Monroe-Style Cajun Shrimp and Andouille Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A hearty, spicy jambalaya inspired by the flavors and fun activities of Monroe, Louisiana, combining smoky andouille sausage with tender shrimp and aromatic Cajun spices. This american-inspired seafood ready in about 45 minutes pairs peeled and deveined large shrimp, long-grain white rice, chicken broth 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

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 2 tbsp olive oil
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 3 cloves minced garlic
• 2 tbsp cajun seasoning
• 1 can (14.5 oz), undrained diced tomatoes
• 2 tbsp, chopped fresh parsley
• 2, sliced green onions
• to taste salt
• to taste black pepper

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 4-5 minutes until browned and slightly crisp, then remove and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté over medium heat for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp Cajun seasoning, then add 1 1/2 cups long-grain white rice and toast for 2 minutes, stirring constantly to coat the rice.
4. Step 4: Pour in 3 cups chicken broth and 1 can (14.5 oz) undrained diced tomatoes. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes without stirring.
5. Step 5: After 15 minutes, fold in 1 lb peeled and deveined large shrimp and the cooked andouille sausage. Cover and cook for an additional 5-7 minutes until shrimp are pink and rice is tender.
6. Step 6: Season with salt and black pepper to taste. Remove from heat and garnish with 2 tbsp chopped fresh parsley and 2 sliced green onions before serving.