Jambalaya Skillet with Sausage (Printable)

A flavorful skillet dish featuring shrimp, sausage, rice, peppers, and onions in a Creole-inspired sauce.

# 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

# 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 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 an additional 1 minute.
03 - Stir in rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute while stirring to fully coat the rice and vegetables with the seasonings.
04 - Return browned sausage to the skillet. Pour in diced tomatoes with their juice and chicken broth. Stir to combine and bring to a simmer.
05 - Reduce heat to low, cover the skillet, and cook for 20 minutes, until the rice is tender and most of the liquid is absorbed.
06 - Arrange shrimp over the rice mixture. Cover and cook for an additional 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 Tips:

01 -
  • Everything happens in one skillet, which means less cleanup and more time actually enjoying the food.
  • The smoked sausage and shrimp give you that restaurant-quality depth without any fancy techniques.
  • It's naturally dairy-free and comes together in under an hour, perfect for weeknights when you want something that feels special.
02 -
  • Don't peek constantly while the rice cooks—each time you lift the lid, you release steam and throw off the timing, so trust the process and set a timer.
  • If your rice looks a little wet after 20 minutes, give it another minute or two uncovered; every stove and skillet is different, so adjust slightly if needed.
  • The shrimp are done the moment they turn pink; overcooked shrimp becomes tough and loses all that tender sweetness.
03 -
  • If you don't have fresh shrimp or prefer chicken, use boneless chicken thighs cut into bite-sized pieces instead—they're more forgiving and stay tender even if you accidentally extend the cooking time.
  • Make extra and freeze half; it reheats beautifully in a skillet with a splash of broth, and you'll be grateful when you need dinner with zero effort.
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