Cajun-Spiced Jambalaya with Andouille Sausage and Shrimp

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty Louisiana classic featuring smoky andouille sausage, tender shrimp, and vibrant Cajun spices simmered with rice and vegetables. This Louisiana Creole-inspired seafood recipe, ready in about 50 minutes, pairs olive oil, medium shrimp, peeled and deveined, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 tbsp olive oil
• 8 oz andouille sausage, sliced into 1/2-inch pieces
• 12 oz medium shrimp, peeled and deveined
• 1 cup yellow onion, diced
• 1 cup green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 14 oz diced tomatoes (canned)
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp chopped parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crispy; remove and set aside.
2. Step 2: In the same pot, add 12 oz peeled and deveined medium shrimp and cook 2 minutes per side until pink; remove and set aside with sausage.
3. Step 3: Add 1 cup diced yellow onion, 1 cup diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Add 14 oz canned diced tomatoes with juices, 1 1/2 cups long grain white rice, 3 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 20 minutes without stirring.
7. Step 7: Remove the bay leaf, return sausage and shrimp to the pot, and gently fold in. Cover and cook for an additional 5 minutes until heated through and rice is tender.
8. Step 8: Season with salt and black pepper to taste, sprinkle with 2 tbsp chopped parsley, and serve hot.