One-Pot Sausage And Shrimp Jambalaya
This one-pot sausage and shrimp jambalaya brings bold Cajun flavors together in a single skillet for an easy, weeknight-friendly dinner. Andouille sausage, shrimp, and aromatic vegetables are simmered with rice, fire-roasted tomatoes, and warm spices until everything is tender, fluffy, and deeply seasoned. Finished with black-eyed peas for extra heartiness, this streamlined jambalaya delivers classic comfort with minimal cleanup, making it ideal for busy nights or casual gatherings.
Tasty Team
100% would make again
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 4 servings
Jambalaya:
- ¼ cup extra-virgin olive oil, divided
- 2 celery stalks, cut into ½-inch slices
- 1 medium sweet onion, cut into ¼-inch slices
- 1 red bell pepper, cut into ¼-inch slices
- Pinch of kosher salt
- 4 garlic cloves, minced
- 8 oz andouille sausage, sliced into ¼-inch rounds
- 1 lb raw large peeled deveined tail-off shrimp
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme leaves
- 1 teaspoon hot smoked paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 (15-ounce) can diced fire-roasted tomatoes, undrained
- 2 ¼ cups chicken broth
- 1 ¼ cups uncooked jasmine rice
- 1 (15-ounce) can black-eyed pea, drained and rinsed
Additional Ingredients:
- Chopped fresh parsley, for serving
- garlic bread, for serving
Nutrition Info
- Calories 441
- Fat 22g
- Carbs 27g
- Fiber 1g
- Sugar 5g
- Protein 35g
Estimated values based on one serving size.
Preparation
- Make the jambalaya: Heat 2 tablespoons of the oil in a 10-inch high-sided skillet or a braiser over medium-high until shimmering, about 1 minute. Add the onion, celery, bell pepper, and a pinch of salt. Cook, stirring often, until the vegetables are softened, 5–6 minutes.
- Add the garlic to the skillet mixture, and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the remaining 2 tablespoons oil to the skillet mixture, and let heat for 30 seconds.
- Add the sausage to the skillet mixture, and cook, stirring occasionally, until slightly browned, 3–4 minutes.
- Add the shrimp to the skillet mixture, and cook, stirring occasionally, until just coated in the oil, 1–2 minutes.
- Add the Cajun seasoning, thyme, paprika, black pepper, and cayenne to the skillet mixture. Cook, stirring constantly, until the mixture is fragrant, 30–60 seconds.
- Add the tomatoes and juices to the skillet mixture. Cook, stirring occasionally, until slightly bubbling, 2–3 minutes.
- Add the broth and rice to the skillet mixture; stir to combine, then cover. Increase the heat to high, and bring to a boil. Reduce the heat to low, and simmer, undisturbed, for 10 minutes.
- Uncover the skillet. Stir in the black-eyed peas, and cover again. Cook, undisturbed, until the rice is tender, fluffy, and cooked through, 10–15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Uncover, and stir the mixture, fluffing the rice with a large fork.
- Top with your favorite hot sauce and a handful of chopped celery leaves and/or parsley. Serve with a side of garlic bread.
- Enjoy!
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