Easy Jambalaya

There’s something magical about a big pot of Easy Jambalaya bubbling away on the stove. It fills the whole house with the warm, smoky scent of paprika, garlic, and sausage—like a cozy Southern kitchen, where stories are swapped over steaming bowls of rice. This is a dish rooted deeply in tradition, tracing its vibrant flavor trail from West African jollof rice to Spanish paella, all the way to the heart of New Orleans.

Jambalaya has always been a dish of community and resilience—born from combining whatever was available to feed a crowd. It’s a celebratory meal and a humble one too. In our home, jambalaya means weekend gatherings, laughter echoing down the hall, and second (sometimes third) helpings at the dinner table.

This Easy Jambalaya recipe brings that same spirit to your kitchen with approachable steps, wholesome ingredients, and a whole lot of flavor. Whether you’re cooking for your family, meal prepping for the week, or just craving something hearty and soulful, this one-pot wonder has you covered.

Why You’ll Love This Recipe

• Packed with Flavor: Smoky beef sausage, tender shrimp, and bold Cajun seasoning.
• One Pot Magic: Fewer dishes and more time to relax after cooking.
• Versatile & Satisfying: Swap in your favorite proteins or make it veggie-friendly.

INGREDIENTS YOU’LL NEED

• 2 tablespoons olive oil
• 12 ounces beef sausage, sliced into 1/4-inch rounds
• 1 pound medium shrimp, peeled and deveined
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 3 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 green onions, sliced (for garnish)

How to Make Easy Jambalaya

A Warm, Flavorful Journey in One Pot

This is where the magic happens. The steps below walk you through each layer of flavor, with personal notes and helpful guidance along the way.

Step-by-Step Instructions

Step 1 – Brown the Sausage
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the beef sausage rounds and sauté until they’re golden brown and crisp at the edges—about 5 minutes. Remove them to a plate and set aside. That flavorful fond (the brown bits) at the bottom of the pot? That’s gold.

Step 2 – Sauté the Veggies
In the same pot, add your diced onion, bell pepper, and celery—the classic “holy trinity” of Cajun cooking. Sauté for about 5 minutes, stirring often, until they soften and become aromatic. Stir in the minced garlic and cook another minute, just until fragrant.

Step 3 – Build the Base
Add the long-grain rice directly into the pot. Stir well to coat it with all the savory goodness. Pour in the diced tomatoes (with juice), chicken broth, Cajun seasoning, thyme, smoked paprika, salt, and black pepper.

Step 4 – Simmer to Perfection
Bring the mixture to a gentle boil. Then reduce the heat, cover with a lid, and let it simmer on low for about 20 minutes. You’ll want to resist lifting the lid—let that rice absorb all the rich flavors undisturbed.

Step 5 – Add the Shrimp and Sausage
Once the rice is tender and most of the liquid is absorbed, stir in your cooked sausage and shrimp. Cover and cook for another 5 minutes, or until the shrimp are pink and fully cooked through.

Step 6 – Serve and Garnish
Give everything a good mix and taste for seasoning. Spoon into bowls and top with freshly sliced green onions for a pop of freshness and color.

Helpful Tips

• Use Long-Grain Rice: It holds up better and won’t get mushy. Avoid quick-cooking rice.
• Control the Heat: Cajun seasoning can vary—start with less and add more to your taste.
• Don’t Overcook the Shrimp: They only need a few minutes at the end to turn pink and tender.
• Leftover Hero: Flavors deepen overnight, making this dish even better the next day.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6
Category: Main Course
Method: Stovetop
Cuisine: Cajun/Creole
Diet: Halal

Notes

• You can easily swap the shrimp for cubed chicken thighs or add okra for a Creole twist.
• If going meatless, double the veggies and add kidney beans for protein and texture.

Nutritional Information (per serving)

• Calories: 450
• Protein: 25g
• Carbohydrates: 40g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 150mg
• Sodium: 800mg
• Fiber: 3g
• Sugar: 5g

Frequently Asked Questions

What is the difference between Creole and Cajun jambalaya?
Creole and Cajun jambalaya differ mainly in their use of tomatoes and cooking methods. Creole jambalaya, often called “red jambalaya,” includes tomatoes and layers the rice in after cooking meat like chicken, beef sausage, and sometimes shrimp. Cajun jambalaya, or “brown jambalaya,” skips tomatoes and gets its rich color from browning the meat and vegetables deeply before adding rice. Both styles use the holy trinity of onions, celery, and bell peppers for a flavorful base.

How do you make an easy chicken jambalaya?
To make easy chicken jambalaya, cook chopped chicken breast with beef sausage in a large pot. Add diced onion, celery, and bell pepper, then stir in garlic and your favorite Cajun seasoning. Pour in long-grain rice and chicken broth, bring it to a boil, then simmer covered until the rice is fully cooked. This simple one-pot dish delivers bold flavors with minimal prep and cleanup, making it perfect for weeknight dinners or hearty family meals.

What ingredients are in a traditional jambalaya recipe?
A traditional jambalaya recipe features long-grain white rice cooked with proteins like chicken, beef sausage, and optionally shrimp. It’s flavored with the “holy trinity” of diced onion, celery, and bell pepper, along with garlic, thyme, paprika, and bay leaves. Creole versions also include tomatoes, while Cajun recipes leave them out. The result is a deeply seasoned, comforting dish that reflects Louisiana’s multicultural roots, combining Spanish, French, and African influences in one hearty one-pot meal.

Can you make jambalaya without seafood?
Yes, jambalaya can be just as delicious without seafood. Many versions focus solely on meats like chicken and beef sausage, sometimes adding turkey ham for extra richness. The dish still relies on key aromatics like onion, celery, and bell pepper, along with garlic and Creole or Cajun spices. This makes it a great option for those avoiding shellfish, while still preserving the bold, smoky, and savory flavor profile that jambalaya is famous for.

What is the best rice to use for jambalaya?
Long-grain white rice is the best choice for jambalaya because it holds its shape and absorbs flavor without turning mushy. It allows the broth, seasonings, and meats to shine through while giving the dish its signature texture. Avoid quick-cooking or short-grain rice, as these can become too soft and clump together. For a slightly firmer bite, you can also try parboiled rice, which resists overcooking and works well in one-pot meals like jambalaya.

How do you make a New Orleans-style jambalaya?
To make New Orleans-style jambalaya, start by sautéing diced onion, celery, and bell pepper in oil until soft. Add chicken and beef sausage, browning them to build flavor. Stir in garlic, tomatoes, and Creole seasoning, then mix in long-grain rice and chicken broth. Simmer everything together until the rice absorbs the liquid and becomes tender. For added depth, finish with cooked shrimp and fresh herbs. This version is rich, comforting, and rooted in Creole culinary tradition.

Is jambalaya spicy?
Jambalaya can be mildly to moderately spicy, depending on how much Cajun or Creole seasoning you use. Ingredients like cayenne pepper, paprika, and black pepper provide warmth and a kick of heat, but you can easily adjust these to taste. For a milder version, use less spice and balance flavors with herbs like thyme and bay leaf. If you enjoy heat, add a dash of hot sauce at the end or use spicy beef sausage.

Can you make jambalaya in a slow cooker?
Yes, jambalaya works wonderfully in a slow cooker. Start by browning your chicken and beef sausage on the stovetop, then transfer them to the slow cooker with onion, celery, bell pepper, garlic, rice, and seasoning. Add broth and tomatoes if making a Creole version. Cook on low for 4–5 hours or until the rice is tender. Add shrimp during the last 30 minutes if using. This hands-off method delivers deep flavor with minimal effort.

Storage Instructions

Cool completely before storing in the refrigerator for up to 3 days. Reheat gently, adding a bit of water or broth to loosen the rice. It also freezes well—just thaw overnight in the fridge before reheating.

Related Recipes

If you liked this Easy Jambalaya, you’ll definitely enjoy these other cheesy and comforting classics:

• Savory Garlic Butter Chicken with Fresh Zucchini and Sweet Corn
• Chipotle Honey Chicken Skewers
• Slow Cooker Chicken Jambalaya
• Slow Cooker Korean Chicken Stew

Conclusion

Easy Jambalaya is more than a recipe—it’s an experience. With roots that span cultures and centuries, it’s a dish that invites creativity and connection. It brings bold, warm, and hearty comfort to your table, all in a single pot. Whether it’s your first time making it or your fiftieth, this recipe never fails to satisfy.

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