Shrimp and Sausage Jambalaya
A flavorful one-pot jambalaya with shrimp, sausage, and rice, seasoned to perfection and ready in under an hour.
45m4Servings
Nutrition
931kcal
76gProtein
51gCarbs
46gFat
Ingredients
Andouille Sausage
1 lb
Shrimp
1 lb
Green Bell Pepper
1 piece
Celery
3 stalks
Red Onion
1 piece
Garlic
3 cloves
Tomatoes
2 pieces
Long Grain White Rice
1 cup
Chicken Broth
2 cups
Creole Seasoning
1 tbsp
Parsley
¼ cup
Vegetable Oil
2 tbsp
Instructions
1Prepare the Vegetables and Sausage
15m
15mChop Vegetables
Dice the green bell pepper, celery, and red onion into bite-sized pieces. Mince the garlic cloves.
Slice Sausage
Slice the andouille sausage into bite-sized pieces.
Dice Tomatoes
Dice the tomatoes.
2Sauté Aromatics and Sausage
10m
10mHeat Oil
Heat the vegetable oil in a large pan over medium-high heat.
Sauté Vegetables
Add the chopped bell pepper, celery, and red onion to the hot pan. Sauté until softened, about 5-7 minutes.
Add Garlic and Sausage
Add the minced garlic and sliced sausage to the pan. Cook for another 3-4 minutes, stirring occasionally, until the garlic is fragrant and the sausage is lightly browned.
3Cook the Jambalaya
25m
25mAdd Rice and Broth
Stir in the uncooked rice, chicken broth, and Creole seasoning. Bring to a boil.
Add Tomatoes
Stir in the diced tomatoes.
Simmer
Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Add Shrimp
Stir in the shrimp and cook for another 5 minutes, or until the shrimp are pink and cooked through.
Garnish and Serve
Stir in fresh parsley. Serve hot.
Tips
For an authentic flavor, use andouille sausage, which is a smoked pork sausage seasoned with Cajun spices.
Don't overcook the shrimp; they cook quickly and can become rubbery if left in the pan too long.
Adjust the Creole seasoning to your spice preference. You can add more or less depending on how spicy you like your jambalaya.
This dish is great for meal prep as the flavors meld and deepen overnight.