Spicy Cajun Shrimp and Andouille Sausage Jambalaya
A classic American stovetop dish combining plump shrimp, flavorful andouille sausage, and aromatic vegetables with Cajun spices and rice for a hearty, spicy dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Cooking
- Vegetables
- Main Ingredients
- Spices
- Garnish
Let’s make it
Cooking
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Cooking
Add diced onion, green bell pepper, and celery. Sauté until vegetables are soft and translucent, about 5 minutes.
Cooking
Add minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Cooking
Add sliced andouille sausage and cook until browned on the edges, about 5 minutes, stirring occasionally.
Cooking
Stir in Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Cook for 1 minute to release the spices' aroma.
Cooking
Add long grain white rice and canned diced tomatoes with their juices. Stir to combine all ingredients well.
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Pour in chicken broth and bring the mixture to a boil over high heat.
Cooking
Reduce heat to low, cover the pot, and simmer gently for 20 minutes or until the rice is almost tender and most of the liquid is absorbed.
Cooking
Add the shrimp to the pot, gently folding them into the jambalaya. Cover and cook for an additional 5 to 7 minutes until shrimp are pink and cooked through.
Cooking
Remove from heat and let the jambalaya rest, covered, for 5 minutes to allow flavors to meld.
Garnish
Discard the bay leaf. Garnish with sliced green onions and chopped fresh parsley before serving.
Tips & notes
Use peeled and deveined shrimp for faster cooking and better texture. Adjust Cajun seasoning to your preferred spice level. Letting the jambalaya rest briefly after cooking enhances the flavors. Stir gently when adding shrimp to avoid breaking them up.
Saving it for later
Store leftover jambalaya in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days. Do not freeze the dish as shrimp texture will degrade upon thawing.
Reheating
Reheat jambalaya in a covered skillet over medium heat, adding a splash of water or broth to maintain moisture. Stir occasionally until evenly heated through, about 5–7 minutes. Alternatively, microwave in a covered dish on medium power, stirring halfway through reheating.
