One pot shrimp and sausage jambalaya is a dish that delivers everything you want from a comforting, flavor-rich Southern meal. Loaded with smoky sausage, tender shrimp, seasoned vegetables, and perfectly cooked rice, this hearty dish brings together the warm, spicy, and deeply savory flavors that Louisiana cuisine is known for. It’s bold, satisfying, and surprisingly simple to prepare—all in one pot.
What makes jambalaya special is its perfect balance of spices, aromatics, protein, and rice. Everything cooks together, allowing the flavors to blend into a warm, comforting, and vibrant dish that feels festive enough for gatherings yet easy enough for weeknights.
Why This One-Pot Jambalaya Works So Well
This dish is loved for its layers of flavor and ease of preparation:
-
One pot means minimal cleanup and maximum convenience.
-
Andouille sausage brings smoky, spicy depth.
-
Shrimp cooks quickly, adding delicate sweetness.
-
Rice absorbs seasonings and broth, becoming tender and aromatic.
-
Classic Cajun flavors develop beautifully with simple ingredients.
It’s the perfect combination of hearty, spicy, and comforting.
Equipment You’ll Need
-
Large heavy-bottom pot or Dutch oven
-
Cutting board
-
Sharp knife
-
Measuring cups and spoons
-
Wooden spoon or spatula
-
Ladle
Ingredients List
Protein
-
1 lb andouille sausage, sliced
-
1 lb raw shrimp, peeled and deveined
Vegetables (Cajun “Holy Trinity”)
-
1 onion, diced
-
1 green bell pepper, diced
-
2 celery stalks, chopped
-
3 garlic cloves, minced
Rice & Seasonings
-
1½ cups long-grain white rice
-
2½ cups chicken broth
-
1 (14 oz) can diced tomatoes
-
1 tbsp tomato paste
-
1 tbsp Cajun seasoning
-
½ tsp paprika
-
½ tsp dried thyme
-
¼ tsp cayenne pepper (optional for heat)
-
Salt and black pepper to taste
For Finishing
-
2 tbsp olive oil
-
1 bay leaf
-
Green onions, sliced
-
Fresh parsley
-
Lemon wedges (optional)
Timing & Servings
-
Prep Time: 15 minutes
-
Cook Time: 35–40 minutes
-
Total Time: 50–55 minutes
-
Servings: 6 servings
How to Make One Pot Shrimp and Sausage Jambalaya
This recipe follows a classic, straightforward process that develops big flavor without complicated steps.
Step 1. Sauté the Sausage
Heat olive oil in a large pot or Dutch oven.
Add sliced andouille sausage and cook until browned and slightly crisp around the edges.
This step creates a flavorful base and seasons the oil for the vegetables.
Step 2. Add Vegetables and Aromatics
Stir in onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
Add minced garlic and cook another minute.
These vegetables—known as the Cajun “Holy Trinity”—are essential for authentic jambalaya flavor.
Step 3. Stir in Tomatoes, Spices, and Rice
Add tomato paste and cook briefly to deepen its flavor.
Stir in diced tomatoes, rice, Cajun seasoning, paprika, thyme, bay leaf, cayenne, salt, and pepper.
Coating the rice with seasoning before adding broth helps the grains absorb more flavor.
Step 4. Add Broth and Simmer
Pour in chicken broth and stir well.
Bring to a boil, then reduce the heat. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
Avoid stirring too much to keep the rice from becoming mushy.
Step 5. Add the Shrimp
Once the rice is cooked, gently fold in the shrimp.
Cover and cook another 4–5 minutes, or until shrimp turn pink and opaque.
Shrimp cooks quickly; adding it at the end keeps it tender and juicy.
Step 6. Finish and Serve
Remove the bay leaf and fluff the jambalaya.
Garnish with green onions, parsley, or a squeeze of fresh lemon.
Serve hot and enjoy the bold flavors.
Why This Dish Is Filling and Balanced
Jambalaya is nourishing and satisfying because it includes:
-
High-protein shrimp and sausage for sustained energy
-
Complex carbs from rice
-
Vegetables that add fiber, vitamins, and flavor
-
Spices that support digestion and metabolism
It’s a wholesome one-pot meal that checks every box.
Flavor Variations & Customizations
Jambalaya is flexible and can be adapted to suit your taste.
Make It Milder
Use sweet smoked sausage instead of andouille. Reduce cayenne and Cajun seasoning.
Make It Spicier
Add hot sauce Increase cayenne Use spicy andouille sausage
Add More Protein
-
Chicken thighs (brown first and cook with rice)
-
Crab meat
-
Crawfish tails
Swap the Rice
Try brown rice or jasmine rice (adjust cook time).
Add More Vegetables
Bell peppers, okra, carrots, tomatoes, or spinach work beautifully.
Serving Ideas
Jambalaya is a complete meal, but it pairs beautifully with simple sides.
Try Serving With:
-
Cornbread
-
Green salad
-
Steamed green beans
-
Sautéed cabbage
-
Roasted okra
These sides balance the warm, bold flavors.
Meal Prep, Storage & Reheating Tips
Jambalaya makes great leftovers and holds up well for meal prep.
Refrigerator
Store in airtight containers for 3–4 days.
Freezer
Freeze for up to 2 months. Shrimp texture may soften slightly but remains flavorful.
Reheating
-
Stovetop: Add a splash of broth to rehydrate and warm gently.
-
Microwave: Heat in intervals, stirring occasionally.
Meal Prep Tip: Keep shrimp separate when freezing for best texture.
Expert Tips for Perfect Jambalaya
Use Long-Grain Rice
This helps prevent mushiness and promotes fluffy texture.
Don’t Stir During Simmering
Stirring breaks the grains and makes rice sticky.
Add Shrimp at the End
Overcooking shrimp makes it rubbery.
Taste the Broth Before Adding Rice
Ensure seasoning is balanced—rice reduces flavor intensity.
Let It Rest 5 Minutes
Resting helps flavors settle and rice finish steaming.
Nutritional Facts (Approx. per Serving)
-
Calories: 430–510
-
Protein: 28–32g
-
Carbohydrates: 40–45g
-
Fat: 14–18g
-
Fiber: 3–4g
These values vary depending on sausage type and rice portion.
If cozy, home-style dinners are your favorite, be sure to check out Apple Cider Braised Short Ribs, Ground Beef Zucchini Boats, or Crock Pot Cheesesteak Tortellini.
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven.
- Add sliced andouille sausage and cook until browned and slightly crisp around the edges.
- This step creates a flavorful base and seasons the oil for the vegetables.
- Stir in onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
- Add minced garlic and cook another minute.
- These vegetables—known as the Cajun “Holy Trinity”—are essential for authentic jambalaya flavor.
- Add tomato paste and cook briefly to deepen its flavor.
- Stir in diced tomatoes, rice, Cajun seasoning, paprika, thyme, bay leaf, cayenne, salt, and pepper.
- Coating the rice with seasoning before adding broth helps the grains absorb more flavor.
- Pour in chicken broth and stir well.
- Bring to a boil, then reduce the heat. Cover and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
- Avoid stirring too much to keep the rice from becoming mushy.
- Once the rice is cooked, gently fold in the shrimp.
- Cover and cook another 4–5 minutes, or until shrimp turn pink and opaque.
- Shrimp cooks quickly; adding it at the end keeps it tender and juicy.
- Remove the bay leaf and fluff the jambalaya.
- Garnish with green onions, parsley, or a squeeze of fresh lemon.
- Serve hot and enjoy the bold flavors.
Conclusion
One pot shrimp and sausage jambalaya is a vibrant, flavorful meal that brings Southern comfort straight into your kitchen. With smoky sausage, tender shrimp, aromatic vegetables, and perfectly seasoned rice, this dish brings hearty warmth and bold flavor to the table in a single pot. It’s easy, customizable, and always satisfying—exactly what a weeknight dinner should be.
Frequently Asked Questions
1. Can I use frozen shrimp for jambalaya?
Yes. Thaw the shrimp completely and pat dry before adding so they cook evenly and don’t release excess liquid.
2. What type of sausage is best for jambalaya?
Andouille sausage is traditional, but smoked sausage or kielbasa also work well.
3. How spicy is shrimp and sausage jambalaya?
It’s moderately spicy. You can adjust heat by increasing or reducing Cajun seasoning or cayenne pepper.
4. Can this dish be made ahead of time?
Yes. Jambalaya stores well and tastes even better the next day as flavors develop.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.