Cajun Shrimp and Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A soulful Louisiana classic blending spicy Cajun sausage and shrimp with aromatic rice simmered in a robust tomato base. This Southern American-inspired seafood recipe, ready in about 45 minutes, pairs andouille sausage, sliced, large shrimp, peeled and deveined, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Ingredients

• 8 oz andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil
• 2 tbsp cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant.
2. Step 2: Add 1 diced medium onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf, cooking for 1 minute to release aromas.
4. Step 4: Add 1 1/2 cups long grain white rice, 1 can (14 oz) diced tomatoes with juice, and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
5. Step 5: Gently fold in 1 lb peeled and deveined shrimp, cover again, and cook 5 more minutes until shrimp turn pink and opaque.
6. Step 6: Remove bay leaf, season with salt and black pepper to taste, and garnish with 2 tbsp chopped fresh parsley before serving.