Why You’ll Love This Recipe

One Pot Shrimp and Sausage Jambalaya is a bold, flavorful dish rooted in Louisiana Creole cuisine. With tender shrimp, smoky sausage, and aromatic vegetables cooked together in a single pot of seasoned rice, it’s a satisfying, no-fuss meal perfect for weeknights or gatherings. The blend of spices and textures delivers comfort and a bit of heat in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)andouille sausage (sliced)onionbell peppercelerygarlictomatoes (diced or crushed)chicken brothlong grain riceCajun seasoningsmoked paprikadried thymebay leafolive oilsalt and peppergreen onions (for garnish)parsley (optional)

directions

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the sliced sausage and cook until browned. Remove and set aside.

In the same pot, sauté the onions, bell peppers, and celery until softened.

Stir in the garlic and cook for about 1 minute, until fragrant.

Add the tomatoes, chicken broth, rice, Cajun seasoning, paprika, thyme, and bay leaf. Stir to combine.

Return the sausage to the pot. Bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Add the shrimp, cover again, and cook for an additional 5-7 minutes until shrimp are pink and cooked through.

Remove from heat, discard the bay leaf, and fluff the rice with a fork.

Garnish with chopped green onions and parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 35 minutesTotal time: 50 minutes

Variations

Use chicken instead of shrimp for a different protein combo.

Add okra or diced tomatoes with green chiles for added flavor and texture.

Make it spicier with extra cayenne or hot sauce.

Use brown rice for a more wholesome option (adjust cooking time).

Substitute turkey sausage for a leaner version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat with a splash of broth to maintain moisture.Freezing is possible for up to 2 months; thaw overnight in the fridge and reheat gently.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them dry before cooking.

Is this dish very spicy?

It has a mild to moderate heat. Adjust Cajun seasoning to your preference.

Can I use pre-cooked shrimp?

Yes, add them at the very end to just warm through and avoid overcooking.

What kind of rice works best?

Long grain white rice is ideal. Avoid quick-cooking rice as it may get mushy.

Can I make it ahead?

Yes, it reheats well and flavors deepen after sitting.

Is this gluten-free?

Yes, if using a gluten-free sausage and seasoning.

How do I prevent the rice from sticking?

Keep heat low while simmering and avoid stirring too often.

Can I use other vegetables?

Absolutely—zucchini, carrots, or mushrooms work well.

What’s the best sausage for jambalaya?

Andouille is traditional, but kielbasa or smoked sausage also work.

Can I double the recipe?

Yes, just ensure your pot is large enough to handle it evenly.

Conclusion

One Pot Shrimp and Sausage Jambalaya brings hearty comfort, bold flavor, and convenience together in one satisfying meal. Whether you’re feeding a crowd or meal prepping for the week, this dish is sure to impress with its deep Creole spices and rich, savory taste. It’s a weeknight dinner winner that’ll quickly earn a spot in your regular rotation.