Wood-Fired Cajun Shrimp and Andouille Jambalaya

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

A smoky, hearty jambalaya featuring wood-fired shrimp and spicy andouille sausage, simmered with fragrant Cajun spices and rice. This Creole-inspired seafood recipe, ready in about 60 minutes, pairs shrimp, andouille sausage, long grain white rice 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Step 7: Serve with lemon wedges to squeeze over, enhancing the smoky Cajun flavors.