Easy Jambalaya
This easy jambalaya is a one-pot flavor bomb with tender chicken, smoky sausage, juicy shrimp, and seasoned rice. It’s hearty, cozy, and easy enough for a weeknight!
Everything You Want in One Pot
Easy cleanup: Everything cooks in one Dutch oven, so there are fewer dishes to wash.
Big flavor: Sausage, tomatoes, herbs, and spices give this jambalaya a smoky, savory kick.
Perfect rice: Long-grain white rice cooks right in the broth and soaks up all that good flavor.
What Is Jambalaya
Jambalaya is a Louisiana rice dish made with meat, veggies, spices, and rice. This version has chicken, andouille sausage, shrimp, tomatoes, and the Cajun “holy trinity” of onion, celery, and bell pepper.
Ingredients Needed For Jambalaya
Andouille sausage: Swap it for kielbasa or smoked sausage for less heat.
Cayenne pepper: Add ¼-½ teaspoon if you like it spicy, or add hot sauce at the end.
Shrimp: Leave it out for a seafood-free jambalaya.
Veggies: Pulse the onion, celery, bell pepper, and garlic in a food processor to save time.
Shrimp tails: Leave them on for looks or remove them to make eating easier.
How to Cook Jambalaya
This jambalaya comes together in one pot and builds tons of flavor as it cooks. If you love that smoky Southern flavor, try my New Orleans gumbo or red beans and rice next!
Cook the chicken and sausage: Heat the olive oil in a large Dutch oven over medium-high heat, then add the chicken and andouille sausage and cook for 4-5 minutes, stirring often.
Add the vegetables: Stir in the onion, celery, bell pepper, and garlic, then cook for 4-5 minutes, until softened and fragrant.
Add the seasonings: Stir in the tomato paste, diced tomatoes, chicken broth, Old Bay seasoning, oregano, paprika, onion powder, thyme, garlic powder, salt, pepper, and bay leaves. Bring to a boil.
Cook the rice: Stir in the rice, then reduce the heat to medium-low cover, then cook for 20 minutes. If the rice is still firm, cover and cook for another 5 minutes.
Add the shrimp: Stir in the shrimp, cover, and cook for 3-4 minutes, until pink and cooked through. Remove the bay leaves, fluff the rice with a fork, and garnish jambalaya with parsley or green onions if desired.
Alyssa’s Pro Tips
Watch the shrimp: Small shrimp may only need 2-3 minutes. Cook them just until pink.
Save time: Use cooked chicken and microwave rice. Add the chicken near the end, then stir in the rice just long enough to heat it before adding the shrimp.
Must Have Kitchen Tools For This Recipe
Large Dutch Oven: A deep pot with a lid gives everything plenty of room to cook.
Jambalaya
Equipment
Ingredients
Instructions
Video
Notes
Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if needed.
Freezer: Freeze only if using fresh shrimp. Cool completely, store in an airtight container for up to 3 months, and thaw overnight in the refrigerator.
Reheating: Reheat gently on the stovetop, adding broth as needed.
Nutrition
More Southern Inspired Recipes