Best of the Bayou Jambalaya

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A spicy, one-pot dish combining rice, seafood, and Andouille sausage in a smoky, tomato-based broth. This Southern-inspired quick recipe, ready in about 65 minutes, pairs Andouille sausage, shrimp, swordfish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
• 8 oz shrimp
• 1 lb swordfish
• 1 medium onion
• 2 stalks celery
• 1 green bell pepper
• 3 cloves garlic
• 2 cups tomato sauce
• 2 cups rice
• 1 bay leaf
• 1 tsp thyme
• 1 tbsp hot sauce

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add 1 medium onion, 2 stalks celery, and 1 green bell pepper, sautéing for 5 minutes until softened.
2. Step 2: Stir in 3 cloves garlic and cook for 1 minute until fragrant. Add 8 oz Andouille sausage, breaking it into pieces, and cook for 5 minutes until browned.
3. Step 3: Pour in 2 cups tomato sauce and 1 tbsp hot sauce, stirring to coat. Add 1 tsp thyme and 1 bay leaf.
4. Step 4: Stir in 2 cups rice and 4 cups chicken broth, bringing to a simmer. Cover and cook for 25 minutes.
5. Step 5: Add 8 oz shrimp and 1 lb swordfish, cooking for 5-7 minutes until seafood turns opaque.
6. Step 6: Remove bay leaf and serve immediately, garnished with fresh parsley.