A one-pot Louisiana rice dish loaded with shrimp, andouille sausage and the holy trinity, simmered together until deeply flavorful.
Jambalaya is a defining dish of Louisiana Creole and Cajun cooking, rice cooked directly in a rich, well-seasoned stock alongside meat and vegetables so every grain absorbs the combined flavors of the pot. The holy trinity of onion, celery and bell pepper forms the aromatic base, cooked down with andouille sausage until the sausage's fat renders and spices the whole dish before rice and stock go in to simmer together. Shrimp are added only in the final few minutes, ensuring they stay tender and juicy, and the finished jambalaya should have a deep reddish-brown color from the sausage and Cajun spices, every bite carrying real depth of flavor built directly into the rice.
Serves 6
Heat oil in a large pot and brown the andouille sausage, about 5 minutes; remove and set aside.
In the same pot, cook onion, celery and bell pepper until softened, about 10 minutes, then add garlic for 1 minute.
Stir in the rinsed rice, coating it in the vegetables and rendered sausage fat.
Add diced tomatoes, chicken stock, Cajun seasoning, paprika and salt; bring to a boil.
Return the sausage to the pot, cover, and simmer on low 20-25 minutes until the rice is tender and the liquid is absorbed.
Resist lifting the lid too often while the rice simmers — this lets steam escape and can result in unevenly cooked rice.
Stir in the shrimp and cook, covered, 5-6 more minutes until they turn pink and opaque.
Fluff gently, garnish with scallions, and serve hot.
Add the shrimp only in the final few minutes of cooking — they cook very quickly and turn rubbery if added too early.
Resist lifting the lid too frequently while the rice simmers, since this lets steam escape and can cause uneven cooking.
Use real andouille sausage if you can find it; its specific smokiness and spice are central to authentic jambalaya flavor.
Chicken can be added alongside or instead of shrimp for a heartier, meat-forward version.
A vegetarian jambalaya uses extra vegetables and a smoky spice blend instead of sausage and shrimp.
Some versions include a bit of okra for extra texture and a nod to gumbo's influence.
Refrigerate up to 3 days in an airtight container; reheat gently with a splash of stock to loosen the rice, being careful not to overcook the shrimp further.
Jambalaya reflects the layered culinary history of Louisiana, blending Spanish, French, African and Caribbean influences, and it remains one of the most iconic one-pot dishes associated with both Cajun and Creole cooking traditions in the American South.
Creole jambalaya, sometimes called 'red jambalaya,' includes tomatoes, while Cajun jambalaya traditionally omits them for a browner color — this recipe leans Creole with the addition of diced tomatoes.
Yes, add diced, seasoned chicken along with the sausage earlier in cooking, since it needs more time than shrimp to cook through.
It was likely overcooked or too much liquid was used — measure carefully and simmer just until the liquid is absorbed and the rice is tender.
Per serving (420g / 14.8 oz) · 6 servings total
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