Spiced Texan Shrimp and Andouille Sausage Jambalaya
A bold and hearty jambalaya featuring plump shrimp and smoky Andouille sausage simmered with rice and bold Cajun spices. This american-inspired seafood ready in about 50 minutes pairs sliced Andouille sausage, peeled and deveined 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 420 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 peeled and deveined raw shrimp
- 1 1/2 cups long grain white rice
- 1 medium chopped yellow onion
- 1 chopped green bell pepper
- 2 chopped celery stalks
- 3 minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 2 sliced green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 12 oz sliced Andouille sausage and cook for 5 minutes until browned and fragrant.
- Step 2: Add 1 medium chopped yellow onion, 1 chopped green bell pepper, 2 chopped celery stalks, and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until vegetables soften and become aromatic.
- 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 in the spices.
- Step 4: Pour in 1 can (14.5 oz) diced tomatoes with juices and 3 cups chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 20 minutes until rice is tender.
- Step 5: Add 1 lb peeled and deveined raw shrimp, cover, and cook for an additional 5-6 minutes until shrimp turn pink and opaque.
- Step 6: Remove from heat, stir in 2 tbsp chopped fresh parsley and 2 sliced green onions before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Texan Shrimp and Andouille Sausage Jambalaya take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spiced Texan Shrimp and Andouille Sausage Jambalaya?
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 sliced andouille sausage from drying out.
Can I substitute ingredients in Spiced Texan Shrimp and Andouille Sausage Jambalaya?
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 Spiced Texan Shrimp and Andouille Sausage Jambalaya for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Texan Shrimp and Andouille Sausage Jambalaya?
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.
