Flavorful Cajun Shrimp and Andouille Sausage Jambalaya Recipe Easy and Perfect for Weeknights

Let me tell you, the moment the spicy aroma of Cajun shrimp and smoky Andouille sausage simmering together in a pot hits your kitchen, it’s practically impossible not to crave a big bowl of this jambalaya. The first time I whipped up this flavorful Cajun shrimp and Andouille sausage jambalaya, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this dish during family gatherings. That smoky, spicy scent would fill the house, drawing everyone to the table like moths to a flame. I stumbled upon this recipe on a rainy weekend, trying to recreate that nostalgic comfort for my own family—and honestly, I wish I had discovered it years ago. My family couldn’t stop sneaking spoonfuls off the stove (and I can’t really blame them).

This flavorful Cajun shrimp and Andouille sausage jambalaya is dangerously easy, packed with pure, nostalgic comfort. It’s perfect for weeknight dinners when you want something hearty without fussing over a million steps, and it’s great for potlucks or casual get-togethers that need a little kick. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and even gifting in my circle. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

This flavorful Cajun shrimp and Andouille sausage jambalaya isn’t just another rice dish—it’s a celebration of bold flavors and simple cooking that hits all the right notes. From my countless kitchen trials and family feedback, here’s why this recipe stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or when you’re craving something satisfying fast.
• Simple Ingredients: No fancy ingredients required; you likely already have most of these pantry staples on hand.
• Perfect for Any Occasion: Whether it’s a cozy dinner, casual potluck, or a laid-back weekend meal, this jambalaya fits right in.
• Crowd-Pleaser: The combination of spicy sausage and tender shrimp always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The mix of smoky Andouille, Cajun spices, and juicy shrimp creates a flavor-packed, soul-soothing meal.

What makes this jambalaya different? It’s all about balance—perfectly seasoned with a homemade Cajun spice blend, the shrimp are added at just the right time to stay tender and juicy, and the Andouille sausage brings that authentic Louisiana smokiness that you just can’t fake. Plus, the rice cooks up fluffy and soaks in all that goodness without ever feeling mushy. Honestly, this recipe isn’t just good—it’s the kind of dish that makes you close your eyes after the first bite and think, “Yep, that’s exactly what dinner should taste like.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local grocery store.

• For the Protein:
  • 1 pound raw shrimp, peeled and deveined (medium-large size works best for tenderness)
  • 12 ounces Andouille sausage, sliced into ¼-inch rounds (I recommend link-style for smokiness)
• For the Vegetables:
  • 1 medium yellow onion, diced (adds sweetness and depth)
  • 1 green bell pepper, diced (classic Cajun trio)
  • 2 celery stalks, diced (for crunch and flavor balance)
  • 3 cloves garlic, minced (don’t skimp—garlic is key!)
  • 1 can (14.5 oz) diced tomatoes, drained (fresh diced tomatoes work too in season)
• For the Rice:
  • 1 ½ cups long-grain white rice (jasmine or basmati can work, but traditional long-grain is best)
• For the Seasoning:
  • 2 tablespoons Cajun seasoning (or homemade blend—see notes below)
  • 1 teaspoon smoked paprika (for extra smoky depth)
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to your heat preference)
  • Salt and freshly ground black pepper, to taste
• Liquids & Fats:
  • 2 tablespoons olive oil (or vegetable oil)
  • 3 cups low-sodium chicken broth (keeps it rich without overpowering)
• Fresh Herbs & Garnishes:
  • 2 tablespoons fresh parsley, chopped (adds color and freshness)
  • Optional: sliced green onions for garnish

Ingredient Tips: I prefer Andouille sausage from Cajun brands for authentic flavor, but smoked kielbasa can work in a pinch. If you want to make it gluten-free, just check your sausage label carefully or substitute with a gluten-free smoked sausage. For a dairy-free version, this recipe is naturally free of dairy, so no worries there!

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Ideal for even heat and to prevent sticking while cooking jambalaya.
• Sharp chef’s knife: For chopping onions, peppers, celery, and slicing sausage.
• Cutting board: Preferably separate for raw shrimp and veggies to avoid cross-contamination.
• Wooden spoon or heatproof spatula: For stirring without scratching cookware.
• Measuring cups and spoons: To get your rice and spices just right.
• Colander: For rinsing shrimp and draining tomatoes.

If you don’t have a Dutch oven, a heavy skillet with a lid will work just fine. I’ve even done this in a large sauté pan when in a pinch! Just be sure to keep an eye on the rice so it cooks evenly. For budget-conscious cooks, any sturdy pot that holds at least 4 quarts will do the trick.

Preparation Method

1. Prep your ingredients: Dice the onion, bell pepper, and celery. Mince the garlic. Slice the Andouille sausage into ¼-inch rounds. Peel and devein the shrimp if needed. This prep should take about 10 minutes.
2. Heat the oil: In your large pot or Dutch oven, warm 2 tablespoons olive oil over medium heat until shimmering (about 2 minutes).
3. Cook the sausage: Add the sliced Andouille sausage and sauté for 5 minutes, stirring occasionally, until browned and slightly crisp on edges. Remove the sausage with a slotted spoon and set aside, leaving the flavorful oil in the pot.
4. Sauté the vegetables: Add the diced onion, bell pepper, and celery to the pot. Cook, stirring often, for 5–7 minutes until softened and fragrant. Toss in the minced garlic and cook for another 1 minute—watch out not to burn it!
5. Add spices: Sprinkle the Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, salt, and pepper over the veggies. Stir well to coat everything evenly and let the spices toast for 1 minute to release their aroma.
6. Stir in rice and tomatoes: Add the rice to the pot, stirring to combine with the veggies and spices. Then fold in the drained diced tomatoes, mixing all the flavors together.
7. Pour in broth and simmer: Carefully add 3 cups (720 ml) of chicken broth. Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid. Let it simmer for 15 minutes undisturbed—this is key for fluffy rice!
8. Add shrimp and sausage back: After 15 minutes, lift the lid and gently fold in the cooked Andouille sausage and raw shrimp. Cover again and cook for an additional 5–7 minutes until the shrimp turn pink and opaque, and the rice is tender.
9. Final touches: Remove from heat and let the jambalaya sit, covered, for 5 minutes to absorb any remaining liquid. Taste and adjust seasoning if needed.
10. Garnish and serve: Stir in fresh chopped parsley and sprinkle with green onions if using. Serve hot and enjoy!

Note: If you find your rice isn’t quite cooked after the shrimp step, add a splash more broth or water and cook a few minutes longer with the lid on. Also, avoid stirring too much once the rice is simmering to prevent mushiness.

Cooking Tips & Techniques

One of the trickiest parts of making jambalaya is getting the rice just right. Let’s face it, no one wants mushy or undercooked rice mixed with all those bold flavors! Here’s what I’ve learned after more than a handful of attempts:

• Toast your spices: Adding spices to hot oil or cooked veggies for a minute or two really wakes up their flavor. Don’t rush this step.
• Low and slow simmer: Once you add rice and broth, keep the heat low and resist the urge to stir frequently. This helps the rice cook evenly and soak up all those smoky, spicy juices.
• Don’t overcook shrimp: Add shrimp near the end because they cook quickly. Overcooked shrimp get rubbery and nobody wants that.
• Use a heavy-bottomed pot: It prevents hot spots that burn the bottom and ensures even cooking. A heavy pan is worth the investment if you make jambalaya often.
• Multitasking tip: While the rice simmers, you can prep a simple side salad or slice up some crusty bread to soak up all that goodness.

Honestly, this recipe has saved me on many chaotic weeknights. The hands-off simmering means you can get other things done, and the bold flavors make it feel like you spent way more time in the kitchen than you actually did.

Variations & Adaptations

This flavorful Cajun shrimp and Andouille sausage jambalaya is versatile—you can easily tweak it to fit your dietary needs or flavor preferences.

• Vegetarian version: Swap out sausage and shrimp for smoked tofu or hearty mushrooms. Use vegetable broth instead of chicken.
• Spice it up or down: Adjust cayenne and Cajun seasoning to suit your heat tolerance. For a milder dish, reduce cayenne or omit it entirely.
• Different proteins: Instead of shrimp, try chicken thighs or a mix of seafood like scallops and crab meat. Just adjust cooking times accordingly.
• Gluten-free swap: Most ingredients are naturally gluten-free, but double-check sausage labels or use gluten-free sausage brands.
• Rice alternatives: Use brown rice or quinoa for a nuttier texture, but increase cooking time and broth accordingly.

One personal favorite variation I’ve tried is adding a splash of smoky chipotle in adobo to the broth for an extra punch of heat and smokiness. It gives the dish a slightly different but equally addictive flavor profile.

Serving & Storage Suggestions

This jambalaya is best served hot and fresh, straight from the pot. A sprinkle of fresh parsley and sliced green onions adds a pop of color and brightness. It pairs beautifully with a simple green salad or crusty French bread to mop up every last bite.

If you have leftovers (which is rare in my house), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or water to loosen it up and prevent drying out.

For longer storage, this jambalaya freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: The flavors actually deepen a bit after resting, so leftovers taste even richer the next day—if you can wait that long!

Nutritional Information & Benefits

This flavorful Cajun shrimp and Andouille sausage jambalaya is not only satisfying but packs a nutritional punch. The shrimp provides a lean source of protein rich in omega-3 fatty acids, while the Andouille sausage adds protein and that signature smoky flavor (moderate the amount to keep sodium in check).

The mix of vegetables contributes fiber, vitamins, and antioxidants, supporting digestion and overall health. Using moderate oil and chicken broth keeps calories in balance, making this a hearty but not heavy meal.

For those watching carbs, you can swap out white rice for cauliflower rice or quinoa to reduce carbohydrate content and add more fiber.

Note: This dish contains shellfish and pork, so it’s not suitable for those with allergies or dietary restrictions relating to these ingredients.

Conclusion

This flavorful Cajun shrimp and Andouille sausage jambalaya is worth every minute you spend making it. It’s a dish that brings people together with its bold spices, hearty textures, and comforting warmth. Don’t be afraid to tweak the heat or swap proteins to make it your own—it’s flexible, forgiving, and downright delicious.

Personally, I love how this recipe brings back memories of family dinners while still feeling fresh and exciting. It’s become one of my go-to weeknight meals that never disappoints or feels like a chore.

If you give it a try, please let me know how it turns out! Drop a comment below with your favorite twists or questions. And hey, if you enjoyed this recipe, sharing it with friends or pinning it to your Pinterest recipe board would mean the world. Happy cooking!

FAQs

Can I make this jambalaya spicier?

Absolutely! Increase the cayenne pepper or add a diced jalapeño with the veggies. Just remember to adjust gradually so it doesn’t overpower the other flavors.

What can I substitute for Andouille sausage?

If you can’t find Andouille, smoked kielbasa or chorizo are good alternatives. For a milder taste, use regular smoked sausage.

Can I use frozen shrimp for this recipe?

Yes, just thaw the shrimp completely before cooking and pat them dry to avoid excess moisture that can affect cooking.

Is jambalaya gluten-free?

Traditionally, yes—if you use gluten-free sausage and seasonings. Always check labels to be sure.

How do I store leftovers to keep them fresh?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth in a skillet to keep it moist. You can also freeze portions for up to 2 months.

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