Classic Jambalaya Recipe
Hearty, smoky, spicy, and brimming with bold flavor, this Jambalaya is a classic Creole one-pot dish that brings together shrimp, andouille sausage, and aromatic rice in a savory tomato-based sauce.
It’s the kind of meal that feels like a celebration, whether you’re feeding a crowd or just craving a cozy Southern-style dinner.
Ingredients
1 tablespoon olive oil
12 oz andouille sausage, sliced
1 pound raw shrimp, peeled and deveined
1 small onion, diced
1 bell pepper (red or yellow), diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 (14.5 oz) can diced tomatoes
1 cup long grain white rice
2 1/2 cups chicken broth
2 tablespoons tomato paste
2 green onions, sliced (for garnish)
Chopped parsley (for garnish)
Instructions
1. Brown the sausage
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced andouille sausage and cook until browned, about 3–4 minutes. Remove the sausage and set aside on a plate, keeping the rendered fat in the pot for added flavor.
2. Sauté the vegetables
Add diced onion, bell pepper, and celery to the pot. Sauté for about 4–5 minutes until the vegetables begin to soften. Stir in garlic and cook for an additional minute until fragrant. This base (known as the “holy trinity” in Cajun cuisine) sets the foundation for the dish’s depth.
3. Add spices and tomatoes
Stir in paprika, cayenne, smoked paprika, thyme, oregano, salt, and pepper. Mix well to coat the veggies in the spices. Add tomato paste and stir until it’s blended in, then pour in the diced tomatoes with their juices. Let everything simmer together for 2–3 minutes to meld.
4. Add rice and broth
Add the uncooked rice to the pot and stir to coat in the tomato mixture. Pour in the chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
5. Add shrimp and sausage
Return the cooked sausage to the pot, then nestle in the shrimp. Cover again and cook for another 5–7 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp to avoid rubbery texture.
6. Finish and serve
Taste and adjust seasonings as needed. Garnish with sliced green onions and fresh parsley before serving.
Cooking Tips
Don’t skip the browning: Browning the sausage adds a ton of flavor and helps build the base of the dish.
Rice choice matters: Use long grain white rice for best results. Short grain can get mushy and jasmine or basmati may not absorb the liquid the same way.
Make it ahead: Jambalaya actually tastes better the next day after the flavors have had more time to deepen.
Spice levels: Adjust the cayenne to your heat preference, or add a splash of hot sauce at the end for extra kick.
Seafood swap: Add scallops or crab meat instead of shrimp if preferred—or make it all sausage and chicken for a Cajun-style jambalaya.
Serving Suggestions
Serve with warm cornbread or crusty baguette to mop up the flavorful juices
Offer hot sauce or a squeeze of lemon at the table for extra brightness
Pair with a crisp green salad dressed in a tangy vinaigrette
Garnish with extra scallions and parsley for a fresh pop of color
Enjoy with sweet tea or a cold beer for an authentic Southern meal
This jambalaya is a satisfying dish that’s as comforting as it is bold. With its combination of smoky sausage, juicy shrimp, tender rice, and rich seasoning, it’s bound to become a favorite in your recipe rotation.
