Gluten-Free Shrimp and Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and spicy one-pot jambalaya featuring tender shrimp, smoky andouille sausage, and fragrant rice, all gluten-free for a comforting New Orleans meal. This American-inspired gluten-free recipe, ready in about 50 minutes, pairs andouille sausage, raw shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined raw shrimp
• 2 tbsp olive oil
• 1 medium, diced onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 1/2 cups long-grain white rice
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 3, sliced for garnish green onions
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 ounces sliced andouille sausage and cook for 4-5 minutes until browned and edges crisp.
2. Step 2: Add 1 medium diced onion, 1 diced green bell pepper, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups long-grain white rice, 1 can (14.5 oz) diced tomatoes with juices, 3 cups chicken broth, 2 tablespoons Cajun seasoning, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
5. Step 5: After 15 minutes, gently fold in 1 pound peeled and deveined raw shrimp. Cover again and cook for 5-7 minutes until shrimp turn pink and rice is tender.
6. Step 6: Remove bay leaf, fluff jambalaya with a fork, and garnish with 3 sliced green onions and 2 tablespoons chopped fresh parsley before serving.