One-Pot Shrimp and Sausage Jambalaya

This shrimp and sausage jambalaya is the perfect dish if you’re craving a hearty, one-pot meal bursting with bold flavors! This Louisiana classic is a perfect balance of spice, smoky sausage, and plump shrimp, all tied together with tender rice.

📝 Ingredients

• 1 pound peeled and deveined shrimp (large or extra large)
• 2 - 3 tablespoons homemade Cajun seasoning (or store-bought, divided use)
• 2 tablespoons extra virgin olive oil
• 12 ounces spicy smoked sausage (such as Andouille)
• 1 medium yellow onion (chopped)
• 1 red bell pepper (seeded and chopped)
• 2 ribs celery (chopped)
• 3 garlic cloves (minced)
• 4 green onions (sliced)
• 1, 15-ounce can crushed tomatoes
• 1, 15-ounce can fire roasted diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 cup long-grain white rice (or jasmine or basmati)
• 3 cups low sodium chicken broth
• 1 bay leaf
• 1 pound peeled and deveined shrimp (large or extra large)
• Salt (to taste)
• Cracked black pepper (to taste)

👨‍🍳 Instructions

1. 1Place the shrimp in a small bowl, season with 1 teaspoon of Cajun seasoning, and toss with a spoon to coat. Set the shrimp aside.
2. 2Heat 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 to 3 minutes until browned.
3. 3Add the onion, bell pepper, and celery and cook for 4 to 5 minutes until softened. Add the garlic and green onions and cook for another minute. Season the veggies with 2 tablespoons of Cajun seasoning and stir.
4. 4Add the crushed tomatoes, diced tomatoes, Worcestershire sauce, rice, chicken broth, and bay leaf. Stir with a wooden spoon to combine and bring the ingredients to a boil. Once the ingredients reach a boil, lower the heat to medium and cook for 20 to 25 minutes until the rice is tender, stirring occasionally. Season the jambalaya with salt, pepper, and more Cajun seasoning if desired until you are pleased with the flavor.
5. 5Add the shrimp to the pan, stir to combine, and cook for about 5 minutes until the shrimp are pink and opaque. Garnish with chopped green onions and serve warm.