This one-pot jambalaya recipe is easy, delicious, and satisfying, thanks to the addition of chicken, shrimp, and spicy andouille sausage. You’re 30 minutes away from a Mardi Gras dinner that the whole family will love!

If you’re a fan of Cajun flavors, make this rich and hearty chicken and sausage gumbo, too! For a quick and easy meal, try my quick sheet-pan andouille sausage with potatoes and veggies.

 

Jambalaya is my go-to winter stew. During the winter season, I make this jambalaya recipe about once a month. When the weather’s chilly, there’s nothing better than a hearty comfort food dinner with a little bit of heat to warm you up inside and out!

I first discovered this deliciousness during my college years on a trip to New Orleans. It was Mardi Gras, and the city was alive with music, parades, and incredible food, of course. That’s when I first heard of and tasted jambalaya, and I instantly fell in love with its bold flavors and comforting warmth and textures. It’s also when I first had red beans and rice, amazing beignets, and a lot of bloody Marys. Good times!

My jambalaya is a tribute to that first encounter, and it’s both flavorful and filling. It’s the perfect casserole for feeding a crowd with a side of cornbread casserole. This versatile dish can be adjusted to suit your personal flavor preferences, making it an excellent recipe for those who like to try new things.

Ingredients You’ll Need

To make the best Jambalaya recipe, we’ll use classic Cajun ingredients like sausage, tomatoes, shrimp, and seasonings that are easily found at your local grocery store.

• Yellow onion and celery ribs: The cornerstone of amazing Cajun cuisine is all about sautéing diced onions, bell peppers, and celery together. Their flavors meld beautifully, infusing the sauce with an irresistible taste.
• Bell peppers: Green is the classic choice for a jambalaya recipe, but you can use red, orange, or yellow if you prefer.
• Garlic: Please try to use fresh garlic, but if that’s not available, add 1/2 to 3/4 teaspoon of garlic powder.
• Boneless skinless chicken breasts: I like boneless skinless chicken breasts, but you can also use a different cut of chicken, such as chicken thighs.
  Sweet paprika: Sweet paprika is ideal, smoked paprika is delicious too, but avoid hot paprika unless you like your jambalaya spicier.
• Oregano: I use about a teaspoon of dried oregano, but you can also use dried thyme in jambalaya or a crushed Bay leaf. Both herbs will add a slightly different yet still delicious flavor to the dish.
• Andouille sausage: This smoked sausage is made with pork, onions, peppers, and other seasonings, and it is a staple in Creole cooking. Cut the sausage into 1/4-inch rounds.
• Tomato paste: If you buy a can of tomato paste for this recipe, freeze the leftovers in 1-tablespoon portions. Just pop them into a freezer bag, and you’ll have ready-to-use tomato paste for the next time you need it without having to buy a new can.
• Low-sodium fat free chicken broth: Chicken stock can also be used, but because stock is unseasoned, you’ll need to add more salt to the recipe.
• Diced tomatoes: The tomatoes add a rich, tangy sweetness to jambalaya that complements the other ingredients and spices. Crushed tomatoes are also okay to use.
• Long grain rice: Long grain rice cooks up fluffy and doesn’t clump together.
• Cajun seasoning: Cajun seasoning can bring a lot of heat, so feel free to adjust to your liking.
• Shrimp: Peel and devein the shrimp.

How to Make Jambalaya

This easy Cajun jambalaya recipe is incredibly flavorful and simple to make at home. Just follow my step-by-step guide below, and you’ll have a delicious meal in no time!

1. Prepare. Heat the oil in a large Dutch oven set over medium heat.
2. Cook the trinity. Add the onions, celery, and bell peppers to the Dutch oven and season with salt and pepper. Cook for 4 minutes or until just softened. Stir in garlic and cook for 1 minute.
3. Add the chicken. Stir in the diced chicken, sweet paprika, and oregano and cook for 5 minutes or until the chicken is nicely browned on all sides.
4. Add the next several ingredients. Add the sausage and tomato paste; stir and cook for 1 minute, then add the chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring the mixture to a boil.
5. Simmer. Reduce the heat to medium-low and cover the pot. Cook the Jambalaya for 20 minutes or until the rice is tender and most of the liquid is absorbed.
6. Finish. Add the shrimp and cook for 4 to 5 minutes or until it’s pink and cooked through. Remove from heat, garnish the jambalaya with sliced green onions and dried parsley, then serve.

Serving Suggestions

This Jambalaya recipe is a complete meal with protein, vegetables, and grains all in one pot. Serve it as-is, or top it with extra green onions, parsley, or hot sauce. If you’d like to add a side, serve jambalaya with coleslaw, tomato cucumber salad, and cornbread.

Storage

• Leftover jambalaya can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat it in a saucepan over medium-low heat and gently stir until heated through – or just pop it in the microwave! Add water or broth if it’s too thick.

More Cajun-Inspired Recipes

• Slow-Cooker Cajun Jambalaya Recipe
• Jambalaya Stuffed Peppers
• Cajun Shrimp and Guacamole Tortilla Bites
• Mom’s One-Skillet Sausage and Rice