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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.
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.
How to Make Jambalaya
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- “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.
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.
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. Stir in the shrimp, cover, and cook until the shrimp are pink, 3 to 5 minutes.
Serve. Remove from the heat and serve immediately. Add optional garnish or chopped fresh parsley or sliced green onions.
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.
Make Ahead and Freezing Instructions
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.
- 1/2 pound andouille sausage sliced or smoked sausage
- 1/2 medium onion chopped
- 1/2 cup chopped celery
- 1 large green pepper chopped
- 1 garlic cloves 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
- 1/4 cup chopped fresh parsley
- 2 green onions sliced
- 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.
- 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 15 minutes.
- 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.
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I love that this all cooks up quickly in one pan. Do you use raw or cooked shrimp? I don’t cook with it often enough so I’m not sure which to use.
I use raw shrimp in this recipe, Jennifer. Hope you enjoy!