Creole-Spiced Shrimp and Andouille Jambalaya

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant and hearty one-pot dish combining spicy andouille sausage, tender shrimp, and long-grain rice simmered in a vibrant Creole tomato base. This louisiana creole-inspired seafood ready in about 45 minutes pairs peeled and deveined large shrimp, long-grain white rice, medium, diced yellow onion 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.

Prep: 15 min Cook: 30 min Serves 4 Louisiana Creole cuisine 450 cal/serving
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Ingredients

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 minutes until browned and the fat renders.
  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 are softened and fragrant.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp Creole seasoning, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 14 oz canned diced tomatoes with juice and 2 cups chicken broth. Bring the mixture to a simmer.
  5. Step 5: Add 1 cup long-grain white rice, stir well, reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
  6. Step 6: Gently fold in 12 oz peeled and deveined shrimp, cover, and cook for an additional 5 minutes until shrimp turn pink and opaque.
  7. Step 7: Season with salt and black pepper to taste. Garnish with 2 tbsp chopped fresh parsley and 2 sliced green onions before serving.

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Frequently asked questions

How long does Creole-Spiced Shrimp and Andouille Jambalaya take to make?

Total time is about 45 minutes (15 min prep + 30 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 Shrimp and Andouille Jambalaya?

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 Creole-Spiced Shrimp and Andouille Jambalaya?

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 Shrimp and Andouille Jambalaya 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 Shrimp and Andouille Jambalaya?

Louisiana 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.

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