This tasty homemade Jambalaya recipe is so flavorful and easy to make! It’s a spicy favorite made with chicken, shrimp, and Andouille sausage and is ready in 30 minutes!

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. It’s an easy one-pan dinner for a busy weeknight or 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 you use.

How to Make Jambalaya

My recipe is a Creole-style Jambalaya recipe since it contains tomatoes. Creole and Cajun Jambalaya differ based on the tomatoes. Creole contains tomatoes, and Cajun does not.

It is so savory, spicy, delicious, and easy to make at home!

Here’s how you’ll make it.

Ingredients

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 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

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, for 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 to Serve with Jambalaya

This one-pot dinner recipe really does not require anything to be served alongside it.

However, we sometimes enjoy crusty bread and a green salad that is lightly dressed with olive oil and vinegar to not compete with the dish’s flavors.

Storage Tips

To make ahead. Prepare the recipe as instructed and cool completely. 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.

What’s the Difference between Paella and Jambalaya?

Paella and Jambalaya include many of the same ingredients except for 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.

More One-Pan Dinner Recipes

Chicken Cacciatore

Swedish Meatballs

One Pot Penne Pasta

asy one-pan dinner ideas

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

Enjoy!
Robyn xo