Cajun-Style Shrimp and Andouille Sausage Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty one-pot Cajun jambalaya combining spicy andouille sausage with plump shrimp and fragrant vegetables simmered in seasoned rice. This cajun-inspired seafood ready in about 50 minutes pairs peeled and deveined raw shrimp, 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

• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 12 oz, peeled and deveined raw shrimp
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3 cloves minced garlic
• 1 cup, canned diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp, chopped 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 releasing fragrant oils.
2. Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften and edges start to caramelize.
3. Step 3: Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant. Add 1 1/2 cups long grain white rice and toast for 2 minutes, stirring constantly to coat grains in oil and flavor.
4. Step 4: Pour in 3 cups chicken broth and 1 cup canned diced tomatoes with their juice. Add 2 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, and season with salt and black pepper to taste. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 18 minutes until rice is tender and liquid absorbed.
6. Step 6: Remove lid and stir in 12 oz peeled and deveined raw shrimp. Cover and cook for 5-6 minutes until shrimp turn pink and opaque.
7. Step 7: Remove from heat, discard bay leaf, and stir in 2 tbsp chopped fresh parsley. Let rest covered for 5 minutes before serving.