Shrimp and Sausage Jambalaya

Name: Shrimp and Sausage Jambalaya (One-Pot)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Creole
Ingredients: 1 Tbsp unsalted butter; 1 large onion, chopped; 1 medium green bell pepper, seeded and chopped; 2 small ribs celery, chopped; 3 cloves garlic, finely chopped; 6 oz uncooked turkey sausage kielbasa, halved lengthwise and cut into 1⁄4-inch slices; 1½ cups uncooked white rice, long-grain; 28 oz canned tomatoes (peeled whole tomatoes, broken up); 14½ fl oz fat free chicken broth, reduced-sodium; ¾ tsp dried thyme; ¼ tsp cayenne pepper; 1 pound medium uncooked shrimp, peeled and deveined

This one-pot shrimp and sausage jambalaya combines turkey kielbasa, shrimp, and long-grain rice in a tomato-based Creole sauce with cayenne pepper heat. It's a complete meal cooked in a single vessel with the classic trinity of onion, bell pepper, and celery.

🌍Creole 🏷️Jambalaya 🏷️Shrimp 🏷️Sausage 🏷️Kielbasa 🏷️Turkey sausage

Total

1h 10m

Servings

6

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Weight Watchers

Ingredients

1 Tbsp unsalted butter
1 large onion, chopped
1 medium green bell pepper, seeded and chopped
2 small ribs celery, chopped
3 cloves garlic, finely chopped
6 oz uncooked turkey sausage kielbasa, halved lengthwise and cut into 1⁄4-inch slices
1½ cups uncooked white rice, long-grain
28 oz canned tomatoes (peeled whole tomatoes, broken up)
14½ fl oz fat free chicken broth, reduced-sodium
¾ tsp dried thyme
¼ tsp cayenne pepper
1 pound medium uncooked shrimp, peeled and deveined

Instructions

1
In a large Dutch oven, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened, 7 to 8 minutes, stirring occasionally. Add the kielbasa and cook for 3 minutes more, stirring.
2
Add the rice and cook until lightly toasted, about 2 minutes, stirring frequently. Add the tomatoes with juices, stock, thyme, and cayenne and bring to a boil. Reduce heat and simmer, covered, until the rice is tender, about 30 minutes.
3
Add the shrimp and cook until just opaque in the centers and all the liquid has been absorbed, 5 to 7 minutes more.
4
Serving size: 1⅓ cups

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Tips & Notes

Pro tips

Brown the sausage first to render fat and develop flavor before adding vegetables; this builds the base.
Stir rice into the tomato and broth mixture to coat evenly, then leave undisturbed for 18–20 minutes to cook through without releasing excess starch.
Add shrimp in the final 2–3 minutes only; overcooking toughens it. Stir gently to distribute heat evenly.
Taste and adjust cayenne and salt after adding shrimp, as broth saltiness varies by brand.

Substitutions

Long-grain white rice → medium-grain rice or brown rice (add 5–10 extra minutes cooking time)
Turkey kielbasa → andouille, smoked pork sausage, or chicken sausage (note: adjust spice level)
Fresh garlic → 1 tsp garlic powder (mix into rice mixture rather than sauté separately)
Dried thyme → 1 tsp dried oregano or creole seasoning blend (omit or reduce cayenne if blend contains it)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently on stovetop over medium heat with a splash of water to restore moisture; microwave in 2-minute intervals. Do not freeze after shrimp is added.