Johnson's Jazz Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A vibrant, spicy Creole dish with saffron-infused rice, andouille sausage, shrimp, and a medley of vegetables, bursting with flavor. This creole-inspired vegetarian ready in about 45 minutes pairs sliced andouille sausage, peeled and deveined shrimp, long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 lb, sliced andouille sausage
• 1 lb, peeled and deveined shrimp
• 2 cups long grain rice
• 1 tsp saffron threads
• 1 large, diced onion
• 1, diced green bell pepper
• 2 cups, diced celery
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp thyme
• 2 tbsp olive oil
• 4 cups stock
• to taste salt
• to taste pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add sausage and cook for 5 minutes until browned, then remove and set aside.
2. Step 2: In the same skillet, sauté onion, bell pepper, and celery for 5 minutes until softened. Add garlic, tomato paste, oregano, and thyme; cook for 2 minutes.
3. Step 3: Stir in rice, saffron, and 1 cup stock. Cook for 1 minute, then add remaining stock, shrimp, and browned sausage. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
4. Step 4: Adjust seasoning with salt and pepper. Let rest for 5 minutes before serving.