One Pot Shrimp and Sausage Jambalaya
This one-pot jambalaya is packed with flavor, featuring succulent shrimp, savory sausage, and a rich blend of spices. It's a hearty and satisfying meal that's perfect for a busy weeknight.
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.
Notes
For extra heat, add a pinch of cayenne pepper with the Cajun seasoning. You can also substitute other vegetables like corn or peas.