Easy Jambalaya (Chicken, Shrimp and Andouille)

Easy Jambalaya made with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or rice cooked with the jambalaya for one pot meal.

This classic version is a great addition to the site since you all love the Cajun Jambalaya Pasta on here so much!

Easy Jambalaya in bowl

This savory and rich jambalaya contains chicken, sausage, and shrimp cooked with the trinity of New Orleans flavors, celery, onion and bell peppers. Thyme, oregano, cajun seasoning and tomatoes are added to flavor the dish along with rice which is traditionally cooked with the rest of the ingredients, or alternately served along side it.

YES, it is traditionally made with the rice in the pot, but here’s the thing. 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? Dry it out.

We tested cooking jambalaya the traditional way as well as without rice in the pot, and we  love it 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.

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

Easy Jambalaya Collage

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

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

How do I reheat Jambalaya?

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

Easy Jambalaya Collage

How to Store Easy Jambalaya

  • Serve: Do not leave Jambalaya at room temperature longer than 2 hours before refrigerating.
  • Store: Refrigerate Jambalaya in an airtight container for up to 4 days.
  • Freeze: In a freezer safe container or plastic bag, Jambalaya will freeze for up to 3 months. Defrost in the refrigerator before reheating.
Easy Jambalaya in bowl close up

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Easy Jambalaya Recipe (Chicken, Shrimp and Andouille Sausage)

Easy Jambalaya with Chicken, Shrimp and Andouille Sausage in under 45 minutes. Served over rice or cooked with rice for a one pot meal.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


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


  • Add canola 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.


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)
Easy Jambalaya Collage

Photos used in a previous version of this post.

Cajun Jambalaya Recipe

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. 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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  1. Super easy and even though I had to substitute turkey kielbasa for the sausage it had plenty of flavor.

  2. I’ve made this for Fat Tuesday for the past 3 or 4 years. It is delicious. I cook the rice separately and serve the Jambalaya over the rice. I’ve made Jambalaya with the rice in the pot and the rice gets mushy.

  3. I have never made jambalaya but this was so easy and delicious ? My husband loved it! I will definitely make this again and share with my daughters. Thank you for a great recipe!

  4. While I have found your recipes to be very tasty, I gotta stop you here with this Yankee version of Jambalaya. Don’t get me wrong, the lion’s share of the recipe is great. The issue I have is this bit about Cajun Seasoning and Oregano. I live in Lafayette, La so let me give you a better version of seasoning: 2 teas. Salt, 2 teas. Cayenne ( not red pepper, its not the same), 1 1/2 teas White pepper, 1 teas. Black pepper, 2 teas Thyme and 2 Bay Leaves. Oh and have some type of citrus juice to drink. Citrus kills the burning effect of Cayenne on contact. I hope this helps.

  5. Super easy! I hate when recipes day easy and they are not. I didn’t have Cajun seasoning but i had everything minus the onion powder. I also didn’t have andouille sausage so i used Johnsonville Firecracker sausage. The dish was amazing even with the alterations. My fiancee absolutely loved it!! 6/5 stars

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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?

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

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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!!!

  19. 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!

  20. 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.

  21. 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.

  22. 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!

  23. 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

  24. 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.


    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.

  25. 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 ??

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

  27. 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.

  28. 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??

  29. 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.

  30. 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!!

  31. 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!

  32. 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!

  33. 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

  34. 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!

  35. 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!

  36. 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!

  37. 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.

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

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

  39. 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

  40. 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. ?????

  41. 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.

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

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

  44. 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!

    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!

    2. 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.

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

  46. 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

  47. 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!

  48. 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!

    1. 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?

    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!

  49. 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.

    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!

  50. 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!

  51. 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!

    1. 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.

      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!

  52. 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!

  53. 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.

    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.

  54. 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!

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

  56. 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?

    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!

      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…

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

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

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

  58. 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!

  59. 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.

  60. 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!)

    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?

    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.

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

  62. 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.

    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!

  63. 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?

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

    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!

  65. 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.

  66. 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.

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

    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.

  68. 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!!

    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!

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

  70. 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. ????