This Jambalaya recipe is made with rice, Andouille sausage and shrimp in a flavorful broth. It’s a hearty dish that’s gluten free!
It’s a weekday afternoon and you forgot to defrost meat for dinner. Oh no! Now what? Not pizza again.
You just don’t feel like making a meat main dish with two sides and all of the pots and pans to clean afterward.
This One Pot Spicy Shrimp and Sausage Jambalaya Soup recipe is full of great flavor with a tomato base! It’s similar to our equally delicious One Pot Creole Chicken, Sausage & Shrimp Gumbo.
Jambalaya Soup Recipe
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Maybe you just don’t want to spend $60 on fattening Mexican food that will likely give you gas or worse…your husband gas. Plus, you just don’t want all that added salt and bloating that follows.
Welcome to plan B. Make this flavorful and tasty Creole Jambalaya recipe in just 45 minutes!
Jambalaya Soup Ingredients:
- 12 oz Aidells Cajun Style Andouille sausage sliced into 1/4″ pieces
- 2 cups of peeled deveined shrimp
- 4 cups chicken broth or stock
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 medium onion, chopped
- 1 cup instant rice
- 28 oz canned petite diced tomatoes, with juice
- 3 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 3 cloves of garlic, minced or 1/2 tsp garlic powder
- 1 bay leaf
- salt and pepper to taste
One Pot Spicy Shrimp and Sausage Jambalaya Recipe
One Pot Jambalaya with Shrimp and Andouille Sausage
How to Make One Pot Spicy Shrimp and Sausage Jambalaya Soup Recipe
First, in a 6-7 qt pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf and cooked for 5 minutes covered.
Then add canned tomatoes, Aidells Andouille Cajun Style Smoked Sausage and Creole seasonings. Continue to cook it on medium heat for 25 minutes.
Then, I add 2 cups of shrimp and one cup of instant white rice and cook 5 more minutes until the rice is tender and shrimp turn orange.
Last, I suggest letting it stand covered for 10 minutes so the juices can marry.
Flavorful one pot meals with little clean up are great for week night dinners. The only prep involved in this one pot Jambalaya is slicing the sausage, rinsing and cutting up the onion and peppers.
That isn’t so bad, right? There is only one cutting board, one knife and one pot to clean!
Tasty Jambalaya is full of vegetables, rice, meat and seafood all-in-one. It’s a complete, filling gluten-free meal.
This particular recipe has a good tomato taste to it and is not heavy on the rice and has a soup feel to it.
Substitutions:
- For less broth, add another 1/2 cup to 1 cup of instant rice.
- Add shredded chicken instead of sausage or double the shrimp.
- Add shredded chicken instead of shrimp or double the sausage.
This Spicy Jambalaya Recipe is Great for Meal Prep
The leftovers of this one pot Jambalaya taste even better! It also freezes well and is a great make ahead dinner. I make this shrimp and andouille sausage Jambalaya all year-long but, it is especially good during the cold winter months.
Hence, this is a great all-in-one meal to use for meal prep with plastic bowls such as the ones pictured below which, are microwave, freezer and dishwasher safe too! Double the batch, put the jambalaya into these bowls and freeze them for future lunches or dinners.
Because this One Pot Spicy Jambalaya recipe comes together in 45 minutes or so and tastes fresh and delicious, you will spend less time cleaning up and more time relaxing or doing all the others things busy moms need to do.
Here is the answer to the “Now what?” to make for dinner? Don’t be caught in a Dutch Oven tonight. Pass on the take out!
One Pot Spicy Shrimp and Sausage Jambalaya Recipe
More Soup Recipes:
One Pot Creole Chicken, Sausage & Shrimp Gumbo
This delicious Ham, Potato and Bean soup pictured to the left, is our most popular recipe! It is made with a leftover ham bone and ham, chicken stock and some vegetables. It is a tasty one pot soup and your family will want seconds.
A Loaded Slow Cooker Chili sweetened with honey is a great rainy day weekend dinner to make and freeze leftovers. This chili is loaded with black and kidney beans, rainbow bell peppers, canned tomatoes, ground beef and seasonings.
One Pot Jambalaya with Shrimp and Andouille Sausage
Ingredients
- 12 ounces Aidells Cajun Style Andouille sausage (sliced into 1/4" slices)
- 2 cups of peeled (deveined shrimp)
- 4 cups of chicken broth or stock
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 1 medium onion (diced)
- 1 cup of instant rice
- 28 oz cannned petite diced tomatoes (with juice)
- 3 tbsp extra virgin olive oil
- 1/2 tsp of dried oregano
- 1/2 tsp of paprika
- 3 cloves of minced garlic or 1/2 tsp garlic powder
- 1 bay leaf
- salt to taste
- freshly cracked black pepper
Instructions
- In a large stock pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf. Cook for 5 minutes covered.
- Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on medium heat for 25 minutes.
- Add instant rice and shrimp. Stir and cook for 5 minutes or until rice is tender and shrimp turns orange. Cover and let stand for 10 minutes.
Notes
Substitutions:
- Substitute mild sausage for Andouille sausage or double the amount of shrimp instead.
- Instead of shrimp, add shredded cooked chicken or raw cubed chicken when you add the peppers.
- Instead of minute rice, add cooked long grain rice.
Storage:
Store this Spicy Jambalaya in the refrigerator for up to 5 days. It may be frozen for several months. Bring it to work in plastic meal planning bowls.Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
That sounds delicious and gives me ideas. I’m glad you liked it. Thanks for the 5-star rating.
I just made this recipe tonight!!! I love it!!!! I used all sausage, chicken, and shrimp. It was wonderful!!! I did some things differently from the recipe. I used red peppers instead of one red and one green pepper. I roasted my peppers and pureed them along with the onion because I hate to bite down on something especially, an onion. Instead, I pureed both red peppers and onion.
I’ve never made this recipe in my Instant Pot and I’m sure you can but, I’m not sure how long to cook it with the Minute Rice. I’d try this: on saute function for 5 min, add olive oil, onions, peppers, garlic and the bay leaf.
Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on high pressure for 6 minutes.
Add instant rice and shrimp and let it cook for 1 minute on low pressure. Let the pressure naturally release. When you open it, check to see if the shrimp is fully cooked and the rice is tender.
can i do it in instant pot
Joanne,
Thanks for the amazing cooking class. I truly enjoyed it. You made the Italian rum cake recipe seem simple. I felt like a master baker. I’m looking forward to trying many of your recipes. Thanks again!
Thanks Mary. Check out the desserts section here.
So looking forward to making this !!! I do get tired of the same ole menu from
week to week, thanks a bunch !! Now I am looking for a dessert to go with this 🙂
I love a good jambalaya and this is no exception!
I love good Mexican food. There is a place near us that we love. It is so fattening too.
Haha, oh no! I had Mexican for lunch! 🙂 Recipe looks fab – LOVE cajun food!