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Flavorful Cajun Jambalaya Recipe with Andouille Sausage and Shrimp

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A quick and easy Cajun jambalaya featuring smoky Andouille sausage and tender shrimp, perfect for busy weeknights or casual gatherings with bold, layered flavors.

Ingredients

Scale
  • 12 ounces Andouille sausage, sliced
  • 1 pound raw shrimp, peeled and deveined
  • 1 ½ cups long-grain white rice, rinsed
  • 3 cups chicken broth, preferably low sodium
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Peel and devein the shrimp if not prepped. Dice the onion, bell pepper, and celery into uniform small pieces (about ¼-inch dice). Mince the garlic cloves finely. Slice the Andouille sausage into ¼-inch rounds.
  2. Place the rice in a fine-mesh colander and rinse under cold water until the water runs clear to remove excess starch.
  3. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering but not smoking (about 2 minutes).
  4. Add the sliced Andouille sausage to the pan. Sauté for 5-6 minutes until browned and slightly crisp on the edges. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.
  5. Add the onion, bell pepper, and celery to the pan. Cook for 4-5 minutes until softened and fragrant, stirring occasionally. Add the minced garlic and cook for an additional minute, careful not to burn it.
  6. Stir the rinsed rice into the vegetables and cook for 2-3 minutes, stirring constantly until rice grains look translucent around the edges.
  7. Sprinkle Cajun seasoning, smoked paprika, dried thyme, salt, and pepper over the rice mixture. Stir well to coat evenly.
  8. Add the diced tomatoes with their juices, chicken broth, and bay leaf. Stir to combine everything.
  9. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer gently for 20 minutes. After 15 minutes, check liquid level and add more broth if needed.
  10. Gently fold in the cooked Andouille sausage and shrimp. Cover again and cook for another 5-7 minutes, until shrimp are opaque and cooked through.
  11. Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Sprinkle fresh chopped parsley on top and serve hot.

Notes

Rinse rice thoroughly to prevent gumminess. Avoid over-stirring during simmering to keep rice texture perfect. Add shrimp near the end to avoid overcooking. Use low sodium broth to control salt levels. For a dairy-free option, substitute olive oil with avocado oil. Andouille sausage brands vary in spice level; adjust Cajun seasoning accordingly.

Nutrition

Keywords: Cajun jambalaya, Andouille sausage, shrimp jambalaya, easy jambalaya recipe, spicy jambalaya, southern cooking, one-pot meal

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