Shrimp and Oysters Jambalaya with Andouille Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Gulf Coast-style jambalaya combining shrimp, oysters, and spicy andouille sausage simmered with rice and Cajun seasonings. This american-inspired seafood 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

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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 4-5 minutes until browned and fragrant.
  2. 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.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Step 6: Remove bay leaf, season with salt and black pepper to taste, fluff the jambalaya with a fork, and serve hot.

Frequently asked questions

How long does Shrimp and Oysters Jambalaya with Andouille Sausage take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Oysters Jambalaya with Andouille Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage, sliced from drying out.

Can I substitute ingredients in Shrimp and Oysters Jambalaya with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Oysters Jambalaya with Andouille Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Oysters Jambalaya with Andouille Sausage?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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