One-Pot Cajun Shrimp and Andouille Sausage Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A hearty, spicy one-pot jambalaya combining succulent shrimp, smoky Andouille sausage, and fragrant Cajun rice for a flavorful meal. This american-inspired seafood ready in about 50 minutes pairs olive oil, sliced 1/4 inch thick Andouille sausage, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 tbsp olive oil
• 12 oz, sliced 1/4 inch thick Andouille sausage
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 1/2 cups long grain white rice
• 1 (14.5 oz) can diced tomatoes with juice
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 lb, peeled and deveined shrimp
• 3, thinly sliced green onions
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp 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 sauté for 4-5 minutes until browned and slightly crispy around the edges. Remove sausage and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Cook for 5 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until aromatic, then stir in 1 1/2 cups long grain white rice, coating the grains with the vegetable mixture.
4. Step 4: Pour in 1 (14.5 oz) can diced tomatoes with juice and 3 cups chicken broth. Stir in 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid absorbed.
5. Step 5: Stir in the cooked Andouille sausage and 1 lb peeled and deveined shrimp. Cover and cook for 5-6 minutes until shrimp turn pink and opaque.
6. Step 6: Remove from heat and stir in 3 sliced green onions and 2 tbsp chopped fresh parsley. Let rest for 5 minutes before serving.