Made in one pot with amazing flavors, this Easy Jambalaya Recipe is a must make! Coming together in less than an hour, it is a delicious dinnertime meal.

I’m a huge fan of Jambalaya and any other Cajun or Creole recipe that you can name, there is just something to them that I adore.
The mixture of rice, spices, meats and vegetables in this dish really put it over the top, without overwhelming the taste buds.
It has a nice flavor profile that is balanced so well. Using 3 proteins/meats, you absolutely cannot go wrong and you will satisfy all those cravings.
This can be served as a stand alone dish, or as part of a meal. While it is filling in its own right – we always love to mix it up with other side dishes, breads, etc.
I love that this is all made in one pot, less clean up and work that you have to do – which I’m highly on board for.
If you have been looking for that perfect filling dinner recipe, then you absolutely have to make this Easy Jambalaya Recipe.
Some of my other favorite rice dishes we have on our site include: Chicken Broccoli Rice Casserole, One Pot Sausage and Rice and Baked Chicken and Rice.
WHY THIS RECIPE WORKS:
- All made in one pot, it is super easy!
- The flavors work so well together.
- This can be a stand alone dish or served with others.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Olive oil
Red bell pepper
Onion
Garlic
Andouille sausage
Chicken
Long-grain white rice
Paprika
Pepper
Oregano
Thyme
Bay leaf
Chicken broth
Water
Diced tomatoes
Tomato paste
Hot sauce
Frozen cooked shrimp, peeled and deveined
Chopped fresh parsley (optional garnish)
HOW TO MAKE AN EASY JAMBALAYA RECIPE, STEP BY STEP:
- In a large pot or 5-quart dutch oven, heat oil.
- Add red bell pepper, onion, garlic, sausage, chicken and sautรฉ until onions are tender and chicken is no longer pink.
- Add uncooked rice, paprika, pepper, oregano, thyme and bay leaf. Stir to combine.
- Add broth, water, tomato paste, hot sauce, and diced tomatoes, stir.
- Bring to a boil. Reduce heat, cover and simmer for 15 – 20 minutes, until rice is tender. Gently stir occasionally just to make sure rice is not sticking to the bottom of the pot.
- Add shrimp and stir in, remove from heat, cover and let stand for 5 minutes.
- When ready to serve, remove the bay leaf and garnish with chopped parsley if desired.
WHAT IS JAMBALAYA?
Jambalaya is a Cajun/Creole rice dish with French and Spanish influences.
It is a dish that is rice forward with spices and some vegetables and usually consists of chicken, andouille sausage and shrimp.
Usually made in one pot, this dish is very popular and originated in South Louisiana, a staple among signature dishes from that area.
DO I HAVE TO USE ALL THE PROTEINS/MEATS?
No, if you are not a fan of one or the other you can leave them out. I would compensate with more of the other meats/proteins so it adds up to the amount called for in the dish.
So if you cut out the shrimp, then use an extra of the andouille and chicken to make up for that amount.
Also, if you are not a fan of andouille, you can substitute it for kielbasa or polish sausage.
IS THIS JAMBALAYA RECIPE SPICY?
This particular recipe is not very spicy, it is as spicy as the ingredients as you use. The most spicy thing in this recipe is the andouille sausage.
We only use 1/2 teaspoon of hot sauce in this recipe and the other spices used are not spice heavy.
If you are looking for more spice to this recipe, you can add more hot sauce, cayenne pepper or red pepper flakes to your liking and heat preference.
You can also serve hot sauce and red pepper flakes on the side to top the dish off with.
CAN I USE INSTANT RICE?
No, you are not able to use instant rice in this recipe as it is too quick cooking and will get mushy.
You are wanting to use long grain white rice which will cook to doneness while the dish simmers.
HOW TO STORE:
This recipe can be stored in an airtight container in the refrigerator where it will keep for up to 2-4 days.
While I don’t personally recommend freezing this recipe as the rice can become mushy along with the shrimp, you can freeze in a freezer container for up to 3 months.
To defrost, remove from the freezer into the refrigerator until thawed. To reheat place in the microwave until heated through.
TIPS AND TRICKS:
- You can cut out any of the proteins/meats that you want, but I suggest making up with more to compensate.
- Make sure that you are using long grain white rice and not minute/instant rice.
- If you want to use all chicken broth you can, just add 3/4 cup and omit the water.
- Make sure you remove the bay leaf before serving.
- This can be served as a stand alone dish or with other of your favorite sides/dishes.
- If you want to add more spice add in some more hot sauce, cayenne pepper or red pepper flakes. Alternately you can add hot sauce and red pepper flakes after serving to your desired spiciness.
- Andouille can be substituted for kielbasa or polish sausage if desired.
- This can be frozen but I personally do not recommend it, see suggestions above.
Want a delicious traditional dish that is full of flavor and keeps your belly full? Then you have to make this Easy Jambalaya Recipe.
If you like this recipe you might also like:
If you’ve tried thisย EASY JAMBALAYA RECIPEย or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Jambalaya Recipe
Ingredients
- 2 Tablespoon olive oil
- 1 small red bell pepper chopped
- 1 small onion chopped (I use yellow or sweet)
- ยฝ teaspoon minced garlic
- 6 ounces andouille sausage sliced
- 1- pound boneless skinless chicken breasts diced
- 1 cup uncooked long-grain white rice
- ยฝ teaspoon paprika
- ยฝ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- 2 cups chicken broth
- ยพ cup water
- 14.5 ounce can diced tomatoes
- 1 Tablespoon tomato paste
- ยฝ teaspoon hot sauce
- 12- ounce bag of frozen cooked shrimp peeled and deveined, thawed
- Chopped fresh parsley optional garnish
Instructions
- In a large pot or 5-quart dutch oven, heat oil.
- Add red bell pepper, onion, garlic, sausage, chicken, and sautรฉ until onions are tender and chicken is no longer pink.
- Add uncooked rice, paprika, pepper, oregano, thyme, and bay leaf. Stir to combine.
- Add broth, water, tomato paste, hot sauce, and diced tomatoes, stir.
- Bring to a boil. Reduce heat, cover, and simmer for 15 – 20 minutes, until rice is tender. Gently stir occasionally just to make sure rice is not sticking to the bottom of the pot.
- Add shrimp and stir in, remove from heat, cover, and let stand for 5 minutes.
- When ready to serve, remove the bay leaf and garnish with chopped parsley if desired.
Notes
- You can cut out any of the proteins/meats that you want, but I suggest making up with more to compensate.
- Make sure that you are using long grain white rice and not minute/instant rice.
- If you want to use all chicken broth you can, just add 3/4 cup and omit the water.
- Make sure you remove the bay leaf before serving.
- This can be served as a stand alone dish or with other of your favorite sides/dishes.
- If you want to add more spice add in some more hot sauce, cayenne pepper or red pepper flakes. Alternately you can add hot sauce and red pepper flakes after serving to your desired spiciness.
- Andouille can be substituted for kielbasa or polish sausage if desired.
- This can be frozen but I personally do not recommend it, see suggestions above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Paula
This jambalaya really was easy to make and the rice came out perfectly. My husband loved and has asked that I make it again.
Sandra McCollum
Why do you I insist on recommending andouille sausage? People in New Orleans rarely eat it. It is not a sausage of choice. Any strong smoked sausage will do. Chaurice is used along with a smoked sausage
Tornadough Alli
Itโs a personal preference- you can use whatever you like. I like the heat from it.