Cajun Shrimp and Sausage Jambalaya
Crunchy-tender vegetables and smoky slices of sausage mingle with plump shrimp and fluffy rice in a skillet of glossy, spiced tomato-broth. The result is a full-flavored, saucy rice dish with a lively balance of heat, acidity, and savory depth.
Swap-and-match ingredients make this recipe forgiving: use smoked kielbasa if andouille is unavailable, swap shrimp for diced chicken or firm white fish, or choose brown rice (extend the simmer). For a milder profile, reduce the Cajun seasoning and omit the hot sauce; for extra smoky heat add smoked paprika or a dash of cayenne.
Serve straight from the pan for casual family dinners, or plate with lemon wedges and a scattering of fresh herbs for gatherings. Leftovers keep well and often taste even better after a day in the fridge—reheat gently with a splash of broth to revive the rice. This one-pot meal works for weeknights, potlucks, and informal weekend dinners.
How to Make It
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1
Slice the smoked sausage into 1/2-inch rounds.
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2
Heat olive oil and butter in a large heavy skillet or Dutch oven over medium-high heat until butter foams.
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3
Add the sausage and brown on both sides, about 4–5 minutes; transfer sausage to a plate.
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4
Add diced onion, sliced celery, and diced bell pepper to the pan and cook over medium heat until softened, about 5–7 minutes.
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5
Stir in minced garlic and cook 30 seconds until fragrant.
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6
Add the rice and tomato paste; toast, stirring, 1–2 minutes so the rice gains a little color and is coated.
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7
Pour in diced tomatoes (with juices) and chicken broth, then stir in Cajun seasoning, dried thyme, bay leaf, salt, and black pepper.
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8
Return the browned sausage to the pan, bring to a simmer, then reduce heat to maintain a gentle simmer. Cover and cook 18–20 minutes, or until rice is nearly tender and most liquid is absorbed.
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9
Gently stir in the shrimp, cover, and cook 4–6 minutes more until shrimp are opaque and cooked through and rice is tender.
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10
Remove from heat, discard the bay leaf, stir in chopped parsley and sliced scallions, and add hot sauce to taste.
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11
Squeeze lemon over individual portions and serve hot.
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