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Quick Spicy Shrimp and Andouille Jambalaya Skillet Recipe Easy and Delicious

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A fast and flavorful jambalaya skillet featuring smoky andouille sausage and spicy shrimp cooked with rice and Cajun spices, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 8 ounces andouille sausage, sliced into rounds
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup long-grain white rice (uncooked)
  • 1 cup diced bell peppers (red and green)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, fire-roasted preferred
  • 2 cups low sodium chicken broth
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: a few dashes of hot sauce

Instructions

  1. Slice the andouille sausage into ¼-inch thick rounds. Peel and devein the shrimp if not done already. Dice the bell peppers and onion, and mince the garlic. Set everything close at hand to streamline cooking (about 10 minutes).
  2. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the andouille slices and cook until browned and slightly crispy, about 4-5 minutes, flipping once. Remove sausage and set aside, leaving the flavorful fat in the pan.
  3. Lower heat to medium, add the remaining tablespoon of olive oil if needed. Toss in the onion, bell peppers, and garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
  4. Stir in the uncooked rice and Cajun seasoning. Toast the rice with the veggies for 1-2 minutes, coating the grains in oil and spices.
  5. Pour in the chicken broth and canned diced tomatoes with their juice. Stir everything together, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low and cover the skillet.
  6. Let the rice cook gently for about 15 minutes, or until most of the liquid is absorbed. Avoid lifting the lid too often.
  7. Nestle the shrimp and cooked andouille over the rice. Cover again and cook for another 5-7 minutes, until the shrimp turns pink and opaque, and rice is tender. Add a splash more broth if needed.
  8. Taste and adjust salt, pepper, or Cajun seasoning as needed. Add hot sauce if desired.
  9. Sprinkle with chopped fresh parsley and serve straight from the skillet.

Notes

If shrimp cooks faster than rice, remove shrimp and let residual heat finish cooking rice to avoid rubbery shrimp. Keep extra broth on hand to add if rice dries out before fully cooked. Use low heat when simmering and avoid lifting lid frequently to ensure even cooking.

Nutrition

Keywords: jambalaya, shrimp, andouille sausage, Cajun, spicy, skillet, quick dinner, easy recipe

Find it online: https://tessierecipes.com/quick-spicy-shrimp-and-andouille-jambalaya-skillet-recipe-easy-and-delicious/