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There’s something incredibly comforting about a hearty, flavor-packed meal that comes together in a single pot, and this One Pot Shrimp and Sausage Jambalaya fits the bill perfectly. This dish is a vibrant celebration of Cajun flavors, featuring smoky sausage, tender shrimp, and a medley of fresh vegetables all simmered alongside fragrant rice. It’s the kind of meal that fills the kitchen with inviting aromas and promises satisfying bites with every spoonful. Whether you’re cooking for a cozy night in or feeding a crowd, this jambalaya will quickly become your new favorite go-to comfort dish.

One Pot Shrimp and Sausage Jambalaya Recipe - Recipe Image

Ingredients You’ll Need

The magic of this One Pot Shrimp and Sausage Jambalaya lies in the simplicity and quality of its ingredients. Each one plays a crucial role in building the rich layers of flavor, the perfect textures, and the colorful palette that make this dish so delightful.

Olive oil: Used to brown the sausage and sauté the vegetables for a delicious base.
Andouille or smoked sausage: Brings smoky depth and a satisfying bite to the jambalaya.
Onion: Adds natural sweetness and a soft texture as it cooks down.
Green and red bell peppers: These contribute brightness, crunch, and vibrant color.
Celery: Offers a subtle herbal crunch and classic Cajun flavor.
Garlic: Infuses the dish with aromatic warmth and a bit of a kick.
Long-grain white rice: The heart of the dish, soaking up all the wonderful spices and juices.
Cajun or Creole seasoning: The spice blend that defines the jambalaya’s bold personality.
Smoked paprika: Adds smokiness and depth.
Dried thyme: Provides a subtle herbaceous note.
Cayenne pepper (optional): For those who like a little heat to brighten each bite.
Chicken broth: Adds moisture and savory flavor as the rice cooks.
Diced tomatoes (optional): Introduce a slight tang and juiciness for a Creole-style touch.
Shrimp (peeled and deveined): Tender seafood that cooks quickly and balances the richness of sausage.
Green onions: Fresh, mild bite for garnish.
Fresh parsley: Brightens the dish visually and flavor-wise as a garnish.
Salt and pepper: Essential seasonings to taste.

How to Make One Pot Shrimp and Sausage Jambalaya

Step 1: Sauté the Sausage

Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sliced andouille or smoked sausage and cook it until it is nicely browned, about 5 minutes. Browning the sausage creates that irresistible smoky flavor and caramelized texture that’s vital for this jambalaya. Once done, remove the sausage and set it aside to add back later.

Step 2: Cook the Vegetables

In the same pot, toss in your diced onion, green and red bell peppers, celery, and minced garlic. These classic Cajun veggies soften beautifully and release their fragrant aromas as you sauté them for about 5 to 7 minutes. This step forms the flavorful foundation that will soak into the rice and bring the dish to life.

Step 3: Toast the Spices

Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, and if you’re feeling adventurous, cayenne pepper. Stir everything together and allow the spices to toast for a minute or two until you can really smell their full, intense fragrance. This crucial step wakes up the spices and deepens their complexity in the final dish.

Step 4: Add Rice and Broth

Pour in the long-grain white rice, stirring to coat each grain with the beautifully spiced veggie mixture. Then add the chicken broth and the diced tomatoes if you are choosing the Creole style. Season with salt and pepper to taste. The rice will slowly absorb the savory broth, capturing all those delicious flavors as it cooks.

Step 5: Simmer

Return the browned sausage to the pot, cover it, and lower the heat. Let everything simmer gently for 25 to 30 minutes, stirring occasionally. During this time, the rice will become tender and soak up the flavors from the sausage, vegetables, and spices, creating that iconic jambalaya harmony.

Step 6: Cook the Shrimp

About 5 to 7 minutes before the rice is done, stir in the peeled and deveined shrimp. The shrimp will cook quickly, turning a beautiful pink color, and add a fresh and tender seafood sweetness that perfectly balances the heartiness of the sausage and spices.

Step 7: Garnish and Serve

Once the shrimp are fully cooked and the rice looks fluffy and flavorful, remove the pot from the heat. Let the jambalaya rest for 5 minutes to allow the flavors to fully meld. Garnish with chopped green onions and fresh parsley to add a burst of color and a fresh, herbal brightness that finishes the dish perfectly.

How to Serve One Pot Shrimp and Sausage Jambalaya

Garnishes

Fresh garnishes like chopped green onions and parsley not only make this One Pot Shrimp and Sausage Jambalaya look stunning, but they also provide a fresh, crisp contrast to the smoky and spicy dish. A squeeze of lemon juice can also add a lovely bright note, if you like a little citrus zing.

Side Dishes

This jambalaya is a full meal on its own, but serving it alongside a crisp green salad or some light, crusty bread is a wonderful way to balance the richness and offer some palate refreshment. Cornbread or garlic bread work beautifully too, soaking up any delicious juices left on your plate.

Creative Ways to Present

For a fun twist, try serving this hearty jambalaya in hollowed-out bell peppers or even in smaller individual cast-iron skillets for a rustic, personal touch. Pair with some pickled okra or hot sauce on the side to turn up the authentic Cajun vibe and let everyone customize their heat level.

Make Ahead and Storage

Storing Leftovers

This One Pot Shrimp and Sausage Jambalaya keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen and develop even more after resting overnight, making it a perfect make-ahead meal.

Freezing

If you want to freeze leftovers, let the jambalaya cool completely and place it in a heavy-duty freezer-safe container. It can be frozen for up to 2 months. Keep in mind that shrimp texture can change slightly after freezing, but it’s still delicious and very convenient for busy days.

Reheating

To reheat, gently warm the jambalaya in a skillet over medium-low heat, adding a splash of broth or water if it seems dry. Stir frequently to heat it through evenly. You can also microwave portions covered with a damp paper towel to keep moisture intact.

FAQs

Can I use a different type of sausage?

Absolutely! While andouille sausage is the traditional choice for its smoky kick, any smoked or spicy sausage you enjoy can work wonderfully. Just make sure to use one that’s flavorful enough to stand up to the spices.

Is this dish spicy?

This jambalaya has a nice amount of heat thanks to the Cajun seasoning and optional cayenne pepper, but you can always adjust the spice levels to suit your taste, making it milder or hotter as you like.

Can I make this dish without shrimp?

Definitely! For a meatier take, you can simply omit the shrimp or substitute with cooked chicken pieces. The sausage and spices alone create a fantastic base, so feel free to customize it.

What kind of rice should I use?

Long-grain white rice is ideal because it stays tender and fluffy without becoming mushy. Avoid quick-cooking or risotto rice varieties, as they can alter the texture of the jambalaya.

Can I prepare this in advance for a party?

You can cook the jambalaya up to the point of adding shrimp, then refrigerate it. When ready to serve, gently reheat and add the shrimp last to keep it fresh and tender. It’s a great strategy for stress-free entertaining!

Final Thoughts

Once you try this One Pot Shrimp and Sausage Jambalaya, it’s hard not to fall in love with its bold, comforting flavors and the ease of making it all in just one pot. It’s a perfect way to experience a taste of Louisiana right at your own table. Grab your ingredients, gather your loved ones, and give this recipe a go—it’s sure to become a cherished favorite in your cooking repertoire!

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One Pot Shrimp and Sausage Jambalaya Recipe

★★★★★

5 from 24 reviews

Author: Harper
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

A flavorful and hearty One Pot Shrimp and Sausage Jambalaya featuring smoked sausage, tender shrimp, and a blend of Cajun spices cooked together with rice and vegetables for a comforting and authentic Louisiana-style meal.

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 the sausage from the pot and set aside.
Cook the Vegetables: In the same pot, add the diced onion, green and red bell peppers, celery, and minced garlic. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
Toast the Spices: Stir in the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper if using. Cook for 1 to 2 minutes to release the aromas of the spices.
Add Rice and Broth: Add the long-grain rice to the pot, stirring to coat the rice evenly with the spices and vegetables. Then pour in the chicken broth and the diced tomatoes if using. Season with salt and pepper to taste.
Simmer: Return the browned sausage to the pot. Cover the pot and reduce the heat to low. Let the mixture simmer gently for 25 to 30 minutes, stirring occasionally, until the rice is tender and the liquid is completely absorbed.
Cook the Shrimp: During the last 5 to 7 minutes of cooking, add the peeled and deveined shrimp to the pot. Stir gently and cook until the shrimp turn pink and are fully cooked through.
Garnish and Serve: Remove the pot from heat and let the jambalaya rest for 5 minutes. Garnish with chopped green onions and fresh parsley. Serve hot for a delicious, comforting meal.

Notes

Use andouille sausage for a more authentic Cajun flavor, but smoked sausage works as well.
The diced tomatoes are optional and give a Creole style to the dish; omit for a pure Cajun jambalaya.
Adjust cayenne pepper according to your spice tolerance.
Stir occasionally while simmering to prevent rice from sticking to the bottom.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Cajun/Creole

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 750mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 130mg

Keywords: jambalaya, shrimp jambalaya, sausage jambalaya, one pot meal, Cajun recipe, Creole recipe, spicy rice dish, Louisiana cuisine