Cajun-Spiced Shrimp and Andouille Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A bold and smoky one-pot Cajun jambalaya featuring spicy shrimp, savory andouille sausage, and fragrant Cajun seasoning simmered with rice and vegetables. This southern-inspired seafood ready in about 50 minutes pairs shrimp, andouille sausage, white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 peeled and deveined shrimp
• 8 oz sliced into 1/4-inch rounds andouille sausage
• 1 1/2 cups long grain white rice
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 2 diced celery stalks
• 3 minced garlic cloves
• 14 oz canned diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

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 crisp. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté over medium heat for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to bloom the spices. Add 1 1/2 cups white rice and toast for 2 minutes, stirring constantly.
4. Step 4: Pour in 3 cups chicken broth and 14 oz canned diced tomatoes with juices. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: Add 1 lb peeled shrimp and browned sausage back into the pot, stir gently, cover, and cook for another 5-7 minutes until shrimp are pink and rice is tender.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.