Easy Jambalaya
by Chungah
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Make the easiest jambalaya with shrimp, sausage, veggies, and rice all made in ONE POT! So good with the easiest clean up!
Featured Comment
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.
Why You’ll Love This AUTHENTIC easy Jambalaya Recipe
- 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.
- Leftovers are perfect. Similar to lasagna, leftover jambalaya tastes even better the very next day, allowing the flavors to meld and intensify further overnight.
Jambalaya vs. Gumbo
Jambalaya
Jambalaya, meaning mishmash or mix up, is a classic dish from Louisiana cuisine, especially New Orleans, known for blending African, French, and Spanish influences. Authentic jambalaya recipes feature rice cooked with sausage, shrimp, vegetables, and bold Cajun spices, all cooked together in one pot.
Gumbo
Gumbo is more like a stew, served over rice with a darker roux and more broth. If you prefer a hearty one-pot rice dinner, go jambalaya. If you prefer a rich, comforting stew, go gumbo.
Best Shrimp for Jambalaya
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.
How to Make this easy Jambalaya recipe Step by Step
- Brown the sauce and vegetables. Cook the andouille sausage, onion and bell peppers in a Dutch oven until tender. The browned bits left on the bottom of the pot will be gold for flavor town!
- Stir in rice, seasonings and liquids. Stir in long grain rice, all the spices, diced tomatoes and tomato paste and chicken stock, stirring well and seasoning to taste.
- Simmer. Bring to a boil and simmer, undisturbed, until the rice is cooked through and tender.
- Add shrimp. Add the shrimp at the very end, to avoid overcooking, and cook just until pink.
- Serve. Fluff the rice and serve warm with crusty bread. That’s it – a quick jambalaya ready in just 45 minutes!
Best Sides to Serve with Easy Jambalaya
Tools For This Recipe
Dutch oven
The best pot for jambalaya recipes, giving even heat and authentic flavor. Also perfect for gumbo, stews and other Louisiana favorites.
Easy Jambalaya: Frequently Asked Questions
Yes, andouille sausage is traditional for jambalaya recipes, but kielbasa, chicken sausage, or even turkey sausage can be used here.
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, jambalaya recipes are incredibly flexible and forgiving. Replace the shrimp with chicken, turkey or extra sausage for a quick jambalaya variation.
Classic Louisiana hot sauces like Crystal or Tabasco pair best with homemade jambalaya for authentic flavor.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Jambalaya
Video
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
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.
Equipment
Notes
- Use a heavy-bottomed Dutch oven. A Dutch oven is the traditional choice for Cajun cooking as it distributes heat evenly and locks in flavor. It’s the best pot for homemade jambalaya recipes and other New Orleans favorites like gumbo!
- Brown the sausage first. The browned bits left at the bottom of the pot from cooking the sausage (also known as fond) will add all the flavor to your jambalaya.
- Use good-quality stock. The better quality your stock, the better your jambalaya. 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.
- Add the shrimp at the end. Shrimp cooks in just a few minutes. Wait until the very end to add in the shrimp to avoid rubbery, overcooked shrimp.
- Avoid over-stirring. Stirring too much will release starch, resulting in gummy jambalaya.
- 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!
Did you make this recipe?
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Fantastic recipe. Just what I was needing, I wanted to use up some frozen shrimp and little smokies sausages. Came out amazing and will make again! First time making a Jambalaya.
I made this for our church’s Fat Tuesday celebration. Since it was not my first jambalaya, I wanted something fairly easy, and less fussy. I liked how simple this version was compared to others, I added celery (to round out the Holy Trinity, which I thought was particularly appropriate since we were eating in the church’s common hall) I also changed the shrimp to thinly sliced chicken breast, I also added another cup of basmati and another cup of chicken stock. My church brethren crushed the jambalaya! I received several compliments! BTW use a DUTCH OVEN!!
Do you cook the rice before you add it? Is it one and a half cups cooked rice or uncooked rice?
It’s uncooked rice.
This was a hit at my house. Family loves it and I will be making again. Highly recommend
So easy to make and was delicious!
Can I substitute scallops for the shrimp?
I would give this recipe 10 stars if I could. So tasty. Easy to make. A huge hit with the family. Definitely will be making this again.
Did you use cooked rice or uncooked?
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!