Easy Jambalaya

This Easy Jambalaya recipe is my go-to when I’m craving something bold, hearty, and full of Southern flavor without spending hours in the kitchen. It’s packed with smoky sausage, tender chicken, and plump shrimp, all simmered with rice, veggies, and Creole spices. Everything comes together in one pot for a no-fuss, flavor-packed meal.

Why You’ll Love This Recipe

I love how this dish gives me a full dinner in one pot—protein, veggies, and rice, all wrapped in deep, savory spices. It’s the kind of comforting meal that feels like it took all day but comes together surprisingly fast. I can also adjust the spice level depending on who I’m serving, and it always satisfies. Plus, it’s great for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

andouille sausage or smoked sausage
boneless, skinless chicken thighs or breasts
raw shrimp (peeled and deveined)
long-grain white rice
bell peppers (red and green)
celery
onion
garlic
crushed tomatoes or diced tomatoes
chicken broth
olive oil
Cajun or Creole seasoning
salt and pepper
bay leaf
green onions (for garnish)
fresh parsley (optional)

Directions

1. I start by heating olive oil in a large pot or Dutch oven over medium heat. I add sliced sausage and cook until browned, then remove and set it aside.

2. In the same pot, I season the chicken with salt, pepper, and a bit of Creole seasoning, then sear until lightly browned (it doesn’t need to be fully cooked yet). I remove it and set it aside too.

3. I sauté the onions, bell peppers, and celery until they start to soften, then stir in the garlic.

4. I add the rice and toast it for a minute before pouring in the crushed tomatoes and chicken broth.

5. I stir in the cooked sausage, chicken, bay leaf, and more Creole seasoning, then cover and simmer for about 20 minutes.

6. Once the rice is nearly cooked, I gently fold in the shrimp and let it simmer uncovered for another 5–7 minutes until the shrimp is pink and cooked through.

7. I remove the bay leaf and garnish with chopped green onions and parsley before serving.

Servings and timing

This recipe serves 6.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• When I’m in a hurry, I use precooked sausage and rotisserie chicken to speed things up.

• I sometimes make it meatless with just veggies and beans—it’s still super flavorful.

• To make it spicier, I add cayenne pepper or a few dashes of hot sauce.

• I like to swap in brown rice for extra fiber, but it does take longer to cook.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet with a splash of broth or water to loosen it up. It also reheats well in the microwave. I don’t recommend freezing it with shrimp—if I plan to freeze it, I leave out the shrimp and add it fresh when reheating.

FAQs

Can I use pre-cooked shrimp?

Yes, I’ve done it before. I just add it at the very end and heat until warmed through so it doesn’t get rubbery.

What’s the difference between jambalaya and gumbo?

Jambalaya is more of a rice dish, while gumbo is soupier and often served over rice. Jambalaya cooks the rice right in the pot with the other ingredients.

Can I make this in a slow cooker?

Yes, but I cook the sausage and chicken first for flavor. I add the shrimp during the last 20–30 minutes so it doesn’t overcook.

How do I keep the rice from getting mushy?

I use long-grain rice and simmer it gently without stirring too much. Stirring can break the rice and make it mushy.

Is this recipe gluten-free?

It is, as long as the sausage and broth are certified gluten-free. I always check the labels to be sure.

Conclusion

This Easy Jambalaya is everything I want in a quick, comforting dinner—big flavor, simple steps, and one pot to clean. It’s endlessly flexible and always hits the spot whether I’m cooking for the family or meal prepping for the week. Once I tried making it at home, I stopped ordering takeout versions—it’s just that good.