Easy Jambalaya Recipe

by Sabrina Snyder

Published on

216 Comments

4.89 from 59 votes
8 Servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
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Easy Jambalaya with Chicken, Shrimp, and Andouille Sausage ready in under an hour. A New Orleans-style meal fit for the family. Check it out!

This savory and rich Jambalaya is a classic comfort food that contains chicken, sausage, and shrimp cooked with the holy trinity of New Orleans flavors, celery, onion, and bell peppers! Cajun seasoning and other spices are added to flavor the dish while rice – traditionally cooked with the rest of the ingredients – is served alongside it.

Try eating the recipe this way and once you’ve tried it, you’ll love it. And leftovers are a breeze because there’s still liquid in the pot! This classic version is a great addition to the similar Cajun Jambalaya Pasta y’all love so much! They’re both hearty, just like Irish Lamb Stew.

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Sabrina’s Easy Jambalaya Recipe

I tested cooking Jambalaya the traditional way as well as without rice in the pot, and I love this version significantly more. You can make the rice buttery and slightly salted before pouring this over, and just give it a few minutes to marry the flavors together. I’m not adding any cloves garlic but you could if you love the extra garlicky flavor!

Yes, this Louisiana rice dish is traditionally made with white rice in the pot, but here’s the thing, nobody likes mushy rice or dry rice. This is a giant pot of food. Unless you are serving 8 people tonight for dinner, you’re going to have leftovers. And do you know what that rice is going to do to that delicious jambalaya? It will dry it out. So, this recipe makes the rice on the side. You can use long-grain rice (Basmati rice) or short-grain white rice in your dish. Be sure to garnish with green onion for a pop of color!

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Ingredients

  • 2 Tablespoons Vegetable Oil: This provides a non-intrusive base that carries the flavors of the other ingredients well. It’s perfect for frying at high heat without overshadowing the natural tastes of the meats and vegetables. Can substitute with canola or sunflower oil if you prefer.
  • 2 Chicken Breasts: Chicken is a great source of lean protein that absorbs the Cajun spices beautifully, making it tender and flavorful in the dish. Boneless, skinless chicken breasts can be substituted or combined with boneless, skinless chicken thighs.
  • 1 Pound Shrimp, 13-15 Count: Shrimp adds a sweet, seafood flavor that contrasts nicely with the smoky sausage. Make sure to peel and devein them before cooking. For a different seafood twist, scallops or chunks of firm white fish can be used as a substitute.
  • 1 Pound Andouille Sausage: Andouille pork sausage is a staple in Cajun cooking, known for its robust flavor and smoky notes. It’s what gives the Jambalaya its signature depth. Chorizo or smoked sausage can be used if andouille is not available.
  • 1 Large Onion: Onions are needed to build the foundational flavor of Jambalaya. Onions soften and sweeten upon cooking. Any type of yellow onion or white onion works here.
  • 1 Red Bell Pepper: This adds a mild and sweet contrast and deeper red color to the dish. Feel free to use green bell peppers or yellow peppers for a variation.
  • 2 Stalks Celery: Celery ribs give a slight crunch and earthy flavor. Celery is a classic ingredient in many Cajun dishes for its aromatic quality.
  • 1 Can (28 Ounces) Tomatoes: Tomatoes bring acidity and break down during cooking to form a rich base for the sauce. Fresh chopped tomatoes can be used as well but will require additional cooking time. Add a small can of tomato paste to make it thicker and more flavorful.
  • 2 Cups Chicken Broth: The broth acts as the simmering liquid that helps cook the rice and vegetables, infusing them with more flavor as it reduces. Low-sodium chicken broth or vegetable broth can be a good substitute for a lighter taste.
  • 1 Tablespoon Cajun Seasoning: This spice mix is critical for achieving the authentic Jambalaya flavor. It typically includes paprika, cayenne, garlic powder, pepper, and oregano. See the recipe below for a homemade version you can use in other Cajun recipes.
  • ½ Teaspoon Dried Thyme: Thyme has a nice earthy flavor that is needed in addition to that found in Cajun seasoning.
  • 2 Teaspoons Dried Oregano: Oregano brings a slight bitterness and sharpness, which balances the sweetness of the tomatoes and bell pepper.
  • ½ Teaspoon Cayenne Pepper: This provides the spicy heat. Cayenne pepper is potent and should be used sparingly but is vital for adding that characteristic spicy kick to the Jambalaya. Adjust based on your heat tolerance.
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Kitchen Tools & Equipment

  • Dutch Oven: A cast iron Dutch oven is needed for cooking jambalaya as it allows for even heat distribution and retains heat well. Look for one with a tight-fitting lid to trap steam and flavors inside during the cooking process.
  • Chef’s Knife: A high-quality chef’s knife is necessary for chopping vegetables, meat, and seafood for your jambalaya. Opt for a knife with a sharp blade and a comfortable handle for precise and efficient cutting.
  • Wooden spoon: A sturdy wooden spoon is ideal for stirring and combining the ingredients in your jambalaya without damaging the pot’s surface. Wooden spoons are less likely to scratch nonstick surfaces compared to metal utensils.
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How to Make Jambalaya

Time needed: 1 hour.

  1. Step 1: Prepare the Sausage

    Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and fry until crisp and browned. Remove the sausage from the pot and set it aside on a plate, leaving the oil in the pot for the next step.ladle of cooked sausage over Dutch oven

  2. Step 2: Sauté Vegetables

    In the remaining oil (add a tablespoon of oil if none remains), sauté the onion, red or green pepper, and celery until the onions are translucent and the vegetables start to soften – about 5 minutes. (If adding optional minced garlic cloves, do so now.)Dutch oven with diced veggies being sauted and stirred with wood spoon

  3. Step 3: Add Chicken and Tomatoes

    Lower the heat to medium and add the chicken pieces to the pot along with the diced tomatoes, 2 cups chicken stock, and all the spices (Cajun seasoning, thyme, oregano, and cayenne pepper). Stir well to combine and dissolve any flavorful bits stuck to the bottom of the pot.raw chicken in bowl being poured into sauteed veggies in Dutch oven

  4. Step 4: Simmer the Jambalaya

    Cover the pot and let the mixture simmer for 20 minutes. The chicken should cook through and the flavors will meld together. Stir occasionally to prevent sticking and to ensure even cooking.Putting the lid on the Dutch oven

  5. Step 5: Incorporate Shrimp and Sausage

    Add the previously cooked sausage and the raw shrimp to the pot. Cook for an additional 3-5 minutes, uncovered, just until the shrimp are pink and fully cooked. Stir well to make sure everything is heated through evenly.adding raw shrimp and cooked sausage to the Dutch oven

  6. Step 6: Final Seasoning and Serve

    Taste the Jambalaya and adjust the seasoning and season with salt if necessary. Serve hot with white rice or brown rice, directly from the pot. Garnish with chopped green onion and enjoy!Ladle of cooked Jambalaya over Dutch oven

Easy Jambalaya in bowl
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Can This Be Made Ahead?

Absolutely! Jambalaya tastes even better when made ahead as the flavors have more time to meld. Simply cool it down, store it in the fridge for up to 3 days, and reheat it on the stove. It’s perfect to freeze for meal prep or to enjoy later. Just remember to avoid microwaving the shrimp so it’s not rubbery. 

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Nutritional Facts

Nutrition Facts
Easy Jambalaya Recipe
Amount Per Serving (1 g)
Calories 165 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 179mg60%
Sodium 730mg32%
Potassium 385mg11%
Carbohydrates 2g1%
Fiber 1g4%
Protein 24g48%
Vitamin A 1020IU20%
Vitamin C 26.4mg32%
Calcium 103mg10%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Store Jambalaya

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Storing

Do not leave Jambalaya at room temperature longer than 2 hours before refrigerating. Refrigerate Jambalaya in an airtight container for up to 4 days.

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Reheating Tips

If cooked without rice, scoop some rice into your bowl. Ladle the jambalaya over the rice, removing the shrimp from the bowl and setting it aside. Cover with a wet paper towel and microwave until very hot (for us this is 3-4 minutes). Lift the paper towel, add the shrimp into the bowl, recover it, and let it sit for 3-4 minutes. Alternatively, reheat the shrimp in a skillet over medium heat. The shrimp will be hot but not rubbery as it would be if you were to cook it a second time in the microwave.

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Freezing

Jambalaya will freeze for up to 3 months in a freezer-safe container or plastic bag. Defrost in the refrigerator before reheating.

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Frequently Asked Questions

What is the difference between a gumbo and jambalaya?

Gumbo is a traditional stew-type dish made with a roux to thicken the sauce. Jambalaya is a traditional rice-based recipe made with chicken, sausage and shrimp in one pot.

How do you make Cajun seasoning?

½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper or white pepper
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ teaspoons dried thyme

1. Mix all the ingredients together and store in a covered container for up to three months

Is this Jambalaya spicy?

This recipe is not designed to be too spicy at all. If you enjoy spicy food just add your favorite hot sauce or some crushed pepper flakes to your dish according to your heat preference!

How much rice should I make on the side?

2 cups uncooked rice makes about 6 cups cooked rice which should work perfectly for the family.

What sides should I serve with Jambalaya?

Traditionally jambalaya is served with rice and a side of Southern Cornbread. Sometimes Creamed Corn is served, and if served with creamed corn try spicing it up with some jalapeños!

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Recipe Card

Dinner, then Dessert

Easy Jambalaya Recipe

Easy Jambalaya with Chicken, Shrimp, and Andouille Sausage ready in under an hour. A New Orleans-style meal fit for the family. Check it out!
Yield 8 Servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Author Sabrina Snyder
Easy Jambalaya in bowl
PrintRate

Ingredients
 

  • 2 chicken breasts , skinless, boneless, cut into chunks
  • 1 pound shrimp , 13-15 count
  • 1 pound andouille sausage links , sliced
  • 2 tablespoons vegetable oil
  • 1 large onion , chopped
  • 1 red bell pepper , finely chopped
  • 2 ribs celery , thinly sliced
  • 1 can (28 ounces) tomatoes , diced
  • 2 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon dried thyme
  • 2 teaspoons dried oregano
  • ½ teaspoon cayenne pepper

Instructions

  • Add vegetable oil to your Dutch oven on medium-high heat.
  • Add the sausage to the pan and cook until crisp and browned.
  • Remove the sausage and add in the onion, bell pepper and celery.
  • Cook for 5-7 minutes, stirring every few minutes.
  • Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes.
  • Add the shrimp and sausage, stir and cook for 3-5 minutes, uncovered, before serving.

Notes

  • Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.    

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Cholesterol: 179mg | Sodium: 730mg | Potassium: 385mg | Fiber: 1g | Vitamin A: 1020IU | Vitamin C: 26.4mg | Calcium: 103mg | Iron: 2.1mg
Keyword: Easy Jambalaya (Chicken, Shrimp and Andouille)

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Photos used in a previous version of this post.

Easy Jambalaya Collage
Easy Jambalaya in bowl close up
Easy Jambalaya Collage
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Cajun Jambalaya Recipe

Easy Jambalaya Recipe
Easy Cajun Jambalaya
Quick and Easy One Pot Jambalaya

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was such a fantastic recipe — so good I ended up burning my mouth numerous times because I couldn’t slow down enough to blow on my spoon.

    Reply

    1. Hahaha, that is amazing Audrey. Thank you so much for this review. Sorry about the 1st degree burns. 😉

      Reply

  2. This was so good , definitely a keeper ? I will make again. I followed it exactly , it was super easy. So delicious. Thank u??

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  3. Am anxious to try your jambalaya. And i think i will use your suggestion and serve it over the rice. But you never mention if the shrimp are raw or cooked? Can you pl help

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  4. That is NOT jambalaya. Lordt have mercy..my great grandmother would have a come apart if she saw this. And calling is Cajun doesn’t make it so. Usually a red flag for anyone who is from Louisiana. ?????

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  5. Must rate this 5 stars. Took a little longer to prep than 10 minutes, maybe 15. I chock that up to this being my first time. I now have about 1/2 cup of the Cajun spice mix ready for the next go.

    Easy enough once all the parts are assembled. Thanks so much for this recipe.

    Reply

  6. Dinner done! I used one of your suggestion sides, cornbread. Your recipe was a hit in my family. Easy and yummy. Thank You!

    Reply

  7. I am in the process of making this dish…Happy Mardis Gras!! I love the timer feature you have added-thank you!

    Reply

  9. We enjoy this recipe because diet restrictions have some family memebers eating brown rice, some whole grains and other white rice. This way I can make it, and serve over white rice, brown rice or farro and everyone can eat it. Thank you!

    Reply

    1. Oh, and I forgot to mention that I have been using this recipe for many years. It is my go-to recipe for Jambalaya that I found and one that my family prefers due to the left overs not being gross. Thank you!

      Reply

    3. Your recipe kicks ass! Maybe the best dish i have ever made. I added more stock base .
      Thank you! Great to learn traditional American dishes.

      Reply

  10. Love this recipe! I’ve used it for multiple parties with great success. I add scallops too for an extra fancy boost. Thanks!

    Reply

  11. I cook mine with rice and keep it just a little soupy to not let it dry out when reheating—also, I used hot Italian sausage and hot links (beef or pork or both) in my version and NO bell peppers (hate ’em)—nobody ever mentions the lack of bell peppers… I make a big batch and the wife and I (+ friends) eat it for the better part of a week. Oh, I add a Mexican product; Rotel along with the diced tomatoes—adds a bit more spice

    Reply

  12. I was skeptical when I first read this recipe, and I usually look for a Cajun “chef” when searching, being that I am Cajun myself, but when I read the entire page, it made sense and sounded good. Sure enough, I made it exactly to your recipe, but I used Tony’s Chachere’s creole seasoning and it came out, “Talk About Good!” Thanks for sharing and I’ll be using this one for a long time. I can’t wait to cook up a batch for my co-workers!

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  13. Loved this and it came out perfect! I added the rice and extra chicken broth to it and the rice cooked perfectly as you said. I also added 2 cloves of garlic, minced because we love garlic. I did make some other changes only because of what I had on hand and no time to go to the store. I used 1-1/2 lbs of chicken thighs in place of the chicken breast, chicken mango-jalapeno sausage in place of andouille sausage, and also replaced the red pepper with green pepper. It was still delicious. I look forward to trying more of your recipes!

    Reply

    2. I would like to double this one to 16 servings. And also use chicken thighs instead. How many would I use to replace the chicken breast?

      Reply

    1. You can cook it in a regular pot, you just want to make sure it’s one that will hold heat evenly. 🙂 Hope this helps. Let me know how it turns out!

      Reply

  15. I love your recipes and have pinned many. I recently made this recipe for the second time and added chicken breast and added one jalapeno as my husband loves hot. It is even better the second day. My husband loved it and keeps asking me to make it again. I personally can’t wait to try more. Thank you for such an awesome recipe.

    Reply

    1. Love it when my recipes get put on the request list! So glad you two liked it and were able to make even more yummy for you!

      Reply

  16. Great recipe! I did add a tad bit of minced garlic, Worcestershire sauce and garlic salt, just a little.
    I left out the cayenne pepper and cheated with the cajun, used Louisiana cajun seasoning instead. This was a hit! Loved everything about it! Thank you! Can’t wait to try more of your recipes!

    Reply

  17. This recipe is absolutely perfect as-is EXCEPT for the implication that cooking the rice into it is optional. Adding 1 cup of rice at step 5 turns this great recipe into a phenomenal one. I’ve never posted a comment anywhere on any recipe before, but I really feel people should know about this. I would have tried it sooner but since the recipe didn’t specify an amount, I was always too worried I’d mess it up. But I’m happy to report that 1 cup works great!

    Reply

    2. I never add rice to my jambalaya while it’s cooking. It’s not supposed to be made that way. I always make it separate.

      Reply

      1. I ALWAYS cook the rice in the Jambalaya just like my drummer friend’s wife told me to—they are from down south and know of what they speak!

        Reply

  18. Love this. I added a mixed rice blend to it when I add the broth. I also added 2 jalapeño peppers and 2 cloves of garlic. I cut back on the cayenne. It was too spicy with the addition of jalapeño I omit the tomatoes because not a fan of them. This is one of my favorite recipes I’ve found on Pinterest. Thank you so much!

    Reply

  19. I made this for dinner last night and it was OUTSTANDING! I added Okra because I love it, 3 cloves of garlic and a tbsp of worchestshire sauce to the onion, celery and bell pepper mixture. Also made the rice separate. I will definitely make it again. So glad I came across this.

    Reply

    1. I’m so glad you found it too! Thanks for coming back to let me know how much you enjoyed it Brenda. Glad you deemed it worthy of 5 stars.

      Reply

  20. Made this tonight and it was delicious! I had to think of a way to hide the celery (husband literally only ate green beans when we first met – and he says he can smell the dirt on anything else green) so I added a green pepper because he likes those now. And it was so good! I made the rice seperate and it was just as flavorful as if it was cooked together. This recipe could easily be made without the meat and with a vegetable stock and it could be just as good. It has definitely been added to the regular dinner rotation! Thank you so much for the recipe!

    Reply

  21. Delicious and easy . I made my white rice separate and in a rice cooker. Lots of flavor. Thank you for sharing.

    Reply

  22. My husband and I came across this recipe and are very excited to try it!! We are having a dinner party next weekend, one quick question….. How long can you simmer this (without rice) before it will dry out?

    Reply

    1. My main concern would be to not overcook the shrimp and have them become rubbery. My recommendation is to have it on a true simmer with the lid on and add the shrimp right before serving as to avoid that issue. Also, you may need to add a bit more broth depending on how long it’s simmering. Enjoy your party!

      Reply

      1. I start with jumbo raw shrimp (peeled and cleaned and tail removed) and prepare them with garlic powder, Mexican spices and paprika—cook these a bit in butter in a cast iron pan just before adding them to the pot at the very end of cooking—they finish cooking in the pot and if you’re careful, are not at all rubbery…

        Reply

  23. I would prefer to just make one pot with
    rice included. How much rice would you
    suggest using?

    Reply

    1. If you’d like to make it including the rice, I would use 2 cups of rice and 3 cups of broth. Enjoy!

      Reply

    2. Delicious and easy . I made my white rice separate and in a rice cooker. Lots of flavor. Thank you for sharing.

      Reply

  25. I tried the recipe and it was great and it was very quick! I don’t like to put the rice in the pot either. It dries out too much for my taste. Glad to know I’m not alone. The only change I made was to put some frozen okra in close to the end of the cooking. We really enjoyed this dish and I’m looking forward to trying some of your other recipes PS: The pictures were beautiful! Thank you!

    Reply

  26. This recipe has a potential to be a great recipe, and it calls for chicken breast. The direction leaves out the instructions for when and how to include chicken breast. Other than that, it can be a very delightful meal.

    Reply

  28. How much rice would you suggest? I think I missed that step sorry. ( The recipe sounds so good! Can’t wait to try it for the next Sunday dinner!)

    Reply

  29. “WHAT IS IN A JAMBALAYA?
    A good jambalaya contains chicken, sausage, and shrimp cooked with the trinity of new orleans flavors, celery, onion and carrots.”

    I’m sorry dear. Holy Trinity is onions, peppers and celery. How on earth would you think carrots?

    Reply

    1. I can’t believe I typed that, thank you for catching that. Even my recipe doesn’t reflect carrots. It is absolutely bell peppers. It must’ve been a long night of typing.

      Reply

      1. Well , celery, onions and carrots are pretty much the base of most good things. Thanks for the jambalaya recipe!

        Reply

  30. I would like to make a double batch for an event. Any tips? Can this be made a day in advance and if so what tips do you have? I suppose the rice, shrimp and sausage would be cooked the day of serving.

    Reply

    1. Yes, you can make this ahead of time but I would suggest adding the shrimp in the day of. Rice would also be best the day of. I hope everyone enjoys it!

      Reply

  31. Making this now. I notice in the beginning you say a good jambalaya is made with onion, celery, and carrots but then you didn’t include carrots in the dish. Typo?

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  32. Made this last night.We loved it. I used precooked shrimp, came out great. I will be making again for sure! Thank you

    Reply

    1. Not very spicy. I usually try to err on the side of caution when it comes to spice so that everyone can enjoy or adjust to their liking. Enjoy!

      Reply

  34. I made this tonight for the first time. Decided to make it more of a seafood & sausage stew. Didn’t use chicken, but subbed cod loins. It was delicious. Just cut the cod into 2 inch pieces and poached with the shrimp in the broth. My wife and I agreed this is the best Cajun recipe we’ve made! I’m impressed with your site and plan to try many of the recipes.

    Reply

  35. So delicious! I made this recipe with the rice included (2 cups rice, 3 cups broth as noted by the author) and it turned out spectacular. I also used jalapeno cheddar sausage from Costco and Slap Ya Mama cajun seasoning. Easy recipe and made plenty for dinner and leftovers.

    Reply

  37. It smells great ..not done yet but what constitutes a serving.? Is it something I should already know..?

    Reply

    1. I’m sorry but I didn’t write that down during the cooking process. I know that it fed 8 people but not sure what the exact measurement of each serving was.

      Reply

  41. This is definitely on my To Do list. I grew up in southern Louisiana so I know good jambalaya. This sounds great and a bit quicker. The Cajun trinity and the seasoning are essential. Thank you for sharing your recipe!!

    Reply

    1. If you’d like to make this with rice, in step 5 add in 2 cups of rice and 3 cups of broth. Cook for 18-20 minutes. Enjoy!

      Reply

  46. This tip on how to reheat Jambalaya to keep the shrimp from getting rubbery is awesome. Thank you for that!

    Reply

  48. This recipe looks, and I can truly say, smells awesome.  However, you’ve left out one step which I’ve figured out as a seasoned cook, but might be confusing to a novice. There’s no mention of adding back the sausage. You might want to fix that. Otherwise it’s perfect. ????

    Reply