Cajun-Spiced Jambalaya with Andouille and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty, one-pot Cajun jambalaya brimming with smoky andouille sausage, tender shrimp, and fragrant spices, inspired by New Orleans’ rich culinary tradition. This caribbean-inspired seafood ready in about 45 minutes pairs large raw shrimp, peeled and deveined, long-grain white rice, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 8 oz andouille sausage, sliced into 1/2-inch pieces
• 12 large raw shrimp, peeled and deveined
• 1 1/2 cups long-grain white rice
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 3 cloves minced garlic
• 1 cup diced tomatoes with juice
• 3 cups chicken broth
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped green onions

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 8 oz sliced andouille sausage and sauté for 5 minutes until browned and slightly crisp.
2. Step 2: Add 1 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups long-grain white rice and cook for 2 minutes, stirring to coat the rice with the oil and vegetables.
4. Step 4: Pour in 1 cup diced tomatoes with juice and 3 cups chicken broth, then sprinkle 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Gently fold in 12 large peeled and deveined shrimp, cover again, and cook for 5 more minutes until shrimp turn pink and opaque.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped fresh parsley and 2 tbsp chopped green onions before serving.