Classic Creole Jambalaya with Andouille Sausage and Shrimp

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley and 2 tbsp chopped green onions before serving.