Creole-Spiced Shrimp and Andouille Jambalaya

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 recipe, ready in about 45 minutes, pairs andouille sausage, large shrimp, 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, sliced into 1/4-inch rounds andouille sausage
• 12 oz, peeled and deveined large shrimp
• 1 cup long-grain white rice
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 2 cups chicken broth
• 2 tbsp Creole seasoning
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 2, sliced green onions
• to taste salt
• to taste black pepper

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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.