New Orleans-Style Spicy Shrimp and Andouille Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A bold, smoky jambalaya featuring spicy shrimp and rich andouille sausage simmered with tomatoes and aromatic Cajun spices for an authentic Louisiana flavor. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs shrimp, peeled and deveined, long grain white rice, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb shrimp, peeled and deveined
• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1 1/2 cups long grain white rice
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic cloves, minced
• 14 oz can diced tomatoes (canned)
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp (optional) hot sauce

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and slightly crisp around edges, then remove and set aside.
2. Step 2: Add 1 diced medium onion, 1 diced medium green bell pepper, and 2 diced celery stalks to the same pot; sauté for 5 minutes until vegetables soften.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp Cajun seasoning; cook for 1 minute until fragrant.
4. Step 4: Add 1 1/2 cups long grain white rice and stir to coat grains with the spices and oil for 2 minutes.
5. Step 5: Pour in 14 oz canned diced tomatoes and 3 cups chicken broth, then add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Step 6: After 15 minutes, gently fold in 1 lb peeled and deveined shrimp and the cooked andouille sausage; cover and cook for an additional 5-7 minutes until shrimp are pink and rice is tender.
7. Step 7: Remove from heat and stir in 1 tbsp hot sauce if desired for extra heat. Let rest covered for 5 minutes before serving.