One-Pot Cajun-Style Shrimp and Brown Rice Jambalaya
A hearty and flavorful one-pot Cajun jambalaya featuring shrimp, andouille sausage, vegetables, and brown rice all cooked together with classic Cajun spices for a comforting family meal.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Base
- Seasoning
- Garnish
Let’s make it
Preparation
Heat olive oil in a large deep skillet or Dutch oven over medium heat until shimmering.
Preparation
Add the andouille sausage slices and cook until browned on both sides, about 4-5 minutes. Remove sausage and set aside.
Cooking
In the same pot, add diced onion, green bell pepper, celery, and garlic. Sauté until vegetables are softened and fragrant, about 5 minutes.
Cooking
Stir in the Cajun seasoning, dried thyme, and bay leaf; cook for 1 minute to release aromas.
Cooking
Add the brown rice to the pot and stir well to coat with the seasoning and vegetables.
Cooking
Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine and bring the mixture to a boil.
Cooking
Reduce heat to low, cover the pot, and simmer for 35 minutes or until the rice is tender and has absorbed most of the liquid.
Finishing
During the last 5 minutes of cooking, stir in the cooked andouille sausage and shrimp. Cover and cook until the shrimp turn pink and are cooked through.
Finishing
Remove the pot from heat. Discard the bay leaf. Adjust salt and black pepper to taste. Let jambalaya rest uncovered for 5 minutes.
Serving
Garnish with sliced green onions and chopped fresh parsley before serving warm.
Tips & notes
Use fresh shrimp for best flavor and make sure not to overcook the shrimp to keep them tender. Stir jambalaya gently when adding shrimp to avoid breaking rice grains. You can adjust Cajun seasoning to your preferred spice level.
Saving it for later
Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days. Do not leave out at room temperature for more than 2 hours.
Reheating
Reheat jambalaya gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems dry to prevent sticking. Alternatively, microwave in short intervals stirring in between until heated through.
