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This Jambalaya Recipe is loaded with shrimp, chicken, and andouille sausage. There’s spicy Cajun flavor in every bite. The best part is that it comes together in less than an hour!
I have a secret, which is that I used to make all of my jambalaya from a box mix. It was easy and I was too intimidated to make it from scratch. Then I realized homemade jambalaya isn’t all that difficult to make. Now that I’ve learned how, I make it from scratch every time. The flavor is so good and I can tweak it exactly how I like it. I think once you make it this way, you’ll love it, too.
Featured Comment
This was amazing
Why This Is The Best Jambalaya Recipe
- Ready in under an hour. This dish doesn’t need to simmer for hours to achieve the incredible flavor! From start to finish, it takes just 55 minutes to prep, including passive simmer time.
- Robust flavor. There are so many layers to the flavors in this dish, from fresh veggies and an array of spices to the andouille sausage. Each bite is filled with classic Cajun heat.
- Versatile & customizable. This is not a recipe where everything has to be exactly the same every time. Feel to use just one or two types of protein or adjust the veggies and spices based on what’s on hand and what you like.
Recipe Ingredients
Here’s an overview of the ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Protein – I use a combination of chicken, andouille sausage, and shrimp in my jambalaya. Feel free to use just one or two, if that’s what you have on hand.
- Rice – Regular white rice, both long grain and short grain will work. However, do not use instant rice.
- Spices – This recipe is seasoned with paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper.
- Veggies – Onion, red and green pepper, celery, crushed tomatoes, and fresh garlic add flavor and texture to the dish.
- Chicken broth – The liquid for cooking the rice and other ingredients in. Try to use low-sodium to avoid an overly salty dish.
- Cooking oil – Vegetable or canola oil both work.
How To Make Jambalaya
I was surprised by how easy this recipe is to make! It comes together in just a few steps. The printable instructions are in the recipe card below.
- Cook the meat. Heat the oil over medium heat. Cook the sausage and chicken until lightly seared, about 5 minutes.
- Add the veggies. Add the onion, peppers, and celery to the pan. Cook for a few minutes until the onion is soft. Stir in the garlic and cook for an additional minute, followed by the tomatoes and spices. Stir to combine.
- Simmer. Stir in the rice and broth. Bring the mixture to a boil then reduce the heat to medium low. Cover and simmer for about 20 minutes, until the rice is just cooked. Be sure to stir every few minutes.
- Add the shrimp. Stir the shrimp into the mixture, cover, and simmer for an additional 5 minutes until the shrimp are fully cooked.
A Few Cooking Notes
Here are a few tips and tricks for making this jambalaya recipe.
- Andouille sausage alternatives. If you don’t have andouille sausage on hand, Mexican chorizo sausage is a great alternative that adds lots of flavor to the dish. Any smoked pork sausage works too.
- Try it with brown rice. Brown rice can used in this recipe, with a few adjustments. You will need to use more broth (or add a little water), typically about 3 cups of liquid for 1 cup of brown rice. Increase the cooking time as well, to about 45 minutes or when the rice is tender.
- Shrimp cooking time may vary. The amount of time the dish needs to simmer once the shrimp is added will depend on the size of the shrimp used. It cooks very quickly, so be sure to keep an eye on it. It will turn from translucent to opaque when it’s ready.
- Use a seasoning blend. If you have a Cajun spice blend on hand, you can swap the paprika, oregano, basil, pepper, thyme and cayenne for two tablespoons of Cajun spice.
- Adjust the veggies. This recipe is very versatile. Feel free to omit any veggies that you don’t love or don’t have on hand.
How To Store & Reheat Leftovers
- Fridge. Store leftover jambalaya in an airtight container in the fridge for up to 4 days.
- Freezer. Leftovers can also be frozen for up to 3 months. That said, this is not my favorite recipe to freeze as the texture of the shrimp and rice tend to change a bit.
- Reheat. Reheat leftovers in the microwave or on the stovetop just until hot. Avoid overcooking the shrimp, which can cause it to be chewy.
Jambalaya
This Jambalaya Recipe is loaded with shrimp, chicken, and andouille sausage. There's spicy Cajun flavor in every bite. The best part is that it comes together in less than an hour!
Servings: 6 people
Ingredients
- 1 Tablespoon vegetable oil
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 large onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 14 ounces can crushed tomatoes
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup white rice uncooked long or short grain – not quick cooking rice
- 2 cups chicken broth
- 1 pound shrimp peeled and deveined
- freshly chopped green onion Optional garnish
Instructions
- Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.
- Add the onion, bell peppers, and celery and cook until the onion is soft.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.
- Stir in the white rice and chicken broth. Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
- Stir in the shrimp, cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).
Last Step:
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Store leftover jambalaya in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 456kcal | Carbohydrates: 36g | Protein: 43g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 1258mg | Potassium: 1004mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1511IU | Vitamin C: 50mg | Calcium: 110mg | Iron: 3mg
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2 comments on “Jambalaya Recipe”
This was amazing
Thank you Stacy!