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
Scale
- 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