Creole-Spiced Jambalaya with Andouille Sausage and Shrimp
A hearty Creole jambalaya combining smoky andouille sausage, tender shrimp, and bold spices simmered with rice. This creole-inspired seafood 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley. Let sit covered for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creole-Spiced 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 Creole-Spiced 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 andouille sausage, sliced from drying out.
Can I substitute ingredients in Creole-Spiced 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 Creole-Spiced Jambalaya with Andouille Sausage and Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Creole-Spiced Jambalaya with Andouille Sausage and Shrimp?
Creole 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.
