Go Back
One Pot Shrimp and Sausage Jambalaya

One Pot Shrimp and Sausage Jambalaya

The One Pot Shrimp and Sausage Jambalaya is a hearty and flavorful Creole-inspired rice dish that brings the taste of New Orleans right to your kitchen with minimal fuss. This recipe is incredibly useful for busy weeknights, offering a complete and satisfying meal cooked entirely in a single pot, making cleanup a breeze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American, Cajun, Creole
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch rounds
  • 1 pound large shrimp, peeled and deveined
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1.5 cups uncooked long-grain white rice
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 tablespoon Creole seasoning (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • hot sauce, for serving (optional)

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Slotted spoon
  • Fork

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned on both sides, about 5-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
    1 tablespoon olive oil, 1 pound smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch rounds
  2. Add the chopped onion, green bell pepper, red bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 large yellow onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 2 stalks celery, chopped, 4 cloves garlic, minced
  3. Stir in the uncooked rice, Creole seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Cook, stirring constantly, for about 1-2 minutes, to lightly toast the rice and coat it with the spices and vegetable mixture.
    1.5 cups uncooked long-grain white rice, 1 tablespoon Creole seasoning (adjust to taste), 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper (optional, for extra heat)
  4. Pour in the undrained diced tomatoes and the chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Season with salt and freshly ground black pepper to taste.
    1 (14.5 ounce) can diced tomatoes, undrained, 4 cups chicken broth, salt and freshly ground black pepper to taste
  5. Reduce the heat to low, cover the pot tightly, and simmer for 15 minutes without lifting the lid. This allows the rice to start cooking and absorb the flavorful liquid.
  6. After 15 minutes, stir in the sautéed sausage. Arrange the peeled and deveined shrimp on top of the rice and sausage mixture.
    1 pound smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch rounds, 1 pound large shrimp, peeled and deveined
  7. Cover the pot again and continue to simmer for another 5-10 minutes, or until the shrimp are pink and cooked through, and the rice is tender and has absorbed most of the liquid.
  8. Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the flavors to meld and the rice to fluff up.
  9. Fluff the jambalaya with a fork. Garnish generously with fresh chopped parsley. Serve hot, with hot sauce on the side for those who like an extra kick.
    1/4 cup chopped fresh parsley, for garnish, hot sauce, for serving (optional)

Notes

This One Pot Shrimp and Sausage Jambalaya is a truly remarkable dish that proves you don't need to spend hours in the kitchen to create something incredibly delicious. Its ease of preparation and vibrant flavors make it a winner for any night of the week. We encourage you to give this recipe a try; your taste buds will thank you!