Easy Jambalaya

 

Make this easy jambalaya recipe with shrimp, andouille sausage, peppers, and rice, all cooked in one pot for bold Cajun flavor and minimal cleanup. This quick jambalaya is simple enough for weeknights yet packed with authentic New Orleans taste.

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 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.

What Is Jambalaya and Where Does It Come From?

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 in one pot, often made in a Dutch oven for even cooking. This dish typically consists of meat, seafood, rice, vegetables and a blend of spices.

Jambalaya vs Gumbo: What’s the Difference?

Jambalaya is a rice-based dish with meat, seafood, and vegetables cooked together in one pot. Gumbo is more like a stew, served over rice with a darker roux and more broth. If you want a hearty one-pot rice dinner, go jambalaya. If you want a rich stew, go gumbo.

Tips for the Best Homemade Jambalaya Every Time

• Use a heavy-bottomed Dutch oven. A Dutch oven is the traditional choice for Cajun cooking because it distributes heat evenly and locks in flavor. It’s the best pot for homemade jambalaya recipes and other New Orleans favorites like gumbo.
• 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!

For authentic flavor, use a Dutch oven or heavy pot. It distributes heat evenly, making homemade jambalaya taste just like Louisiana classics.

How to Make Jambalaya Step by Step

Making jambalaya at home is easy and simple:

1. Brown sausage and veggies in a Dutch oven.
2. Stir in rice, spices, tomatoes, and stock.
3. Simmer until rice is tender.
4. Add shrimp and cook until pink. That’s it — a quick jambalaya ready in 45 minutes.

Easy Jambalaya

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!

5 stars (27 ratings)

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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

• Dutch Oven

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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