One-Pot Shrimp and Sausage Jambalaya
A hearty and flavorful one-pot Cajun classic combining spicy sausage, succulent shrimp, and savory vegetables simmered with rice and tomatoes. This jambalaya offers a convenient, satisfying meal packed with protein and rich spices, ideal for quick weeknight dinners or meal prepping.
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.
