One-Pot Sausage And Shrimp Jambalaya
This one-pot sausage and shrimp jambalaya brings bold Cajun flavors together in a single skillet for an easy, weeknight-friendly dinner. Andouille sausage, shrimp, and aromatic vegetables are simmered with rice, fire-roasted tomatoes, and warm spices until everything is tender, fluffy, and deeply seasoned. Finished with black-eyed peas for extra heartiness, this streamlined jambalaya delivers classic comfort with minimal cleanup, making it ideal for busy nights or casual gatherings.
Instructions
- 1
Make the jambalaya: Heat 2 tablespoons of the oil in a 10-inch high-sided skillet or a braiser over medium-high until shimmering, about 1 minute. Add the onion, celery, bell pepper, and a pinch of salt. Cook, stirring often, until the vegetables are softened, 5–6 minutes.
- 2
Add the garlic to the skillet mixture, and cook, stirring constantly, until fragrant, about 30 seconds.
- 3
Add the remaining 2 tablespoons oil to the skillet mixture, and let heat for 30 seconds.
- 4
Add the sausage to the skillet mixture, and cook, stirring occasionally, until slightly browned, 3–4 minutes.
- 5
Add the shrimp to the skillet mixture, and cook, stirring occasionally, until just coated in the oil, 1–2 minutes.
- 6
Add the Cajun seasoning, thyme, paprika, black pepper, and cayenne to the skillet mixture. Cook, stirring constantly, until the mixture is fragrant, 30–60 seconds.
- 7
Add the tomatoes and juices to the skillet mixture. Cook, stirring occasionally, until slightly bubbling, 2–3 minutes.
- 8
Add the broth and rice to the skillet mixture; stir to combine, then cover. Increase the heat to high, and bring to a boil. Reduce the heat to low, and simmer, undisturbed, for 10 minutes.
- 9
Uncover the skillet. Stir in the black-eyed peas, and cover again. Cook, undisturbed, until the rice is tender, fluffy, and cooked through, 10–15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Uncover, and stir the mixture, fluffing the rice with a large fork.
- 10
Top with your favorite hot sauce and a handful of chopped celery leaves and/or parsley. Serve with a side of garlic bread.
- 11
Enjoy!
Recipe from tasty.co
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Ingredients (19)
- •¼ cup extra-virgin olive oil, divided
- •2 celery stalks, cut into ½-inch slices
- •1 medium sweet onion, cut into ¼-inch slices
- •1 red bell pepper, cut into ¼-inch slices
- •Pinch of kosher salt
- •4 garlic cloves, minced
- •8 oz andouille sausage, sliced into ¼-inch rounds
- •1 lb raw large peeled deveined tail-off shrimp
- •2 tablespoons cajun seasoning
- •1 teaspoon dried thyme leaves
- •1 teaspoon hot smoked paprika
- •¼ teaspoon black pepper
- •⅛ teaspoon cayenne pepper
- •1 (15-ounce) can diced fire-roasted tomatoes, undrained
- •2 ¼ cups chicken broth
- •1 ¼ cups uncooked jasmine rice
- •1 (15-ounce) can black-eyed pea, drained and rinsed
- •Chopped fresh parsley, for serving
- •garlic bread, for serving