Name: Easy Homemade Jambalaya
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Cajun/Creole
Ingredients: 8 oz andouille sausage, sliced; 1 lb raw shrimp, peeled and deveined; 1 lb boneless skinless chicken thighs, cut into chunks; 1 1/2 cups long-grain white rice; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, with juices; 3 cups chicken broth; 1 tablespoon Creole seasoning; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon cayenne pepper (optional); 1 bay leaf; 2 green onions, chopped (for garnish); 2 tablespoons fresh parsley, chopped (for garnish); 2 tablespoons cooking oil; Salt and black pepper to taste

Jambalaya is one of those dishes that instantly takes me back to the heart of New Orleans with just one bite. The smokiness of the sausage, the kick of Creole seasoning, and the mix of tender shrimp and juicy chicken all nestled into perfectly seasoned rice—it’s pure comfort food with a bold attitude. Every time I make it, the colors, aromas, and layers of flavor fill the kitchen with the kind of warmth that only soulful, home-cooked meals can deliver.

I’ve played around with a few different variations over the years, but this easy homemade version is the one I keep coming back to. It’s approachable enough for a weeknight dinner but festive enough to impress guests at a gathering. You don’t need a culinary degree or a trip to the French Quarter to master this jambalaya—it’s all about building flavor with a few key ingredients and letting everything simmer into something unforgettable.

Why You’ll Love This Easy Homemade Jambalaya

This jambalaya hits all the right notes—spicy, smoky, hearty, and satisfying. It’s a one-pot wonder that makes cleanup a breeze, and it’s endlessly customizable depending on what proteins or veggies you have on hand. Whether you’re craving a comforting weeknight dinner or looking for a showstopper dish for your next get-together, this recipe delivers big flavor with minimal fuss.

What Kind of Rice Works Best for Jambalaya?

Long-grain white rice is your best bet. It holds up well during cooking and doesn’t turn mushy, giving you that perfect bite with each spoonful. You can use jasmine or basmati in a pinch, but avoid short-grain varieties like arborio—they tend to absorb too much moisture and make the dish overly creamy.

Options for Substitutions

Protein: Swap the shrimp with crawfish or omit it entirely if you’re going meatless. You can also use turkey sausage or tofu for different textures.
Rice: Brown rice works if you want a nuttier flavor and a bit more fiber—just be aware it takes longer to cook.
Vegetables: Bell peppers, celery, and onion form the classic trinity, but you can add zucchini, okra, or even mushrooms for variety.
Spice Level: Control the heat with more or less cayenne pepper or hot sauce—it’s totally up to your preference.

Ingredients for This Easy Homemade Jambalaya

Andouille Sausage: Adds deep, smoky flavor that’s essential to traditional jambalaya.
Shrimp: Brings a sweet, briny bite and cooks quickly at the end for a perfect finish.
Chicken Thighs: Tender and juicy, they hold up well to simmering and absorb all the spices.
Long-Grain White Rice: The backbone of the dish, it soaks up all the flavors while maintaining texture.
Bell Peppers (Red and Green): Adds color and sweetness to balance the spice.
Celery: A key part of the “Holy Trinity” base, bringing crunch and depth.
Onion: Provides the aromatic foundation for the entire dish.
Garlic: Boosts flavor and adds a little bite to the background.
Canned Diced Tomatoes: Adds moisture, acidity, and richness.
Chicken Broth: Deepens the savory flavor and cooks the rice perfectly.
Creole Seasoning: The heart of jambalaya’s flavor—spicy, smoky, and herby.
Paprika, Thyme, Cayenne Pepper: A blend of spices to amplify the heat and earthy depth.
Bay Leaf: Infuses subtle aromatic notes during simmering.
Green Onions and Fresh Parsley: For a fresh finish and a pop of color.

Step 1: Sear the Sausage and Chicken

Start by heating a large, heavy-bottomed pot or Dutch oven over medium heat. Add a splash of oil and brown the sliced andouille sausage until it’s nicely crisped on the edges. Remove and set aside. In the same pot, add seasoned chicken thighs and sear until golden. Don’t worry about cooking them through just yet—they’ll finish later. Set aside with the sausage.

Step 2: Build the Flavor Base

In the same pot, add a bit more oil if needed, then sauté the chopped onions, celery, and bell peppers until softened. Add the garlic and stir until fragrant, about 30 seconds. This aromatic base is what gives jambalaya its irresistible depth.

Step 3: Add Tomatoes and Seasonings

Stir in the diced tomatoes with their juices, Creole seasoning, paprika, thyme, cayenne, and a bay leaf. Let this simmer for a couple of minutes so the spices can bloom and the flavors meld together.

Step 4: Pour in the Rice and Broth

Add the uncooked long-grain rice and chicken broth to the pot. Stir everything to combine, then nestle the seared chicken and sausage back into the mix. Bring the pot to a simmer.

Step 5: Simmer and Let the Magic Happen

Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook for about 20-25 minutes. Don’t lift the lid—let the rice steam properly.

Step 6: Add the Shrimp

Once the rice is tender and most of the liquid is absorbed, gently stir in the shrimp. Cover again and cook for another 5–7 minutes, or until the shrimp turn pink and are cooked through.

Step 7: Finish and Serve

Remove the bay leaf. Sprinkle in chopped green onions and parsley. Give everything a good but gentle stir, taste and adjust seasoning if needed, then serve hot.

How Long to Prepare the Easy Homemade Jambalaya

Prep Time: Most of the prep involves chopping vegetables and proteins. If you’re efficient, you can have everything ready in about 15–20 minutes. Prepping ahead of time (especially dicing the “Holy Trinity” of onions, peppers, and celery) will make the process even smoother.

Cook Time: Once everything is in the pot, you’ll need about 30–35 minutes for the rice to cook and flavors to develop. The shrimp only takes an additional 5–7 minutes to finish. So, from stove to table, you’re looking at just under an hour total.

Tips for Perfect Jambalaya

Use a heavy-bottomed pot to prevent burning the rice and ensure even heat distribution.
Don’t over-stir once the rice starts cooking, or you risk releasing too much starch and ending up with a gummy texture.
Layer your seasoning, adding some during the base and more at the end to balance flavor.
Let the sausage sear well, since those browned bits at the bottom add tons of flavor when deglazed.
Use fresh herbs at the end for a pop of brightness that balances the rich, smoky base.

Watch Out for These Mistakes While Cooking

Using the wrong rice: Short-grain rice can become mushy; always stick with long-grain.
Lifting the lid too often: You’ll release steam and interrupt the cooking process.
Overcooking the shrimp: Add them last and cook just until pink—overdone shrimp become rubbery fast.
Not seasoning enough: Taste as you go and adjust for salt, heat, and herbs.
Skipping the browning step: Searing meat adds deep, savory notes. Don’t rush this part.

What to Serve With Easy Homemade Jambalaya?

1. Cornbread

Slightly sweet and crumbly, cornbread offers the perfect contrast to jambalaya’s spice.

2. Collard Greens

Braised greens add a touch of bitterness that balances out the rich rice dish.

3. Cajun-Spiced Roasted Okra

Light and crispy okra with a dusting of Cajun seasoning complements the Southern roots of jambalaya.

4. Simple Green Salad

Fresh greens with a light vinaigrette keep the meal feeling balanced and not too heavy.

5. Buttered French Bread

Ideal for soaking up any lingering juices in your bowl—it’s a comforting and satisfying side.

Storage Instructions

Refrigerator: Cool the jambalaya completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. The flavors often deepen over time, making leftovers even better.

Freezer: You can freeze jambalaya for up to 3 months. Let it cool fully before sealing in a freezer-safe container. Thaw overnight in the fridge, then reheat on the stovetop with a splash of broth to loosen it up.

Reheating: Gently reheat in a skillet over medium heat. Add a bit of water or broth if needed to restore moisture.

Estimated Nutrition (Per Serving)

Calories: ~420 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 35g
Fiber: 3g
Sugar: 4g
Sodium: 820mg

Frequently Asked Questions

What’s the difference between jambalaya and gumbo?

Jambalaya is a rice-based dish where the rice cooks in the pot with the other ingredients. Gumbo is more of a stew, served over separately cooked rice and usually includes a roux.

Can I make this ahead of time?

Absolutely. It reheats well and is often even better the next day after the flavors meld together.

Is jambalaya spicy?

It can be, but the heat level is up to you. Adjust the cayenne and Creole seasoning to your liking.

Can I use pre-cooked shrimp?

Yes, but add them at the very end just to warm through, or they may become rubbery.

How do I make it vegetarian?

Skip the meats and swap in hearty vegetables like mushrooms and zucchini. Use vegetable broth and consider adding smoked paprika to mimic that smoky depth.

Conclusion

Easy Homemade Jambalaya brings the bold flavors of Louisiana right into your kitchen with minimal effort and maximum reward. It’s colorful, filling, and layered with spice, perfect for feeding a crowd or meal prepping for the week. Once you master the simple steps, it’ll quickly become a regular rotation in your recipe repertoire. And honestly, there’s something deeply satisfying about creating something this flavorful in just one pot!