Jambalaya

I love Jambalaya for how it packs so much flavor into one simple pot. This Cajun rice dish combines crispy sausage, tender shrimp, fluffy rice, and the holy trinity of vegetables all simmered in spicy tomato broth that makes your kitchen smell like Bourbon Street. I cook it for Mardi Gras parties, game day gatherings, and family dinners because it feeds a crowd from one pot. It stays fresh in the fridge for up to 4 days or freezes for up to 3 months and reheats beautifully.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Dinner, Main Course

Cuisine: American

Keyword: Jambalaya

Servings:

Calories: 370kcal

Author: Mandy Applegate

Equipment

Dutch oven

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

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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

I've made this recipe many times and these tips will help you get the best results.

Brown the sausage well: Those crispy, caramelized edges add depth and smoky flavor to the entire dish, so don't rush this step. If you don't have beef sausage, andouille sausage works perfectly, too.

Use long-grain rice: It stays fluffy and separate instead of turning sticky or mushy like short-grain or a different type of rice would in this recipe.

Don't lift the lid while the rice cooks: Letting steam escape will make the rice cook unevenly, and you'll end up with crunchy grains on top and mushy ones on the bottom.

Adjust the spice level: If you want it milder, use less Cajun seasoning or choose a mild blend. For more heat, add a pinch of cayenne pepper, red pepper flakes, chopped jalapeño, or a few dashes of hot sauce.

Add shrimp at the end: Shrimp cook in just 5 minutes, so adding them last keeps them tender and prevents them from becoming rubbery. You can also try other seafood, like crawfish, if you want.

Store properly: Portion cooled jambalaya into individual containers and refrigerate for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave, adding a splash of broth or liquid if needed.

Nutrition

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