One-Pot Shrimp Jambalaya with Creole Trinity

Why You’ll Love This Recipe

• One-pot comfort: plump rice, juicy shrimp, and the classic trinity in a vibrant, tomato-forward Creole base.
• Weeknight-friendly: under an hour, mostly hands-off simmering.
• Flexible heat: mild and family-friendly or zesty with cayenne and hot sauce.
• Optional andouille adds smoky depth without extra steps.

Grocery List

• Produce: 1 large onion, 1 large green bell pepper, 2 celery ribs, 4 garlic cloves, 2 scallions, 1 lemon, 1 bunch flat-leaf parsley
• Dairy: Unsalted butter (optional)
• Pantry: Long-grain white rice, low-sodium chicken broth, fire-roasted diced tomatoes, tomato paste, Cajun seasoning, smoked paprika, dried thyme, cayenne, bay leaves, black pepper, kosher salt, Worcestershire sauce, hot sauce, vegetable oil, 1 lb large shrimp, 8 oz andouille sausage (optional)

Full Ingredients

For the jambalaya base

• 2 tbsp vegetable oil
• 1 large yellow onion, diced (about 2 cups)
• 1 large green bell pepper, diced (about 1 1/2 cups)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 1/2 cups long-grain white rice, rinsed and drained well
• 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
• 3 cups low-sodium chicken broth
• 1 tsp Worcestershire sauce
• 2 bay leaves
• 1 1/2 tbsp Cajun seasoning (4 1/2 tsp), divided (1 tsp for shrimp, 3 1/2 tsp for pot)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, to taste)
• 1 1/2 tsp kosher salt, divided (1/4 tsp for shrimp, 1/2 tsp for veggies, 3/4 tsp with liquids)

For the shrimp

• 1 lb large shrimp (16/20 count), peeled and deveined (tails on optional)

Optional andouille

• 8 oz smoked andouille sausage, halved lengthwise and sliced into 1/4-inch half-moons

To finish

• 1 tbsp unsalted butter (optional, for gloss)
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• Lemon wedges, for serving
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep rice and season the shrimp

Rinse the rice in a fine-mesh strainer under cold water for 30–60 seconds until the water runs mostly clear; drain very well. Pat the shrimp dry. Toss shrimp with 1 tsp Cajun seasoning and 1/4 tsp kosher salt; set aside at room temperature while you start the pot.

Step 2: Brown the andouille (optional, but delicious)

Heat 2 tbsp vegetable oil in a 4- to 5-quart heavy pot or Dutch oven over medium-high heat. Add the sliced andouille and cook, stirring occasionally, until browned at the edges, 3–4 minutes. Transfer the sausage to a bowl, leaving the flavorful oil in the pot.

Step 3: Sauté the trinity

Add the onion, bell pepper, and celery to the pot. Sprinkle with 1/2 tsp kosher salt and cook over medium heat until softened and lightly golden, 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes to caramelize. Add the garlic, remaining Cajun seasoning (3 1/2 tsp), smoked paprika, dried thyme, black pepper, and cayenne; cook 30–60 seconds until fragrant.

Step 4: Toast the rice, then add liquids

Stir in the rinsed rice and cook 1–2 minutes, letting the grains get glossy and lightly toasted. Add the diced tomatoes (with juices), chicken broth, Worcestershire, bay leaves, and the remaining 3/4 tsp kosher salt. Return the browned andouille (and any juices) to the pot. Bring to a boil over medium-high heat.

Step 5: Cover and simmer

Once boiling, reduce to low heat for a gentle simmer, cover tightly, and cook for 18 minutes. Avoid lifting the lid or stirring; this keeps the rice fluffy and prevents gumminess. Aim for a very gentle bubble under the lid (roughly 190–200°F if you’re curious).

Step 6: Add shrimp to finish

Uncover and quickly stir the pot once to loosen any rice on the bottom. Nestle the seasoned shrimp in a single layer across the top. Cover and cook over low heat until the shrimp are just opaque and pink, 4–5 minutes. If you check with a quick-read thermometer, the shrimp should read 120–125°F in the thickest part.

Step 7: Rest, fluff, and garnish

Remove from heat and let rest, covered, 5 minutes. Discard bay leaves. Gently fluff in the butter (if using), parsley, and scallions. Taste and adjust seasoning with more salt, pepper, or hot sauce. Serve immediately with lemon wedges.

Pro Tips

• Rinse the rice well. Removing surface starch is the key to separate, fluffy grains.
• Keep the simmer low and steady. A too-vigorous boil can scorch the bottom and break the rice.
• Add shrimp at the end. They cook fast and turn rubbery if simmered too long.
• Use a heavy pot with a tight-fitting lid. It ensures even heat and traps steam.
• No andouille? Add 1/2 tsp extra smoked paprika and a few dashes of hot sauce for smoky depth.

Variations

• Creole vs. Cajun: This version is Creole (with tomatoes). For Cajun-style, omit the tomatoes and add 1/2 cup more broth.
• Brown rice: Use 1 1/2 cups brown long-grain rice and 3 3/4 cups broth. Simmer covered 40 minutes, then add shrimp and cook 5 minutes more; rest 5 minutes.
• Oven finish (hands-off): After Step 4, cover and bake at 350°F for 20 minutes. Add shrimp, cover, and bake 5 minutes more; rest 5 minutes before fluffing.

Storage & Make-Ahead

Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of broth, just until hot; avoid repeated reheating to keep the shrimp tender. For make-ahead, cook the rice base through Step 5, cool, and refrigerate up to 2 days. Reheat the base, then add raw seasoned shrimp and cook 4–5 minutes to finish. Freeze the base (without shrimp) for up to 2 months; thaw overnight before reheating and finishing with shrimp.

Nutrition (per serving)

Approximate (with shrimp, without andouille or optional butter): 330 calories; 38 g carbohydrates; 20 g protein; 6 g fat; 2 g fiber; 860 mg sodium. If using 8 oz andouille, add about 110–120 calories and 8–9 g fat per serving.