This flavor-packed Jambalaya is loaded with fresh Key West Pink Shrimp, smoky sausage, chopped veggies, and aromatic spices — all in one pan. It’s the perfect way to feed a crowd or enjoy a cozy family dinner without spending all day in the kitchen.
Want to keep it extra easy? Grab pre-chopped veggies, use fully cooked sliced sausage, and don’t forget to add peeled & deveined shrimp to your cart. With these shortcuts, you’ll have a delicious homemade meal on the table with minimal prep and even fewer dishes.
Heat olive oil in a deep pan over medium-high heat. Add sausage and cook until browned, about 4–5 minutes. Remove and set aside.
In the same pan, sauté onion, bell pepper, and celery until softened, about 5 minutes. Add garlic and cook for 1 more minute.
Stir in rice and toast lightly, 1–2 minutes. Add tomatoes (with juice), chicken broth, Creole seasoning, paprika, and cayenne. Mix well.
Return sausage to the pan. Bring mixture to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until rice is tender and liquid is mostly absorbed.
Gently fold in shrimp and cook until pink and just firm, 4–5 minutes. Season with salt and black pepper to taste.
