why make this recipe
One Pot Shrimp and Sausage Jambalaya is a fantastic dish that combines the rich flavors of shrimp and smoked sausage with the heartiness of rice. This recipe is perfect for a family dinner or a gathering with friends, offering a taste of the South in a single pot. Plus, it’s easy to make and requires minimal cleanup, making it a great choice for busy weeknights.
how to make One Pot Shrimp and Sausage Jambalaya
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb smoked sausage, sliced
- 1 cup long-grain white rice
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 3 cups chicken broth
- 2 tsp Cajun seasoning
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
- In a large pot, heat some oil over medium heat.
- Add the smoked sausage and cook until browned.
- Stir in the onion, bell pepper, and celery, cooking until they soften.
- Add the minced garlic and cook for another minute.
- Mix in the rice, diced tomatoes, chicken broth, Cajun seasoning, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
- Add the shrimp and cook until they are pink and fully cooked through.
- Remove the bay leaf, garnish with chopped parsley, and serve hot.
how to serve One Pot Shrimp and Sausage Jambalaya
Serve the One Pot Shrimp and Sausage Jambalaya hot in bowls. It pairs well with a side salad or some crusty bread. You can also add extra chopped parsley on top for garnish and a sprinkle of hot sauce if you like a bit of heat.
how to store One Pot Shrimp and Sausage Jambalaya
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through. If it seems dry, add a splash of chicken broth or water while reheating.
tips to make One Pot Shrimp and Sausage Jambalaya
- Make sure to cook the sausage until it’s nicely browned for extra flavor.
- Don’t skip the bay leaf! It adds a wonderful depth of flavor.
- Adjust the Cajun seasoning to suit your spice preference.
- If you prefer more veggies, you can add diced tomatoes or corn along with the other ingredients.
variation
You can change the protein by using chicken or andouille sausage instead of smoked sausage. For a vegetarian version, omit the meat and replace the shrimp with extra vegetables and beans.
FAQs
1. Can I make Jambalaya ahead of time?
Yes, you can make it ahead of time. Just store it in the fridge after it cools down.
2. Can I freeze the leftovers?
Yes, you can freeze the jambalaya in an airtight container for up to 3 months.
3. What can I serve with Jambalaya?
It goes well with a simple green salad, cornbread, or crusty bread. You can also serve it with a side of hot sauce for an extra kick.
One Pot Shrimp and Sausage Jambalaya
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 pound smoked sausage sliced
- 1 pound shrimp peeled and deveined
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 1 can diced tomatoes 14.5 ounce, undrained
- 1 onion chopped
- 1 bell pepper chopped
- 1 celery stalk chopped
Seasoning
- 2 teaspoons Cajun seasoning
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- In a large pot or Dutch oven, brown the sliced sausage over medium heat, then remove and set aside, draining excess fat.
- Add the chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, Cajun seasoning, and dried thyme, cooking for another minute until fragrant.
- Add the rice, chicken broth, undrained diced tomatoes, and bay leaf to the pot, bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Stir in the cooked sausage and shrimp, cover, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Remove the bay leaf, season with salt and pepper to taste, and serve hot.