One-Pot Shrimp and Sausage Jambalaya
This shrimp and sausage jambalaya is the perfect dish if you’re craving a hearty, one-pot meal bursting with bold flavors! This Louisiana classic is a perfect balance of spice, smoky sausage, and plump shrimp, all tied together with tender rice.
Servings: 6 servings
Calories: 430kcal
Ingredients
- 1 pound peeled and deveined shrimp large or extra large
- 2 - 3 tablespoons homemade Cajun seasoning or store-bought, divided use
- 2 tablespoons extra virgin olive oil
- 12 ounces spicy smoked sausage such as Andouille
- 1 medium yellow onion chopped
- 1 red bell pepper seeded and chopped
- 2 ribs celery chopped
- 3 garlic cloves minced
- 4 green onions sliced
- 1, 15-ounce can crushed tomatoes
- 1, 15-ounce can fire roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup long-grain white rice or jasmine or basmati
- 3 cups low sodium chicken broth
- 1 bay leaf
- 1 pound peeled and deveined shrimp large or extra large
- Salt to taste
- Cracked black pepper to taste
Instructions
- Place the shrimp in a small bowl, season with 1 teaspoon of Cajun seasoning, and toss with a spoon to coat. Set the shrimp aside.
- Heat 2 tablespoons of olive oil in a Dutch oven or large, deep pan over medium-high heat. Add the smoked sausage and cook for 2 to 3 minutes until browned.
- Add the onion, bell pepper, and celery and cook for 4 to 5 minutes until softened. Add the garlic and green onions and cook for another minute. Season the veggies with 2 tablespoons of Cajun seasoning and stir.
- Add the crushed tomatoes, diced tomatoes, Worcestershire sauce, rice, chicken broth, and bay leaf. Stir with a wooden spoon to combine and bring the ingredients to a boil. Once the ingredients reach a boil, lower the heat to medium and cook for 20 to 25 minutes until the rice is tender, stirring occasionally. Season the jambalaya with salt, pepper, and more Cajun seasoning if desired until you are pleased with the flavor.
- Add the shrimp to the pan, stir to combine, and cook for about 5 minutes until the shrimp are pink and opaque. Garnish with chopped green onions and serve warm.
Notes
Variations
- Spicy Jambalaya: Increase the Cajun seasoning or add cayenne pepper.
- Vegetarian Jambalaya: Skip the meat and use extra veggies with vegetable broth.
- Seafood Lovers’ Jambalaya: Add crab or crawfish for an extra seafood boost.
- Make-Ahead: Jambalaya tastes even better the next day! Make it ahead, store in the fridge, and reheat when ready to eat.
- Refrigeration: Keep leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stove with a splash of broth to keep it from drying out.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 38g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 190mg | Sodium: 850mg | Fiber: 4g | Sugar: 6g