One Pot Shrimp and Sausage Jambalaya

A Soul-Warming Cajun Classic Made Easy in a Single Pot

When it comes to bold, hearty, flavor-packed meals that bring comfort to the table, One Pot Shrimp and Sausage Jambalaya ranks high on the list of iconic Southern dishes. Rooted in Louisiana’s vibrant Creole and Cajun traditions, this dish is a beautiful celebration of smoky meats, tender seafood, aromatic vegetables, and fluffy, spice-infused rice — all simmered together in perfect harmony.

What makes One Pot Shrimp and Sausage Jambalaya especially beloved by home cooks is its ability to deliver restaurant-worthy flavor with minimal fuss. Everything cooks in the same pot, which means less cleanup, deeper flavor development, and an effortless cooking experience. Whether you’re feeding a hungry family, hosting friends, or simply craving a warm, one-pot comfort meal, this jambalaya recipe ticks all the boxes: filling, flavorful, colorful, and incredibly satisfying.

In this in-depth guide, you’ll learn everything you need to master One Pot Shrimp and Sausage Jambalaya—from its history and ingredients to step-by-step cooking instructions, variations, and expert tips for achieving perfect results every time.

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⭐ Why You’ll Love This One Pot Shrimp and Sausage Jambalaya

There’s something magical about jambalaya. It’s rustic, soulful, and deeply flavorful, yet surprisingly simple to make. Here’s why this recipe deserves a spot on your weekly rotation:

✔ One-Pot Convenience

All the ingredients cook together, allowing the rice to absorb the smoky sausage drippings, the aromatics, and the spices. Cleanup becomes a breeze.

✔ Cajun & Creole Flavor in Under an Hour

Packed with authentic seasoning, this dish tastes like it simmered for hours — but it’s ready in about 50–60 minutes.

✔ Protein-Packed & Nutrient Rich

With shrimp for lean protein and andouille sausage for smoky depth, plus vegetables and rice, it’s a complete and balanced meal.

✔ Highly Customizable

Prefer more heat? Add cayenne. Want it creamier? Stir in a bit of broth at the end. Craving Creole style? Add tomatoes. The choice is yours.

✔ Perfect for Meal Prep

Jambalaya reheats beautifully, making it great for lunches or next-day leftovers that taste even better.

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🔥 What Is Jambalaya? A Brief Look Into a Louisiana Classic

To fully appreciate One Pot Shrimp and Sausage Jambalaya, it’s worth taking a moment to understand its roots. Jambalaya is a celebrated dish from Louisiana that blends influences from West African, French, Spanish, and Native American cuisines. Similar to Spanish paella, jambalaya centers rice cooked with savory meats and aromatic vegetables.

There are two primary styles:

Cajun Jambalaya

• No tomatoes

• Earthier and smokier

• Inspired by rural Cajun regions

• Rice absorbs a deeper brown color from browning meats

Creole Jambalaya

• Includes tomatoes

• Often slightly sweeter and brighter

• Originated in New Orleans (often called “red jambalaya”)

This recipe works beautifully either way, thanks to the option of adding a can of diced tomatoes if you prefer Creole-style flavor.

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Ingredients for One Pot Shrimp and Sausage Jambalaya

Here’s everything you need to bring this iconic dish to life:

Base Ingredients

• 1 tablespoon olive oil

• 12 ounces andouille sausage 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

Rice & Seasoning

• 1 ½ cups long-grain white rice
  (Long-grain is essential for preventing mushiness.)

• 2 teaspoons Cajun or Creole seasoning

• 1 teaspoon smoked paprika

• ½ teaspoon dried thyme

• ¼ teaspoon cayenne pepper (optional)

Liquids

• 3 cups chicken broth

• 1 can (14.5 oz) diced tomatoes (optional for Creole-style)

Protein

• 1 pound shrimp, peeled and deveined

Garnish

• 2 green onions, chopped

• Fresh parsley, chopped

• Salt and pepper, to taste

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🥘 How to Make One Pot Shrimp and Sausage Jambalaya

This recipe relies on layering flavors to achieve that unmistakable Louisiana taste.

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1. Sauté the Sausage

Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced andouille or smoked sausage and cook for 5 minutes, or until browned and slightly crisp on the edges.
Remove the sausage and set it aside — you’ll add it back later.

Browning the sausage first is key: the drippings infuse the entire pot with rich, smoky flavor.

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2. Cook the Vegetables

In the same pot, add:

• Onion

• Red & green bell peppers

• Celery

• Garlic

Sauté for 5–7 minutes, until the vegetables soften and the aroma becomes irresistible.

This combination — known as the holy trinity in Cajun cooking — is the foundational flavor of jambalaya.

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3. Toast the Spices

Add:

• Cajun seasoning

• Smoked paprika

• Thyme

• Cayenne (optional)

Toast for 1–2 minutes, stirring constantly so the spices bloom without burning.

This step deepens the color and boosts the overall flavor of your jambalaya.

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4. Add the Rice and Liquids

Stir in the rice, coating every grain with the spice-and-vegetable mixture.

Then pour in:

• Chicken broth

• (Optional) diced tomatoes

Season with salt and pepper to taste.

This is where all the flavors begin to merge beautifully.

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5. Simmer the Jambalaya

Return the sausage to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low.

Cover and simmer for 25–30 minutes, giving it a stir occasionally to prevent sticking.

Once the rice is tender and most of the liquid has been absorbed, you’re ready for the next step.

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6. Add the Shrimp

During the last 5–7 minutes of cooking, stir in the shrimp.

They will turn pink, tender, and perfectly cooked in minutes.
Avoid overcooking — rubbery shrimp are a jambalaya tragedy!

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7. Rest, Garnish & Serve

Remove the pot from heat and let the jambalaya sit for 5 minutes so the flavors settle.

Garnish with:

• Fresh parsley

• Sliced green onions

Serve warm and enjoy the explosion of Cajun-Creole flavor in every bite.

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🍽 Tips for Making the Best One Pot Shrimp and Sausage Jambalaya

✔ Use Long-Grain Rice Only

Short-grain varieties become sticky and mushy — not ideal for jambalaya’s fluffy texture.

✔ Don’t Rush Browning the Sausage

Those browned bits at the bottom of the pot add unbeatable depth.

✔ Add the Shrimp at the End

Shrimp cook very quickly and can become rubbery if added too early.

✔ Control the Heat Level

Want it spicier?

• Add extra cayenne

• Choose spicy andouille

• Add hot sauce before serving

Prefer mild?
Simply reduce or omit the cayenne.

✔ Make It Cajun or Creole

• Cajun jambalaya → no tomatoes

• Creole jambalaya → add one can diced tomatoes

✔ Let it Rest Before Serving

This step ensures the rice fully absorbs the final steam for perfect texture.

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🥄 Variations of One Pot Shrimp and Sausage Jambalaya

One of the best things about jambalaya is its versatility. You can adjust proteins, seasoning, rice type, and more.

Here are some delicious variations:

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1. Chicken, Shrimp & Sausage Jambalaya

Add 1–2 cups cooked chicken or diced rotisserie chicken when adding back the sausage.

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2. Extra Smoky Jambalaya

Stir in:

• ½ teaspoon extra smoked paprika

• A splash of Worcestershire sauce

• A touch of liquid smoke (very little goes a long way)

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3. Vegetable-Packed Jambalaya

Add during the sauté step:

• Mushrooms

• Zucchini

• Okra

• Fresh tomatoes

It becomes heartier and more nutrient-dense.

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4. Spicy Firehouse Jambalaya

Increase:

• Cayenne

• Black pepper

• Hot smoked sausage

Perfect for heat lovers.

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5. Creamy Jambalaya Twist

After cooking, stir in:

• ¼ cup heavy cream

• Or a splash of broth + cream cheese

It becomes rich, silky, and comforting.

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🧊 How to Store & Reheat One Pot Shrimp and Sausage Jambalaya

Refrigerator

Store in an airtight container for up to 4 days.
The flavors deepen beautifully overnight!

Freezer

Freeze for 2–3 months.
However, shrimp may become slightly soft upon thawing — freeze without shrimp if you plan to batch cook.

Reheat

• Stovetop: Add a splash of broth and warm on low heat

• Microwave: Reheat in 45-second intervals, stirring between bursts

Always reheat gently to avoid drying out the rice.

Print

 Nutrition (Approx. Per Serving – 6 servings)

• Calories: 400

• Protein: 28g

• Carbohydrates: 42g

• Fat: 14g

• Fiber: 3g

• Sodium: ~900mg

These numbers vary depending on sausage type and whether tomatoes are added.

Final Thoughts

One Pot Shrimp and Sausage Jambalaya is more than just a recipe — it’s a comforting, deeply flavorful dish that captures the heart of Louisiana cooking. Every bite tells a story of spices, smoky sausage, tender shrimp, and rice that absorbs all the goodness simmered into the pot.

Whether you’re new to Cajun cuisine or already a jambalaya lover, this one-pot recipe is the perfect blend of convenience and authenticity. It’s bold, colorful, hearty, and endlessly customizable. Best of all, it proves you don’t need complicated steps or hours of cooking to enjoy a rich, satisfying home-cooked meal.

Serve it for weeknights, family gatherings, potlucks, or anytime you want a dish that feels warm, soulful, and incredibly delicious. Once you taste it, One Pot Shrimp and Sausage Jambalaya will become a recipe you return to again and again.