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Jambalaya is what I make when I want bold flavor without babysitting a bunch of pots. The sausage browns up smoky, the rice soaks in that tomato broth, and the shrimp slide in at the end like they own the place. One pan, big flavor, and a plate that tastes like you meant business.
If you love bold flavors like this recipe check out my Rasta Pasta Recipe, Crab Fried Rice (Video) and Seafood Boil Recipe (with cajun garlic butter sauce).
Key ingredients for this recipe
- Olive Oil – Gets everything started and helps brown the sausage.
- Smoked Sausage – Brings smoky depth and savory flavor to the base.
- Green Bell Pepper, Onion & Celery – The classic trinity that builds that Louisiana-style foundation.
- Garlic – Adds punch and aroma.
- Tomato Paste – Concentrates the tomato flavor and deepens the color.
- Cajun Seasoning – Delivers heat, spice, and layered flavor in one scoop.
- Long Grain White Rice – Cooks up fluffy while absorbing all the broth.
- Crushed Tomatoes – Add body and richness to the sauce.
- Chicken Broth – Helps cook the rice and builds savory depth.
- Shrimp – Cook quickly at the end and add sweet, tender contrast.
- Chives or Parsley – Fresh finish that brightens the dish.
Cajun vs Creole Jambalaya
Ask anyone in Louisiana and they will let you know there are two types of jambalaya. There’s a brown jambalaya which is considered cajun and a red one which is creole jambalaya. The creole version of jambalaya is popular mainly in New Orleans and adds tomatoes for a tangy taste. This recipe is a small batch version of the creole jambalaya.
Jambalaya Recipe (Creole)
Ingredients
- ½ tablespoon olive oil
- 6 ounces smoked sausage , cut into rounds
- ¼ cup green bell pepper, diced
- ¼ cup yellow onion, diced
- ¼ cup celery, diced
- 1 clove garlic , minced
- 1 ½ teaspoons tomato paste
- 1 ½ teaspoon cajun seasoning
- ½ cup long grain white rice, I used jasmine rice
- ¾ cup crushed tomatoes
- 1 cup chicken broth
- 10 large shrimp, or jumbo
- Chives or parsley for garnish
Instructions
- Heat a pan over medium high heat, once hot add the olive oil. Add in the smoked sausage and cook until browned on each side, about a few minutes per side. Remove and set aside.
- Reduce the heat to medium and add the bell pepper, onion and celery. Cook, stirring occasionally for 3 minutes. Stir in the garlic and tomato paste and cook for one more minute.
- Add in the rice and cajun seasoning, stir to combine for a minute, this will toast the rice and open up the spices. Stir in the crushed tomatoes, and chicken broth. Bring to a simmer, cover and reduce the heat to low. Let cook for 20 minutes.
- After 20 minutes, take off the lid, stir in the shrimp and sausage. Cover again and let cook for 5 more minutes.
- Garnish with chives or scallions, eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Helpful Tips for making this recipe
Smoked sausage or andouille works best for deep, smoky flavor when making jambalaya.
Yes. Add more sausage or even chicken. Just cook the chicken after browning the sausage and stir it back in later in the recipe. Typically people cook sausage, shrimp and chicken jambalaya.
Jambalaya will last in the fridge in an airtight container for up to four days. To re-heat you can simply microwave it. I like to add a damp paper towel on top while reheating to keep it steamy and soft.
Step by step on how to make jambalaya
Brown the sausage: Heat a pan over medium-high heat. Add olive oil, then sausage rounds. Cook until browned on both sides. Remove and set aside.
Sauté the trinity: Lower heat to medium. Add bell pepper, onion, and celery. Cook for about 3 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute.
Toast the rice: Add rice and Cajun seasoning. Stir for about 1 minute to coat the grains.
Simmer: Stir in crushed tomatoes and chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook for 20 minutes.
Finish with shrimp: Remove lid, stir in shrimp and sausage. Cover again and cook for 5 more minutes until shrimp are pink and cooked through.
Garnish and serve: Top with chopped chives or parsley and serve hot.
This is my new go to meal, it’s so tasty and flavorful and it didn’t take long to make. It’s all my favorites combined into one dish , mmmm 😋
Thank you!