Jazz Club Cajun Jambalaya with Andouille Sausage and Shrimp

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

A vibrant and hearty jambalaya blending smoky andouille sausage with succulent shrimp, reflecting the soulful rhythms of New Orleans jazz. This american-inspired seafood ready in about 50 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 430 calories and feeds 6, 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: 20 min Cook: 30 min Serves 6 American cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
  2. Step 2: Add 12 oz sliced andouille sausage and sauté for 4-5 minutes until browned and slightly crispy on edges.
  3. Step 3: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks; cook for 5 minutes until vegetables soften.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp Cajun seasoning, cooking for 1 minute until fragrant.
  5. Step 5: Add 1 1/2 cups long grain white rice and 1 can (14.5 oz) diced tomatoes, stirring to combine.
  6. Step 6: Pour in 3 cups chicken broth, season with 1 tsp salt and 1/2 tsp black pepper, then bring to a boil.
  7. Step 7: Reduce heat to low, cover, and simmer for 15 minutes.
  8. Step 8: After 15 minutes, gently fold in 1 lb peeled and deveined shrimp, cover again, and cook for an additional 5-7 minutes until rice is tender and shrimp are opaque.
  9. Step 9: Remove from heat, sprinkle with 1/4 cup chopped fresh parsley, and fluff gently before serving.

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Frequently asked questions

How long does Jazz Club Cajun Jambalaya with Andouille Sausage and Shrimp take to make?

Total time is about 50 minutes (20 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 Jazz Club Cajun 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 long grain white rice from drying out.

Can I substitute ingredients in Jazz Club Cajun 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 Jazz Club Cajun Jambalaya with Andouille Sausage and Shrimp for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Jazz Club Cajun Jambalaya with Andouille Sausage and Shrimp?

American 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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