Mardi Gras Jambalaya with Andouille Sausage and Shrimp
A vibrant Louisiana-style jambalaya bursting with smoky andouille sausage, tender shrimp, and a blend of aromatic spices. This american-inspired mardi gras ready in about 50 minutes pairs shrimp, peeled and deveined, olive oil, large 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, garnish with 3 sliced green onions and 2 tbsp chopped fresh parsley. Fluff the rice before serving.
Frequently asked questions
How long does Mardi Gras 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 Mardi Gras 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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Mardi Gras 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 Mardi Gras Jambalaya with Andouille Sausage and Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mardi Gras Jambalaya with Andouille Sausage and Shrimp?
American mardi gras 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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