The sizzle of smoky sausage, the pop of juicy shrimp, and the deep aroma of Cajun spices bubbling in one pot—that’s the magic of jambalaya. The first time I made this One Pot Shrimp and Sausage Jambalaya, my kitchen turned into a little slice of New Orleans (well, minus the jazz band). The colors alone made me hungry! And honestly, I was hooked after the first bite—spicy, savory, and everything you want in a comfort meal.
My love affair with jambalaya started on a muggy summer night when I needed dinner fast and wasn’t about to scrub three pans afterward. This recipe became my go-to for busy weeknights and lazy Sundays, especially when friends drop by or when I want to impress without a sweat. The best part? It’s all in one pot, so cleanup is a breeze—my kind of cooking, especially after a long day.
What makes this One Pot Shrimp and Sausage Jambalaya recipe truly special is how easy it is to pull off with pantry basics and a few fresh ingredients. You know those meals that taste like you worked all day, but secretly took under an hour? That’s this! If you’re craving a dinner that’s bold, hearty, and packed with flavor, you’ll love this dish. It’s perfect for families, meal preppers, or honestly, anyone who wants a little Southern comfort without the fuss.
I’ve tested this recipe more times than I can count—tweaking the heat, playing with the rice, and making sure the shrimp are perfectly tender. Each batch gets rave reviews from my family (and my picky little one always asks for seconds). This jambalaya isn’t just food—it’s an experience. If you’re new to Cajun cooking, don’t worry; I’ll walk you through every spicy, savory step.
Why You’ll Love This One Pot Shrimp and Sausage Jambalaya
Let me tell you, this isn’t just another jambalaya recipe floating around the internet. I’ve been making jambalaya for years, and nothing beats the flavor and simplicity of this one-pot wonder! Here’s why it’s a staple in my kitchen (and soon, yours):
- Quick & Easy: Ready in about 45 minutes, with less than 15 minutes of active prep time—yes, really!
- Simple Ingredients: No fancy trips to specialty stores; you probably have most ingredients already.
- Family Friendly: The perfect blend of savory sausage, juicy shrimp, and just the right amount of heat to please everyone—kids included.
- One Pot = Less Mess: Everything simmers together, so you only have one pot to wash. Bless!
- Super Flavorful: Smoky andouille, sweet shrimp, and bold Cajun spices come together for a truly crave-worthy meal.
- Perfect for Entertaining: This jambalaya is a crowd-pleaser for potlucks, game nights, or casual dinner parties. I’ve made it for eight, and there wasn’t a grain of rice left.
What sets my One Pot Shrimp and Sausage Jambalaya apart? I blend the Cajun trinity (onion, celery, bell pepper) until it’s just right—no mushy veggies here. And I always sear the sausage first, which gives you that deep, smoky flavor in every bite. Some recipes skip this step, but trust me, it’s worth it. The shrimp go in at the end, so they stay plump and tender (never rubbery… we’ve all been there!).
Honestly, it’s the kind of comfort food that hugs you back—spicy, soulful, and just a little bit sassy. If you want a fast dinner that turns an ordinary night into something special, this jambalaya is it. Don’t be surprised if you start making it every week!
What Ingredients You Will Need
This One Pot Shrimp and Sausage Jambalaya recipe is all about big flavor with everyday ingredients. Here’s what you’ll need to bring Louisiana into your kitchen—no complicated shopping required. I’ve included my favorite brands and a few swap suggestions if you’re missing something.
- Andouille sausage, sliced (12 oz / 340 g): Adds smoky, spicy depth. I love using Aidells or Johnsonville—if you can’t find andouille, try smoked kielbasa or chorizo.
- Large raw shrimp, peeled & deveined (1 lb / 450 g): Fresh or thawed frozen both work. Medium size is fine, too. Pat them dry so they sear, not steam.
- Long grain white rice (1 1/2 cups / 285 g): Don’t use quick-cook or parboiled; regular long grain holds up best and gives that classic jambalaya texture.
- Yellow onion, diced (1 large): The backbone of the “Cajun trinity.”
- Green bell pepper, diced (1 large): Adds color and a touch of sweetness.
- Celery stalks, diced (2): Essential for that authentic base flavor.
- Garlic cloves, minced (3): I’m a garlic lover, so sometimes I sneak in an extra clove.
- Diced tomatoes, undrained (1 can, 14.5 oz / 411 g): Fire-roasted tomatoes add great depth, but plain works, too.
- Chicken broth (3 cups / 720 ml): Use low-sodium if possible so you can control the salt.
- Olive oil (2 tbsp / 30 ml): For sautéing your veggies and sausage.
- Cajun seasoning (2 tbsp / 16 g): My favorite is Slap Ya Mama, but Tony Chachere’s is also solid. Adjust to taste!
- Dried thyme (1/2 tsp / 1.5 g): For earthiness.
- Bay leaf (1): Don’t skip—this tiny leaf makes a difference.
- Salt & black pepper, to taste: You’ll want to taste as you go. Cajun seasoning can be salty, so check before adding extra.
- Green onions, sliced (for garnish): Optional, but they add color and a fresh finish.
- Chopped fresh parsley (for garnish): Also optional, but pretty!
Ingredient Tips:
- For a gluten-free version, double-check your sausage and seasoning blend—most are GF, but not all.
- If you’re out of andouille, smoked turkey sausage is a leaner option that still packs flavor.
- Not a fan of shrimp? Substitute with extra sausage or cooked chicken.
- For extra heat, toss in a pinch of cayenne or sliced jalapeños with the veggies.
Equipment Needed
One Pot Shrimp and Sausage Jambalaya is all about simplicity, so you don’t need a fancy setup. Here’s what I use (plus a couple of alternatives if you’re working with a basic kitchen):
- Large heavy-bottomed pot or Dutch oven (at least 5-6 quarts): This is your MVP. Cast iron or enameled Dutch ovens hold heat well and give that perfect simmer. I love my Lodge cast iron Dutch oven for this.
- Sharp chef’s knife and sturdy cutting board: For all the veggie chopping—believe me, a good knife makes a difference.
- Wooden spoon or heatproof spatula: For stirring and scraping up all the tasty brown bits from the bottom (that’s flavor gold).
- Measuring cups and spoons: For accuracy—especially with rice and broth.
- Kitchen tongs: Handy for flipping sausage slices or adding shrimp at the end.
If you don’t have a Dutch oven, any heavy pot with a lid will do. I’ve even used a deep nonstick skillet in a pinch (just reduce the recipe by 1/3 so it doesn’t overflow). For cleanup, a little soak in warm soapy water does wonders—even with stuck-on bits! If you’re on a budget, check local thrift stores for quality cookware. I found my favorite Dutch oven for under $20.
Preparation Method
- Prep your ingredients (10 minutes): Dice the onion, bell pepper, and celery. Mince the garlic. Slice the sausage into 1/2-inch (1.25 cm) rounds. Rinse and pat the shrimp dry with paper towels. Measure out rice and seasonings. Trust me, having everything ready makes this flow so much smoother!
- Sear the sausage (5 minutes): Heat 1 tablespoon (15 ml) olive oil in your large pot over medium-high heat. Add the sausage slices in a single layer and let them brown for 2-3 minutes per side—don’t move them too much. Browning adds tons of flavor! Remove sausage to a plate and set aside.
- Sauté the veggies (5 minutes): Lower the heat to medium. Add the remaining olive oil, then toss in the onion, bell pepper, and celery. Stir occasionally and cook until softened and fragrant—about 4-5 minutes. Add the garlic and cook for another 30 seconds (don’t let it burn).
- Build the base (3 minutes): Stir in the Cajun seasoning, dried thyme, and rice. Let the rice toast in the spices for 1-2 minutes, stirring frequently. It’ll start to smell amazing!
- Add liquids and tomatoes (1 minute): Pour in the diced tomatoes (with juices) and chicken broth. Add the bay leaf. Give everything a good stir, scraping up any browned bits from the bottom.
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Simmer the jambalaya (20-22 minutes): Return the sausage to the pot. Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for 20-22 minutes, or until the rice is tender and most liquid is absorbed. Stir a couple of times to prevent sticking, but keep the lid on as much as possible.
Troubleshooting tip: If the rice isn’t fully cooked after 22 minutes, add 2-4 more tablespoons (30-60 ml) broth and cook for another 5 minutes. - Add the shrimp (4-5 minutes): Nestle the shrimp on top of the jambalaya, cover, and cook for 4-5 minutes, just until the shrimp are pink and opaque. Don’t overcook—they go from juicy to rubbery fast!
- Finish and serve: Remove the pot from the heat. Discard the bay leaf. Taste and adjust salt and pepper as needed. Fluff the rice gently with a fork. Sprinkle with green onions and parsley if you like.
- Serve hot: Spoon the jambalaya into bowls and dig in! You’ll probably want seconds. (I always do.)
Notes: For a spicier jambalaya, add more Cajun seasoning or serve with hot sauce. If you notice the rice sticking, lower the heat and add a splash of broth. For meal prep, let cool before storing in the fridge.
Cooking Tips & Techniques
I’ve made jambalaya more times than I can count, and here are my hard-won tips for nailing it every single time:
- Brown the sausage first: Searing creates those golden edges and a smoky layer of flavor. If you skip this, the dish won’t taste as rich—trust me, I’ve tried!
- Don’t rush the veggie base: Give the Cajun trinity time to soften and get aromatic. If you add the rice too soon, the flavors don’t meld as well.
- Use regular long grain rice: Short grain or quick-cooking rice can get mushy. I learned this the hard way—stick with long grain for the best texture.
- Keep the lid on while simmering: Lifting the lid lets out steam, and your rice won’t cook evenly. Peek once or twice to stir, but resist the urge to check too often.
- Shrimp go in last: Overcooked shrimp are tough and sad. Add them at the very end and watch closely—they only need a few minutes.
- Season at the end: Cajun seasoning varies in saltiness, so taste before adding extra salt. I’ve accidentally made it too salty by not tasting first—lesson learned!
- Layer your flavors: Searing, sautéing, and seasoning at each step gives you the boldest jambalaya. Don’t dump everything in at once.
If you’re multitasking, chop all veggies and sausage before you start cooking. This way, you can focus on each step without scrambling. I like to set a timer for the rice—otherwise, I get distracted and overcook it. And if your jambalaya looks a little dry, just add a splash more broth before serving. It’s all about finding your groove!
Variations & Adaptations
Jambalaya is endlessly flexible, and I love mixing things up depending on what’s in my fridge or who’s coming to dinner. Here are some of my favorite twists on this One Pot Shrimp and Sausage Jambalaya:
- Chicken & Sausage Jambalaya: Swap the shrimp for 1 lb (450 g) diced boneless, skinless chicken thighs or breasts. Brown the chicken with the sausage for extra flavor.
- Vegetarian Jambalaya: Skip the sausage and shrimp. Use plant-based sausage and add extra veggies like zucchini, mushrooms, or okra. Vegetable broth works great here.
- Spicy Cajun Jambalaya: Add 1 diced jalapeño or a pinch of cayenne with the veggies for an extra kick. My husband loves it this way, but I keep it milder for the kids.
- Low-Carb Version: Replace the rice with riced cauliflower. Reduce broth to 1 cup (240 ml) and add the cauliflower during the last 10 minutes of cooking.
- Gluten-Free: Most ingredients are naturally gluten-free, but double-check your sausage and seasoning blends.
- Allergen Adaptations: For shellfish allergies, use just chicken and sausage. For a dairy-free jambalaya, this recipe is naturally dairy-free!
One of my favorite personal twists is adding a handful of chopped okra and a splash of hot sauce right at the end. The okra thickens things up just a bit, and the hot sauce brings the zing!
Serving & Storage Suggestions
This One Pot Shrimp and Sausage Jambalaya is best served hot and fresh, straight from the pot. Here’s how I love to serve and store it:
- Serving: Ladle into shallow bowls and garnish with green onions and fresh parsley. For a real Southern touch, serve with cornbread or a crisp green salad. If you’re feeling fancy, add a wedge of lemon for brightness.
- Beverage Pairings: I love a cold, crisp beer or a glass of chilled white wine (like Sauvignon Blanc) with jambalaya. Sweet iced tea is classic, too!
- Storing Leftovers: Let the jambalaya cool, then store in an airtight container in the fridge for up to 3 days. The flavors get even deeper overnight—honestly, leftovers are sometimes better!
- Freezing: Jambalaya freezes beautifully. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove with a splash of broth to keep it moist. Microwave works in a pinch—just cover and stir halfway through.
Pro tip: If you’re meal prepping, leave the shrimp out of the initial cook and add them fresh when reheating for the best texture!
Nutritional Information & Benefits
One Pot Shrimp and Sausage Jambalaya is a balanced meal in a bowl. Here’s a rough breakdown per serving (based on 6 servings):
- Calories: ~390
- Protein: 25g
- Carbs: 38g
- Fat: 15g
- Fiber: 3g
The combo of lean shrimp, smoky sausage, and loads of veggies means you get protein, healthy carbs, and lots of vitamins in every bite. Shrimp are naturally low in fat and high in selenium, while the veggies add fiber and antioxidants. This recipe is naturally dairy-free, and you can easily make it gluten-free. Just watch out for shellfish or gluten in your sausage and seasoning if you have allergies.
From a personal wellness perspective, I love that this jambalaya fills me up without feeling heavy, and I can tweak the spice or sodium as needed for my family. It’s real food, packed with flavor and nutrition!
Conclusion
If you’re searching for a weeknight dinner that’s easy, bold, and guaranteed to impress, this One Pot Shrimp and Sausage Jambalaya is it. The flavors are rich, the prep is simple, and cleanup is a breeze. Whether you’re feeding a hungry family or treating yourself to a taste of the South, you’ll want to make this recipe again and again.
Don’t be afraid to play with the ingredients—swap the protein, adjust the spice, or toss in whatever veggies you have on hand. That’s the beauty of jambalaya! Honestly, this recipe never gets old in my house, and I hope it becomes a favorite in yours too.
If you try this recipe, leave a comment below or share your own jambalaya twists! Tag me on Pinterest or your favorite social channel—I love seeing your creations. Happy cooking, and enjoy a little taste of New Orleans at home!
Frequently Asked Questions
How spicy is this One Pot Shrimp and Sausage Jambalaya?
It has a mild to medium heat, depending on your Cajun seasoning. If you’re sensitive to spice, start with less and add more to taste. You can always serve hot sauce on the side for those who want extra kick!
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time by about 15-20 minutes and add more broth (about 1/2 cup or 120 ml extra). Brown rice takes longer to get tender.
What’s the best substitute for andouille sausage?
If you can’t find andouille, use smoked kielbasa, chorizo, or even turkey sausage. Just look for something with a bit of spice and smoke for the best flavor.
How do I prevent the rice from sticking to the bottom?
Make sure to stir occasionally, keep the heat on low while simmering, and use a heavy-bottomed pot. Adding a splash more broth if it looks dry can also help.
Can I make this jambalaya ahead of time?
Absolutely! The flavors get even better overnight. For best texture, consider adding the shrimp fresh when reheating, so they don’t overcook.
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One Pot Shrimp and Sausage Jambalaya
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This easy one-pot jambalaya features smoky andouille sausage, juicy shrimp, and bold Cajun spices simmered together for a hearty, comforting Southern meal. Perfect for busy weeknights or casual entertaining, cleanup is a breeze and the flavors are unforgettable.
Ingredients
- 12 oz andouille sausage, sliced
- 1 lb large raw shrimp, peeled and deveined
- 1 1/2 cups long grain white rice
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted or plain)
- 3 cups chicken broth (preferably low-sodium)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Green onions, sliced (for garnish, optional)
- Chopped fresh parsley (for garnish, optional)
Instructions
- Prep all ingredients: dice onion, bell pepper, and celery; mince garlic; slice sausage; rinse and pat shrimp dry; measure rice and seasonings.
- Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage slices in a single layer and brown for 2-3 minutes per side. Remove sausage to a plate and set aside.
- Lower heat to medium. Add remaining olive oil, then onion, bell pepper, and celery. Sauté for 4-5 minutes until softened and fragrant. Add garlic and cook for 30 seconds.
- Stir in Cajun seasoning, dried thyme, and rice. Toast rice in spices for 1-2 minutes, stirring frequently.
- Add diced tomatoes (with juices) and chicken broth. Add bay leaf. Stir well, scraping up any browned bits from the bottom.
- Return sausage to the pot. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 20-22 minutes, or until rice is tender and most liquid is absorbed. Stir a couple of times to prevent sticking.
- If rice isn’t fully cooked after 22 minutes, add 2-4 tbsp broth and cook for another 5 minutes.
- Nestle shrimp on top of jambalaya, cover, and cook for 4-5 minutes, just until shrimp are pink and opaque.
- Remove from heat. Discard bay leaf. Taste and adjust salt and pepper as needed. Fluff rice gently with a fork. Garnish with green onions and parsley if desired.
- Serve hot in bowls. Enjoy!
Notes
For a spicier jambalaya, add more Cajun seasoning or serve with hot sauce. If rice sticks, lower heat and add a splash of broth. For meal prep, let cool before storing. For gluten-free, double-check sausage and seasoning. Shrimp should be added at the end to avoid overcooking. Leftovers taste even better the next day and freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 390
- Sugar: 4
- Sodium: 950
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 25
Keywords: jambalaya, shrimp, sausage, one pot, Cajun, easy dinner, Southern, rice, family meal, comfort food
