Cajun-Spiced Shrimp and Andouille Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty one-pot dish combining smoky andouille sausage with spicy Cajun shrimp simmered in a flavorful tomato and bell pepper rice base. This caribbean-inspired mardi gras ready in about 50 minutes pairs medium shrimp, peeled and deveined, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb medium shrimp, peeled and deveined
• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium green bell pepper, diced
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 14 oz diced tomatoes (canned, with juice)
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• to taste salt
• to taste black pepper

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 on edges, then remove and set aside.
2. Step 2: In the same pot, add 1 tbsp olive oil and sauté 1 large diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks for 5-6 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp Cajun seasoning to the vegetables, stirring for 1 minute until aromatic.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juice and 3 cups chicken broth, then stir in 1 1/2 cups long grain white rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: After 15 minutes, gently fold in 1 lb peeled and deveined shrimp and the browned andouille sausage. Cover and cook for another 7-8 minutes until the shrimp turn pink and rice is tender.
6. Step 6: Season with salt and black pepper to taste. Remove from heat, sprinkle 2 tbsp chopped fresh parsley over the jambalaya, and let rest covered for 5 minutes before serving.