Easy Jambalaya
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With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!
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Say hello to another speedy weeknight favorite here, with maximum flavor and just one pot to clean.
Packed with shrimp, andouille sausage, peppers, basmati rice (or any other long grain rice), and a handful of oh-so-lovely pantry spices for that bold flavor, this comes together very fast. And the leftovers taste even better the next day, not that there will be much left on the dinner table in my opinion.
And this recipe can easily be made your own – no shrimp, add chicken, less sausage, more veggies – you can do all of the things.
Serve with a light salad and crusty bread for a full, rounded out meal.
Tools For This Recipe
Dutch oven
Easy Jambalaya: Frequently Asked Questions
You can thaw frozen shrimp overnight, transferring it from the freezer to the fridge the day before. For a quick thaw, you can run them under cold water until completely thawed, about 5-10 minutes. Pat them dry as thoroughly as possible to remove any excess moisture (so they can brown nicely and evenly).
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! This recipe is incredibly versatile, and you can use any kind of protein to your liking such as boneless, skinless chicken breasts (or thighs) or even leftover shredded rotisserie chicken.
Easy Jambalaya
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 small sweet onion, diced
- 1 red beller pepper, diced
- 1 green bell pepper, diced
- 1 ½ cups basmati rice
- 4 cloves garlic, minced
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 ½ cups chicken stock
- 1 (14.5-ounce) can petite diced tomatoes
- 1 ½ tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.
- Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes.
- Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley.
- Serve immediately.
Did you make this recipe?
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Delicious! Excluded the shrimp due to allergy but was yummy!
It was awesome! I love Jambalaya but my stomach can’t handle the heat anymore. I substituted regular kielbasa for the hot Louisiana sausage. Used all homegrown spices for the first time, otherwise followed the recipe exactly. Outstanding!
Hi I was wondering if I wanted to add chicken would I cook the chicken first in a pan or just cut up cubes of raw chicken and add into the pot? At what point should I add the chicken to the pot?
This was delicious! I have made jambalaya before, but the recipe was fussy and complicated. This was so simple, no fuss needed to be yummy! Basmati is the perfect rice choice because it cooks up so quickly!
Five stars for flavor and ease! I loooove a good ONE pot meal and I managed to make this while wrangling two toddlers!
I knew I had shrimp in the freezer so I planned to use that, but when I found it I realized it was a bag of cooked shrimp. I was already committed to making it so I just waited as long as I could to put it in. It was still delicious, but I do think the shrimp would have been more flavorful if they cooked in the mixture. I’ll definitely be making this one again!
Yum. Family favorite. FYI-dont use minute rice, it was gummy.
Easy, fast, and oh-so-delicious!
I had already decided to make this for dinner, and then my wife invited over two friends that are leaving in a few days to Europe.
I warned them that this was an experiment, and I didn’t know how well it would work. I needn’t have worried. The meal was a hit with everyone. Even the two light eaters in the group went back for seconds… and then thirds!
Should the rice be cooked or half-cooked before adding to the pot? 15 minutes for it to cook sounds kind of quick….I plan to make it this evening.
Lea
No need to precook rice. Just add the raw rice as described in the menu. It cooks in the chicken broth, which is part of the final flavor.
Hi! Don’t really know Andouille sausages! What other sausages can I use? Can I use turkey sausages? I always have some on hand and love them??? Tks
Certainly, any smoked style of sausage will do. Ekrich makes a good turkey sausage.
Andouille sausage is very common here in Cajun Country (Lafayette, LA) and not quite as available in other parts of the nation (kinda like looking for Boudain, Chicken Cracklins, Hog Head Cheese, etc…). Any quality pork sausage will work that you like.
Years ago I switched from the locally grown rice here to Basmati Rice and have never looked back! Basmati has a very distinct flavor and will stand out compared to plain white rice.