Last Updated on May 16, 2025 by Toya
If there’s one recipe I never get tired of making, it’s this easy jambalaya recipe—right up there with my go-to shrimp boil that I seem to be making all the time!
And honestly, what’s not to love? It’s cozy, packed with the best flavors, and it’s made in one pot. Which means fewer dishes… and that’s always a win in my kitchen!
I’ve been making this easy jambalaya recipe for years and recently decided to share it on the blog —because why not right?
I actually made this recipe by accident but it has become a family favorite here. That day I had nothing else in my fridge but some bell peppers, tomatoes, some leftover sausage and I always have shrimp and chicken (because my family loves those!).
I threw everything together in my dutch oven added some rice, and this cajun seasoning mix that I use for all my cajun recipes and the results were magic!
Ever since, it has become one of my go-to one pot dishes that I know everyone at the table is going to enjoy!
Once you try this, you’ll keep making it over and over again!
And the best part is that this recipe is made with easy-to-find ingredients that are likely in your kitchen right now!
Tools I Used for This Recipe
I don’t like clutter, but there are a few trusty items I always reach for when making jambalaya. These makes everything so much smoother!
- Dutch Oven – If you’re making jambalaya (or honestly, any one-pot meal), a Dutch oven is hands-down the best tool for the job. It heats evenly, holds a generous amount, and can go straight from the stovetop to the table. If you need one, you can check out the Lodge Enameled Cast Iron Dutch Oven — it’s a favorite for good reason. If you don’t have one, a heavy-bottomed stainless steel pot like this one works great too—just make sure it’s large enough and stir occasionally to prevent sticking. Also, a deep nonstick sauté pan or stockpot is another good option.
- Measuring cups & Spoons– Measure everything out. There’s nothing worse that guessing how much of each ingredient you need and messing the recipe up. I love using these accurate, stainless steel easy to clean measuring cups and spoons I found on amazon.
- Sharp Knife – There’s a lot of chipping that needs to get done for this recipe so you need a sharp knife to get things moving along. But, if you hate dicing onions, bell peppers, and celery, then a veggie chopper can be a lifesaver here. Plus, it’ll save you standing over the cutting board crying from onion fumes.
- A long-handled wooden spoon – This needs to be sturdy enough to scrape up the flavorful bits at the bottom of the pan, but gentle enough to not scratch your pot.
- Mixing bowls – There are a ton of ingredients here so you need mixing bowls of all sizes to measure out each ingredient. And please measure out the ingredients before you start cooking. Trust me, there is nothing more stressful that running around the kitchen trying to prepare ingredients when you’ve already started cooking, your pot is sizzling and the time for adding the next ingredient is counting down lol!
- Glass meal prep containers – This jambalaya recipe makes a generous batch. I’m usually cooking for 4 people, so I like to portion leftovers into my glass meal prep containers right after dinner. That way, my meal prep lunches are basically done for the next few days.
If you’re just getting into one-pot meals like this, these tools truly make a difference. I’ve linked a few of my favorites in case you’re curious or want to upgrade your kitchen gear!
Ingredients Needed
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound smoked sausage (andouille or kielbasa), sliced
- 1 pound large shrimp, peeled and deveined
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained or 1 ½ cups freshly diced tomatoes + ¼ cup water or broth
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Green onions and fresh parsley, for garnish
How to Ditch the Can and Go Fully From Scratch
If you prefer to make your jambalaya completely from scratch, you can easily do so by swapping out the canned tomatoes. Just use 1½ cups of fresh diced tomatoes and add ½ cup of broth or water to make up for the liquid in the undrained canned tomatoes mentioned above.
Note, if your tomatoes are super juicy, you can just use 2 cups of diced tomatoes with whatever natural juices spring up when you diced the fresh tomatoes.
Fresh tomatoes are a great option if you’re making this when tomatoes are in season or if you want to add that bright, fresh flavor the the recipe!
How To Make Jambalaya
Start by prepping then measuring out all your ingredients, then placing them in bowls. And please, measure everything before you start cooking—trust me, there’s nothing more stressful than scrambling around the kitchen trying to prep while your pot is sizzling and the clock is ticking for the next step!
I use glass bowls for everything — mixing, prepping, storing, and even serving. These are sturdy, microwave-safe, dishwasher-safe and nest perfectly to save space!
Then season the chicken pieces with salt, black pepper, and 1 teaspoon of Cajun seasoning.
Next in a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat.
If you want a pot that actually does it all, this Lodge Enameled Cast Iron Dutch Oven is the one to grab. It heats evenly, locks in flavor, and goes from stovetop to oven to table without missing a beat. Perfect for hearty one-pot meals like jambalaya, soups, stews, and even baking bread!
Sauté the seasoned chicken pieces in the hot oil for 6 minutes, or until lightly browned. Transfer to a plate and set aside.
Heat the other tablespoon of vegetable oil in the same pot, then add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté for 6 minutes or until the vegetables are softened.
Next, add the diced tomatoes with their juice, the remaining Cajun seasoning, thyme, paprika, oregano, bay leaves, and cayenne pepper and stir to combine.
Pour in the rice and chicken broth and stir. Then bring the mixture to a simmer. Reduce the heat to low, taste to make sure you like the flavor (Adjust the flavor if necessary), then cover the pot, and let it simmer for 20–25 minutes, or until the rice is tender and has absorbed the liquid.
Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are pink. Then stir in the chicken and sausage, and remove the bay leaves. Once the rice is tender, fluff with a fork, then stir in green onions and fresh parsley.
Serve the jambalaya hot, garnished with additional green onions and parsley.
Enjoy this hearty and flavorful chicken, shrimp, and sausage jambalaya as a comforting dinner.
What to Serve With It
I usually serve this jambalaya with light sides like:
- A simple green salad with vinaigrette
- Skillet cornbread
- Sautéed green beans
- A cold beer or iced tea
Recipe Tips & Tricks
- Don’t stir the rice while it’s cooking – This will cause the rice to become mushy. You do not want this! Just let it do its thing! Only stir when adding the protein after the rice has cooked i.e shrimp sausage and chicken.
- Want it spicier? If you want spicier or bolder flavors, add some more cayenne or a few dashes of your favorite hot sauce to bring up the heat in the recipe!
- Wanna use brown rice instead? Brown rice works just fine in this recipe, but you’ll need to add some extra broth and extend the cook time by about 15 minutes. The recipe with its original white rice calls for 2 cups broth. So for brown rice, you will need to increase the broth from 2 cups to about 2 ½ to 3 cups and extend the cook time by 15 minutes.
- This recipe makes 6 generous servings (as a main dish), but if you’re serving smaller portions together with other dishes, you can scratch it to 8 servings.
Storage & Reheating
- Fridge: You can store leftovers in an airtight container for up to 4 days.
- Freezer: Place in freezer safe containers (in single portions) and freeze, in single portions to make it easy to thaw and reheat.
- Reheat: Add a splash of broth or water before reheating the jambalaya to keep it from drying out.
Lodge Enameled Cast Iron Dutch Oven – If you’re making jambalaya (or honestly, any one-pot meal), this is the tool you want. It heats evenly, holds plenty, and goes straight from stovetop to table.
Stainless Steel Measuring Cups & Spoons – Don’t guess. These accurate, easy-to-clean tools make prep stress-free and ensure your jambalaya turns out just right.
Sharp Chef’s Knife or Veggie Chopper – There’s a lot of chopping in this recipe. Use a good knife or save time (and tears) with a veggie chopper for the onions, peppers, and celery.
Easy Jambalaya Recipe
Jambalaya is a flavorful one-pot dish that originated in Louisiana, combining rice with a variety of meats, vegetables, and spices.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound smoked sausage (andouille or kielbasa), sliced
- 1 pound large shrimp, peeled and deveined
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained or 1 ½ cups freshly diced tomatoes + ¼ cup water or broth
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Green onions and fresh parsley for garnish
Instructions
- Start by prepping then measuring out all your ingredients, then placing them in bowls.
- Then season the chicken pieces with salt, black pepper, and 1 teaspoon of Cajun seasoning.
- Next in a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of vegetable oil over medium heat.
- Sauté the seasoned chicken pieces in the hot oil for 6 minutes, or until lightly browned. Transfer to a plate and set aside.
- Heat the other tablespoon of vegetable oil in the same pot, then add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté for 6 minutes or until the vegetables are softened.
- Next, add the diced tomatoes with their juice, the remaining Cajun seasoning, thyme, paprika, oregano, bay leaves, and cayenne pepper and stir to combine.
- Pour in the rice and chicken broth and stir. Then bring the mixture to a simmer. Reduce the heat to low, taste to make sure you like the flavor (Adjust the flavor if necessary), then cover the pot, and let it simmer for 20–25 minutes, or until the rice is tender and has absorbed the liquid.
- Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are pink. Then stir in the chicken and sausage, and remove the bay leaves. Once the rice is tender, fluff with a fork, then stir in green onions and fresh parsley.
- Serve the jambalaya hot, garnished with additional green onions and parsley.
Notes
- Measure everything before you start cooking—trust me, there’s nothing more stressful than scrambling around the kitchen trying to prep while your pot is sizzling and the clock is ticking for the next step!
- Don’t stir the rice while it’s cooking – This will cause the rice to become mushy. You do not want this! Just let it do its thing! Only stir when adding the protein after the rice has cooked i.e shrimp sausage and chicken.
- Want it spicier? If you want spicier or bolder flavors, add some more cayenne or a few dashes of your favorite hot sauce to bring up the heat in the recipe!
- Wanna use brown rice instead? Brown rice works just fine in this recipe, but you’ll need to add some extra broth and extend the cook time by about 15 minutes. The recipe with its original white rice calls for 2 cups broth. So for brown rice, you will need to increase the broth from 2 cups to about 2 ½ to 3 cups and extend the cook time by 15 minutes.
- This recipe makes 6 generous servings (as a main dish), but if you’re serving smaller portions together with other dishes, you can scratch it to 8 servings.
Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 556Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 300mgSodium: 2261mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 47g