Go Back
Jambalaya-Recipe

Homemade Jambalaya

This easy jambalaya recipe is a one-pot meal loaded with sausage, shrimp, fresh vegetables, and rice. It offers bold Cajun flavors, cooks quickly, and cleans up easily. Perfect for busy weeknights or casual dinners, leftovers taste even better the next day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Cajun, Louisiana
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ tablespoons vegetable oil
  • 12.8 ounces smoked andouille sausage thinly sliced
  • 1 small sweet onion diced
  • 1 medium red bell pepper diced
  • 1 medium 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 bay leaf
  • to taste kosher salt and black pepper
  • 3 ½ cups chicken stock preferably low sodium
  • 14.5 ounces petite diced tomatoes canned
  • 1 ½ tablespoons tomato paste preferably from tube
  • 1 teaspoon hot sauce optional
  • 1 ½ pounds medium shrimp peeled and deveined
  • 2 tablespoons fresh parsley chopped

Equipment

  • Dutch oven

Method
 

  1. Heat vegetable oil in a Dutch oven over medium heat. Add sausage, onion, and bell peppers. Cook 4-5 minutes until vegetables soften.
  2. Stir in rice, garlic, paprika, oregano, onion powder, thyme, and bay leaf. Cook 1-2 minutes until fragrant. Season with salt and pepper.
  3. Add chicken stock, diced tomatoes, tomato paste, and hot sauce. Bring to a boil.
  4. Cover, reduce heat, and simmer for about 15 minutes until rice is almost tender and liquid mostly absorbed.
  5. Add shrimp, season if needed, cover and cook 5 minutes until shrimp turn pink and rice is tender.
  6. Remove bay leaf, stir in parsley, and serve immediately.

Notes

Use a heavy-bottomed pot like a Dutch oven for even cooking. For best flavor, choose low-sodium chicken stock. Tomato paste adds richness without extra liquid. Frozen shrimp is fine, just thaw and dry well before cooking. Serve with hot sauce and crusty bread for a perfect meal.