If you crave the bold, comforting flavors of the South with minimum fuss, then you are going to love this One Pot Shrimp and Sausage Jambalaya Recipe. It brings together juicy shrimp, smoky chicken sausage, and vibrant vegetables all simmered in a fragrant mix of Cajun spices and tomatoes. The magic happens in just one pot, making cleanup a breeze while delivering a hearty, satisfying meal that feels like a warm hug. Whether it’s a weeknight dinner or a casual gathering, this recipe hits all the marks for flavor, ease, and that irresistible Southern charm.
Ingredients You’ll Need
This One Pot Shrimp and Sausage Jambalaya Recipe keeps things simple with a handful of fresh and pantry staples that each play a crucial role. Every ingredient adds layers of taste, texture, or color that make the dish truly sing.
- 1 lb shrimp (peeled and deveined): Provides succulent seafood sweetness and a tender bite.
- 12 oz smoked chicken sausage (sliced): Brings hearty smokiness and a spicy kick.
- 1 cup long-grain rice: Absorbs all the rich flavors, giving the dish a perfect fluffy texture.
- 1 can (14.5 oz) diced tomatoes (with juice): Adds a tangy, juicy layer that balances the spices.
- 1 cup low-sodium chicken broth: Keeps the dish moist and infuses even more savory notes.
- 1 bell pepper (diced): Adds sweetness and a pop of vibrant color.
- 1 onion (chopped): Builds the savory foundation and aroma.
- 3 cloves garlic (minced): Lends a pungent bite that complements the sausage perfectly.
- 2 tsp Cajun seasoning: The heart of the dish, seasoning every ingredient with that signature spicy flavor.
- 2 tbsp olive oil: Used to sauté the vegetables and sausage, locking in flavor and preventing sticking.
How to Make One Pot Shrimp and Sausage Jambalaya Recipe
Step 1: Prep Your Veggies and Garlic
Start by finely dicing the bell pepper, chopping the onion into bite-sized pieces, and mincing the garlic cloves. This prep work ensures every spoonful has a perfect balance of sweet and savory tones that define jambalaya.
Step 2: Sauté Onions and Peppers
Heat 2 tablespoons of olive oil in a large pot over medium heat. Toss in the onions and bell peppers, letting them soften for about five minutes. This step releases their natural sweetness while creating the flavorful base to build on.
Step 3: Add Garlic and Sausage
Stir in the minced garlic and sliced smoked chicken sausage. Cook for around three minutes until the sausage is lightly caramelized, which deepens its smoky flavor and adds that irresistible hint of char.
Step 4: Mix in Rice and Cajun Seasoning
Next, add the long-grain rice along with the Cajun seasoning. Stir everything thoroughly to coat the rice and sausage with the spice blend, ensuring every grain will soak up that zesty kick.
Step 5: Pour in Tomatoes and Broth
Pour the canned diced tomatoes with their juice, plus the chicken broth into the pot. Bring the mixture up to a gentle simmer. This liquid helps cook the rice perfectly while melding all the flavors together.
Step 6: Cook and Add Shrimp
Let the jambalaya simmer on low heat for about twenty minutes, allowing the rice to absorb the liquid fully. Then, gently fold in the shrimp and cover the pot to cook for an additional five minutes. The shrimp will turn bright pink and tender, signaling your dish is ready to enjoy.
How to Serve One Pot Shrimp and Sausage Jambalaya Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions on top adds a lovely burst of color and brightness. A wedge of lemon on the side also complements the seafood beautifully, adding a zing that elevates every bite.
Side Dishes
While this recipe stands perfectly on its own, pairing it with crusty bread or a fresh green salad can round out the meal wonderfully. The bread is perfect for soaking up any leftover juices, making sure nothing goes to waste.
Creative Ways to Present
For a fun twist, serve the jambalaya in hollowed-out bell peppers or over a bed of creamy grits. These creative presentations turn your simple meal into an impressive conversation starter for guests or family alike.
Make Ahead and Storage
Storing Leftovers
Place any leftover jambalaya in an airtight container and refrigerate for up to three days. The flavors continue to meld as it rests, making it taste even better the next day.
Freezing
This One Pot Shrimp and Sausage Jambalaya Recipe freezes surprisingly well. Portion it out and freeze in airtight containers or heavy-duty freezer bags for up to three months. Just remember to thaw it thoroughly before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if it becomes too thick. This keeps the rice from drying out and the shrimp tender.
FAQs
Can I use a different type of sausage?
Absolutely! Feel free to swap the smoked chicken sausage for andouille, kielbasa, or even a spicy chorizo. Each will bring its own unique flavor twist to the jambalaya.
Is it possible to make this recipe gluten-free?
Yes, the original recipe is naturally gluten-free as long as your sausage and Cajun seasoning are free from gluten additives. Always check labels to be safe.
Can I make this recipe vegetarian?
To make it vegetarian, omit the sausage and shrimp and boost the flavor with extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth.
How spicy is the dish?
The level of heat depends on the Cajun seasoning used. You can control the spiciness by adjusting the amount or choosing a milder seasoning blend for a gentler kick.
What can I substitute for long-grain rice?
You can use jasmine or basmati rice as a substitute, but stick to a grain that cooks well by absorption. Avoid quick-cooking rices, as they might turn mushy during simmering.
Final Thoughts
If you’re looking for a soulful, satisfying meal that comes together effortlessly, you owe it to yourself to try this One Pot Shrimp and Sausage Jambalaya Recipe. It’s a celebration of bold Southern flavors in one cozy pot, perfect for both casual dinners and impressing friends. Dive in, savor every bite, and share the love you’ll feel with this vibrant dish!
Print
One Pot Shrimp and Sausage Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
A flavorful and hearty one-pot shrimp and sausage jambalaya recipe featuring tender shrimp, smoky chicken sausage, and aromatic vegetables cooked together with Cajun seasoning and long-grain rice. Easy to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Proteins
- 1 lb shrimp (peeled and deveined)
- 12 oz smoked chicken sausage (sliced)
Vegetables
- 1 bell pepper (diced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
Pantry Items
- 1 cup long-grain rice
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup low-sodium chicken broth
- 2 tsp Cajun seasoning
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Dice the bell pepper, chop the onion, and mince the garlic to get all vegetables ready for cooking.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onions and diced bell peppers, sautéing until softened, about five minutes.
- Cook Sausage and Garlic: Stir in the minced garlic and sliced chicken sausage. Cook until the sausage is slightly caramelized, approximately three minutes.
- Add Rice and Seasoning: Add the long-grain rice and Cajun seasoning to the pot. Stir well to combine and coat the rice with flavors.
- Simmer with Liquids: Pour in the diced tomatoes with their juice and the chicken broth. Bring the mixture to a simmer to start cooking the rice.
- Cook Rice and Add Shrimp: Reduce heat to low and cook for twenty minutes to allow the rice to absorb the liquids.
- Finish with Shrimp: Add the peeled and deveined shrimp to the pot. Cover and cook for an additional five minutes until the shrimp turns bright pink and is cooked through.
Notes
- Use low-sodium chicken broth to control salt content.
- For extra heat, add cayenne pepper or hot sauce along with Cajun seasoning.
- You can substitute smoked chicken sausage with Andouille sausage or any smoked sausage.
- Make sure shrimp are peeled and deveined for best texture and taste.
- This dish is best enjoyed fresh, but leftovers can be refrigerated and reheated.
