Bayou-Inspired Shrimp and Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty one-pot jambalaya combining smoky andouille sausage, succulent shrimp, and seasoned rice with Cajun spices. This Southern US-inspired seafood recipe, ready in about 45 minutes, pairs andouille sausage, shrimp, peeled and deveined, uncooked long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Southern US cuisine 550 cal/serving

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Ingredients

8 oz, sliced andouille sausage
12 oz shrimp, peeled and deveined
1 1/2 cups uncooked long grain rice
2 tbsp olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cloves minced garlic
14 oz can diced tomatoes with juice
2 1/2 cups chicken broth
2 tbsp Cajun seasoning
1 tsp dried oregano
to taste salt
to taste black pepper
2 tbsp chopped parsley
2 tbsp chopped green onions

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 8 oz sliced andouille sausage and sauté for 4-5 minutes until browned and fragrant.
Step 2: Add 1 cup diced onion, 1/2 cup diced green bell pepper, 1/2 cup diced celery, and 3 cloves minced garlic to the pot. Cook for 5 minutes until vegetables soften.
Step 3: Stir in 1 1/2 cups uncooked long grain rice, 14 oz can diced tomatoes with juice, 2 1/2 cups chicken broth, 2 tbsp Cajun seasoning, and 1 tsp dried oregano. Bring to a boil.
Step 4: Reduce heat to low, cover, and simmer for 15 minutes.
Step 5: Add 12 oz peeled and deveined shrimp on top of the rice mixture. Cover and cook for an additional 5-7 minutes until shrimp are pink and rice is tender.
Step 6: Season with salt and black pepper to taste. Remove from heat and stir in 2 tbsp chopped parsley and 2 tbsp chopped green onions before serving hot.