4 from 1 vote
One Pot Jambalaya with Shrimp and Andouille Sausage
One Pot Jambalaya with Shrimp and Andouille Sausage
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

One Pot Jambalaya with Shrimp and Andouille Sausage is a tasty soup-like jambalaya with a tomato/chicken broth base. It's full of flavor and ready in 45 min! Leftovers taste even better.

Course: Main Course, Soup
Cuisine: American
Keyword: jambalaya recipe, jumbalaya, one pot jambalaya, shrimp and sausage jambalaya, spicy jambalaya
Servings: 6 servings
Calories: 340 kcal
Joanne Schweitzer: Joanne Schweitzer
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
  1. In a large stock pot on medium heat, add olive oil, onions, peppers, garlic and the bay leaf. Cook for 5 minutes covered.
  2. Add tomatoes, sausage, chicken broth or stock and remaining seasonings and cook on medium heat for 25 minutes.
  3. 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.
Recipe Notes

Substitutions:

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.