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.
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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 the back of the pantry. Ah! Jambalaya! You can make a tasty Jambalaya that will please your family. Our five-year old son loved this shrimp and andouille sausage 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!
Tasty jambalaya is a great meal because it has vegetables, rice and meat and seafood all-in-one. It’s a complete, filling meal. 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.
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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.
How to Make the One Pot Jambalaya with Shrimp and Andouille Sausage
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 rel=”nofollow”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.
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.
This would likely be a great instant pot jambalaya recipe. You probably need a jambalaya recipe instant pot recipe right? Give it a try.
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 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!
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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.
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Do you like this recipe? Share it! It’s our second most popular recipe (second to One Pot Ham, Potato and Bean Soup!)
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- 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.