Northshore Louisiana Shrimp and Andouille Sausage Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, one-pot jambalaya bursting with smoky and spicy flavors of Louisiana, featuring shrimp, andouille sausage, and long-grain rice. This southern-inspired seafood ready in about 55 minutes pairs andouille sausage, sliced, raw shrimp, peeled and deveined, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 8 oz andouille sausage, sliced
• 12 oz raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 14 oz can diced tomatoes with juice
• 2 tbsp Cajun seasoning
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and fragrant. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 1 large diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and translucent. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, coating it with the vegetables and oil. Add 3 cups chicken broth, 14 oz diced tomatoes with juice, 2 tbsp Cajun seasoning, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Step 4: After 20 minutes, stir in the browned andouille sausage and 12 oz raw shrimp. Cover and cook for another 5-7 minutes until shrimp are pink and rice is tender.
5. Step 5: Remove bay leaf, stir in 2 tbsp sliced green onions and 2 tbsp chopped fresh parsley. Serve hot.