced tomatoes with juices
  • 3 cups chicken broth (homemade or low-sodium store-bought)
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Slice the andouille sausage into about ¼-inch thick rounds. Dice the bell peppers, celery, and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear, then set aside. (10 minutes)
  2. Place a Dutch oven over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the sliced sausage. Cook until browned and slightly crispy on the edges, about 5 minutes, stirring occasionally.
  3. Add the diced onions, celery, and bell peppers to the pot with the sausage. Sauté until softened and fragrant, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds.
  4. Stir in 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, and 1 teaspoon dried thyme. Mix well to coat the veggies and sausage. Add the rinsed rice, stirring to combine everything evenly. (2 minutes)
  5. Add the canned diced tomatoes with juices, chicken broth, and the bay leaf. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a boil. (3 minutes)
  6. Once boiling, reduce heat to low, cover with a tight-fitting lid, and let simmer gently for 18-20 minutes. Avoid lifting the lid too often. Add more broth or water if liquid evaporates too quickly.
  7. After the rice is tender and most liquid absorbed, stir in the peeled and deveined shrimp. Cover again and cook until shrimp turn pink and opaque, about 4-5 minutes.
  8. Remove from heat, discard the bay leaf, and season with salt and freshly ground black pepper to taste. Let the jambalaya rest, covered, for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

If jambalaya seems too wet after resting, uncover and let it sit off heat for a few minutes to firm up. Use smoked kielbasa as a substitute for andouille sausage if needed. For gluten-free, ensure Cajun seasoning and broth are gluten-free. Brown rice can be used but requires longer cooking time and more liquid. Add shrimp last to avoid rubbery texture.

Nutrition

Keywords: jambalaya, one-pot meal, andouille sausage, shrimp, Cajun seasoning, quick dinner, easy recipe, weeknight meal

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