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One Pot Shrimp and Sausage Jambalaya

One Pot Shrimp and Sausage Jambalaya
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One Pot Shrimp and Sausage Jambalaya is a hearty, flavor-packed Cajun dish that brings together smoky sausage, tender shrimp, aromatic vegetables, and perfectly seasoned rice. Cooked all in one pot, this comforting southern classic is easy enough for weeknights but impressive enough for guests. With bold spices and vibrant colors, every bite is warm, satisfying, and full of Louisiana flair.

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

  • 1 ½ cups long-grain white rice

  • 2 teaspoons Cajun or Creole seasoning

  • 1 teaspoon smoked paprika

  • ½ teaspoon dried thyme

  • ¼ teaspoon cayenne pepper (optional for heat)

  • 3 cups chicken broth

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

  • 1 pound shrimp, peeled and deveined

  • 2 green onions, chopped (for garnish)

  • Fresh parsley, chopped (for garnish)

  • Salt and pepper, to taste

Instructions

1. Sauté the Sausage

Heat olive oil in a large pot or Dutch oven over medium heat.
Add sliced sausage and cook 5 minutes, until browned.
Remove and set aside.

2. Cook the Vegetables

In the same pot, add onion, both bell peppers, celery, and garlic.
Sauté 5–7 minutes until softened and fragrant.

3. Toast the Spices

Add Cajun seasoning, smoked paprika, thyme, and cayenne (if using).
Cook 1–2 minutes to release the flavors.

4. Add Rice and Liquids

Stir in the rice until coated in spices.
Pour in chicken broth and diced tomatoes (optional).
Season with salt and pepper.

5. Simmer

Return sausage to the pot.
Cover, reduce heat to low, and simmer 25–30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

6. Cook the Shrimp

Add shrimp during the last 5–7 minutes of cooking.
Stir gently until shrimp turn pink and cooked through.

7. Garnish and Serve

Remove from heat and let sit 5 minutes.
Garnish with green onions and parsley.
Serve warm and enjoy!

Notes

  • Use long-grain rice only: Short-grain rice becomes too sticky and changes the texture.

  • For extra heat: Add more cayenne or add sliced jalapeños while sautéing the veggies.

  • Don’t overcook the shrimp: Add them at the very end to keep them tender.

  • Make it smokier: Add a splash of smoked sausage grease or an extra ½ teaspoon smoked paprika.

  • Creole vs. Cajun:

    • Creole-style includes tomatoes.

    • Cajun-style skips the tomatoes for a more earthy flavor.

  • Add chicken: Mix in diced cooked chicken for an even heartier version.

Find it online: https://chocotune.com/one-pot-shrimp-and-sausage-jambalaya/