Johnson's Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A hearty Creole dish with a medley of sausages, shrimp, and vegetables in a spiced rice stew, inspired by the surname 'Johnson' and Southern cuisine. This southern-inspired one pot ready in about 45 minutes pairs long grain rice, sliced andouille sausage, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 1/2 cups long grain rice
• 1 lb sliced andouille sausage
• 1 lb peeled and deveined shrimp
• 1 large diced bell peppers
• 1 large diced onions
• 2 stalks diced celery
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp thyme
• 3 cloves minced garlic
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large Dutch oven, heat 2 tbsp olive oil over medium heat. Add 1 lb sliced andouille sausage and cook for 5 minutes until browned and crispy, then remove and set aside.
2. Step 2: Add 1 large diced onion, 2 stalks diced celery, and 1 large diced bell pepper to the pot. Sauté for 5-7 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp smoked paprika, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until the spices are aromatic.
4. Step 4: Add 1 1/2 cups long grain rice, stirring to coat evenly. Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: Uncover and stir in 1 lb shrimp, 1/2 cup reserved sausage, and any accumulated juices. Cook for 5 minutes until the shrimp turn pink and opaque. Adjust seasoning before serving.