Smoky Cajun Sausage and Pork Jambalaya

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A rich and hearty Louisiana-inspired jambalaya featuring seasoned pork and fresh sausage simmered with aromatic spices and rice. This latin american-inspired rice & grains ready in about 60 minutes pairs sliced andouille sausage, cubed pork shoulder, olive oil 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 andouille sausage
• 1 lb, cubed pork shoulder
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4, minced garlic cloves
• 14 oz can diced tomatoes
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish green onions
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 12 oz sliced andouille sausage and 1 lb cubed pork shoulder; brown for 5-7 minutes until edges are crispy and meat is cooked through. Remove meat 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 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until spices release aroma.
4. Step 4: Add 1 1/2 cups long grain rice and stir to coat with the vegetables and spices for 2 minutes.
5. Step 5: Pour in 3 cups chicken broth and 14 oz canned diced tomatoes with their juices. Add 2 bay leaves and the browned pork and sausage back into the pot.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove bay leaves, fluff the jambalaya with a fork, and garnish with 2 sliced green onions and 2 tbsp chopped fresh parsley before serving.