A cozy one-pot shrimp jambalaya with rice, vegetables, and bold Cajun seasoning, perfect for an easy weeknight dinner.

Scale

1 lb large shrimp, peeled and deveined

12 oz beef or turkey smoked sausage, sliced

1 tbsp olive oil

1 medium onion, diced

1 green bell pepper, diced

1 celery stalk, diced

3 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 tsp paprika

1 tsp Cajun seasoning

1/2 tsp dried thyme

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

2 tbsp chopped green onions

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1. Heat olive oil in a large skillet over medium heat. Add sliced beef or turkey sausage and cook until lightly browned, about 4-5 minutes.

2. Stir in onion, bell pepper, and celery. Cook for 4-5 minutes until softened.

3. Add garlic and cook for 30 seconds until fragrant.

4. Stir in rice, chicken broth, diced tomatoes, paprika, Cajun seasoning, thyme, cayenne, salt, and black pepper. Bring to a gentle boil.

5. Reduce heat to low, cover, and simmer for 20-22 minutes, until rice is tender.

6. Gently fold in shrimp, cover again, and cook for 4-5 minutes until shrimp are pink and cooked through. Sprinkle with green onions before serving.

Let the jambalaya rest uncovered for a few minutes before serving if you prefer a thicker texture.