One Pot Shrimp and Sausage Jambalaya

This One Pot Shrimp and Sausage Jambalaya features classic ingredients such as shrimp, chicken sausage, bell pepper, onion, rice and Cajun spices all in one comforting dish with easy cleanup.

Last summer we visited New Orleans for a friend’s birthday party. It’s been on my bucket list as one of the top places to visit, and was well worth it. Besides alligators and swamp boats, food was a highlight.

Southern classics such as shrimp and grits, turtle soup, beignets and of course jambalaya were common dishes there. If you aren’t planning on visiting the region anytime soon, you can still enjoy the culture through this homemade One Pot Shrimp and Sausage Jambalaya.

What is Jambalaya?

Jambalaya is a dish of Louisiana-origin with influences from Spanish, African and French cuisines. It consists mainly of meat and vegetables mixed with rice. Sausage of some sort is used in traditional jambalaya recipes, often a smoked sausage such as andouille, along with seafood such as shrimp and other meats like pork or chicken.

It’s not as intricate as it may seem, especially when made in one pot for easy cooking and cleanup. This one pot jambalaya uses classic ingredients such as shrimp, chicken sausage, bell pepper, onion, rice and Cajun spices. All common ingredients that are most likely already stocked in your kitchen to create a truly unique recipe, even as a cozy fall weeknight meal.

Jambalaya Vs Gumbo – What’s the difference?

Although they both seem similar and are both delicious, hearty stews there are differences. Gumbo is made with a roux base which thickens the stew whereas jambalaya is always made with rice to add substance.

Ingredients for making Sausage and Shrimp Jambalaya

• Onion & bell peppers: two vegetables packed with flavor
• Garlic: a bold flavor that’s important for this jambalaya
• Cajun spice: adds incredible flavor, perfect for that traditional jambalaya taste
• Shrimp: I used large raw shrimp (use high quality for best flavor)
• Chicken sausage: a good source of protein and much healthier than regular sausage
• Chicken stock: use a good quality stock (chicken is recommended but vegetable can be used)
• Fire roasted tomatoes: adds a smoky flavor
• Rice: I used jasmine rice (long grains are better for this recipe)

What is Cajun Spice?

Cajun spice is actually a mix of various spices and it’s what gives this Jambalaya recipe it’s iconic flavor. You can buy cajun spice pre-made; don’t worry there’s nothing nasty in it, it’s just been pre-mixed for you and it’s super easy to find.

Usually, cajun spice will contain salt, pepper, garlic powder, onion powder, cayenne, paprika and dried herbs such as oregano and thyme. If you can’t find it in your supermarket then you can simply add a small pinch of each of these spices until you reach the desired flavor.

This gluten-free One Pot Shrimp and Sausage Jambalaya is ready in about 30 minutes, required only one pot and uses common ingredients. This all adds up to an easy weeknight family meal and a fun way to enjoy southern-style cooking.

How to make this One Pot Jambalaya Recipe in 4 easy steps

1. Thaw shrimp if frozen. Remove tails, set aside. 
2. In a large pot or slow cooker with stove setting, heat olive oil to medium heat. Add onion, bell pepper, garlic, Cajun spice, pepper and salt. Cook, uncovered, stirring occasionally. 
3. Stir in shrimp and sausage.
4. Stir in chicken stock, tomatoes, and rice. Cover and reduce heat to a low, simmer until rice is tender. 

What can I serve Jambalaya with?

This is one hearty meal all on its own, you’ve got the veggies, the broth, meat, fish and rice so you can easily serve this as it is and be full and satisfied. If you do want some sides (if you’re feeding a crowd or want so variety) then I recommend serving this with some cornbread which is a traditional side dish or a simple fresh salad.

Tips for making One Pot Shrimp and Sausage Jambalaya

• This recipe can easily be adapted with any veggies you like it’s a great way to use up leftovers
• Add red pepper flakes or cayenne pepper for some heat
• The sausage can be replaced with any sausage you like
• Leftovers will store well in the fridge for up to 2 days
• You can use brown rice instead of white in this recipe for added fiber but it will take longer to cook
• Leftovers need to be reheated until piping hot throughout
• Serve with cornbread or salad if desired

Recipe at a glance

Flavor profile: Rich and savory with lots of meaty, tomato flavors paired with bold Cajun spices 

Textures: Soft rice, hearty vegetables with tender shrimp and chicken

Dietary variations/substitutions: Not many, brown rice can be used for added fiber and you can use your favorite meat and seafood.

More one-pot recipes you might like:

• One Pot Coconut Curry Shrimp
• One Pot Italian Fish Soup
• One Pot Chicken Minestrone Soup
• One Pot Shrimp Stir Fry with Coconut Rice

More Recipes with Shrimp

• Coctel de Camaron
• Shrimp Paella
• Tropical Shrimp Tacos
• Mediterranean Shrimp Tacos
• Coconut Curry Shrimp
• Shrimp Fajitas Skewers
• Coconut Shrimp Springrolls
• Shrimp Scampi Flatbread

Leave a comment below and star rating if you made this recipe or want to share your thoughts.

 

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4.88 from 8 votes

One Pot Shrimp and Sausage Jambalaya

One pot jambalaya with classic ingredients such as shrimp, chicken sausage, bell pepper, onion, rice and Cajun spices. 

Course Seafood

Cuisine American

Keyword easy jambalaya dish, easy shrimp dish, seafood dish

Prep Time 8 minutes minutes

Cook Time 30 minutes minutes

Total Time 38 minutes minutes

Calories 387kcal

Servings 8 servings

Author: Matt Ivan

Did you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.

Ingredients

• ▢ 1 tablespoon olive oil, light
• ▢ 1 large yellow onion, diced
• ▢ 2 lage green bell peppers, chopped
• ▢ 4 cloves garlic, minced
• ▢ 2 tablespoons Cajun spice
• ▢ 1 teaspoon ground black pepper
• ▢ 1 teaspoon salt
• ▢ 1 pound raw large shrimp, peeled and deveined
• ▢ 1 pound cooked chicken sausage, chopped
• ▢ 1 ½ cups chicken stock
• ▢ 1 (28-ounce) can fire-roasted tomatoes, undrained
• ▢ 2 cups jasmine rice, uncooked

Instructions

• Thaw shrimp if frozen. Remove tails, set aside. 
• In a large pot or slow cooker with stove setting, heat olive oil to medium heat. Add onion, bell pepper, garlic, Cajun spice, pepper and salt. Cook, uncovered for 10 minutes, stirring occasionally. 
• Stir in shrimp and sausage, cook 5 minutes more.
• Stir in chicken stock, tomatoes, and rice. Cover and reduce heat to a low, simmer for 20 minutes or until rice is tender. 

Notes

• This recipe can easily be adapted with any veggies you like it's a great way to use up leftovers
• Add red pepper flakes or cayenne pepper for some heat
• The sausage can be replaced with any sausage you like
• Leftovers will store well in the fridge for up to 2 days
• You can use brown rice instead of white in this recipe for added fiber but it will take longer to cook
• Leftovers need to be reheated until piping hot throughout
• Serve with cornbread or salad if desired

Nutrition Facts

One Pot Shrimp and Sausage Jambalaya

Amount Per Serving

Calories 387 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 184mg61%

Sodium 1380mg60%

Potassium 229mg7%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 2g2%

Protein 25g50%

Vitamin A 1060IU21%

Vitamin C 5.2mg6%

Calcium 111mg11%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe adapted from Ninja Delicious Done Easy. Print.