Stovetop Jambalaya with Smoked Sausage and Shrimp

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A hearty one-pot regional Creole dish featuring smoked sausage, shrimp, and long-grain rice simmered in a spicy tomato base. This Creole-inspired seafood recipe, ready in about 45 minutes, pairs andouille smoked sausage, large 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 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

• 12 oz, sliced into 1/4-inch rounds andouille smoked sausage
• 12, peeled and deveined large shrimp
• 1 cup long-grain white rice
• 2 1/2 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
• 1 tbsp cajun seasoning
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 stalks, sliced for garnish green onions

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 12 oz sliced andouille sausage and sauté for 4 minutes until browned and fragrant.
2. Step 2: Add 1 diced medium yellow onion, 1 diced medium green bell pepper, and 2 diced celery stalks. Cook for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp Cajun seasoning, cooking for 1 minute until fragrant.
4. Step 4: Add 1 cup long-grain white rice and stir to coat the grains with the spices and vegetables.
5. Step 5: Pour in 2 1/2 cups chicken broth and 1 cup canned diced tomatoes with their juice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
6. Step 6: After 15 minutes, gently stir in 12 peeled and deveined shrimp. Cover and cook for an additional 5 minutes until the shrimp turn pink and rice is tender.
7. Step 7: Season with salt and black pepper to taste. Garnish with 2 sliced green onions before serving warm.