Rum-Spiked Cajun Shrimp and Andouille Jambalaya

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty Louisiana jambalaya with spicy andouille sausage and shrimp, enriched with a splash of local rum for depth and warmth. This Louisiana Creole-inspired seafood recipe, ready in about 55 minutes, pairs andouille sausage, raw shrimp, long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined raw shrimp
• 1 1/2 cups long grain rice
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 14 oz canned diced tomatoes
• 3 cups chicken broth
• 1/4 cup (preferably Louisiana sugarcane rum) dark rum
• 2 tbsp cajun seasoning
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 8 oz sliced andouille sausage and sauté for 5 minutes until browned and edges are crispy. 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. Sauté over medium heat for 6-7 minutes until vegetables soften and become fragrant.
3. Step 3: Add 3 minced garlic cloves and 2 tbsp Cajun seasoning to the vegetables. Stir and cook for 1 minute until spices bloom and garlic is fragrant.
4. Step 4: Stir in 1 1/2 cups long grain rice and cook for 2 minutes, stirring often until rice is lightly toasted.
5. Step 5: Pour in 3 cups chicken broth, 14 oz canned diced tomatoes with their juice, 1/4 cup dark rum, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Stir well and bring mixture to a boil.
6. Step 6: Reduce heat to low, cover pot, and simmer gently for 15 minutes without lifting the lid.
7. Step 7: After 15 minutes, add 1 lb peeled and deveined raw shrimp and the cooked andouille sausage back into the pot. Cover and cook for another 7-8 minutes until shrimp are opaque and rice is tender.
8. Step 8: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the jambalaya, fluff gently with a fork, and serve immediately.