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 Jambalaya with Shrimp and Andouille Sausage is spicy, easy and full of great flavor! It’s a complete meal in one and is one of my most popular recipes!
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. There’s much to consider when planning dinner.
Welcome to plan B. You have bell peppers and at least one onion, a bag of frozen shrimp, some spicy sausage and probably some minute rice in back of the pantry. Ah! Jambalaya! You can make a tasty Jambalaya that will please your family. Our almost five-year old son loved spicy Jambalaya!
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!
Jambalaya is a great meal because it has vegetables, rice and meat or seafood all in one. It is a complete meal that is filling. This particular recipe has a good tomato taste to it and is not heavy on the rice. There is a good bit of juice to it. If you want it to be more thick and less juice, add another 1/2 cup to 1 cup of rice. You may also substitute chicken for the sausage or double the shrimp and omit the sausage.
Disclaimer: This page contains affiliate links. If you make a purchase, I’ll get a small commission but, the price you pay is the same.
Or maybe it is Saturday and you have time to make some homemade bread to go with this tasty Jambalaya. Add a piece of homemade Artisan bread and you’ll have a comforting meal while waiting for spring to arrive. Oh Mother Nature played a dirty trick on us this winter didn’t she? A tolerable mild winter followed by a Northeastern blizzard?
How to Make the One Pot Jambalaya with Shrimp and Andouille Sausage
In a 6-7 qt pot on medium heat, I added olive oil, onions, peppers, garlic and the bay leaf and cooked for 5 minutes covered. Then I added canned tomatoes, Aidells Andouille Cajun Style Smoked Sausage and seasonings. I continued to cook it on medium heat for 25 minutes. Then, I added 2 cups of shrimp and one cup of instant white rice and cooked 5 more minutes until the rice was tender and shrimp turned orange. I let stand it stand covered for 10 minutes so the juices can marry. I suggest letting it stand but, if you can’t wait to eat it, go ahead but, it will be very temperature hot.
The leftovers of this one pot Jambalaya taste even better! It also freezes well and is a great make ahead dinner. I make this Jambalaya all year long but, it is especially good during the cold winter months.
Because this One Pot Jambalaya with Shrimp and Andouille Sausage comes together in 45 minutes or so and tastes fresh and delicious, you will spend less time cleaning up and more time going to be early. 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!
More Recipes from No Plate Like Home:
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.
This delicious One Pot Jambalaya with shrimp and Andouille Sausage is presented on Fiesta Friday #168 along with many other great recipes!
One Pot Jambalaya with Shrimp and Andouille Sausage
- 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
- 2- 14 oz cans of petite diced tomatoes
- 3 tbs 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
- 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.
You may substitute mild sausage for Andouille sausage if you don't like the spicy hot flavor or you may double the amount of shrimp instead. You could also add cubed cooked chicken instead or add raw cubed chicken when you add the peppers.