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.
Ingredients
Scale
Sausage and Oil
- 1 tablespoon olive oil
- 12 ounces andouille sausage or smoked sausage, sliced
Vegetables
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Spices and Seasonings
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Main Ingredients
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes (optional, for Creole style)
- 1 pound shrimp, peeled and deveined
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
