Easy Jambalaya Recipe

8 Servings
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

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.

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!

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.

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.

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

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. 

Nutritional Facts

Nutrition Facts
Easy Jambalaya
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.

How to Store Jambalaya

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.

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.

Freezing

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

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!

Recipe Card

Easy Jambalaya

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

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

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

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

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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.

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Jambalaya calls for meats to be cooked in a pot with rice, where is the rice in this recipe ? I’m from Louisiana and I’ve never seen such a recipe for jambalaya without rice, the whole dish is about the rice being cooked raw with the cooked meats thus the rice takes on all the flavor once the dish is done.

  2. Made this with 4 cups of chicken broth and the rice in the pot. Was delicious. It took the rice a little more than an hour to be fully cooked.

  3. I got the shrimp and sausage yesterday and tried your recipe this evening. It was fantastic, followed your directions exactly as given. I did put it over brown rice. It took me about an hour to
    prepare though, guess I’ll have to buy one of those old school choppers like my mom had.

  4. Is the nutritional information on the bottom of this recipe correct? It is 165kcal per gram or is this a typo? Any update would be greatly appreciated.

    1. Great recipe! I add diced a poblano or Anaheim chili, then okra (frozen chopped) and smoked paprika (1-2 tsp) with the sausage. Comes out a bit different every time but always good.

  5. Great quick recipe. I bought a whole rotisserie chicken and cut the breast into cubes to save time. It was still tender after letting it cook with the shrimp as it states in the last step. My husband gave this 2 thumbs up. Rice was made on the side and cornbread muffins. Definitely will keep this in rotation.

  6. Love this! However, since I hate bell peppers, I left those out. The spice combo was great and I usually don’t like cayenne but it works for me with all the other spices. This also goes well with leftover garlic butter noodles, but yeah, rice is better.

  7. Love this recipe! I’m wondering if I could use ham stock instead of chicken stock as I just made 4 quarts of it! What do you think?

  8. Love that you make the rice separately! My mom always did that for her shrimp creole. This is the perfect recipe for jambalaya!

  9. Easy to make and great flavor. I thought it might have too many tomatoes but it turned out fine. We used already cooked shrimp so next time I would use raw to soak up all the flavors. A side of cornbread would be great also.

  10. As a native of the Jambalaya Capital of the World, I have to point out a few things.
    – Jambalaya doesn’t have a broth. It’s not a soup. It’s never wet.
    – Most jambalaya cooks don’t mix meat and seafood. It’s one or the other.
    – Jambalaya never has tomatoes in it.
    Please consider getting a more authentic recipe for this dish.

  11. Jambalaya is a rice dish. I have made it with pork ribs and no tomatoes. It varies from town to town.More like paella. Chicken and sausage is popular. Gumbo is a soup. It is served over rice.A stew is called a stew in Cajun cooking,like shrimp stew.Its thick and served over rice.If you don’t cook the rice together with the ingredients you don’t have jambalaya you have a stew or if its soupy it might be more of a gumbo.No roux in jambalaya ,roux and little liquid in stew, roux and more liquid in gumbo.

  12. This recipe is amazing. I left out the shrimp and froze the whole batch in individual vacuum sealed bags for a camping trip off-grid. Serving this over fresh rice will be so awesome as a quick meal. Thank you! No soggy jambalaya for us!

  13. I live in Louisiana where jambalaya is taken Seriously. I took a chance and prepared this recipe at home and my family ABSOLUTELY LOVED IT!!!

  14. I made this exactly according to your recipe, and also made your cornbread. What an easy, delicious comfort meal! Many thanks for sharing. We all loved it!

  15. Is this very spicy? It looks really good but my son doesn’t like spicy food so I was wondering how much I need to adjust the seasonings.

    1. I would say its medium spicy. You might have to test it out to get it to the heat level he would enjoy.

  16. This is not Jambalaya. Jambalaya is cooked with the rice and no roux should ever be in Jambalaya. Cajun Jambalaya does not have tomato’s. Creole Jambalaya does have tomatoes.

  17. This was my first time making Jambalaya and this recipe is absolutely delicious! Entire family devoured it. Will definitely be saving this one and checking out your other recipes! Thank you!

  18. This is Excellent, I made it as it says to, except for the Sausage
    I used Eckridge kilbosa
    Easy to make and Good to eat
    Will be making it again
    Have a Blessed day

  19. In step 5 are you adding raw chicken? I would think you should brown it first.

    5. Reduce the heat and add the chicken, tomatoes, broth, thyme, oregano, cajun seasoning and cayenne and cook, covered, for 15-20 minutes

    BTW i love the rice on this side for those who want a healthier option with less carbs, you can control your rice intake when its on the side. that was how i found your recipe. Can’t wait to make it tonight, just concerned about cooking the chicken first before adding it.

    Cheers,
    Kay

    1. Pls adding chicken to the mix which onions celery and bell peppers cook down to water and your adding the tomatoes and chicken broth. So it is boiling for 20 mins. Cooked chicken anyone.

  20. This was my first time making jambalaya and it was great! Just the right kick. I used canned fire roasted red tomatoes and Better than Bouillon Lobster Base. My husband and I are pescatarians so I used only shrimp. Absolutely delicious ??

  21. Wonderful recipe! My dad loved it as well as the rest of the family! Just the right amount of spice!

  22. I have made 1/2 this recipe twice. Very good and easy to make. Big hit with the family. First time, I used the diced tomatoes. Second time, I used crushed tomatoes because I had them on hand. Didn’t notice much difference but will use diced next time – less liquid. Both times, served over brown rice. Thanks.

  23. Absolutely delicious I make it every week. I used Oktoberfest sausages and put them on the bbq and I also put chicken breasts on the bbq. I cut them up and add them with the cooked shrimp after. It was amazing. I made lemon rice on the side too it has great flavour. Great recipe I love it??

  24. I have made this recipe 3 times now. The first time I fixed the rice on the side and the next 2 times I cooked it with the rice. I love it both ways. It has great flavor and just the right amount of spice.

  25. This dish was absolutely delicious! My family and I loved it! Easy and not so many ingredients! You can prep ahead so when you are ready to cook it’s quick! Thank you!!

  26. This was fantastic! Served with a side of cajun seasoned catfish caught by my father in law! Next time gonna do some hush puppies!

        1. I’d add it in step 5 but allow the mixture to come to a simmer first before allowing it to cook for 15-20 minutes. Make sure to stir every 5 minutes or so while it cooks so that the rice doesn’t burn. Enjoy!

  27. This was quite lovely. Me and hubby really enjoyed it. I didn’t have an onion (which is quite rare in my household) but did use scallions. Cut down a bit on cayenne so it wasn’t spicy but maybe cut back too much since there wasn’t much of a kick. Other than that, everything was the same. Look forward to make more in the future. Thanks so much for the recipe!

  28. Hey there Sabrina! I came across your delicious recipe and realized that someone on Instagram is using same pictures and claiming it as their own. Not sure if that bothers you, but just wanted you to know. You worked on this recipe and it’s only right you receive credit.

      1. This sounds so good. Getting shrimp tomorrow and giving it a go. Too bad so many are critical of it. I’d say get over it and try it. Thanks, Sabrina

  29. This was an easy and delicious recipe! Takes me back to Louisiana where I served in the military. I just added a squeeze of lemon to my shrimp and extra cayenne because I’m spicy like that. Thank you!

  30. This is a great recipe and easy to prepare. I followed the recipe and it was delicious! We served it with rice and had a slaw and sourdough bread for a fabulous meal! Thanks for sharing this keeper!

  31. I really enjoyed this meal. I made a few substitutes, for instance, I used pasta instead of rice and I couldn’t add thyme however it still came out so good. I also add about a cup of parmesan because I wanted the juice to be thicker.

    1. ME again. I ONLY used sausage by the way. It was all the meat i had on hand . It with the pasta was enough to fill me up.

      1. Trying to watch my calorie intake but obviously I still want to eat this deliciousness! ? I noticed that the recipe says it is 8 servings but what would you say the serving size is?

      1. Hi Sabrina,
        Will be definitely making this recipe sounds AMAZING!! I would like to know if you are adding cooked shrimp or raw?
        Thank you for posting!