One-Pot Cajun Shrimp and Sausage Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A flavorful one-pot jambalaya combining Cajun-spiced shrimp, smoked sausage, and rice simmered with aromatic vegetables and spices. This american-inspired seafood ready in about 50 minutes pairs large shrimp, smoked sausage, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb, peeled and deveined large shrimp
• 12 oz, sliced into 1/2-inch pieces smoked sausage
• 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
• 4, minced garlic cloves
• 1 can (14.5 oz), undrained diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish green onions
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced smoked sausage and cook for 4-5 minutes until browned. Remove sausage and set aside.
2. Step 2: To the same pot, add 1 medium diced yellow onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp Cajun seasoning, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, 1 can (14.5 oz) diced tomatoes with juice, 3 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 15 minutes until rice is almost tender.
6. Step 6: Gently fold in 1 lb peeled and deveined large shrimp and the cooked sausage. Cover and cook for an additional 5-7 minutes until shrimp are pink and cooked through.
7. Step 7: Remove from heat and let sit covered for 5 minutes. Garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.