If you’re craving a hearty, satisfying, and flavorful meal, look no further than One-Pot Shrimp and Sausage Jambalaya. This classic Creole-style dish is an absolute winner when it comes to combining smoky, spicy, and savory ingredients. The one-pot nature of this recipe makes it not only easy to prepare but also perfect for busy weeknights when you want a quick, tasty meal.
Whether you’re a seasoned cook or just starting out in the kitchen, this shrimp and sausage jambalaya will surely impress. So, roll up your sleeves, gather your ingredients, and let’s dive into making this delicious Creole dish!
What is Shrimp and Sausage Jambalaya?
Jambalaya is a traditional Creole dish that originated in Louisiana, known for its rich blend of rice, protein (typically shrimp, sausage, or chicken), vegetables, and a medley of spices. It’s a one-pot wonder that delivers all the flavors you crave in one satisfying meal. Jambalaya is a versatile dish that can be customized with different proteins and spice levels, making it ideal for a wide range of taste preferences.
This recipe uses shrimp and sausage as the main proteins, combining them with rice, vegetables, and flavorful seasonings for a truly mouthwatering dish.
The Origin of Shrimp and Sausage Jambalaya
The roots of jambalaya trace back to Louisiana, where Creole and Cajun cuisines were born out of a melting pot of cultures, including French, Spanish, African, and Native American influences. The word “jambalaya” comes from the French word “jambon” (ham) and the West African word “ya” (rice), highlighting the dish’s blend of meats and rice. While jambalaya’s exact origins are debated, it’s widely believed that the dish evolved from a mix of French and Spanish cooking traditions, with Spanish paella being a possible influence.
Today, jambalaya is beloved across the Southern United States and has even made its way to the hearts of food lovers around the world.
Ingredients for One-Pot Shrimp and Sausage Jambalaya
This recipe serves 4–6 people, making it the perfect meal for family gatherings, dinner parties, or meal prep for the week.
Protein:
- ½ lb (225 g) shrimp, peeled and deveined
- ½ lb (225 g) smoked sausage (like andouille or kielbasa), sliced
Vegetables & Aromatics:
- 1 tbsp olive oil (or butter)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Rice & Seasoning:
- 1½ cups long-grain white rice (uncooked)
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth (or seafood stock)
- 1 tbsp tomato paste
- 1½ tsp Cajun or Creole seasoning (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp thyme
- Salt and pepper, to taste
- Optional: pinch of cayenne for heat
To Finish:
- 2 green onions, sliced
- 2 tbsp chopped parsley
- Lemon wedges (for serving)
Step-by-Step Directions and Preparation Method
Step 1: Cook the Sausage
To start, heat olive oil over medium heat in a large pot or deep skillet. Add the sliced smoked sausage and cook for about 5 minutes until the sausage is browned and crisp on the edges. Remove it from the pot and set it aside for later.
Step 2: Sauté Vegetables
In the same pot, add diced onion, green bell pepper, and chopped celery. Sauté these vegetables for 4–5 minutes until they soften. Next, add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Rice and Seasonings
Stir in the uncooked rice, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toast the rice for about 1–2 minutes, allowing it to absorb the flavors from the seasonings and vegetables.
Step 4: Simmer the Rice
Add the diced tomatoes, tomato paste, and chicken broth to the pot. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let the mixture simmer for 20 minutes, stirring occasionally to ensure the rice cooks evenly.
Step 5: Add Shrimp and Sausage
Once the rice is nearly cooked and the liquid has absorbed, return the browned sausage to the pot. Place the shrimp on top of the rice, ensuring they are evenly distributed. Cover the pot again and cook for an additional 5–7 minutes, until the shrimp turn pink and the rice is fully tender.
Step 6: Finish and Serve
Once the shrimp are cooked through, fluff the rice with a fork to separate the grains. Stir in green onions and chopped parsley for a burst of freshness. Serve the jambalaya warm with lemon wedges on the side for a tangy finish.
Tips and Variations
- For extra heat, consider adding a splash of hot sauce or more cayenne pepper.
- If you prefer brown rice, simply add an extra ½ cup of broth and increase the cooking time to 35–40 minutes for the rice to cook properly.
- Feel free to swap the shrimp for chicken thighs or even chicken breasts for a different twist.
- This dish makes excellent leftovers! The flavors actually deepen overnight, making it an even more delicious option for meal prep.
- Add bell peppers of different colors or other vegetables such as okra for a unique spin on the classic jambalaya recipe.
Frequently Asked Questions (FAQs): One-Pot Shrimp and Sausage Jambalaya
Can I make jambalaya in advance?
Yes, jambalaya is a great make-ahead dish! You can prepare it the day before, store it in the fridge, and simply reheat it when you’re ready to serve. The flavors will meld together even more, making it extra tasty the next day.
Can I freeze jambalaya?
Absolutely! Jambalaya freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and heat it through in a pot on the stove.
Can I use frozen shrimp in jambalaya?
Yes, you can use frozen shrimp in this recipe. Just be sure to thaw them properly before adding them to the pot.
What can I serve with jambalaya?
Jambalaya is a complete meal in itself, but you can serve it with a side of crispy bread, a simple green salad, or even some garlic buttered cornbread for extra flavor.
How spicy is this jambalaya?
This recipe is moderately spicy, thanks to the Cajun seasoning and optional cayenne pepper. Adjust the level of spice by adding more or less cayenne to suit your preference.
Conclusion: One-Pot Shrimp and Sausage Jambalaya
This One-Pot Shrimp and Sausage Jambalaya is the perfect dish to bring the bold, flavorful taste of Creole cuisine to your table. With its smoky sausage, succulent shrimp, and perfectly seasoned rice, it’s sure to become a favorite in your cooking repertoire. Whether you’re making it for a busy weeknight dinner or a weekend gathering, this jambalaya will impress your guests and satisfy your cravings.
So, gather your ingredients, get cooking, and enjoy a bowl of this mouthwatering Creole classic — your taste buds will thank you!
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One-Pot Shrimp and Sausage Jambalaya: A Flavor-Packed Creole Classic
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Jambalaya is a traditional Creole dish that originated in Louisiana, known for its rich blend of rice, protein (typically shrimp, sausage, or chicken), vegetables, and a medley of spices. It’s a one-pot wonder that delivers all the flavors you crave in one satisfying meal. Jambalaya is a versatile dish that can be customized with different proteins and spice levels, making it ideal for a wide range of taste preferences.
Ingredients
Protein:
½ lb (225 g) shrimp, peeled and deveined
½ lb (225 g) smoked sausage (like andouille or kielbasa), sliced
Vegetables & Aromatics:
1 tbsp olive oil (or butter)
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, chopped
3 cloves garlic, minced
Rice & Seasoning:
1½ cups long-grain white rice (uncooked)
1 can (14.5 oz) diced tomatoes
3 cups chicken broth (or seafood stock)
1 tbsp tomato paste
1½ tsp Cajun or Creole seasoning (adjust to taste)
½ tsp smoked paprika
¼ tsp thyme
Salt and pepper, to taste
Optional: pinch of cayenne for heat
To finish:
2 green onions, sliced
2 tbsp chopped parsley
Lemon wedges (for serving)
Instructions
Cook sausage:
In a large pot or deep skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.Sauté vegetables:
In the same pot, add onion, bell pepper, and celery. Cook 4–5 minutes until softened. Add garlic and cook another 30 seconds.Add rice and seasonings:
Stir in rice, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toast for 1–2 minutes to coat the grains and enhance flavor.Simmer:
Add diced tomatoes, tomato paste, and chicken broth. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.Add shrimp and sausage:
Stir the sausage back in, then place shrimp on top. Cover and cook another 5–7 minutes, until shrimp are pink and rice is tender.Finish and serve:
Fluff with a fork, then stir in green onions and parsley.
Serve warm with lemon wedges on the side.
Notes
This Shrimp and Sausage Jambalaya is a flavorful one-pot comfort dish loaded with Cajun spices, tender shrimp, and smoky sausage. You can adjust the heat by adding more cayenne or hot sauce to taste. Garnish with fresh parsley or green onions before serving, and pair it with crusty bread or cornbread for a complete Southern-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Creole / Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 420
Keywords: Shrimp and Sausage Jambalaya, Creole Jambalaya, Easy Jambalaya Recipe, One-Pot Jambalaya, Shrimp Jambalaya with Sausage
