One-Pot Shrimp and Sausage Jambalaya

Ingredients

• 454 g (1 pound)peeled and deveined large or extra-large shrimp
• 30–45 ml (2–3 tablespoons)homemade or shop-bought Cajun seasoning, divided
• 30 ml (2 tablespoons)extra-virgin olive oil
• 340 g (12 ounces)spicy smoked sausage, such as Andouille
• 1 mediumyellow onion, chopped
• 1red pepper, deseeded and chopped
• 2 ribscelery, chopped
• 3 clovesgarlic, minced
• 4spring onions, sliced
• 1 × 425 g can (15 ounces)crushed tomatoes
• 1 × 425 g can (15 ounces)fire-roasted diced tomatoes
• 15 ml (1 tablespoon)Worcestershire sauce
• 190 g (1 cup)long-grain white rice, or jasmine or basmati rice
• 710 ml (3 cups)low-sodium chicken stock
• 1bay leaf
• 454 g (1 pound)peeled and deveined large or extra-large shrimp
• To tastesalt
• To tastecracked black pepper

Instructions

1. 1

   Season the shrimp

   Put the shrimp in a small bowl, add 1 teaspoon of Cajun seasoning and toss to coat. Set aside.

2. 2

   Brown the sausage

   Heat 2 tablespoons of olive oil in a Dutch oven or large, deep pan over medium-high heat. Add the smoked sausage and cook for 2–3 minutes, until browned.

3. 3

   Cook the vegetables

   Add the onion, pepper and celery, then cook for 4–5 minutes until softened. Stir in the garlic and spring onions and cook for 1 minute more. Season the vegetables with 2 tablespoons of Cajun seasoning and stir.

4. 4

   Simmer the rice

   Add the crushed and diced tomatoes, Worcestershire sauce, rice, chicken stock and bay leaf. Stir to combine and bring to the boil. Reduce the heat to medium and cook for 20–25 minutes, stirring occasionally, until the rice is tender. Season with salt, pepper and more Cajun seasoning if desired.

5. 5

   Cook the shrimp

   Add the shrimp and stir to combine. Cook for about 5 minutes, until pink and opaque. Garnish with chopped spring onions and serve warm.

What is jambalaya?

Jambalaya is a Louisiana one-pot rice dish with roots in the region’s Creole and Cajun cooking traditions. It is often made with a mix of meat or seafood, vegetables, seasoning and rice cooked together.

This version pairs smoky sausage with shrimp and two kinds of tomato. Cooking the rice in the seasoned stock lets it take on the flavours as it softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 30g protein, 38g carbs, 15g fat.

Rice and tomatoes provide most of the carbohydrates, while the olive oil and sausage contribute much of the fat. Shrimp and sausage supply protein; a side of greens or salad adds freshness and helps round out the plate.

The key ingredients

Sausage: A spicy smoked sausage such as Andouille adds a savoury, smoky base. Browning it first also leaves flavour in the pan for the vegetables.

Shrimp: Large or extra-large shrimp are easier to spot in the finished dish and hold their shape during the brief final cook. Season them before they go into the pot.

Build the flavour in stages

Vegetables: Give the onion, pepper and celery their full 4–5 minutes to soften before adding the garlic and spring onions. The garlic needs only a minute so it does not scorch.

Seasoning: Cajun blends vary in strength and saltiness. The method seasons the shrimp and vegetables separately, then leaves room to adjust the finished pot to taste.

Getting tender, separate rice

Rice: Stir the ingredients together before bringing the pot to the boil, then reduce the heat to medium for the simmer. Occasional stirring helps the rice cook evenly and keeps it from sticking to the bottom.

Doneness: Check that the grains are tender after 20 minutes; continue cooking within the stated 20–25-minute window if needed. The exact timing can vary with the pan and the rice.

Finish the shrimp gently

Final addition: The shrimp go in after the rice has cooked, so they need only about 5 minutes in the hot jambalaya. They are ready when pink and opaque.

Avoid leaving them in longer than needed, as they can turn firm. If using very large shrimp, check the thickest one before serving.

Serving ideas

Serve the jambalaya warm, with the sliced spring onions scattered over the top. It is filling on its own, with rice, sausage and shrimp all in the pot.

For a fresh contrast, pair it with a crisp green salad or a simple side of cooked greens. Keep accompaniments plain so they do not compete with the seasoning.

Recipe notes & tips

• Cut the sausage into even pieces so they brown at a similar rate.
• Have the vegetables chopped before you start cooking; the first stages move quickly.
• Use a pan large enough to hold the rice and liquid without crowding.
• Taste before adding extra salt, as Cajun seasoning, sausage and stock can all be salty.
• Check the rice for tenderness near the end of its cooking time rather than relying on the clock alone.
• Add the shrimp only once the rice is tender, then watch for them to turn pink and opaque.

Variations

• Adjust the heat: Use less Cajun seasoning for a milder pot, or add more to taste.
• Change the sausage: Choose another spicy smoked sausage if Andouille is unavailable.
• Try another rice: Jasmine or basmati can be used in place of long-grain white rice, as listed.
• Add extra vegetables: Stir in more chopped pepper or celery while cooking the vegetables.
• Make it less tomato-forward: Use a little less of one tomato variety and adjust the stock as needed to maintain the cooking liquid.

Common mistakes to avoid

• Adding shrimp too early: They can become tough; wait until the rice is tender before adding them.
• Skipping the sausage browning: Give it 2–3 minutes in the hot pan to develop colour before adding vegetables.
• Cooking the garlic too long: Add it after the vegetables soften and cook it for just 1 minute.
• Leaving the rice unchecked: Start testing it at 20 minutes and continue simmering until tender.
• Over-seasoning at the start: Cajun blends differ, so taste the finished jambalaya before adding more.
• Using a pan that is too small: Choose a large, deep pan so the rice and stock can simmer together without spilling.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat only the portion you need until piping hot throughout, adding a splash of stock or water if the rice has become dry.

Frequently asked questions