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Flavorful One-Pot Cajun Jambalaya Recipe with Andouille Sausage and Shrimp Made Easy

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A bold and smoky one-pot Cajun jambalaya featuring andouille sausage, shrimp, and perfectly cooked rice with vegetables and spices, ready in about 45 minutes.

Ingredients

Scale
  • 12 ounces andouille sausage, sliced
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup long-grain white rice, rinsed
  • 2 1/2 cups chicken broth
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional: a few dashes hot sauce

Instructions

  1. Slice the andouille sausage into 1/4-inch rounds. Dice the onion, green pepper, and celery, and mince the garlic. Rinse the rice under cold water until the water runs clear (about 1 minute).
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned and slightly crispy on the edges, about 5-7 minutes, stirring occasionally. Remove the sausage with a slotted spoon and set aside.
  3. In the same pot, add the diced onion, bell pepper, and celery. Cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the Cajun seasoning, salt, and pepper. Pour in the canned diced tomatoes with their juices and the Worcestershire sauce. Let simmer for 2-3 minutes to marry the flavors.
  5. Add the rinsed rice and pour in the chicken broth. Stir well, scraping the bottom to loosen any browned bits. Bring the mixture to a gentle boil.
  6. Reduce heat to low, cover the pot, and let it simmer gently for 20 minutes. Avoid lifting the lid too often.
  7. Remove the lid and gently fold in the shrimp and browned sausage. Cover again and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
  8. Turn off the heat and let the jambalaya rest, covered, for 5 minutes. Fluff the rice with a fork, stir in chopped parsley, and adjust seasoning if needed. Add hot sauce if desired.

Notes

If the liquid is absorbed too quickly but the rice isn’t tender, add a splash more broth or water and cover again. Rinsing the rice prevents it from getting sticky. Brown the sausage well for smoky flavor and texture. Add shrimp last to avoid overcooking. Adjust salt carefully due to salty sausage and broth. Let the jambalaya rest off heat before serving to meld flavors.

Nutrition

Keywords: Cajun jambalaya, one-pot meal, andouille sausage, shrimp, spicy rice dish, easy jambalaya, weeknight dinner

Find it online: https://zorbmeal.com/flavorful-one-pot-cajun-jambalaya-recipe-with-andouille-sausage-and-shrimp-made-easy/