One Pot Shrimp and Sausage Jambalaya: A Cajun Delight, Simplified
A flavorful one-pot dish combining shrimp, sausage, and spiced rice. Perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course, Dinner
- Method: One Pot, Sautéing, Simmering
- Cuisine: American
Ingredients
Scale
- 1 tbsp olive oil
- 12 oz andouille 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 tsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 lb shrimp, peeled and deveined
- 2 green onions, chopped (garnish)
- Fresh parsley, chopped (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 the sausage and set it aside. Browning the sausage adds depth of flavor to the jambalaya and renders some of the fat.
- Cook the Vegetables: In the same pot, add the diced onion, bell peppers, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant. This step creates a flavorful base for the jambalaya and allows the vegetables to release their natural sweetness.
- Toast the Spices: Stir in the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for 1-2 minutes to release the spices’ aromas. Toasting the spices enhances their flavor and allows them to bloom.
- 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. Stir well to combine all ingredients.
- 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. Stirring occasionally prevents the rice from sticking to the bottom of the pot and ensures even cooking.
- 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. Overcooking the shrimp will make them tough and rubbery.
- Garnish and Serve: Remove from heat and let the jambalaya sit for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid. Garnish with green onions and parsley. Serve hot.
Notes
- Rinse rice before cooking.
- Don’t overcook shrimp.
- Adjust spices to taste.
- Use a heavy-bottom pot.