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Home » Recipes » Main Course

One-Pot Sausage and Shrimp Jambalaya

Stacey – February 11, 2021 – 35 Comments

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This post is sponsored by my friends at Red Gold Tomatoes, but all opinions expressed are my own – just as always.  Thanks for supporting the brands that support me and my family.

Overhead view of One-Pot Sausage and Shrimp JambalayaWhen Mardi Gras season rolls around, my tastebuds start craving the bold, spicy flavors of New Orleans. From gumbo and étouffée to beignets and jambalaya, my mouth just sets to watering thinking about the Cajun and Creole flavors from one of my favorite places.

But seeing as how Mardi Gras will be a bit different this year, I figured I might as well make the best of the situation and turn out some delicious jambalaya right from my own kitchen. And while some other NOLA cuisine can take a little time and effort, jambalaya is actually one of those things that’s relatively easy. In fact, this quick and easy version can go from prep to table in about 35 minutes – and it all cooks in one-pot! 

Pot of One-Pot Sausage and Shrimp JambalayaThe version I’m sharing today is often referred to as red or Creole jambalaya. It’s actually my favorite version. So what makes it Creole? Well, I certainly don’t claim to be an expert in the food-ways of Louisiana, but I’m told by a few natives that the best way to distinguish Creole food from Cajun food is by the use of tomatoes. Creole food frequently calls for tomatoes whereas Cajun food doesn’t.

Now, I’m sure this is an overgeneralization of sorts, but being that the food and culture of that region is so rich and diverse, I suppose we have to start somewhere… and this is as good of a place as any. 

Cans of Red Gold TomatoesFor me, I really love using Red Gold Tomatoes in my dishes. Red Gold Tomatoes are steam packed fresh to preserve the true tomato flavors, so there’s no “canned” taste you can find with some other brands. 

Their tomatoes are picked when they are absolutely vine-ripe-red, eliminating the need to add artificial flavors, colors or preservatives. And I feel good when I buy Red Gold because they’re sustainably grown on over 40 Midwest family farms. 

Bowl filled with One-Pot Sausage and Shrimp JambalayaWhen it comes to the sausage, I like to use a cajun or andouille sausage for a more authentic flavor. That being said, it’s not always super easy to find. In addition, cajun sausage can be a bit spicy. So if heat isn’t your thing, or if you just can’t find any, another smoked sausage will do. 

Sccop of One-Pot Sausage and Shrimp JambalayaThe other thing of note in this recipe is my use of parboiled or converted rice. This is rice that is par-cooked with the husk on. Cooking it with the husk on forces some of the nutrients from the husk into the grain that would ordinarily be lost when the husk is removed. More importantly, when rice is parboiled, it removes a lot of the starch from the outside of the rice. As a result, when it’s added to recipes and cooked through, you’ll end up with less starch in the dish. That means the end product will be more like individual grains of rice rather than a sticky mush that sometimes results from using regular rice in a dish like this.

Looking for Red Gold Tomatoes products near you? Use this super easy product finder to find their tomatoey goodness close by! 

 

Sccop of One-Pot Sausage and Shrimp Jambalaya
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5 from 7 votes

Recipe Card

One-Pot Sausage and Shrimp Jambalaya

Course Main Course
Cuisine American, Cajun, Creole
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Author Stacey Little | Southern Bite

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
  • 1 large onion, diced
  • 1 large bell pepper, seeded and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (15-ounce) can Red Gold Crushed Tomatoes
  • 1 (14.5-ounce) can Red Gold Diced Tomatoes
  • 1 teaspoon Creole seasoning (or more)
  • 2 cups parboiled or converted rice
  • sliced green onions for garnish, optional
  • 1 pound large shimp, peeled and deveined

Instructions

  • Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
  • Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
  • Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.
Sccop of One-Pot Sausage and Shrimp Jambalaya
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Terri

    November 27, 2022 at 6:16 pm

    DELICIOUS!
    Can I freeze the left-overs?

    Reply
    • Stacey

      November 29, 2022 at 10:23 am

      I’ve not done that, but I can’t see why it wouldn’t work.

      Reply
  2. Terri

    November 27, 2022 at 6:15 pm

    DELICIOUS! It’s a keeper! I added more creole seasoning.

    Reply
    • Stacey

      November 29, 2022 at 10:23 am

      Glad you enjoyed it!

      Reply
  3. Cam

    October 21, 2022 at 10:38 am

    Do you strain the liquid out of the diced and crushed tomatoes?

    Reply
    • Stacey

      October 22, 2022 at 10:53 am

      No, you’ll add the liquid as well. Enjoy!

      Reply
  4. Jackie Pash

    October 9, 2022 at 6:28 pm

    Hey Stacy, love all your recipes! I was wondering if this recipe can be frozen in individual portions. I am making it for one person.

    Reply
    • Stacey

      October 11, 2022 at 8:34 am

      Oh definitely Jackie!

      Reply
  5. Lynn Garst

    October 5, 2022 at 4:57 pm

    This was a hit! I made this today – easy and delicious! I have even asked to plan a meal for a large group in December and already know this will be part of the menu. Thank you for a great recipe!

    Reply
    • Stacey

      October 6, 2022 at 9:01 am

      Thanks so much Lynn!

      Reply
  6. Dotty

    April 20, 2022 at 5:15 pm

    If all I have is instant rice, so I cook it first or put it in Uncooked?

    Reply
    • Stacey

      April 21, 2022 at 8:45 am

      Putting it in uncooked should work just fine!

      Reply
  7. Sandi

    February 22, 2022 at 1:02 pm

    Not a fan of instant rice. Can you use par boiled rice? I’m sure I have some instant around here somewhere. Can use it if I have to. Thanks!

    Reply
    • Stacey

      February 23, 2022 at 9:37 am

      Yes, this recipe calls for parboiled rice. Enjoy!

      Reply
  8. Adrienne

    February 13, 2022 at 7:06 am

    Can you tell me what creole or Cajun seasonings consist of please

    Reply
    • Stacey

      February 14, 2022 at 12:02 pm

      It really varies by brand. This might be helpful: https://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434

      Reply
  9. Jill Smith

    January 3, 2022 at 3:21 pm

    This is an easy and great tasting recipe my husband and I both love. Just decided to make it again for supper tonight. I don’t have andouille but I do have Conecuh so I’m going to use that. In case some readers don’t know, Conecuh is a brand of hickory smoked sausage made in LA (lower Alabama) and it is very delish. I may tweak the jambalaya a bit by adding more creole or perhaps a tad of Cajun seasoning to compensate if I think it needs it.

    Reply
    • Stacey

      January 4, 2022 at 1:40 pm

      Sounds great! Conecuh would be a great substitution! Glad to hear you’ve enjoyed it!

      Reply
  10. Kelly

    September 6, 2021 at 12:57 am

    Such a great recipe! First time making jambalaya and it was so easy and delicious 🥰

    Reply
    • Stacey

      September 7, 2021 at 11:24 am

      Awesome! Glad it turned out great for you!!

      Reply
  11. Janet Bradley

    August 19, 2021 at 3:35 pm

    Could I use all crushed tomatoes? Can’t wait to get your response. Recipe sounds AMAZINGLY DELICIOUS!!!

    Thanks, Janet

    Reply
    • Stacey

      August 23, 2021 at 8:44 am

      Hi Janet! I’ve not tried it that way, but it should work. The sauce will be a bit different but still delicious, I’m sure!

      Reply
  12. Beth Garrett

    June 14, 2021 at 9:47 am

    I’m making this for dinner tonight. Thanks for the recipe. I had a freezer mishap and now I have alot of shrimp I have to use up. I will be using double shrimp and no sauage due to the mishap.

    Reply
    • Stacey

      June 14, 2021 at 2:11 pm

      I hate to hear that, but hope it turns out great for you!

      Reply
  13. Patricia Mares

    February 12, 2021 at 7:07 pm

    This had great flavor, it was a little soupy because I used cooked rice instead of uncooked… I’m definitely trying again until next time!

    Reply
  14. Sheila

    February 12, 2021 at 7:03 am

    This looks so good I have to try it.

    Reply
    • Stacey

      February 12, 2021 at 9:29 am

      Hope you’ll enjoy it!

      Reply
      • Cierra

        September 8, 2021 at 6:40 am

        This recipe is delicious!! Cheap and really easy to make. My hubby loved it

        Reply
        • Stacey

          September 8, 2021 at 10:28 am

          So glad to hear y’all enjoyed it!!

          Reply
  15. Susie

    February 11, 2021 at 4:36 pm

    Just cooked this and it is really tasty. Had to use instant rice as it was all I had. Still came out good. Quick and easy.

    Enjoyed the spaghetti sauce recipe wi th you on Sunday. I hope to see you more.

    Reply
    • Stacey

      February 11, 2021 at 4:42 pm

      Thanks so much, Susie! Glad to hear you enjoyed it! There’s certainly more on the way!

      Reply
  16. Kathy

    February 11, 2021 at 4:12 pm

    When do you add the sausage back? Or does it not matter?

    Reply
    • Stacey

      February 11, 2021 at 4:43 pm

      I add it back when I add the rice. Hope you’ll enjoy it!

      Reply
  17. Gerald

    February 11, 2021 at 2:43 pm

    cannot wait to try this.
    PS was in shock to see you on TV this past SUNDAY Morning?

    Reply
    • Stacey

      February 11, 2021 at 3:01 pm

      Ha! Sure hope you’ll enjoy it, Gerald!

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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