Cajun-Spiced Shrimp Jambalaya with Smoked Andouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty Louisiana-inspired jambalaya featuring smoky andouille sausage and spicy Cajun shrimp, simmered with long-grain rice in a rich tomato base. This seafood-inspired rice & grains ready in about 45 minutes pairs long-grain white rice, peeled and deveined large shrimp, medium, diced yellow 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

• 1 1/2 cups long-grain white rice
• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 12 oz, peeled and deveined large shrimp
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz can diced tomatoes
• 3 cups chicken broth
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 oz sliced andouille sausage and sauté for 4-5 minutes until browned and fragrant, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Cook for 5 minutes until vegetables are softened and edges begin to brown.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until aromatic.
4. Step 4: Add 1 1/2 cups long-grain white rice and stir to coat the grains with the spices and oil for 2 minutes.
5. Step 5: Pour in 14 oz canned diced tomatoes with their juices, 3 cups chicken broth, and add 1 bay leaf. Bring to a simmer, cover, and cook for 20 minutes over low heat until rice is tender and liquid absorbed.
6. Step 6: Meanwhile, toss 12 oz peeled and deveined shrimp with a pinch of Cajun seasoning. When rice is cooked, gently fold shrimp into the pot, cover, and cook for an additional 5 minutes until shrimp turn pink and opaque.
7. Step 7: Remove the bay leaf, sprinkle 2 tbsp chopped fresh parsley over the jambalaya, and serve hot with lemon wedges on the side.