Shrimp and Oysters Jambalaya with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Gulf Coast-style jambalaya combining shrimp, oysters, and spicy andouille sausage simmered with rice and Cajun seasonings. This American-inspired seafood recipe, ready in about 45 minutes, pairs andouille sausage, sliced, Gulf shrimp, peeled and deveined, shucked oysters, drained 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

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Ingredients

8 oz andouille sausage, sliced
1/2 lb Gulf shrimp, peeled and deveined
1/2 cup shucked oysters, drained
1 cup long-grain white rice
2 1/2 cups chicken broth
1 medium yellow onion, diced
1 medium green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tbsp Cajun seasoning
1 tsp dried thyme
1 bay leaf
2 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

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 4-5 minutes until browned and fragrant.
Step 2: Add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until vegetables soften.
Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
Step 4: Add 1 cup long-grain white rice, 1 tbsp Cajun seasoning, 1 tsp dried thyme, 1 bay leaf, and 2 1/2 cups chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
Step 5: After 15 minutes, gently fold in 1/2 lb peeled and deveined Gulf shrimp and 1/2 cup drained oysters. Cover and cook for another 5-7 minutes until shrimp are pink and rice is tender.
Step 6: Remove bay leaf, season with salt and black pepper to taste, fluff the jambalaya with a fork, and serve hot.