Slow-Simmered Creole Jambalaya with Andouille Sausage and Shrimp

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

A hearty, slow-simmered Creole jambalaya combining smoky andouille sausage with tender shrimp and fragrant spices in a rich tomato base. This Creole-inspired one-pot recipe, ready in about 55 minutes, pairs andouille sausage, medium 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 medium shrimp
• 1 1/2 cups long grain white rice
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 cloves, minced garlic cloves
• 14 oz can canned diced tomatoes
• 3 cups chicken broth
• 2 tbsp Creole seasoning
• 2 tbsp olive oil
• 2 bay leaves
• 1/4 cup chopped fresh parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 12 oz sliced andouille sausage and cook for 5 minutes until browned and slightly crispy on the edges.
2. Step 2: Add 1 large diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks; sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp Creole seasoning, cooking for 1 minute until aromatic.
4. Step 4: Add 1 1/2 cups long grain white rice, 14 oz canned diced tomatoes with juice, 3 cups chicken broth, and 2 bay leaves. Stir well to combine.
5. Step 5: Bring the mixture to a boil, reduce heat to low, cover, and simmer gently for 20 minutes until rice is tender.
6. Step 6: Gently fold in 1 lb peeled and deveined medium shrimp, cover, and cook for 5 more minutes until shrimp turn pink and opaque.
7. Step 7: Remove bay leaves, season with salt and black pepper to taste, and sprinkle 1/4 cup chopped fresh parsley on top before serving.