This one dish easy jambalaya recipe is full of sausage, shrimp, and other cajun flavors. It takes only about 30 minutes, and it’s absolutely delicious!
I enjoy recipes that have a lot of flavor and spice to them (though, admittedly, during this pregnancy, not as much.) I’ve discovered that some of the most flavorful food comes from the South. This past summer, my sister-in-law married a great guy from Louisiana, and we had a lot of fun going down to Baton Rouge for their wedding reception, and then spending some time in New Orleans. We definitely tried some flavorful dishes there!
One of the dishes we had was pastalaya. Until then, I had only heard of Jamablaya, which I always enjoy. Pastalaya is basically the same thing, but it uses pasta instead of rice. The kind we had was definitely full of flavor and ingredients – sausage, chicken, lots of spices, etc. It was super filling – when I asked for a small portion, the person serving it said, “Well I only have a big spoon, so no small portions.” It made me laugh (though I couldn’t finish my bowl!)
A few weeks ago, Forrest and I thought it would be fun to make some Jambaalaya. I had never made it before – just had it at restaurants, so I was excited to try it out. There are a lot of recipes out there, some more complicated than others, so I decided to do just an easy, one pot Jambalaya recipe. It turned out great!
In my research, it seemed that most either had shrimp and sausage, or chicken and sausage. We recently were sent some of Guy Fieri’s sausage line to try, who sponsored this post, and I thought it was the perfect time to try it out. They were precooked and pre-seasoned, so it was quite easy to use in the dish.They also are available in chicken and pork varieties, use fresh ingredients, and are available at Walmart stores. We used the Italian style kind, which had bell peppers, pork, garlic, fennel, and parsley. Even though it was Italian, it definitely fit perfectly into this Southern-style dish.
Here’s some step-by-step instructions in case you need them! It’s really just a quick dish to throw together – you might just have all the ingredients in the refrigerator right now.
Slice the sausage into 1/2 inch pieces.
Defrost about 1 pound of medium shrimp (deveined and deshelled.) Toss with a little bit of cajun seasoning and set aside in the refrigerator.
Place in a large pot or dutch oven on the stove and cook in a couple about two tablespoons of cooking oil with onions and peppers, until everything is cooked through and the veggies start to soften.
Add the chicken broth, diced tomatoes, and tomato paste to the pot and stir around. Bring to a boil and cover until the rice is cooked and water has evaporated (10 to 20 minutes.)
After all the liquid is evaporated, add in shrimp, garlic powder, and cajun seasoning, and cook over medium-heat until the shrimp is cooked.
Easy Jambalaya Recipe
- 3 sausage links, sliced
- 1 pound shrimp, deveined and de-shelled (mixed with about 1 teaspoon cajun seasoning)
- 1/4 cup chopped onion
- 1/2 green pepper, chopped
- 32 ounces chicken broth
- 2 cups uncooked rice
- 1 14 ounce can diced tomatoes
- 1 small can tomato paste
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic
- 1 teaspoon hot sauce, if desired.
- Slice the sausage into 1/2 inch pieces.
- Defrost about 1 pound of medium shrimp (deveined and deshelled.) Toss with a little bit of cajun seasoning and set aside in the refrigerator.
- Place in a large pot or dutch oven on the stove and cook in a couple about two tablespoons of cooking oil with onions and peppers, until everything is cooked through and the veggies start to soften.
- Add the chicken broth, diced tomatoes, and tomato paste to the pot and stir around. Add rice. Bring to a boil and cover until the rice is cooked and water has evaporated (10 to 20 minutes.)
- After all the liquid is evaporated, add in shrimp, garlic powder, and cajun seasoning, and cook over medium-heat until the shrimp is cooked. Some people may add hot sauce as well (we didn't so it was a little milder for Jack and me.)
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.
when do you add in the rice?
Sorry, I thought I updated the recipe awhile ago, but apparently it didn’t save! It’s in step 4 now, right before I say cook until rice is done.
Jerry Wedell says
How much RICE should be used?
I’m so sorry! THanks for pointing out that missing ingredient. 2 cups of uncooked rice.