This Easy Cajun Jambalaya is a hearty dish packed with yummy shrimp and smoky sausage. The blend of spices adds a kick, making it full of flavor and very satisfying!
It’s the perfect one-pot meal for busy nights when you want something quick and tasty. I love how colorful it looks—like a party on a plate! 🎉
Making this jambalaya is a breeze. Just toss everything in one pot and let it simmer. You’ll have a delicious dinner that makes your kitchen smell amazing!
Key Ingredients & Substitutions
Andouille Sausage: This smoky sausage gives jambalaya its distinctive flavor. If you can’t find Andouille, any smoked sausage will work, like kielbasa or chorizo. For a lighter option, turkey sausage is a good choice!
Shrimp: Fresh shrimp is great, but frozen shrimp is super convenient. Just make sure they’re thawed and patted dry before cooking. You can also swap shrimp for chicken or even go vegetarian with some extra veggies!
Cajun Seasoning: This spice mix brings the heat! If you can’t find it, a mix of paprika, garlic powder, onion powder, and some cayenne pepper can work well. Adjust based on your spice tolerance.
Rice: Long-grain white rice is traditional, but you can use brown rice or quinoa for a healthier twist. Just adjust the cooking time and liquid as necessary since those take longer to cook.
How Do I Cook Shrimp Without Overcooking It?
Cooking shrimp perfectly is all about timing! Here’s how to nail it:
- Once you add the shrimp to the pot, remember to place it on top of the rice without stirring it in. This allows the steam to cook the shrimp nicely.
- Cook for only 5-7 minutes. Shrimp turn pink and opaque when done. Once they’re done, remove from heat immediately to prevent overcooking.
- If you want to check, cut one in half to ensure it’s not transparent inside. If it is, it needs more time!
These tips will help you make a perfectly cooked and flavorful jambalaya every time. Enjoy cooking!
Easy Cajun Jambalaya with Shrimp and Sausage
Ingredients You’ll Need:
For the Base:
- 2 tablespoons olive oil
- 1 pound Andouille sausage, sliced into rounds
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
For the Rice Mixture:
- 1 (14.5 oz) can diced tomatoes with juice
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
For the Finishing Touch:
- 1 pound raw shrimp, peeled and deveined
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time, then around 30 minutes to cook. In total, you’ll have a delicious Cajun jambalaya on your table in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Sausage:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook it until it’s nice and browned—this should take about 5 minutes. Once it’s done, use a slotted spoon to remove the sausage and set it aside; we’ll add it back later.
2. Cook the Vegetables:
In the same pot, toss in the chopped onion, green bell pepper, and celery. Cook them for about 5 minutes, stirring occasionally, until they have softened up nicely. Add in the minced garlic and keep cooking for about another minute until it becomes fragrant.
3. Add the Flavor:
Now, stir in the diced tomatoes with their juice, Cajun seasoning, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Allow this mixture to cook for about 2 minutes; this helps all those yummy spices blend together beautifully!
4. Combine Rice and Sausage:
Next, add the rice, chicken broth, and the browned sausage back into the pot. Give everything a good stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes. No peeking!
5. Add Shrimp:
After the 15 minutes are up, gently place the shrimp on top of the rice without stirring it in. Cover the pot again and let it cook for another 5–7 minutes, just until the shrimp turn pink and are cooked through, and the rice should be tender and delicious.
6. Rest and Fluff:
Once everything is cooked, remove the pot from heat and let the jambalaya rest for about 5 minutes. This helps all the flavors meld together. Then, use a fork to fluff the rice gently.
7. Serve and Enjoy:
Before serving, garnish with sliced green onions and fresh chopped parsley for a lovely pop of color and flavor. Enjoy your easy and flavorful Cajun jambalaya!
FAQ about Easy Cajun Jambalaya with Shrimp and Sausage
Can I Use Different Types of Rice?
Absolutely! While long-grain white rice is traditional, you can substitute it with brown rice or even quinoa for a healthier option. Just keep in mind that cooking times and liquid amounts may vary; brown rice will take longer to cook and requires more liquid.
What if I Don’t Have Andouille Sausage?
No problem! If Andouille sausage is not available, you can use any smoked sausage like kielbasa or chorizo. For a lighter version, turkey sausage is also a fantastic alternative!
Can I Prepare This Dish Ahead of Time?
Yes, you can prepare the jambalaya up to the point of adding the shrimp. Just store it in the refrigerator and reheat on the stove before adding the shrimp and finishing cooking. This makes it a great option for meal prepping!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop, adding a splash of broth or water if needed to moisten the rice.