I’ve got a one-pot Smoked Sausage Jambalaya that dumps shrimp, rice and veggies into a saucy, punchy bowl you’ll want on heavy rotation.

Jump to Recipe

I’m obsessed with this Smoked Sausage Jambalaya because it hits fast and loud in one pan. I love the mix of andouille or smoked sausage and raw shrimp that actually feels like dinner and not homework.

It’s messy in the best way, rice soaking up tomato and Cajun flavors until everything sings. And the Jambalaya Bowl vibe is perfect for dumping a pile on a weeknight and pretending you had time to plan.

No fuss, big flavor. I crave the spice hit and char from the sausage edges every night.

I’ll eat straight from the pan, not proud not sorry.

Ingredients

Print Recipe (No Advertisments)

Olive oil: basically the cooking glue, adds silk and a bit of fruitiness.
Andouille or smoked sausage: smoky protein, lots of savory punch and chew.
Raw shrimp: sweet, briny bites that make it feel special and festive.
Long grain rice: absorbs juices, gives the dish comforting, tender heft.
Yellow onion: sweet and savory base, softens into cozy flavor.
Green bell pepper: crunchy, fresh notes that cut through richness.
Celery: subtle crunch and vegetal backbone, keeps it grounded.
Garlic: punchy aromatics, wakes everything up fast.
Diced tomatoes: bright acidity and juicy bits mingling with the rice.
Tomato paste: thickens and deepens the tomato flavor, kind of essential.
Chicken broth: the liquid life of the dish, savory and mellow.
Cajun seasoning: bold spice mix, gives that classic jambalaya kick.
Smoked paprika: warm smokiness without adding heat, very comforting.
Cayenne pepper: optional heat; add if you like it fiery.
Thyme: herbal lift, earthy and slightly minty if you use fresh.
Bay leaves: subtle background earthiness, almost herbal perfume.
Salt and black pepper: basics that make everything actually taste right.
Green onions: fresh, crisp garnish that brightens each bite.
Fresh parsley: herb finish that makes the plate look friendlier.

Ingredient Quantities

2 tablespoons olive oil

1 pound andouille or smoked sausage, sliced

1 pound raw shrimp, peeled and deveined (16 to 20 count)

1 1/2 cups long grain white rice, rinsed

1 large yellow onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 to 4 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes, undrained

2 tablespoons tomato paste

3 cups low sodium chicken broth

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper, optional for heat

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

2 bay leaves

Salt and black pepper to taste

2 green onions, sliced for garnish

2 tablespoons chopped fresh parsley for garnish

How to Make this

Print Recipe (No Advertisments)

1. Rinse the rice under cold water until it runs clear and set aside.

2. Heat 2 tablespoons olive oil in a large heavy pot over medium high heat. Add the sliced sausage and brown for 4 to 5 minutes, stirring so it gets color on both sides. Scoop the sausage out and set aside but leave the browned bits in the pot.

3. Add the diced onion, green bell pepper, and celery to the pot. Cook for 4 to 5 minutes until they soften, stirring and scraping up those browned bits from the bottom.

4. Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook 1 minute more to deepen the flavor.

5. Pour in the can of diced tomatoes with juices, the rinsed rice, and the 3 cups low sodium chicken broth. Stir in 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/4 to 1/2 teaspoon cayenne (if using), 1 teaspoon dried thyme or 1 tablespoon fresh thyme, and the 2 bay leaves. Taste and add a little salt and pepper but remember the sausage is salty.

6. Bring everything to a boil, then reduce to a low simmer. Cover the pot and cook without stirring for 18 to 20 minutes, until most of the liquid is absorbed and the rice is almost tender.

7. Nestle the raw shrimp and the browned sausage back into the rice, cover, and cook 4 to 6 more minutes until the shrimp are pink and cooked through and the rice is tender. Don’t overcook the shrimp or they’ll get rubbery.

8. Turn off the heat and let the jambalaya rest, covered, for 5 minutes. Remove the bay leaves, fluff gently with a fork, and check seasoning; add salt and pepper if needed.

9. Garnish with the sliced green onions and chopped fresh parsley, give it one last gentle stir, and serve hot.

10. Tips: don’t stir while it’s simmering too much or the rice will get gummy. If it seems dry before the rice is done, add a few tablespoons of hot water or broth and cover again.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Colander (for rinsing rice)
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Tongs or slotted spoon (for removing and returning sausage/shrimp)
8. Can opener
9. Fork (for fluffing rice)

FAQ

Q: Can I make this vegetarian or swap out the meat?

A: Yes, you can. Replace sausage and shrimp with hearty veggies like mushrooms, extra bell peppers, zucchini or a can of drained chickpeas. Use vegetable broth instead of chicken broth and add a bit more Cajun seasoning to keep the flavor punchy. It won't taste exactly the same but it's still really good.

Q: Do I have to use andouille sausage?

A: Nope. Andouille is traditional cause it's smoky and spicy, but any smoked sausage will work. If you only have kielbasa or a mild sausage, add a little extra smoked paprika and cayenne to make it bolder.

Q: Can I use brown rice or instant rice?

A: Brown rice needs a longer cook time and more liquid so youll have to adjust to about 45 minutes and add about 1 cup more broth. Instant rice cooks way faster so add it near the end with just enough liquid and cook according to the package. Using different rices changes texture so keep an eye on it.

Q: My jambalaya is gummy or mushy, what happened?

A: Most likely too much stirring or too much liquid. After you add rice, bring to a simmer then cover and leave it alone until rice absorbs the liquid. Stirring releases starch and makes it gluey. Also measure rice and broth closely.

Q: How can I tell when the shrimp are done?

A: Shrimp cook fast. They are done when they curl into a C shape and turn pink and opaque. If they curl tight into an O they're overcooked and rubbery. Add them in the last 5 minutes so they stay tender.

Q: Can I make this ahead or freeze leftovers?

A: Yes you can refrigerate for 3 to 4 days. Jambalaya also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove adding a splash of broth if it seems dry. Texture might change a bit but flavor stays great.

Easy Jambalaya Recipe Substitutions and Variations

Andouille or smoked sausage: swap with kielbasa or smoked Polish sausage, spicy chorizo for bigger heat, or turkey sausage if you want it leaner.
Shrimp: use bite sized chicken thighs or breasts (cook until done), firm white fish like cod or pollock, or cubed extra-firm tofu for a vegetarian twist.
Long grain white rice: try brown rice (increase liquid and cook time), jasmine rice for a fragrant result, or quick-cooking instant rice if you need it fast. For low-carb, use riced cauliflower but add it near the end so it doesn’t get mushy.
Chicken broth: swap with low sodium vegetable broth, water plus 1 to 2 teaspoons chicken bouillon or paste, or a mix of half broth and half tomato juice for extra tomato flavor.

Pro Tips

1) Brown the sausage well and scrape the fond from the pot before adding the veggies. Those browned bits carry a lot of flavor, so don’t wipe them away.

2) Rinse the rice, then toast it briefly in the pot with a little oil after the veggies and tomato paste. It helps keep the grains separate and adds a nutty note.

3) Use hot broth when you add the liquid so the pot returns to a simmer faster. If the rice looks dry before it’s done, add a few tablespoons of hot broth, not cold water.

4) Add the shrimp near the very end and check often. Shrimp cook super fast; overcooked shrimp turn rubbery. Turn off the heat at first sign of pink and let the residual heat finish them.

5) Taste and adjust at the end. Sausage can be salty, so season lightly until after cooking. A squeeze of lemon or a splash of vinegar just before serving can brighten the whole dish.

Easy Jambalaya Recipe

Recipe by Sarah level

0.0 from 0 votes

I’ve got a one-pot Smoked Sausage Jambalaya that dumps shrimp, rice and veggies into a saucy, punchy bowl you’ll want on heavy rotation.

Servings

servings

Calories

553

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Colander (for rinsing rice)
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula
7. Tongs or slotted spoon (for removing and returning sausage/shrimp)
8. Can opener
9. Fork (for fluffing rice)

Ingredients

2 tablespoons olive oil
1 pound andouille or smoked sausage, sliced
1 pound raw shrimp, peeled and deveined (16 to 20 count)
1 1/2 cups long grain white rice, rinsed
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 to 4 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
3 cups low sodium chicken broth
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper, optional for heat
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 bay leaves
Salt and black pepper to taste
2 green onions, sliced for garnish
2 tablespoons chopped fresh parsley for garnish

Directions

Rinse the rice under cold water until it runs clear and set aside.
Heat 2 tablespoons olive oil in a large heavy pot over medium high heat. Add the sliced sausage and brown for 4 to 5 minutes, stirring so it gets color on both sides. Scoop the sausage out and set aside but leave the browned bits in the pot.
Add the diced onion, green bell pepper, and celery to the pot. Cook for 4 to 5 minutes until they soften, stirring and scraping up those browned bits from the bottom.
Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook 1 minute more to deepen the flavor.
Pour in the can of diced tomatoes with juices, the rinsed rice, and the 3 cups low sodium chicken broth. Stir in 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/4 to 1/2 teaspoon cayenne (if using), 1 teaspoon dried thyme or 1 tablespoon fresh thyme, and the 2 bay leaves. Taste and add a little salt and pepper but remember the sausage is salty.
Bring everything to a boil, then reduce to a low simmer. Cover the pot and cook without stirring for 18 to 20 minutes, until most of the liquid is absorbed and the rice is almost tender.
Nestle the raw shrimp and the browned sausage back into the rice, cover, and cook 4 to 6 more minutes until the shrimp are pink and cooked through and the rice is tender. Don't overcook the shrimp or they'll get rubbery.
Turn off the heat and let the jambalaya rest, covered, for 5 minutes. Remove the bay leaves, fluff gently with a fork, and check seasoning; add salt and pepper if needed.
Garnish with the sliced green onions and chopped fresh parsley, give it one last gentle stir, and serve hot.
Tips: don’t stir while it’s simmering too much or the rice will get gummy. If it seems dry before the rice is done, add a few tablespoons of hot water or broth and cover again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.