One Pot Shrimp and Sausage Jambalaya

Looking for a hearty, flavorful meal that’s easy to make and cleanup?

One Pot Shrimp and Sausage Jambalaya is a crowd-pleasing classic straight from Louisiana!

Bursting with Cajun spices, tender shrimp, smoky sausage, and perfectly cooked rice, this dish is comfort food at its best.

Let’s dive into this easy recipe that’s perfect for weeknights or special occasions!

What Is Jambalaya?

Jambalaya is a quintessential Louisiana dish known for its bold flavors and hearty ingredients. It originated from the cultural melting pot of Spanish, French, and African cuisines, combining rice, protein, vegetables, and spices into one flavorful dish.

• Creole vs. Cajun Jambalaya: Creole jambalaya often includes tomatoes, while Cajun jambalaya does not. Both are delicious but bring slightly different flavor profiles.
• Key Ingredients: Rice serves as the foundation, paired with proteins like shrimp and sausage, and a flavorful mix of vegetables such as bell peppers, onions, and celery.

Ingredients Needed

Here’s what you’ll need to make this simple yet satisfying dish:

• Proteins: Shrimp (peeled and deveined) and andouille sausage or smoked sausage.
• Vegetables: Bell peppers, onions, celery, and garlic.
• Rice: Long-grain white rice works best for a fluffy texture.
• Liquids: Chicken broth or stock to cook the rice.
• Seasonings: Cajun or Creole seasoning, paprika, thyme, and cayenne pepper for heat.
• Optional Add-ins: Diced tomatoes (for Creole style), parsley, or green onions for garnish.

How to Make Shrimp and Sausage Jambalaya in One Pot

This one-pot method simplifies the cooking process and makes cleanup a breeze. Here’s how to do it:

1. Sauté the Sausage: Heat oil in a large pot or Dutch oven. Brown the sliced sausage to release its smoky flavor.
2. Cook the Vegetables: Add diced onions, bell peppers, celery, and garlic to the pot. Sauté until softened.
3. Toast the Spices: Stir in Cajun seasoning, paprika, thyme, and cayenne. Let the spices bloom for maximum flavor.
4. Add Rice and Broth: Stir in the rice, ensuring it’s evenly coated with spices. Pour in the chicken broth and diced tomatoes (if using).
5. Simmer: Cover the pot and let it simmer until the rice is tender and the liquid is absorbed.
6. Cook the Shrimp: Add shrimp to the pot during the last 5-7 minutes of cooking. Stir gently until they turn pink and are cooked through.
7. Garnish and Serve: Sprinkle with parsley or green onions and serve hot.

Tips for Perfect One Pot Jambalaya

• Flavor Balance: Adjust the Cajun seasoning and cayenne to suit your spice tolerance.
• Rice Texture: Use long-grain rice for the best results. Avoid overcooking to prevent mushiness.
• Shrimp: Add the shrimp toward the end to avoid overcooking and rubbery texture.
• Layered Cooking: Cook the sausage and vegetables first to build a base of rich flavor.

Variations and Substitutions

One pot shrimp and sausage jambalaya is highly customizable. Here are some ideas:

• Protein Alternatives: Swap shrimp with chicken, crab, or even tofu for a vegetarian twist.
• Low-Carb Option: Replace rice with cauliflower rice and adjust the cooking time.
• Vegetarian Version: Use vegetable broth and double up on veggies like zucchini and mushrooms.

Serving Suggestions

Enhance your meal with these accompaniments:

• Sides: Serve with warm cornbread, garlic bread, or a crisp green salad. Click here if you’re looking for more side dishes.
• Beverages: Pair with sweet tea, lemonade, or a cold beer for a classic southern touch.
• Garnishes: Top with green onions, parsley, or a dash of hot sauce for extra flavor.

Storing and Reheating Jambalaya

Jambalaya makes excellent leftovers. Here’s how to store and reheat it:

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 3 months in freezer-safe containers.
• Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist.

FAQ’s

Can I make this ahead of time?

Absolutely. Jambalaya reheats well. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the cooking time by about 10-15 minutes and may need to add more broth.

What can I substitute for shrimp?

You can use chicken, crab, or even tofu for a vegetarian option.

One Pot Shrimp and Sausage Jambalaya

One Pot Shrimp and Sausage Jambalaya is a flavorful and satisfying Cajun dish that’s perfect for any occasion. This easy recipe combines smoky sausage, tender shrimp, and spiced rice into a single pot for a hassle-free dinner.

Ready in under an hour, it’s a great option for busy weeknights or entertaining guests.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Cajun, Creole

Servings 6 Servings

Calories 400 kcal

Ingredients

  

• 1 tablespoon olive oil
• 12 ounces andouille sausage or smoked sausage sliced
• 1 medium onion diced
• 1 medium green bell pepper diced
• 1 medium red bell pepper diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1 ½ cups long-grain white rice
• 2 teaspoons Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper optional
• 3 cups chicken broth
• 1 ca (14.5 ounces) diced tomatoes (optional, for Creole style)
• 1 pound shrimp peeled and deveined
• 2 green onions chopped (for garnish)
• Fresh parsley chopped (for garnish)
• Salt and pepper to taste

Instructions

 

Sauté the Sausage:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.

Cook the Vegetables:

• In the same pot, add the diced onion, bell peppers, celery, and garlic.
• Sauté for 5-7 minutes until softened and fragrant.

Toast the Spices:

• Stir in the Cajun seasoning, smoked paprika, thyme, and cayenne pepper (if using).
• Cook for 1-2 minutes to release the spices’ aromas.

Add Rice and Broth:

• Stir in the rice, ensuring it’s evenly coated with the spices.
• Add the chicken broth and diced tomatoes (if using).
• Season with salt and pepper to taste.

Simmer:

• Return the sausage to the pot.
• Cover and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

Cook the Shrimp:

• Add the shrimp to the pot during the last 5-7 minutes of cooking.
• Stir gently until the shrimp turn pink and are fully cooked.

Garnish and Serve:

• Remove from heat and let the jambalaya sit for 5 minutes.
• Garnish with green onions and parsley. Serve hot.