Jambalaya Skillet with Sausage (Print Version)

A hearty Creole-inspired skillet meal with sausage, shrimp, rice, and peppers simmered in a flavorful sauce.

# What You'll Need:

→ Proteins

01 - 8 oz andouille or smoked sausage, sliced
02 - 8 oz large shrimp, peeled and deveined

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced

→ Rice & Liquids

08 - 1 cup long-grain white rice
09 - 1 2/3 cups low-sodium chicken broth
10 - 1 can (14 oz) diced tomatoes, undrained

→ Spices & Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp cayenne pepper (adjust to taste)
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp salt (or to taste)
17 - 2 tbsp olive oil
18 - 2 tbsp chopped fresh parsley (for garnish)

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, about 3 to 4 minutes. Remove sausage and set aside.
02 - Add the remaining tablespoon of olive oil to the skillet. Sauté onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute more.
03 - Add rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt to the skillet. Cook for 1 minute while stirring to coat the rice and vegetables evenly with spices.
04 - Return browned sausage to the skillet. Pour in diced tomatoes with their juice and the chicken broth. Stir thoroughly and bring the mixture to a simmer.
05 - Reduce heat to low, cover, and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
06 - Arrange shrimp evenly on top of the rice mixture. Cover and continue cooking for 5 to 7 minutes until the shrimp turn pink and are fully cooked.
07 - Gently fluff the rice with a fork. Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Everything happens in one skillet, which means less cleanup and more time enjoying what you made.
  • The sausage and shrimp together create a depth of flavor that feels restaurant-quality but takes barely an hour.
  • It's naturally dairy-free, flexible enough to swap proteins around, and tastes even better the next day.
02 -
  • Don't stir the rice after you add the liquid and cover it—resist the urge, trust the process, and let the bottom develop a lightly crispy layer that everyone fights over.
  • The shrimp must go on top near the end because they cook so quickly that adding them earlier means rubber shrimp and regret.
03 -
  • If your rice finishes cooking but still seems wet, uncover it and let it sit on the heat for another minute or two—sometimes a little extra evaporation is all it needs.
  • Use a skillet with a heavy bottom and a tight-fitting lid because these two things make the difference between rice that steams evenly and rice that burns on one side.
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