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Jambalaya Recipe

Robyn Stone

Published Jan 06, 2026

This tasty homemade Jambalaya recipe is so flavorful and easy to make! It’s a spicy favorite made with chicken, shrimp, and Andouille sausage and is ready in 30 minutes!

Photo of Jambalaya with Andouille sausage, shrimp, celery, onions, tomatoes and rice on a white plate. - 1

This Jambalaya recipe has been a favorite in my family for too many years to count! My recipe comes together quickly and is ready and on the table in 30 minutes . It’s an easy one-pan dinner for a busy weeknight or a weekend favorite. You can easily customize the recipe to your family’s preferences, use your favorite proteins, make it vegetarian, and even adjust the spice level! It is sure to be a family favorite of yours, too!

What is Jambalaya?

Jambalaya is a Southern Louisiana Creole and Cajun dish made of meat, vegetables, and rice. The ingredients in this one-pot recipe vary slightly based on the origins of the recipe you use.

Close photo of creole-style jambalaya on a white plate. - 2

How to Make Jambalaya

My recipe is a Creole-style Jambalaya recipe since it contains tomatoes. Creole and Cajun Jambalaya differ in the tomatoes used. Creole includes tomatoes, and Cajun does not.

It is so savory, spicy, delicious, and easy to make at home!

Here’s how you’ll make it.

Jambalaya Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Photo of ingredients for easy jambalaya - shrimp, andouille sausage, celery, tomatoes, onion, garlic, spices, rice, bell pepper, herbs and stock. - 3

“The Holy Trinity” in Creole and Cajun Cuisine – Bell pepper, onion, and celery are the three ingredients used as the base in most Creole and Cajun recipes.
Meats – You can use one, two, or three types of protein in your jambalaya. My recipe uses sausage and shrimp. You can add chicken or pork or omit the meat if you want a vegetarian version.
Rice – You’ll use uncooked long-grain rice in this recipe.
Seasonings – My recipe uses blackened seasoning , thyme, and oregano. I love to use my homemade blackened seasoning recipe, but you can also use your favorite store-bought.
Tomatoes – I use two chopped fresh plum tomatoes for this recipe. You can also substitute with a 14-ounce can of crushed tomatoes.

Step-by-Step Instructions

Photo of sausage, seasonings, and the holy trinity cooking in pot. - 4

Cook sausage and the Holy Trinity. Combine the sausage, onion, celery, bell pepper, garlic, blackening seasoning, thyme, and oregano in a Dutch oven set over medium heat. Cook, stirring, until the vegetables are tender, about 3 minutes.

Photo of rice and tomatoes added to sausage and holy trinity cooking for jambalaya. - 5

Add tomatoes, stock, and rice. Stir in the tomatoes, chicken stock, and rice. Bring to a boil, cover, reduce the heat to medium, and simmer until the rice is tender, for about 15 minutes.

Add shrimp to rice, vegetables and sausage in a pot. - 6

Add shrimp. Stir in the shrimp, cover, and cook until the shrimp are pink, 3 to 5 minutes.

Cooked jambalaya in a pot and served on a white plate. - 7

Serve. Remove from the heat and serve immediately. Add optional garnish or chopped fresh parsley or sliced green onions.

Photo of jambalaya in a pot with a wooden spoon. - 8

What to Serve with Jambalaya

This one-pot dinner recipe really does not require anything to be served alongside it.

However, we sometimes enjoy crusty bread and a green salad that is lightly dressed with olive oil and vinegar to not compete with the dish’s flavors.

Storage Tips

To make ahead. Prepare the recipe as instructed and cool completely. Store in an airtight container in the refrigerator for up to 3 days.

To freeze. Portion into an airtight, freezer-safe container(s) and freeze for up to 3 months.

What’s the Difference between Paella and Jambalaya?

Paella and Jambalaya share many of the same ingredients, except for the seasonings. Paella is seasoned with saffron, while Jambalaya is seasoned with Cajun, Creole, or blackened seasoning , all of which are Cajun- and Creole-based.

More One-Pan Dinner Recipes

Chicken Cacciatore

Swedish Meatballs

One Pot Penne Pasta

Easy one-pan dinner ideas

Here’s my Jambalaya Recipe. I hope you love it as much as we do.

Equipment

Dutch Oven

Ingredients

▢ 1/2 pound andouille sausage , sliced or smoked sausage
▢ 1/2 medium onion , chopped
▢ 1/2 cup chopped celery
▢ 1 large bell pepper , chopped
▢ 1 cloves garlic , minced
▢ 2 teaspoons Blackened Seasoning , homemade or store-bought
▢ 1 teaspoon dried thyme
▢ 1 teaspoon dried oregano
▢ 2 medium plum tomatoes , chopped or 1 (14-ounce) can crushed tomatoes
▢ 2 cups chicken stock or broth , homemade or store-bought
▢ 1 cup uncooked long-grain rice
▢ 1 pound shrimp , peeled and deveined

Optional Garnish:

▢ 1/4 cup chopped fresh parsley
▢ 2 green onions , sliced

Instructions

Combine the sausage, onion, celery, bell pepper, garlic, blackening seasoning, thyme, and oregano in a Dutch oven set over medium heat. Cook, stirring, until the vegetables are tender, about 3 minutes.
Stir in the tomatoes, chicken stock, and rice. Bring to a boil. Cover, reduce the heat to medium, and simmer, occasionally stirring, until the rice is tender, about 15 minutes.
Stir in the shrimp, cover, and cook until the shrimp are pink 3 to 5 minutes. Remove from the heat and garnish, if using. Serve immediately.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo