This easy shrimp and sausage jambalaya is a one-pot Cajun classic made with andouille sausage, shrimp, and rice simmered in bold Creole flavor. It’s an authentic, comforting weeknight meal that’s fast, hearty, and always a hit.
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If you love bold Cajun flavor but don’t have hours to cook, this shrimp and sausage jambalaya is the one-pot wonder you’ve been searching for. Juicy Gulf shrimp, smoky andouille sausage, and tender rice come together in a rich tomato base that tastes like it simmered all day — but it’s weeknight easy.
As a true Cajun woman who grew up in New Orleans, I can promise you this recipe is both authentic and approachable. It’s packed with flavor from my salt-free cajun blend from The Spice Girl Kitchen, but you can use any Cajun seasoning you have on hand.
Whether you’re craving a cozy Louisiana classic or need a crowd-pleasing dinner that’s ready in under an hour, this one pot shrimp and sausage jambalaya delivers big flavor with minimal cleanup.
This post is all about a shrimp and sausage jambalaya recipe.
Why You’ll Love This Shrimp and Sausage Jambalaya
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Authentic Cajun flavor — made by a Louisiana native!
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One pot meal = minimal dishes, maximum flavor
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Family-friendly — mild heat but bold taste
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Meal prep ready — reheats beautifully all week
What is shrimp and sausage jambalaya? It’s a Creole-inspired rice dish made with andouille sausage, shrimp, vegetables, and Cajun spices, all cooked together in one pot for an easy, flavor-packed dinner.
Ingredients You’ll Need
Here’s what you’ll need to make this easy one pot jambalaya:
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Andouille sausage – smoky, spicy, and full of flavor
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Large Gulf shrimp – peeled and deveined
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Olive oil – for browning the sausage
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Butter – gives the Creole-style richness
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The holy trinity: onion, celery, and bell pepper
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Jalapeño – adds subtle heat
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Garlic – grated for the best flavor
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Fire-roasted tomatoes – for depth and a touch of sweetness
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Long grain white rice – traditional for jambalaya texture
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Chicken broth – adds moisture and flavor
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Cajun seasoning – I use The Spice Girl Kitchen Salt-Free Cajun Blend
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Salt – adjust to taste
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Green onions – garnish and brightness
How to Make Shrimp and Sausage Jambalaya (Step-by-Step)
Brown The Sausage
Heat the olive oil in a stock pot over medium-high heat. Add in andouille sausage and saute for 5 minutes or until the sausage is slightly browned. Remove with a slotted spoon and set aside on a clean plate.
Soften the Vegetables
Reduce heat to medium and add the butter to the same pot. Once the butter is melted, add the whites of the green onions, white onion, celery, bell peppers, and jalapeno. Sautee for 5-7 minutes, or until onions are soft. Then, add in garlic and saute for 1 additional minute.
Add liquid ingredients, rice, and seasoning
Next, add the fire-roasted tomatoes, chicken broth, rice, cajun spice, & salt. Stir to combine. Bring mixture to a boil, stirring frequently so the rice does not settle to the bottom. Cover, reduce heat to medium-low, and simmer for about 15 minutes or until most of the liquid is absorbed and the rice is almost cooked through. Stir frequently, ensuring the rice is not sticking to the bottom.
Add sausage & Shrimp
Add in the gulf shrimp and sausage and stir again. Re-cover and continue simmering until shrimp is cooked through. This should take about 5 minutes. The shrimp will appear curled, pink, and no longer transparent and the internal temperature should be 145 ℉.
Creole vs. Cajun Jambalaya: What’s the Difference?
Both are delicious — but they’re not the same.
Cajun jambalaya is rustic and smoky, made without tomatoes and typically cooked in the countryside of Louisiana (“country food”). Creole jambalaya, on the other hand, includes tomatoes and butter, a reflection of New Orleans’ city influence and French-inspired refinement.
This recipe leans Creole, with butter and tomatoes adding richness to balance the spice.
What to Serve with Jambalaya
Jambalaya is a complete meal on its own — protein, carbs, and veggies all in one pot — but if you want to round it out, try pairing with:
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Simple green salad
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Jalapeño cornbread
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Iced tea, lemonade, or Arnold Palmers
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Dry white wine
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Fresh fruit or hushpuppies
If you’re serving a crowd, try setting out hot sauce, chopped parsley, and extra green onions so guests can customize their bowls — just like we do back home in Louisiana.
How to Store and Reheat Jambalaya
Jambalaya makes incredible leftovers!
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Refrigerate: up to 3 days in an airtight container
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Freeze: up to 3 months
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Reheat: in the microwave for single servings or in a covered pot on low heat — add a splash of broth if needed
Jambalaya FAQs
What’s the best sausage for jambalaya?
Andouille sausage is traditional, but you can substitute smoked sausage if that’s what you have.
Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking so it doesn’t water down the dish.
Can I make this without shrimp?
Absolutely — swap in chicken thighs or double the sausage.
Can I make jambalaya ahead of time?
Yes! It reheats beautifully and is perfect for meal prep or dinner parties.
Why This Shrimp and Sausage Jambalaya Recipe Works
This shrimp and sausage jambalaya is a true taste of Louisiana comfort — simple enough for weeknights but impressive enough for guests. With one pot, bold spice, and my authentic Cajun roots guiding the recipe, this is the kind of meal that fills both bellies and hearts.
Try These Other Cajun Recipes
If you enjoy this jambalaya recipe, I highly recommend trying:
Shrimp and Sausage Jambalaya
Ingredients
Equipment
Method
- Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add in andouille sausage and saute for 5 minutes or until the sausage is slightly browned. Remove with a slotted spoon and set aside on a clean plate.
- Reduce heat to medium and add the butter to the same pot. Once the butter is melted, add the whites of the green onions, white onion, celery, bell peppers, and jalapeno. Sautee for 5-7 minutes, or until onions are soft. Add in garlic and saute for 1 additional minute.
- Add the fire-roasted tomatoes, chicken broth, rice, cajun spice, & salt. Stir to combine. Bring mixture to a boil, stirring frequently so the rice does not settle to the bottom. Cover, reduce heat to medium-low, and simmer for about 15 minutes or until most of the liquid is absorbed and the rice is almost cooked through. Stir frequently, ensuring the rice is not sticking to the bottom.
- Add in the gulf shrimp and sausage and stir again. Re-cover and continue simmering until shrimp is cooked through. This should take about 5 minutes. The shrimp will appear curled, pink, and no longer transparent and the internal temperature should be 145 ℉.
- Remove from heat. Allow 5 minutes to cool before serving. Serve warm. Garnish with the green parts of the green onion. Enjoy!
Video
Notes
Tips for the Best Shrimp and Sausage Jambalaya
- Mix and match your proteins. Traditional jambalaya includes at least one or two proteins — most often shrimp, sausage, or chicken. Feel free to customize this recipe by adding chicken thighs, extra sausage, or using all shrimp for a lighter seafood version.
- Use raw shrimp for the best texture. Frozen shrimp work perfectly, just make sure to thaw completely and use raw shrimp (not pre-cooked) so they don’t turn rubbery. I prefer large Gulf shrimp for authentic Cajun flavor.
- Adjust the spice to your liking. For milder jambalaya, reduce the Cajun seasoning or omit the jalapeño. For extra heat, keep the jalapeño seeds or add a pinch of cayenne or crushed red pepper.
- Use long-grain rice. Short-grain or instant rice can turn mushy. Long-grain white rice holds up best and gies that signature fluffy jambalaya texture.
- Use a heavy-bottomed pot or Dutch oven. This helps distribute heat evenly and prevents the rice from sticking or burning.
- Meal prep friendly! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stove or in the microwave with a splash of broth to restore moisture.
- Pro tip: For a true Louisiana flavor, make your own Cajun seasoning or use The Spice Girl Kitchen Cajun Blend to control the sodium without sacrificing taste.
This post was all about Shrimp & Sausage Jambalaya.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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