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Flavorful Jambalaya Recipe Easy One-Pot Rice with Andouille Sausage and Shrimp

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A smoky and bold one-pot jambalaya featuring Andouille sausage and shrimp, combining Cajun spices with simple ingredients for a quick, hearty meal.

Ingredients

Scale
  • 12 ounces Andouille sausage, sliced into 1/4-inch rounds
  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth (low sodium preferred)
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons olive oil or vegetable oil
  • Salt and pepper to taste
  • Optional: hot sauce for serving
  • Optional: fresh parsley for garnish

Instructions

  1. Slice Andouille sausage into 1/4-inch rounds. Peel and devein shrimp, pat dry. Chop onion, bell pepper, and celery finely. Mince garlic.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add Andouille sausage and cook about 4 minutes until browned and aromatic. Remove sausage and set aside.
  3. In the same pot, add onion, bell pepper, and celery. Cook 5-6 minutes until softened and translucent. Add garlic and cook 1 minute until fragrant.
  4. Stir in rice, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toast rice and spices with veggies for 2 minutes.
  5. Pour in chicken broth and diced tomatoes with juices. Add bay leaf. Stir well, scraping bottom to loosen browned bits.
  6. Bring to a gentle boil, reduce heat to low, cover, and simmer 18-20 minutes until rice is cooked and liquid absorbed. Avoid lifting lid.
  7. Remove lid, gently fold in cooked sausage and shrimp. Cover and cook 5-7 minutes until shrimp turn pink and opaque.
  8. Remove from heat, discard bay leaf. Let jambalaya rest covered for 5 minutes before serving.

Notes

Use a heavy-bottomed pot to prevent burning. Add shrimp at the end to keep them tender. Toast rice with spices before adding broth for deeper flavor. Keep lid on during simmering to trap steam. Adjust Cajun seasoning to taste. For creamier texture, add a splash of cream or sour cream before serving. Leftovers store well in fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: jambalaya, Andouille sausage, shrimp, one-pot meal, Cajun recipe, spicy rice dish, easy dinner, seafood, sausage, comfort food

Find it online: https://yumnode.com/flavorful-jambalaya-recipe-easy-one-pot-rice-with-andouille-sausage-and-shrimp/