Jambalaya is a Louisiana staple, traditionally made with the "trinity" of onions, celery, and bell pepper, plus flavorful meat and seafood. In this version, spicy andouille sausage brings the heat and depth, while tender shrimp adds that sweet coastal finish. All cooked in one pot with tomatoes, Creole seasoning, and rice until perfectly stewed.
In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp oil over medium heat.
Add sliced andouille sausage and brown for 4–5 minutes until caramelized.
Remove with a slotted spoon and set aside.
In the same pot, add another 1 tbsp oil, then the onion, celery, and bell pepper.
Sauté for 5–6 minutes until softened and fragrant.
Stir in garlic and cook for 30 seconds more.
Stir in:
Rice
Diced tomatoes with juices
Broth or stock
Creole seasoning, smoked paprika, thyme, salt, and pepper
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes, stirring once or twice to prevent sticking.
After 20 minutes, check that rice is almost done.
Gently stir in:
Shrimp
Reserved andouille sausage
Splash of hot sauce, if desired
Cover again and cook for 5–7 minutes more, until shrimp are pink and opaque and rice is fully tender.
Remove from heat and let sit, covered, for 5 minutes to finish steaming.
Fluff gently with a fork.
Garnish with green onions, parsley, and serve with lemon wedges.
Don’t stir too much after adding rice—let it absorb the liquid without becoming mushy.
Use wild Gulf shrimp or substitute with cooked crawfish tails if available.
Want extra kick? Add a pinch of Cayenne or more Creole seasoning.
Make it "brown jambalaya" by skipping tomatoes and using chicken stock only.
Add okra or corn for extra Southern flavor.
Make it a meal prep winner—this dish reheats beautifully and even improves overnight!
Serve with: Cornbread, a green salad, or sautéed okra
Drink: Iced tea, cold lager, or a citrusy IPA
Occasion: Weeknight comfort food, Mardi Gras menu, or cozy dinner party
4 servings