Wood-Fired Cajun Shrimp and Andouille Jambalaya
A smoky, hearty jambalaya featuring wood-fired shrimp and spicy andouille sausage, simmered with fragrant Cajun spices and rice. This creole-inspired seafood ready in about 60 minutes pairs peeled and deveined shrimp, long grain white rice, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 1 lb, peeled and deveined shrimp
- 8 oz, sliced into 1/4-inch rounds andouille sausage
- 1 1/2 cups long grain white rice
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 2, diced celery stalks
- 4, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 2 tbsp, chopped fresh parsley
- to taste salt
- to taste black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat a grill or wood-fired oven to medium-high heat (about 400°F). Toss 1 lb peeled and deveined shrimp with 1 tbsp olive oil, 1 tbsp Cajun seasoning, and 1/2 tsp smoked paprika. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred. Remove and set aside.
- Step 2: In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced andouille sausage and cook for 4-5 minutes until browned and crisp at edges. Remove sausage and set aside.
- Step 3: To the same pot, add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
- Step 4: Stir in 1 1/2 cups long grain white rice, coating grains with the vegetable mixture. Add 1 can (14.5 oz) diced tomatoes with juices, 3 cups chicken broth, remaining 1 tbsp Cajun seasoning, 1/2 tsp smoked paprika, salt, and black pepper to taste.
- Step 5: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid has absorbed.
- Step 6: Stir in the cooked andouille sausage and grilled shrimp gently, warming through for 2-3 minutes. Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top.
- Step 7: Serve with lemon wedges to squeeze over, enhancing the smoky Cajun flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wood-Fired Cajun Shrimp and Andouille Jambalaya take to make?
Total time is about 60 minutes (20 min prep + 40 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 Wood-Fired Cajun Shrimp and Andouille 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Wood-Fired Cajun Shrimp and Andouille 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 Wood-Fired Cajun Shrimp and Andouille Jambalaya for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wood-Fired Cajun Shrimp and Andouille Jambalaya?
Creole 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.
