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Flavorful Cajun Shrimp and Sausage Jambalaya

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A quick and easy one-pot Cajun shrimp and sausage jambalaya with bold spices, smoky sausage, tender shrimp, and fluffy rice. Perfect for busy weeknights or any occasion.

Ingredients

Scale
  • 1 pound shrimp, peeled and deveined (medium-sized, thawed if frozen)
  • 12 ounces smoked Cajun sausage, sliced (Andouille preferred)
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 ½ cups long-grain white rice, rinsed
  • 3 cups chicken broth (low sodium preferred)
  • 1 (14.5 oz) can diced tomatoes with juice (fire-roasted preferred)
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil or olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch. Pat the shrimp dry with paper towels. Chop onion, bell pepper, celery, and mince garlic.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add sliced Cajun sausage and cook for about 5 minutes until browned and fragrant. Remove sausage with a slotted spoon and set aside.
  3. In the same pot, sauté onion, bell pepper, and celery for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for another minute until aromatic.
  4. Sprinkle in Cajun seasoning, smoked paprika, thyme, cayenne, salt, and pepper. Stir for 30 seconds to toast the spices.
  5. Add rinsed rice and stir until each grain is coated and slightly toasted, about 2 minutes.
  6. Pour in chicken broth and diced tomatoes with juice. Stir everything together, scraping the bottom to loosen browned bits. Bring to a boil.
  7. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
  8. Gently stir in cooked sausage and raw shrimp. Re-cover and cook for another 5-7 minutes until shrimp turn pink and opaque and rice is tender. Add more broth or water if rice is not done and liquid is absorbed.
  9. Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, taste for seasoning, and garnish with chopped fresh parsley before serving.

Notes

Do not overcook shrimp to avoid rubbery texture; add shrimp last and watch for pink, opaque color. Rinsing rice prevents mushiness. If jambalaya feels dry, add extra broth or a squeeze of lemon juice. Use low sodium broth to control saltiness. Can substitute smoked sausage with chicken or turkey sausage for leaner option. For vegetarian version, replace shrimp and sausage with mushrooms and smoked tofu or tempeh and use vegetable broth.

Nutrition

Keywords: Cajun shrimp jambalaya, sausage jambalaya, one pot meal, quick dinner, spicy shrimp recipe, Andouille sausage, easy jambalaya

Find it online: https://leilameals.com/flavorful-cajun-shrimp-and-sausage-jambalaya-recipe-easy-step-by-step-guide/