Houston-Style Shrimp & Andouille Jambalaya

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A spicy, aromatic rice dish with plump shrimp, smoky andouille sausage, and the classic Creole trinity. This Creole-inspired one-pot recipe, ready in about 55 minutes, pairs andouille sausage, shrimp, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 1/4-inch thick) andouille sausage
• 12 oz (peeled, deveined) shrimp
• 1 1/2 cups long-grain white rice
• 1 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 3 cloves (minced) garlic
• 2 cups chicken broth
• 1 can (14 oz) canned diced tomatoes
• 1/4 tsp cayenne pepper

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Instructions

1. Step 1: Heat a large Dutch oven over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and crisp. Remove sausage and set aside.
2. Step 2: In the same pot, add diced onion, bell pepper, and celery. Cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 cups rice, 2 cups chicken broth, 1 can diced tomatoes (with juice), and 1/4 tsp cayenne. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
4. Step 4: Gently fold in 12 oz shrimp and 8 oz cooked sausage. Cover and cook for 5-7 minutes until shrimp turn pink and opaque. Discard any excess liquid if needed.