Classic Creole Jambalaya with Andouille Sausage and Shrimp
Hearty and spicy jambalaya featuring smoky andouille sausage, tender shrimp, and a blend of Creole spices simmered with rice for a soul-warming meal. This cajun-inspired seafood ready in about 50 minutes pairs large shrimp, peeled and deveined, long grain white rice, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 8 oz andouille sausage, sliced into 1/4-inch rounds
- 12 oz large shrimp, peeled and deveined
- 1 1/2 cups long grain white rice
- 1 cup chopped yellow onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 3 cloves minced garlic
- 1 can (14.5 oz) diced tomatoes with juice
- 3 cups chicken broth
- 2 tbsp Creole seasoning
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped green onions
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and fragrant.
- Step 2: Add 1 cup chopped yellow onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper, and 3 cloves minced garlic to the pot. Sauté for 5-6 minutes until vegetables are softened and aromatic.
- Step 3: Stir in 1 1/2 cups long grain white rice and 2 tbsp Creole seasoning, mixing to coat the rice and vegetables evenly.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juice and 3 cups chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes without stirring.
- Step 5: After 20 minutes, gently fold in 12 oz peeled and deveined shrimp. Cover and cook for an additional 5-7 minutes until shrimp are opaque and rice is tender.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley and 2 tbsp chopped green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Creole Jambalaya with Andouille Sausage and Shrimp take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Creole Jambalaya with Andouille Sausage and Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Classic Creole Jambalaya with Andouille Sausage and Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Creole Jambalaya with Andouille Sausage and Shrimp for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Creole Jambalaya with Andouille Sausage and Shrimp?
Cajun seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
