Easy Jambalaya is a flavorful and hearty dish that brings a taste of Louisiana right to your kitchen. It’s a colorful mix of rice, tender chicken, spicy sausage, and fresh vegetables, all cooked together with bold Cajun spices. The combination of these ingredients gives it a wonderful balance of smoky, spicy, and savory flavors that everyone loves.
I like this easy jambalaya recipe because it comes together quickly but tastes like you’ve been simmering it for hours. I usually toss in extra bell peppers and a bit of garlic to make sure it has a nice kick without being too hot. It’s one of those meals where you can use what you have on hand, making it super flexible and perfect for busy weeknights.
My favorite way to enjoy jambalaya is by serving it with a simple green salad or some crusty bread to soak up all the tasty sauce. It’s a great dish to share with family or friends because it’s filling and full of personality. Every time I make it, I’m reminded of cozy dinners and good conversation, which makes it even more special.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. I like peeled and deveined for convenience. If you prefer, chicken or even tofu can be a great swap.
Andouille sausage: This smoked sausage adds a spicy kick. If you can’t find it, kielbasa or smoked chorizo are good alternatives.
Rice: Long-grain white rice is best for fluffy, separate grains. You can use brown rice, but it will take longer to cook and change the texture.
Vegetables: Bell peppers, celery, and onions make the classic “holy trinity” of Cajun cooking. Frozen veggies can work if fresh aren’t available.
Spices: Smoked paprika and cayenne give warmth and depth. Adjust cayenne to control heat. Thyme adds herbal notes—dried or fresh both work fine.
How Do I Cook Jambalaya So The Rice Turns Out Perfect?
The rice is key to jambalaya. Here’s how to get it right every time:
- Sauté the veggies and spices first to build flavor.
- Add rice to toast it lightly; this helps keep grains separate.
- Pour in broth and tomatoes, then simmer gently with the lid on.
- Check after 15 minutes: the rice should be almost tender before adding shrimp and sausage.
- Cover again and cook until shrimp are pink and rice is done—about 5 to 7 minutes.
- Let it rest off heat with lid on for 5 minutes, then fluff with a fork to loosen grains.
Taking these steps slowly and gently avoids mushy rice and keeps all the flavors balanced in your jambalaya.
Equipment You’ll Need
- Large heavy skillet or Dutch oven – great for cooking everything in one pot and evenly distributing heat.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pan.
- Sharp chef’s knife – helps you dice vegetables and slice sausage quickly and safely.
- Cutting board – essential for prepping all your ingredients in one place.
- Measuring cups and spoons – to keep your spices and liquids just right every time.
Flavor Variations & Add-Ins
- Use chicken thighs instead of shrimp for a heartier, meat-focused jambalaya.
- Add okra slices for a classic Southern touch and a bit of extra texture.
- Swap andouille sausage for smoked turkey sausage to lighten the dish.
- Stir in fresh parsley or a squeeze of lemon juice at the end to brighten flavors.
Easy Jambalaya Recipe
Ingredients You’ll Need:
- 1 lb medium shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 1 cup long-grain white rice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 cup celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 1/2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, sliced (for garnish)
How Much Time Will You Need?
This jambalaya recipe takes about 10 minutes to prepare and around 30 minutes to cook, so you’ll have a tasty and filling meal ready in about 40 minutes total.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large heavy skillet or Dutch oven over medium heat. Add the sliced andouille sausage and cook for about 5 minutes until browned. Then take it out and set aside.
2. Cook the Vegetables:
In the same skillet, add the diced onion, celery, and bell peppers. Cook them until they soften, about 5 to 7 minutes.
3. Add Spices and Garlic:
Mix in the minced garlic, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper with the vegetables. Stir and let it cook for 1 minute until everything smells great.
4. Add Rice and Liquids:
Stir in the rice so it’s coated with all the flavors. Pour in the chicken broth and the diced tomatoes with their juice. Give it a good stir to mix everything evenly.
5. Simmer the Rice:
Bring the pot to a boil, then lower the heat. Cover and let it simmer for about 15 minutes, until the rice is almost tender.
6. Add Shrimp and Sausage:
Put the shrimp and browned sausage back on top of the rice, cover again, and cook for another 5 to 7 minutes until the shrimp is cooked through and the rice is fully done.
7. Final Rest and Serve:
Turn off the heat and let the jambalaya sit covered for 5 minutes. Fluff the rice with a fork, garnish with sliced green onions, and serve.
Can I Use Frozen Shrimp for This Jambalaya?
Yes! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly in cold water. Pat dry to avoid extra moisture in the dish.
Can I Make Jambalaya Ahead of Time?
Absolutely. Prepare the jambalaya and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.
What Can I Substitute for Andouille Sausage?
If you can’t find andouille, smoked kielbasa or chorizo are great alternatives. They’ll maintain the smoky, spicy flavor that’s key to jambalaya.
How Should I Store Leftover Jambalaya?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in meal-sized portions for up to 2 months—thaw overnight before reheating.
