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Shrimp & Andouille Sausage Jambalaya


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  • Author: Clare Schmidt
  • Total Time: 45 minutes
  • Yield: Serves 6

Description

Shrimp & Andouille Sausage Jambalaya is a vibrant, one-pot Southern classic that brings comfort and bold flavors to your table. Succulent shrimp and smoky Andouille sausage meld beautifully with colorful bell peppers and fluffy rice, creating a dish that’s perfect for weeknight dinners or festive gatherings. This jambalaya delivers an irresistible aroma and a delightful mix of spices that will have everyone asking for seconds.


Ingredients

Scale
  • 1 lb Andouille sausage, sliced
  • 1 lb shrimp, peeled and deveined
  • 1 cup long grain rice
  • 1 medium onion, chopped
  • 1 cup bell peppers (mixed colors), chopped
  • 3 cloves garlic, minced
  • 14 oz canned diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 tbsp Creole seasoning

Instructions

  1. In a large pot over medium heat, add oil and sauté the chopped onion, bell peppers, and garlic until soft (about 5 minutes).
  2. Add the sliced Andouille sausage and cook until browned on all sides (approximately 8 minutes).
  3. Stir in the canned diced tomatoes with juices and Creole seasoning; simmer for 5 minutes.
  4. Add the rice and chicken broth, bringing the mixture to a boil before reducing the heat.
  5. Cover and let simmer for about 20 minutes until the rice is tender.
  6. Fold in shrimp during the last 5 minutes of cooking until pink and cooked through.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 cup (245g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 850mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 220mg