Mardi Gras Jambalaya with Andouille Sausage and Shrimp

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant Louisiana-style jambalaya bursting with smoky andouille sausage, tender shrimp, and a blend of aromatic spices. This American-inspired Mardi Gras recipe, ready in about 50 minutes, pairs shrimp, peeled and deveined, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 12 oz shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 1/2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes with juice
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 3 green onions, sliced
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and slightly crisp. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups long-grain rice, 1 can (14.5 oz) diced tomatoes with juice, 3 cups chicken broth, 2 tbsp Creole seasoning, 1 tsp dried thyme, and 1 bay leaf. Stir well and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 15 minutes. Remove bay leaf, stir in reserved sausage and 12 oz peeled shrimp. Cover and cook for an additional 5-7 minutes until shrimp are pink and rice is tender.
5. Step 5: Remove from heat, garnish with 3 sliced green onions and 2 tbsp chopped fresh parsley. Fluff the rice before serving.