Easy Jambalaya is a hearty and flavorful dish packed with rice, tender sausage, juicy shrimp, and a mix of bell peppers and spices that bring a little Louisiana magic to your kitchen. It’s got just the right amount of spice and a comforting mix of textures that makes every bite satisfying and full of personality.
I love making this dish on busy weeknights because it comes together quickly but tastes like you spent hours on it. The best part is that it’s super forgiving—you can switch up the proteins or veggies based on what you have on hand, and it still turns out amazing. I always add an extra pinch of cayenne for a little kick because we like it spicy in our house!
My favorite way to enjoy Easy Jambalaya is with a big green salad and some crusty bread to soak up all the delicious juices. It’s the kind of meal that warms you up and fills you right up, making it perfect for family dinners or casual get-togethers. Plus, there’s usually enough leftovers for lunch the next day, which makes me pretty happy.
Key Ingredients & Substitutions
Smoked sausage: Andouille is the classic choice, but Kielbasa or any smoked sausage works well. For a lighter option, try turkey sausage or soy-based sausage.
Shrimp: Use raw shrimp for best flavor and texture; if unavailable, cooked shrimp can be added at the end to warm through.
Bell peppers and onions: The ‘holy trinity’ of Cajun cooking adds great flavor. If bell peppers aren’t your favorite, celery works as a mild substitute.
Rice: Long grain white rice is ideal here since it cooks up fluffy and separate. Brown rice can be used but will need extra cooking time and more liquid.
Cajun seasoning: This is key for that bold, spicy taste. If you don’t have it, mix paprika, cayenne, garlic powder, onion powder, and oregano as a quick homemade version.
How Do You Get the Rice Perfectly Cooked and Flavorful in Jambalaya?
Cooking the rice correctly keeps your jambalaya from being mushy or dry. Here’s the simple approach:
- After sautéing vegetables and spices, stir the rice so each grain gets coated with the flavorful base.
- Add the broth and bring everything to a boil before turning the heat low and covering the pot.
- Let it simmer gently without stirring to prevent the rice from breaking down.
- Once the rice is cooked and liquid absorbed, gently fold in the sausage and shrimp—this adds protein without overcooking the rice.
Patience here pays off! Low heat and keeping the lid on locks in steam, letting the rice cook just right while soaking up those great flavors.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and holding all the ingredients together.
- Sharp chef’s knife – makes chopping veggies and slicing sausage quick and easy.
- Wooden spoon or heatproof spatula – great for stirring jambalaya without scratching your pot.
- Measuring cups and spoons – essential for getting seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap shrimp for diced chicken or turkey sausage if you prefer milder meats that still soak up the spices well.
- Add chopped okra or celery for extra texture and traditional Southern flavor.
- Try smoked paprika with a pinch of cayenne for a spicier kick that wakes up the dish.
- Stir in a handful of frozen peas at the end for a touch of sweetness and color contrast.
Easy Jambalaya
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound smoked sausage (such as Andouille or Kielbasa), sliced
- 1 pound raw shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 ½ cups long grain white rice
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
For Garnish:
- 3 green onions, sliced
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This Easy Jambalaya recipe takes about 10 minutes to prep and around 25 minutes to cook, so you can have a delicious, hearty meal ready in roughly 35 minutes.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced sausage and cook until browned, about 5 minutes. Use a slotted spoon to remove sausage from the pot and set aside.
2. Cook the Vegetables:
Add chopped onion, green bell pepper, and red bell pepper to the same pot. Sauté for about 5 minutes until softened. Then add the minced garlic and cook for another minute until fragrant.
3. Add Seasonings and Rice:
Stir in diced tomatoes with their juice, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Add rice and stir well to coat the rice evenly with the spices and vegetables.
4. Simmer the Jambalaya:
Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer gently for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
5. Add Sausage and Shrimp:
Carefully fold in the browned sausage and raw shrimp. Cover the pot again and cook for about 5 more minutes until the shrimp turn pink and are cooked through.
6. Serve and Garnish:
Remove the pot from heat. Sprinkle sliced green onions and chopped fresh parsley on top for a fresh, colorful finish. Serve your jambalaya hot and enjoy!
Can I Use Frozen Shrimp for This Jambalaya?
Yes! Just make sure to thaw the shrimp completely before adding them. You can thaw frozen shrimp overnight in the fridge or place them in a sealed bag under cold running water for a quicker option.
Can I Make This Jambalaya Vegetarian?
Absolutely! Replace the sausage and shrimp with hearty vegetables like mushrooms, zucchini, or extra bell peppers. Use vegetable broth instead of chicken broth, and add extra Cajun seasoning for a flavorful kick.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if it feels a little dry.
Can I Prepare This Dish Ahead of Time?
Yes, you can cook the jambalaya up to the point before adding the shrimp and sausage. Refrigerate it, then add and cook the shrimp and sausage fresh when you’re ready to serve for the best texture.
