Jambalaya
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Jambalaya is what I cook when I want my kitchen to smell like Bourbon Street and my family to stop asking when dinner will be ready. This one-pot dish has fluffy rice, smoky sausage, and tender shrimp loaded with spicy flavor. It’s hearty and filling, the kind of meal with leftovers that taste even better the next day.
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I make it for Mardi Gras parties, game day gatherings, and family dinners because it feeds a crowd from one pot without much fuss. It’s budget-friendly and reheats beautifully, making it perfect for meal prep or taking to potlucks. It stays fresh in the fridge for up to 4 days or freezes for up to 3 months, and the flavors actually deepen as it sits.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Jambalaya with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making the best jambalaya recipe doesn’t have to be costly, and here’s how you can enjoy it at home.
Brown the Sausage
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook for about 5 minutes, stirring occasionally, until browned and slightly crisp.
Remove with a slotted spoon and set aside. The rendered fat will flavor the vegetables that go in next.
Cook the Holy Trinity
In the same pot, add the onion, green bell pepper, and celery. Cook for 5 minutes, until softened. This combination forms the base of most Cajun and Creole dishes and creates a sweet, aromatic foundation.
Add Garlic and Toast the Rice
Stir in the garlic and cook for 1 minute, until fragrant. Add the long-grain white rice and stir well to coat it with the oil and vegetables. Toasting the rice for a minute or two helps each grain stay separate and fluffy after cooking.
Add Liquids and Seasonings
Pour in the diced tomatoes with their juices and the chicken broth. Add the Cajun seasoning, dried thyme, smoked paprika, salt, and freshly ground black pepper, then stir to combine.
The tomatoes add acidity and color, while the broth will be absorbed by the rice.
Simmer Until Rice Is Tender
Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 20 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed. Lifting the lid releases steam and can make the rice cook unevenly.
Add Sausage and Shrimp
Gently stir in the cooked sausage and shrimp. I always devein my shrimp first with a deveiner tool.
Cover and cook for 5 minutes, until the shrimp turn pink and are fully cooked; the residual heat finishes the shrimp without making them rubbery.
Fluff and Serve
Remove from the heat, gently fluff with a fork, and adjust the seasoning if needed. Garnish with chopped green onions for a pop of color and add a fresh, sharp bite that balances the rich, smoky flavors. Enjoy!
Jambalaya travels exceptionally well to potlucks, tailgates, and family gatherings. Transport it in a large airtight container, wrapped in a thick towel and tucked inside an insulated carrier to keep it warm.
The flavors actually deepen during transport, making it taste even better when you arrive.
Equipment
Ingredients
- 2 tablespoons olive oil
- 6 ounces beef sausage sliced into one-quarter inch rounds
- ½ pound medium shrimp peeled and deveined
- 1 cup onion diced
- 1 cup green bell pepper diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1½ cups long-grain rice
- 1 can (14.5 ounces) diced tomatoes with juices
- 3 cups chicken broth
- 1 tablespoon Cajun seasoning
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 green onions sliced, for garnish
Video
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat.2 tablespoons olive oil
- Add the sausage and cook for about 5 minutes, stirring occasionally, until browned and slightly crisp. Remove and set aside.6 ounces beef sausage
- In the same pot, add the onion, green bell pepper, and celery. Cook for 5 minutes, until softened.1 cup onion, 1 cup green bell pepper, 2 stalks celery
- Stir in the garlic and cook for 1 minute, until fragrant. Add the rice and stir well to coat it with the oil and vegetables.3 cloves garlic, 1½ cups long-grain rice
- Pour in the diced tomatoes with their juices and the chicken broth. Add the Cajun seasoning, dried thyme, smoked paprika, salt, and freshly ground black pepper. Stir to combine.1 can (14.5 ounces) diced tomatoes, 3 cups chicken broth, 1 tablespoon Cajun seasoning, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, Salt and freshly ground black pepper
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed.
- Gently stir in the cooked sausage and shrimp. Cover and cook for 5 minutes, until the shrimp turn pink and are fully cooked.½ pound medium shrimp
- Remove from heat, fluff gently, and adjust seasoning if needed.
- Garnish with sliced green onions and serve hot.2 green onions
Notes
Nutrition
How to Store Leftovers
Let the jambalaya cool to room temperature, then transfer it to airtight containers and store it in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so add a splash of chicken broth or water when reheating on the stovetop or in the microwave.
For longer storage, freeze it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. The shrimp may become slightly firmer after freezing, but the overall flavor and texture hold up well.
What to Serve With Jambalaya
I love serving this with crusty French bread or cornbread to soak up the flavorful broth at the bottom of the bowl. Coleslaw adds cool, crunchy contrast to the warm, spicy rice, making it perfect for balancing the Cajun heat.
For a full Louisiana spread, add fried okra, collard greens, or red beans on the side. Green beans or broccoli work well if you want something lighter and fresh. Sweet tea, lemonade, or cold beer are the perfect drinks to cool down the bold spices. Jambalaya is hearty enough to stand alone, so keep sides simple and let the one-pot meal shine.
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