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This One-Pot Sausage and Shrimp Jambalaya is a standout dish that masterfully blends bold Cajun flavors with the convenience of a single pot.
It’s appealing for its satisfying balance of protein-rich sausage and shrimp combined with fiber-rich vegetables and hearty rice, making it a nourishing, well-rounded meal.
With 32 grams of protein per serving, it supports muscle maintenance and satiety, while the combination of olive or vegetable oil adds heart-healthy fats with minimal saturated fat content.
The use of Creole seasoning and tomatoes boosts antioxidant intake and provides vibrant flavors without excess calories.
Beyond its nutrition, this jambalaya is a great everyday recipe: quick to prep, easy to cook, and perfect for meal prep or family dinners.
Its one-pot simplicity means less cleanup and more time enjoying a soulful, comforting meal.
Must-Have Tools for Perfect Results
Dutch Oven or Large Stock Pot
Essential for even heat distribution and sufficient space to brown sausage, sauté vegetables, and simmer the jambalaya all in one vessel. A versatile kitchen staple that’s perfect for soups, stews, and braises.
Slotted Spoon
Ideal for removing browned sausage while leaving excess oil behind, helping maintain the right fat level in your dish. Great for any task requiring separation of solids from liquids.
Chef’s Knife
A sharp, reliable chef’s knife makes quick work of dicing onions, bell peppers, and celery, enhancing prep efficiency and safety. It’s indispensable for all kitchen chopping needs.
Measuring Cups
Accurate measurement of rice and liquids ensures the perfect rice texture and balance of flavors. Precise measuring tools elevate recipe consistency every time.

Shrimp and Sausage Jambalaya
Equipment
- 1 Large Dutch Oven or Stock Pot
- 1 Slotted Spoon
- 1 Chef’s knife
- Measuring cups (1 and 2 cup sizes recommended)
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 pound Cajun-style or andouille sausage sliced into 1/4-inch rounds
- 1 large onion finely chopped
- 1 large bell pepper seeded and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 15-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon Creole seasoning adjust to taste
- 2 cups parboiled or converted rice
- 1 pound large shrimp peeled and deveined
- Sliced green onions for garnish (optional)
Instructions
- Brown the Sausage: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage slices and cook them, stirring occasionally, until they develop a deep brown color and release their flavorful oils, about 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the chopped onion, bell pepper, and celery to the pot. Stir frequently and cook until the vegetables soften and become fragrant, about 5 minutes. Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Build the Flavor Base: Pour in the chicken broth, crushed tomatoes, and diced tomatoes with their juices. Sprinkle in the Creole seasoning and stir well to combine all the ingredients. Bring the mixture to a rolling boil.
- Add Rice and Sausage: Stir in the rice along with the browned sausage. Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. Stir occasionally to prevent sticking and check the rice for tenderness.
- Cook the Shrimp: Once the rice is tender, nestle the shrimp into the pot, then cover again. Let the shrimp cook through until they turn pink and opaque, about 3 to 5 minutes.
- Rest and Serve: Remove the pot from heat and allow the jambalaya to rest covered for 5 minutes. This helps the flavors meld and the rice finish cooking perfectly. Stir gently before serving, and garnish with sliced green onions if desired.
Notes
- Rice Type: Using parboiled or converted rice helps the grains stay separate and firm during cooking. Avoid using quick-cooking or instant rice as it may become mushy.
- Adjusting Spice Levels: Creole seasoning varies in heat—start with a teaspoon and add more if you prefer a spicier dish. You can also add a pinch of cayenne for extra kick.
- Shrimp Prep: Fresh or frozen shrimp both work well; if using frozen, thaw thoroughly and pat dry before adding to avoid excess liquid.
- Make it Gluten-Free: This recipe is naturally gluten-free when using gluten-free chicken broth and seasoning.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to keep rice moist.
Chef’s Secrets for Authentic Flavor
To truly capture the vibrant flavors of a classic jambalaya, start by properly browning the sausage in your pot.
This step releases rich, smoky oils that create a flavorful foundation for the dish.
Don’t rush the sautéing of your vegetables—allowing the onions, peppers, and celery to soften fully brings out their natural sweetness, which balances the spices beautifully.
Use good-quality Creole seasoning or even make your own blend to control the heat and complexity.
When adding rice, opt for parboiled or converted varieties as they hold their shape better and absorb flavors evenly.
Lastly, add the shrimp towards the end to avoid overcooking, keeping them tender and juicy.
These small techniques help elevate the dish from simple to spectacular.
Serving Suggestions to Impress Guests
Jambalaya is a versatile dish that pairs wonderfully with simple sides.
For a fresh contrast, serve it alongside a crisp green salad tossed with a light vinaigrette or coleslaw to add a refreshing crunch.
Cornbread or crusty French bread are excellent accompaniments, perfect for soaking up the savory sauce.
If you want to amp up the Cajun vibe, offer spicy pickled okra or a side of roasted vegetables seasoned with smoked paprika.
Garnishing with sliced green onions or fresh parsley adds a pop of color and a subtle oniony brightness.
This dish is hearty enough to stand alone but also lends itself well to a multi-course Southern-inspired meal.
Storage Tips for Best Freshness
To keep your jambalaya tasting fresh, store leftovers in airtight containers and refrigerate promptly within two hours of cooking.
It will stay delicious for up to three days when chilled properly.
When reheating, add a splash of chicken broth or water to loosen the rice and prevent it from drying out.
Reheat gently over low heat on the stove or in the microwave, stirring occasionally to ensure even warming.
For longer storage, jambalaya freezes well—portion it into freezer-safe containers and freeze for up to three months.
Thaw overnight in the fridge before reheating, and consider adding a little extra seasoning to refresh the flavors.
Frequently Asked Questions Answered
1. Can I substitute the sausage or shrimp?
Absolutely! You can swap the sausage for chicken sausage, smoked turkey sausage, or even a plant-based sausage for a vegetarian twist. Shrimp can be replaced with chicken pieces or omitted altogether if preferred.
2. What type of rice is best for jambalaya?
Parboiled or converted rice is recommended because it holds its texture well during the long simmer. Avoid quick-cooking or instant rice as it tends to become mushy.
3. How spicy is this recipe?
The spice level depends on your Creole seasoning. Start with the recommended amount and adjust to taste. You can also add cayenne pepper or hot sauce if you like more heat.
4. Can I make this recipe ahead of time?
Yes, jambalaya tastes even better the next day as the flavors meld. Prepare it a day ahead, refrigerate, and reheat gently before serving.
5. Is this recipe gluten-free?
It is naturally gluten-free when using gluten-free chicken broth and seasoning. Always check labels to ensure no hidden gluten ingredients.
This recipe is inspired by southernbite and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.