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Flavorful Cajun Shrimp and Andouille Sausage Jambalaya

Cajun shrimp and Andouille sausage jambalaya - featured image
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A quick and easy Cajun shrimp and Andouille sausage jambalaya packed with bold flavors, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined (medium-large size)
  • 12 ounces Andouille sausage, sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 1/2 cups long-grain white rice
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 cups low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped
  • Optional: sliced green onions for garnish

Instructions

  1. Dice the onion, bell pepper, and celery. Mince the garlic. Slice the Andouille sausage into 1/4-inch rounds. Peel and devein the shrimp if needed.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
  3. 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 oil in the pot.
  4. Add the diced onion, bell pepper, and celery to the pot. Cook, stirring often, for 5–7 minutes until softened and fragrant. Add the minced garlic and cook for another 1 minute, being careful not to burn it.
  5. Sprinkle Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, salt, and pepper over the vegetables. Stir well and toast the spices for 1 minute to release their aroma.
  6. Add the rice to the pot, stirring to combine with the vegetables and spices. Fold in the drained diced tomatoes.
  7. Pour in 3 cups of chicken broth. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Let simmer undisturbed for 15 minutes.
  8. 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 shrimp turn pink and opaque and rice is tender.
  9. Remove from heat and let the jambalaya sit, covered, for 5 minutes to absorb any remaining liquid. Taste and adjust seasoning if needed.
  10. Stir in fresh chopped parsley and sprinkle with green onions if using. Serve hot.

Notes

Toast spices in hot oil or cooked veggies to enhance flavor. Avoid stirring rice while simmering to prevent mushiness. Add shrimp near the end to avoid overcooking. Use a heavy-bottomed pot for even cooking. If rice is undercooked after shrimp step, add a splash more broth and cook a few minutes longer with lid on.

Nutrition

Keywords: Cajun shrimp jambalaya, Andouille sausage jambalaya, easy jambalaya recipe, spicy shrimp and sausage, weeknight dinner, Cajun rice dish

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