Cajun-Style One-Pot Jambalaya

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A hearty Louisiana-inspired dish with rice, spicy sausage, andouille, and a medley of vegetables, simmered to perfection in a single pot. This Louisiana-inspired one-pot recipe, ready in about 45 minutes, pairs jasmine rice, andouille sausage, smoked sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 cup jasmine rice
• 1 lb andouille sausage
• 1 lb smoked sausage
• 2 large, diced bell peppers
• 1 large, diced onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 4 cups chicken broth
• 2 tbsp, chopped green onions
• 1 cup, peeled and deveined shrimp

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 lb andouille sausage and 1 lb smoked sausage, diced into 1/2-inch cubes, and cook for 5 minutes until browned.
2. Step 2: Add 1 large diced onion, 2 stalks diced celery, and 2 large diced bell peppers. Sauté for 6-8 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried oregano, and 1/2 tsp cayenne pepper. Cook for 2 minutes until aromatic.
4. Step 4: Add 1 cup jasmine rice, 4 cups chicken broth, and 1 cup peeled shrimp. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove from heat and let rest for 5 minutes. Stir in 2 tbsp chopped green onions before serving.