Shrimp Andouille Sausage Jambalaya
Dive into the bold, vibrant flavors of the South with this classic Shrimp Andouille Sausage Jambalaya, a hearty one-pot meal that’s packed with smoky, spicy, and savory notes. Featuring tender shrimp, seasoned Andouille sausage, and the “holy trinity” of onion, bell pepper, and celery, this dish delivers authentic Cajun comfort with every bite. Simmered with aromatic Cajun spices, long-grain rice, and a splash of chicken stock, it’s a satisfying medley of textures and tastes that’s easy to make yet incredibly impressive. Perfect for weeknight dinners or festive gatherings, this jambalaya shines with a garnish of fresh parsley, crisp green onions, and optional hot sauce for an extra kick. Ready in under an hour and ideal for feeding a crowd, it’s a crowd-pleasing Southern classic you’ll savor every time.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces Andouille sausage, sliced
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 3 cups chicken stock
- 1.5 cups long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 stalks green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- hot sauce (optional, to taste)
Instructions
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced Andouille sausage and cook until browned on both sides, about 5 minutes. Transfer to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion, green bell pepper, and celery until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the diced tomatoes, chicken stock, rice, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, stirring occasionally.
After 20 minutes, return the browned sausage to the pot and stir to incorporate.
Place the shrimp on top of the mixture, cover, and continue to cook for another 10 minutes, or until the shrimp are pink and cooked through.
Remove the bay leaf and adjust seasoning with additional salt, pepper, or Cajun seasoning, if needed.
Garnish with sliced green onions and chopped parsley before serving. Add hot sauce for extra spice, if desired.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
