Jambalaya Skillet Meal (Printable Page)

A flavorful Creole-inspired skillet combining smoky sausage, shrimp, rice, and fresh vegetables.

# What You 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

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, approximately 3 to 4 minutes. Remove sausage and set aside.
02 - Add remaining tablespoon 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 an additional minute.
03 - Incorporate rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt into the vegetables. Stir continuously for 1 minute to evenly coat the ingredients with the spices.
04 - Return browned sausage to the skillet. Pour in diced tomatoes with their juice and chicken broth. Stir thoroughly and bring to a gentle simmer.
05 - Reduce heat to low, cover the skillet, and cook for 20 minutes until rice is tender and most liquid is absorbed.
06 - Nestle shrimp atop the rice mixture. Cover and cook for an additional 5 to 7 minutes, until shrimp turn pink and are cooked through.
07 - Gently fluff the rice with a fork. Garnish with fresh parsley and serve immediately.

# Expert Advice:

01 -
  • One skillet means one cleanup, and dinner tastes like you spent hours fussing.
  • The sausage and shrimp cook together in their own Creole steam, so nothing tastes shy or underseasoned.
  • It's naturally dairy-free and ready in under an hour, making weeknight cooking feel less like a chore.
02 -
  • Don't stir the rice after you've added liquid—stirring releases starch and turns it mushy instead of fluffy with separate grains.
  • Shrimp size matters: large shrimp take about 5 to 7 minutes, but jumbo shrimp might need slightly longer—watch for that pink color and slight curl.
  • Taste the broth before you pour it in; if it's salty, use less salt in the spice mix to avoid an oversalted dish.
03 -
  • If you can't find andouille, smoked kielbasa works in a pinch, though the flavor won't be quite as deep.
  • Make this dish your own by adjusting cayenne to your heat preference—start with half a teaspoon and add more if you like fire.
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