Cajun-Style Jambalaya with Andouille and Shrimp

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty New Orleans-inspired jambalaya simmered with spicy andouille sausage, tender shrimp, and a blend of Cajun spices over fluffy rice. This Louisiana Creole-inspired rice and grain recipe, ready in about 50 minutes, pairs andouille sausage, sliced, medium shrimp, peeled and deveined, long grain white rice 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

• 12 oz andouille sausage, sliced
• 12 oz medium shrimp, peeled and deveined
• 1.5 cups long grain white rice
• 3 cups chicken broth
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 4 minced garlic cloves
• 14 oz can diced tomatoes with juice
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tbsp vegetable oil
• 2 tbsp chopped fresh parsley
• 2 tbsp sliced green onions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 12 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 cup chopped yellow onion, 1 cup chopped green bell pepper, 1 cup chopped celery, and 4 minced garlic cloves. Sauté over medium heat for 5-6 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1.5 cups long grain white rice, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1 tsp dried thyme, coating the rice with spices for 1 minute.
4. Step 4: Add 14 oz can diced tomatoes with juice and 3 cups chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
5. Step 5: Gently fold in the cooked andouille sausage and 12 oz peeled shrimp. Cover and cook on low for 5-7 minutes until shrimp turn pink and opaque.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley and 2 tbsp sliced green onions before serving.