The easiest and tastiest jambalaya you’ll ever cook! Make this one pot seafood jambalaya in less than half an hour with minimal cleanup. This is like a seafood paella, with more family friendly ingredients.
One pot goodness. I love a one pot meal. The cleanup is much easier and to me it’s extra flavorful because it is all combined in one pot. This easy jambalaya recipe will be a family favorite in no time.
Why You’ll Love This Seafood Rice Dish
- Flavorful – The spices in this dish is a great way to introduce different spices to your family. You can reduce the red pepper flakes to reduce spice.
- Fast and easy– this is the best jambalaya recipe because you can make it in less than half and hour. This is the perfect dinner idea for tonight!
- Family friendly – This is a much more kid friendly dish than most jambalayas, in my opinion. There are no clams or other seafood that your children may turn their nose to.
- Versitile – I’ve made this a sausage and shrimp dish, but see below for other protein options.
Ingredients to Make The Recipe
- Andouille sausage – is a smokey sausage that has a distinct flavor. It tastes great with this dish, but you may use other varieties, like apple sausage to make it more kid friendly.
- Shrimp – this high protein food should be deveined and peeled before adding the dish. You may keep it unpeeled, but it makes it so much easier to eat with the peel off.
- Onions – onions is also an important ingredient for adding flavor.
- Bell peppers these type of peppers have a sweet, mild flavor. I like all colors, but I feel like the green ones have a grassier taste, and the orange has more flavor than the red. It’s a nice addition to this seafood rice.
- Celery – has a bold flavor and pair well with seafood.
- Garlic – this is a flavor enhancer and I don’t suggest skipping it.
- Tomatoes – this red fruit, because produce with seeds are considered fruit, is rich in vitamins but also adds a little moisture to this dish.
- Chicken broth – broth gives flavor to the rice while cooking. You may use water if you wish, however
- Salt and pepper – the basics of any recipe and must be added.
- Crushed red pepper – jambalayas is a spicy dish and this addition makes that happen.
- Cayenne pepper – an even spicier dish with quite the bite
- Dried oregano – this brings an aroma to the dish and smells great.
How to make Easy Jambalaya
- Add lard or butter into a large pot over medium high heat. Brown sausage
- Add in onion, bell pepper, celery, garlic and seasonings. Cook until the vegetables juices are released.
Add in tomatoes, chicken stock, rice and shrimp. Bring to a boil and stir.
Lower the heat and cover the pot with a lid, cook for around 15 minutes, then turn off the heat and let the rice rest for 8 minutes.
Stir the rice and add seasoning if desired.
Step By Step Instructions
First, heat up a large pot over medium high heat. I like to use a dutch oven. Add in butter and cook the sausage until its golden brown, stirring occasionally. If you don’t want to do smoked sausage you may use chopped chicken breast as well. Or you can do chicken and sausage! It will take about 5 minutes for the sausage and a few minutes longer for the chicken.
After this, add in onion, bell pepper, celery and garlic.
Then season with salt, black pepper, crushed red pepper, cayenne pepper and oregano. You omit cayenne pepper and red pepper if desired.
You’ll want to sauté it until till the vegetables have released their juices, and have lightly browned, around 6 minutes.
Lastly, add in tomatoes, chicken stock, rice and shrimp. Don’t forget to peel and devein shrimp before adding in the pot. Bring to a boil while stirring to prevent the bottom from sticking. Lower the heat and cover the pot with a lid, cook for around 15 minutes, then turn off the heat and let the rice rest for 8 minutes.
Reduce heat and stir to combine the rice and check the seasoning. Enjoy!
- Sausage – Use whatever sausage you like! The recipe calls for andouille, but your family may enjoy the sweeter varieties
- Protein Options – You can add cooked chicken or tofu if you don’t like shrimp. Or make a combination out of a few proteins for variety.
- Omit the red pepper flakes and cayenne if you prefer less spice.
- Some folks enjoy the bay leaf flavor, you may add a couple bay leaves if desired.
- You may use olive oil instead of butter to cut back on saturated fat.
- What kind of rice should I use?
- You can certainly use jasmine white rice, but any long grain rice will work. In Louisiana, they use popcorn rice, which has a nuttier flavor.
- What is jambalaya?
- Jambalaya is a Cajun dish consisting of shrimp, chicken, rice and vegetables.
- What is the difference between jambalaya and paella ?
- They are very similar actually, however jambalaya really packs on the heat. The main flavor ingredient in paella is saffron.
- Do you cook rice before making jambalaya?
- This recipe is a one pot meal so you don’t need to cook the rice before cooking it.
- How long will it keep in the fridge?
- You can happily keep them in the fridge for 3 days.
Try these other one pot recipes
Creamy One Pot Mac and Cheese – Bless This Mess Please
One Pot Chow Mein – Recipe Rebel
If you have tried this one pot seafood jambalaya recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! For more inspiration follow us on Instagram or like us on Facebook to find more healthy and easy family meals.
One Pot Seafood Jambalaya Recipe
- 1 pound Andouille sausage chopped
- 1 1/2 pound Medium shrimp peeled and deveined
- 1 Tablespoon Butter
- 1 Medium onion chopped
- 1 Bell pepper chopped
- 1 stalk Celery chopped
- 4 cloves Garlic chopped
- 2 Tomatoes chopped
- 2 cups White rice rinsed to remove starch
- 3 cups Chicken stock or water
- As needed Salt
- As needed Black pepper
- 2 teaspoon Crushed red pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- Heat up a large pot over medium high heat, add in lard or butter, cook the sausage until golden brown, around 5 minutes.
- Add in onion, bell pepper, celery and garlic, season with salt, black pepper, crushed red pepper, cayenne and oregano. Cook till the vegetables have released their juices, and have lightly browned, around 6 minutes.
- Add in tomatoes, chicken stock, rice and shrimp. Bring to a boil while stirring to prevent the bottom from sticking.
- Lower the heat and cover the pot with a lid, cook for around 15 minutes, then turn off the heat and let the rice rest for 8 minutes.
- Stir the rice and check the seasoning.