Jambalaya Skillet with Shrimp (Printable)

Vibrant skillet dish featuring rice, smoky sausage, shrimp, and colorful peppers 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

# Method:

01 - Heat 1 tablespoon of 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 remaining olive oil to the skillet. Sauté diced onion, red and green bell peppers, and celery for 4 to 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in the rice, smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring to evenly coat the rice and vegetables with the spices.
04 - Return the browned sausage to the skillet. Pour in diced tomatoes with their juice and chicken broth. Stir thoroughly and bring mixture to a simmer.
05 - Reduce heat to low, cover the skillet, and cook for 20 minutes or until rice is tender and most of the liquid has been absorbed.
06 - Arrange the shrimp over the rice mixture. Cover and cook for 5 to 7 minutes until shrimp are pink and fully cooked.
07 - Fluff the rice gently with a fork. Garnish with chopped fresh parsley and serve immediately.

# Expert Pointers:

01 -
  • Everything cooks in one skillet, which means one pan to wash and maximum flavor built right into the rice.
  • The sausage and shrimp cook together, trading flavors so each bite feels complete and intentional.
  • It's naturally dairy-free but tastes so rich and complex you'd never guess it's missing cream or butter.
  • Dinner is on the table in under an hour without feeling rushed or compromised.
02 -
  • Don't stir the rice while it's simmering—every time you lift the lid, you let heat escape and steam out, which throws off the cooking time.
  • If your rice seems dry before 20 minutes are up, add a splash more broth, but don't panic if there's a tiny bit of liquid left—carryover cooking will take care of it.
  • Shrimp sizes vary wildly, so large shrimp cooks in 5–7 minutes, but jumbo shrimp might need closer to 10; taste one to check it's cooked through.
03 -
  • Brown the sausage hard enough to develop a crust, not just cook it through—this is where the flavor multiplies.
  • Taste the rice at 18 minutes instead of waiting the full 20; every stove is different, and slightly underdone rice will finish perfectly with residual heat.
  • Keep a small ladle of extra broth warming on another burner in case your skillet dries out faster than expected—adding it in small splashes lets you adjust without overshooting.
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