Spicy Shrimp and Andouille One-Pot Jambalaya

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

A vibrant jambalaya featuring spicy Andouille sausage and succulent shrimp cooked with rice and Cajun spices. This Southern US-inspired seafood recipe, ready in about 50 minutes, pairs Andouille sausage, sliced, large shrimp, peeled and deveined, 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 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.

Ingredients

• 8 oz Andouille sausage, sliced
• 12 oz large shrimp, peeled and deveined
• 1 1/2 cups long-grain white rice
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 14 oz can diced tomatoes
• 3 cups chicken broth
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 8 oz sliced Andouille sausage and cook for 4-5 minutes until browned and slightly crisp. Remove sausage and set aside.
2. Step 2: In the same skillet, add 1 medium diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 1/2 cups long-grain white rice and 2 tbsp Cajun seasoning, cooking for 1-2 minutes to toast the rice and coat it with spices.
4. Step 4: Add 14 oz can diced tomatoes with juice, 3 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: After 15 minutes, gently fold in 12 oz peeled and deveined shrimp and the cooked Andouille sausage. Cover and cook for another 8-10 minutes until shrimp are pink and rice is tender.
6. Step 6: Remove from heat and garnish with 2 tbsp sliced green onions before serving.