Easy Jambalaya
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With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!
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Say hello to another speedy weeknight favorite here, with maximum flavor and just one pot to clean. Packed with shrimp, andouille sausage, peppers, basmati rice (or any other long grain rice), and a handful of oh-so-lovely pantry spices for that bold flavor, this comes together very fast. And the leftovers taste even better the next day, not that there will be much left on the dinner table in my opinion.
reasons to make easy jambalaya
- One pot dinner. This easy dinner recipe comes together in one single pot without compromising flavor. That means minimal dishes and less time needed to clean up!
- Easy recipe. Contrary to popular belief, jambalaya is a very easy meal to whip up, perfect for those busy weeknights and lazy weekends yet fancy enough for weekend company. And did I mention the convenient one pot goodness?
- Super flexible recipe. This jambalaya recipe can easily be made your own. It is incredibly flexible and so forgiving – omit the shrimp, add leftover rotisserie chicken, use chicken sausage, add additional vegetables or make it completely vegetarian – you can do all of the things.
what is jambalaya?
Jambalaya, meaning mishmash or mix up, is a dish originating from Louisiana, particularly New Orleans, blending together African, French and Spanish flavors. This dish typically consists of meat, seafood, rice, vegetables and a blend of spices.
types of shrimp
Wild caught shrimp vs. farmed shrimp
Farmed shrimp are raised in controlled environments, whereas wild caught shrimp have been caught in their natural habitats by fishermen. Wild caught shrimp is generally preferred over farmed shrimp primarily due to taste.
Frozen vs. fresh shrimp
Unless you reside in a coastal area, the “fresh shrimp” on display at your local grocery store have already been previously frozen at sea. Frozen shrimp offers ultimate freshness (flash-frozen as soon as they are caught) and flexibility, using only what you need for dinner. Bottom line, frozen shrimp will taste better and cook better.
tips and tricks for success
- Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution.
- Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Tomato paste adds so much flavor. Tomato paste is a key ingredient, adding body and richness in small amounts without adding too much liquid. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
- Know your shrimp size. Shrimp size is calculated on number of shrimp per pound. The smaller the number, the larger your shrimp. There are about 40-50 medium shrimp per pound.
- Buy frozen shrimp. For superior quality and freshness, using frozen shrimp is ideal (but avoid the bags with freezer burn), opting for a quick thaw under cold running water.
- Serve with hot sauce and crusty bread. Serve with hot sauce (for a kick of heat and to balance its rich flavors) and all the homemade crusty bread for dipping, sopping and dunking!
what to serve with easy jambalaya
Tools For This Recipe
Dutch oven
Easy Jambalaya: Frequently Asked Questions
Absolutely! Although andouille is traditionally used for its smoky flavors, polka, kielbasa or even chicken sausage can be subbed.
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Yes! This recipe is incredibly versatile, and you can use any kind of protein to your liking such as boneless, skinless chicken breasts (or thighs) or even leftover shredded rotisserie chicken.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Jambalaya
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red beller pepper, diced
- 1 green bell pepper, diced
- 1 ½ cups basmati rice
- 4 cloves garlic, minced
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.
- Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes.
- Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley.
- Serve immediately.
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Absolutely delicious. I used leftover blackened chicken thighs and a length of Cajun Andouille sausage instead of shrimp and it was incredible. I might add jalapenos next time, but as it is this recipe is a ten out of ten.
My husband and I liked this recipe. I thought I had frozen shrimp, but it turns out the shrimp had a “best use by” date of several years ago, so I just used the chorizo as the protein. We didn’t miss the shrimp (although when I make it again, and I will add shrimp), my husband wants me to add okra. Also, we like it spicy, so I will add some more heat to the jambalaya. It’s good the next day, too.
Made this last weekend!! Used skinless chicken thighs! Yummy!! It was a hit!!!
Made this for dinner last night. I subbed Old Bay spice for the hot sauce, used Jasmine rice and added some diced, cooked chicken. (The Old Bay and Jasmine rice were necessary subs for me as that’s what I had on hand, the chicken was to use up some leftovers). So, so, so yummy!!!
This was incredible! Honestly tasted like something you would get in New Orleans. Loved it and will be making it again !
I made this last night. We loved it! As an avid lover of Cajun food and LA, this tasted as authentic as I’ve ever eaten. Easy, too. I used frozen shrimp thawed over night, (they were e already deveined, shelled, and tails off for quicker use), I used 4 cups (32 oz. box) of chicken stock, and dried herbs and seasoning in the quantity listed, (because I missed the fresh herb part). It was a little wetter and definitely had a Cajun kick. I will do this again. It was delicious!
My family gave this rave reviews! Excellent recipe followed exactly (except for hot spices which I sadly had to leave out).
Care must be taken when shrimp are added to the simmering pot that they cook completely, I found they needed an extra 5 minutes at the simmer.
This was so so good and so easy to cook. I added cooked chicken instead of shrimp! Everything was on point seasoning wise
Made this tonite, it was awesome. I like things a little spicier, so I subbed jalapeno for the GBP. Thanks for the great recipe. Definitely one I’ll make again.
Oh my gosh, delicious! Followed exactly like you said. Everyone (and I mean everyone) loved it. Thank you will have again and again and again.
Does this reheat well? Need to make a pot for a gathering the following day
Yes it does!
Yummy!
You forgot to include shrimp in the ingredients. Otherwise the dish is delectable
The instructions for shrimp is in step 4.
Delicious! Excluded the shrimp due to allergy but was yummy!
It was awesome! I love Jambalaya but my stomach can’t handle the heat anymore. I substituted regular kielbasa for the hot Louisiana sausage. Used all homegrown spices for the first time, otherwise followed the recipe exactly. Outstanding!
Hi I was wondering if I wanted to add chicken would I cook the chicken first in a pan or just cut up cubes of raw chicken and add into the pot? At what point should I add the chicken to the pot?
You should dice then cook the chicken first. You can add onion and peppers to the pot while cooking the chicken. Add the sausage last, then continue with recipe. You don’t want mix raw chicken with the sausage as the sausage is already cooked.
This was delicious! I have made jambalaya before, but the recipe was fussy and complicated. This was so simple, no fuss needed to be yummy! Basmati is the perfect rice choice because it cooks up so quickly!
Five stars for flavor and ease! I loooove a good ONE pot meal and I managed to make this while wrangling two toddlers!
I knew I had shrimp in the freezer so I planned to use that, but when I found it I realized it was a bag of cooked shrimp. I was already committed to making it so I just waited as long as I could to put it in. It was still delicious, but I do think the shrimp would have been more flavorful if they cooked in the mixture. I’ll definitely be making this one again!
Yum. Family favorite. FYI-dont use minute rice, it was gummy.
Easy, fast, and oh-so-delicious!
I had already decided to make this for dinner, and then my wife invited over two friends that are leaving in a few days to Europe.
I warned them that this was an experiment, and I didn’t know how well it would work. I needn’t have worried. The meal was a hit with everyone. Even the two light eaters in the group went back for seconds… and then thirds!
Should the rice be cooked or half-cooked before adding to the pot? 15 minutes for it to cook sounds kind of quick….I plan to make it this evening.
Lea
No need to precook rice. Just add the raw rice as described in the menu. It cooks in the chicken broth, which is part of the final flavor.