Easy Homemade Jambalaya

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Brimming with bold Cajun flavors, tender shrimp, smoky sausage, and perfectly seasoned rice, this Easy Homemade Jambalaya brings the heart of Louisiana to your kitchen. It’s a vibrant one-pot dish that’s both soul-warming and satisfying—ideal for weeknight dinners or festive family gatherings. With its beautiful medley of colors and textures, every spoonful delivers a spicy, savory punch that keeps you going back for more.

Jambalaya is the kind of meal that invites everyone to the table. It’s rustic, hearty, and incredibly easy to customize. Whether you’re using shrimp, chicken, sausage—or all three—this dish celebrates the beauty of simple ingredients cooked slowly to perfection. Plus, cleanup is a breeze since everything simmers together in one pot.

Why You’ll Love This Easy Homemade Jambalaya

• One-pot meal with minimal cleanup
• Bursting with rich, smoky, and spicy Cajun flavor
• Customizable with your favorite proteins
• Great for leftovers and meal prep
• A crowd-pleasing comfort food staple

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Preparation Phase & Tools to Use

To make the perfect Jambalaya, start with a large heavy-bottomed pot or Dutch oven—this is essential for even heat distribution and avoiding burnt rice. A sharp chef’s knife and sturdy cutting board will make prepping meats and veggies more efficient. Tongs are useful for browning the sausage and chicken evenly, and a wooden spoon helps stir without damaging the pot. Finally, measuring cups and spoons ensure you get the seasoning just right.

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Preparation Tips

For best results, prepare and chop all your ingredients before turning on the heat. This mise en place approach ensures a smooth cooking process, especially since things move quickly once you start sautéing. Brown your meats first to build flavor through caramelization, then remove and cook the vegetables in the same pot to absorb all those savory drippings. Don’t rush the simmer—letting the rice cook slowly in the seasoned broth makes all the difference. And always taste before serving; a dash of hot sauce or squeeze of lemon can elevate the dish right before it hits the table.

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Ingredients for this Easy Homemade Jambalaya

• 2 tablespoons olive oil
• 12 oz Andouille sausage, sliced into rounds
• 1 pound boneless chicken thighs or breasts, diced
• 1/2 pound large shrimp, peeled and deveined
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 1/2 cups long grain rice (uncooked)
• 3 cups chicken broth
• 2 teaspoons Creole or Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (optional)

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Step 1: Sear the Sausage and Chicken

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add sliced Andouille sausage and brown for 2–3 minutes until edges are crispy. Remove and set aside. Add chicken to the pot, season lightly with salt and pepper, and cook until browned and no longer pink, about 4–5 minutes. Remove and set aside with the sausage.

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Step 2: Sauté the Vegetables

In the same pot, add diced onion, bell peppers, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes until fragrant. Scrape up any browned bits from the bottom to incorporate more flavor.

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Step 3: Add Rice and Seasonings

Stir in the uncooked rice, Creole seasoning, thyme, smoked paprika, cayenne, salt, and pepper. Toast the rice for about 2 minutes with the vegetables to enhance the flavor.

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Step 4: Simmer with Broth and Tomatoes

Pour in the chicken broth and the entire can of diced tomatoes (with juice). Stir well, then return the sausage and chicken to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is fully cooked and tender. Avoid lifting the lid too often to maintain consistent steam.

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Step 5: Add the Shrimp

Once the rice is done, gently fold in the shrimp. Cover and let cook for another 5–6 minutes until the shrimp turn pink and opaque. Be careful not to overcook them.

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Step 6: Garnish and Serve

Remove from heat and let the jambalaya sit for 5 minutes before serving. Garnish with sliced green onions and fresh parsley. Serve hot with lemon wedges or a dash of hot sauce for extra kick.

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Notes

This jambalaya recipe can be easily adapted to suit your preferences. If you prefer a milder dish, reduce the amount of cayenne or use a mild sausage. Want it richer? Add a splash of heavy cream at the end for a creamier texture. If you’re aiming for authentic Louisiana flavor, go for Andouille sausage and Creole seasoning from a reputable brand. Letting the dish rest for a few minutes before serving allows the rice to fully absorb the flavors.

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Watch Out for These Mistakes While Cooking

• Using instant rice: It won’t hold up to the longer simmering time and may turn mushy.
• Skipping the browning step: Browning the sausage and chicken builds essential flavor that carries through the dish.
• Adding shrimp too early: Overcooked shrimp become rubbery—add them only at the end.
• Not tasting as you go: Seasonings can vary in strength. Taste and adjust before serving.
• Lifting the lid too often: Steam escapes, which can result in unevenly cooked rice.

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Storage Instructions

Let the jambalaya cool completely before storing. Transfer it to airtight containers and refrigerate for up to 4 days. It also freezes beautifully—store in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge if frozen, and warm on the stovetop or in the microwave with a splash of broth to keep it moist.

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Estimated Nutrition

• Serving Size: 1 1/2 cups
• Calories: 410
• Protein: 28g
• Carbohydrates: 32g
• Dietary Fiber: 3g
• Sugars: 4g
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 180mg
• Sodium: 950mg

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Frequently Asked Questions

What’s the difference between Creole and Cajun jambalaya?

Creole jambalaya includes tomatoes; Cajun typically doesn’t. This recipe leans more Creole with the use of tomatoes.

Can I make jambalaya ahead of time?

Yes, it’s actually better the next day as the flavors deepen. Store in the fridge and reheat when ready.

What’s a good substitute for Andouille sausage?

Smoked kielbasa or chorizo work well if you can’t find Andouille.

Can I make it vegetarian?

Absolutely! Skip the meats and use vegetable broth. Add extra veggies or plant-based sausage.

Is this recipe spicy?

It has a mild to medium heat. Adjust the cayenne and sausage type to control spice level.

What type of rice works best?

Long grain white rice is ideal. Avoid quick-cook or short grain rice.

Can I use frozen shrimp?

Yes, just make sure they’re thawed and well-drained before adding to the pot.

How do I fix jambalaya if the rice is undercooked?

Add a splash of broth or water, cover, and cook for another 5–10 minutes on low heat.

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Conclusion

Easy Homemade Jambalaya is more than just a meal—it’s a celebration of Southern culture and comfort. Bursting with flavor and simple to prepare, this one-pot wonder satisfies every craving for spice, heartiness, and warmth. Whether you’re serving a crowd or saving some for the week, this dish is bound to become a regular in your recipe rotation.

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