Cajun Shrimp and Andouille Sausage Jambalaya
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf, cooking for 1 minute to release aromas.
- 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.
- Step 5: Gently fold in 1 lb peeled and deveined shrimp, cover again, and cook 5 more minutes until shrimp turn pink and opaque.
- Step 6: Remove bay leaf, season with salt and black pepper to taste, and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Cajun Shrimp and Andouille Sausage Jambalaya take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cajun Shrimp and Andouille Sausage Jambalaya?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Cajun Shrimp and Andouille Sausage Jambalaya?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cajun Shrimp and Andouille Sausage Jambalaya for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cajun Shrimp and Andouille Sausage Jambalaya?
Southern American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
