Easy One Pan Jambalaya
by Chungah
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Easy, no-fuss jambalaya packed with sausage, shrimp, vegetables, rice and Cajun seasoning made in less than 45 minutes! A weeknight favorite!
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!
- 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 sausage 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, 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 One Pan 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 is truly 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 the 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 very quickly 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 cornbread, the perfect pairing!
Did you make this recipe?
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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.
Well that concerns me since the kind of basmati rice I get takes 30-35min to cook. I’ll opt for precooking for 15-20min to be safe.
Hi! Don’t really know Andouille sausages! What other sausages can I use? Can I use turkey sausages? I always have some on hand and love them??? Tks
Certainly, any smoked style of sausage will do. Ekrich makes a good turkey sausage.
Andouille sausage is very common here in Cajun Country (Lafayette, LA) and not quite as available in other parts of the nation (kinda like looking for Boudain, Chicken Cracklins, Hog Head Cheese, etc…). Any quality pork sausage will work that you like.
Years ago I switched from the locally grown rice here to Basmati Rice and have never looked back! Basmati has a very distinct flavor and will stand out compared to plain white rice.