Creole-Spiced Jambalaya with Andouille Sausage and Shrimp

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

A hearty Creole jambalaya combining smoky andouille sausage, tender shrimp, and bold spices simmered with rice. This Creole-inspired seafood recipe, ready in about 50 minutes, pairs andouille sausage, sliced, large 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

• 8 oz andouille sausage, sliced
• 1/2 lb large shrimp, peeled and deveined
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 cup diced celery
• 1 cup diced green bell pepper
• 1 cup diced onion
• 3 cloves minced garlic
• 14 oz can diced tomatoes
• 2 tbsp Creole seasoning
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp.
2. Step 2: Add 1 cup diced onion, 1 cup diced celery, 1 cup diced green bell pepper, and 3 cloves minced garlic. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups long-grain white rice and 2 tbsp Creole seasoning, coating the rice with the spices for 1 minute.
4. Step 4: Add 14 oz canned diced tomatoes with juices and 3 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
5. Step 5: After 18 minutes, stir in 1/2 lb peeled and deveined large 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 stir in 2 tbsp chopped fresh parsley. Let sit covered for 5 minutes before serving.