Wood-Fired Shrimp and Andouille Sausage Jambalaya

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A smoky, hearty jambalaya combining wood-fired shrimp and spicy Andouille sausage with classic Creole rice and vegetables. This Creole-inspired seafood recipe, ready in about 60 minutes, pairs shrimp, peeled and deveined, andouille sausage, long grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 shrimp, peeled and deveined
• 8 oz, sliced andouille sausage
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 1, diced green bell pepper
• 2, diced celery stalks
• 1 large, diced onion
• 4, minced garlic cloves
• 1 cup canned diced tomatoes
• 3 tbsp olive oil
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat a grill or grill pan to medium-high heat. Toss 1 lb peeled and deveined shrimp with 1 tbsp olive oil, 1/2 tsp paprika, 1/8 tsp cayenne pepper, and a pinch of salt. Grill shrimp for 2-3 minutes per side until opaque and slightly charred. Set aside.
2. Step 2: In a large heavy-bottom pot, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced andouille sausage and cook for 5 minutes until browned and flavorful.
3. Step 3: Add 1 large diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the pot. Sauté for 6 minutes until vegetables soften and become aromatic.
4. Step 4: Stir in 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
5. Step 5: Add 1 1/2 cups long grain rice and 1 cup canned diced tomatoes, stirring to combine evenly.
6. Step 6: Pour in 3 cups chicken broth and add 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and liquid absorbed.
7. Step 7: Remove the bay leaf, fold in the grilled shrimp, and gently mix to combine. Let the jambalaya rest covered for 5 minutes before serving.
8. Step 8: Serve with lemon wedges to brighten flavors.