Jambalaya Recipe

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5 from 1 vote
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This jambalaya recipe is easy to make for the best jambalaya! Made with chicken, shrimp, and Andouille sausage with delicious Cajun flavor! Ready in 30 minutes!

Looking for more easy one-pan dinner ideas? I think you’ll love my Chicken Cacciatore, Swedish Meatballs, and One Pot Penne Pasta.

Photo of jambalaya on a white plate.

This Jambalaya recipe has been a favorite in my family for too many years to count! My recipe comes together quickly and is ready and on the table in 30 minutes for a busy weeknight or easy weekend favorite recipe. You can easily customize the recipe to your family’s preferences to use your favorite proteins, make it vegetarian, and even adjust the spice! It is sure to be a family favorite of yours too!

What is Jambalaya?

Jambalaya is a Southern Louisiana Creole and Cajun dish made of meat, vegetables, and rice. The ingredients in this one-pot recipe vary slightly based on the origins of the recipe used.

What is the Difference Between Creole Jambalaya and Cajun Jambalaya?

Creole Jambalaya contains tomatoes, while traditional Cajun Jambalaya does not. This recipe is a Creole Jambalaya recipe.

Close photo of creole-style jambalaya on a white plate.

How to Make Jambalaya

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Photo of ingredients for easy jambalaya recipe on a white background.
  • “The Holy Trinity” in Creole and Cajun Cuisine – Bell pepper, onion, and celery are the three ingredients used as the base in most Creole and Cajun recipes.
  • Meats – You can use one, two, or three types of protein in your jambalaya. My recipe uses sausage and shrimp. You can also add chicken or pork or omit the meat if you want a vegetarian version.
  • Rice – You’ll use uncooked long-grain rice in this recipe.
  • Seasonings – My recipe uses blackened seasoning, thyme, and oregano. I love to use my homemade blackened seasoning recipe, but you can also use your favorite store-bought.
  • Tomatoes – I use two chopped fresh plum tomatoes for this recipe. You can also substitute with a 14-ounce can of crushed tomatoes.

Step-by-Step Instructions

Photo of sausage, seasonings, and the holy trinity cooking in pot.

Cook sausage and the Holy Trinity. Combine the sausage, onion, celery, bell pepper, garlic, blackening seasoning, thyme, and oregano in a Dutch oven set over medium heat. Cook, stirring, until the vegetables are tender, about 3 minutes.

Photo of rice and tomatoes added to sausage and holy trinity cooking for jambalaya.

Add tomatoes, stock, and rice. Stir in the tomatoes, chicken stock, and rice. Bring to a boil, cover, reduce the heat to medium and simmer until the rice is tender, about 15 minutes.

Add shrimp to rice, vegetables and sausage in a pot.

Add shrimp. Stir in the shrimp, cover, and cook until the shrimp are pink, 3 to 5 minutes.

Cooked jambalaya in a pot and served on a white plate.

Serve. Remove from the heat and serve immediately. Add optional garnish or chopped fresh parsley or sliced green onions.

Photo of jambalaya in a pot.

What’s the Difference between Paella and Jambalaya?

Paella and Jambalaya include many of the same ingredients, with the exception of seasonings. Paella is seasoned with saffron, while Jambalaya is seasoned with a cajun seasoning, creole seasoning, or blackened seasoning, which are all cajun and creole based.

What to Serve with Jambalaya

Jambalaya is a one-pot dinner recipe that really does not require anything to be served alongside it. However, sometimes I like to serve it with crusty bread or a green salad that is lightly dressed with olive oil and vinegar to not compete with the flavors of the dish.

Storage Tips

To make ahead. Prepare the recipe as instructed and cool. Store in an airtight container in the refrigerator for up to 3 days.

To freeze. Portion into an airtight, freezer-safe container(s) and freeze for up to 3 months.

Here’s my Jambalaya Recipe. I hope you love it as much as we do.

Jambalaya Recipe

5 from 1 vote
This jambalaya recipe is easy to make for the best jambalaya! Made with shrimp and Andouille sausage with delicious Cajun flavor!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Equipment

Ingredients

  • 1/2 pound andouille sausage, sliced or smoked sausage
  • 1/2 medium onion, chopped
  • 1/2 cup chopped celery
  • 1 large bell pepper, chopped
  • 1 cloves garlic, minced
  • 2 teaspoons Blackened Seasoning, homemade or store-bought
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 medium plum tomatoes, chopped or 1 (14-ounce) can crushed tomatoes
  • 2 cups chicken stock or broth, homemade or store-bought
  • 1 cup uncooked long-grain rice
  • 1 pound shrimp, peeled and deveined

Optional Garnish:

  • 1/4 cup chopped fresh parsley
  • 2 green onions, sliced

Instructions 

  • Combine the sausage, onion, celery, bell pepper, garlic, blackening seasoning, thyme, and oregano in a Dutch oven set over medium heat. Cook, stirring, until the vegetables are tender, about 3 minutes.
    Photo of sausage, seasonings, and the holy trinity cooking in pot.
  • Stir in the tomatoes, chicken stock, and rice. Bring to a boil. Cover, reduce the heat to medium, and simmer, occasionally stirring, until the rice is tender, about 15ย  minutes.
    Photo of rice and tomatoes added to sausage and holy trinity cooking for jambalaya.
  • Stir in the shrimp, cover, and cook until the shrimp are pink 3 to 5 minutes. Remove from the heat and garnish, if using. Serve immediately.
    Photo of jambalaya in a Dutch oven.

Notes

Recipe from the Add a Pinch Cookbook.
To make ahead. Prepare the jambalaya recipe as instructed and cool. Store in an airtight container in the refrigerator for up to 3 days.
To freeze. Portion the jambalaya into an airtight, freezer-safe container(s) and freeze for up to 3 months.

Nutrition

Calories: 336kcal | Carbohydrates: 33g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 1040mg | Potassium: 499mg | Fiber: 2g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 1 vote (1 rating without comment)

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Recipe Review




2 Comments

  1. Jennifer says:

    I love that this all cooks up quickly in one pan. Do you use raw or cooked shrimp? I donโ€™t cook with it often enough so Iโ€™m not sure which to use.

    1. Robyn Stone says:

      I use raw shrimp in this recipe, Jennifer. Hope you enjoy!