Slow-Cooked Cajun Jambalaya with Andouille Sausage and Shrimp

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty, slow-simmered jambalaya combining smoky andouille sausage, fresh shrimp, and Creole spices for a soulful Louisiana classic. This Cajun-inspired rice and grain recipe, ready in about 60 minutes, pairs andouille sausage, raw shrimp, long grain white rice 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

• 12 oz, sliced into 1/2-inch rounds andouille sausage
• 1 lb, peeled and deveined raw shrimp
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 cup, canned diced tomatoes
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 12 oz sliced andouille sausage and brown for 4-5 minutes until edges crisp. Remove and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5-6 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 2 tbsp Cajun seasoning, 1 tsp salt, and 1/2 tsp black pepper, coating the rice and veggies with spices for 2 minutes.
4. Step 4: Add 3 cups chicken broth and 1 cup canned diced tomatoes with juices. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Step 5: After 20 minutes, stir in the browned sausage and 1 lb peeled shrimp. Cover and cook for another 8-10 minutes until shrimp turn pink and rice is tender.
6. Step 6: Remove from heat and let stand 5 minutes before fluffing with a fork. Garnish with 1/4 cup chopped fresh parsley before serving.