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Flavorful Jambalaya Recipe Easy One-Pot Andouille Sausage Shrimp Rice

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A quick and easy one-pot jambalaya recipe featuring smoky andouille sausage, tender shrimp, and well-seasoned rice, perfect for weeknight dinners or casual gatherings.

Ingredients

  • Andouille sausage, sliced (smoked)
  • Raw shrimp, peeled and deveined (medium size)
  • Long-grain white rice, rinsed
  • Bell peppers, diced (mix of red and green)
  • Onion, finely chopped (yellow or white)
  • Celery stalks, diced
  • Garlic cloves, minced
  • Crushed tomatoes, canned with juice (14.5 oz can)
  • Chicken broth, low sodium (2 1/2 cups)
  • Cajun seasoning blend (2 tablespoons)
  • Bay leaves (2 whole)
  • Olive oil or vegetable oil (for sautéing)
  • Fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste

Instructions

  1. Prep your ingredients: Slice the andouille sausage into 1/4-inch rounds. Dice the onion, celery, and bell peppers. Mince the garlic cloves. Rinse the rice under cold water until the water runs clear, then drain.
  2. Brown the sausage: Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add the sausage slices and cook for 4–5 minutes until browned and slightly crisp on the edges. Remove the sausage with a slotted spoon and set aside.
  3. Sauté the vegetables: In the same pot, add the diced onion, celery, and bell peppers. Cook, stirring often, for about 5 minutes until softened and fragrant. Add the minced garlic and sauté for another 30 seconds.
  4. Add rice and spices: Stir in the rinsed rice, coating it with the vegetable mix. Sprinkle in 2 tablespoons of Cajun seasoning (adjust to taste), and stir to combine.
  5. Pour in liquids: Carefully add the crushed tomatoes with juice and 2 1/2 cups of chicken broth. Toss in 2 bay leaves, then stir everything together. Bring to a boil, then reduce heat to low and cover tightly.
  6. Simmer the rice: Let the rice cook for 18–20 minutes without lifting the lid. Check if the rice is tender and liquid absorbed; if not, cover and cook a few minutes more.
  7. Cook the shrimp: While the rice simmers, season the peeled shrimp lightly with salt and pepper. In a separate skillet, heat a teaspoon of oil over medium-high heat and quickly sear the shrimp for 1–2 minutes per side until just pink and opaque.
  8. Combine and finish: Once rice is done, remove the bay leaves. Gently fold in the browned sausage and seared shrimp. Taste and adjust seasoning with salt, pepper, or extra Cajun spice if needed. Cover for 2 minutes to let everything meld.
  9. Garnish and serve: Sprinkle chopped fresh parsley over the top before serving.

Notes

Do not lift the lid during simmering to prevent uneven cooking. Sear shrimp separately to keep them tender and juicy. Adjust seasoning gradually to avoid overpowering the dish. Use Louisiana-style andouille sausage for authentic flavor. Frozen shrimp should be thawed and patted dry before cooking.

Nutrition

Keywords: jambalaya, andouille sausage, shrimp, one-pot meal, Cajun, quick dinner, easy recipe, spicy rice, Southern cooking

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