The Best Jambalaya

A popular Cajun rice dish made with Andouille sausage and shrimp. Sometimes chicken is also added, but this recipe does not call for it. This makes a great barbecue side dish or simply eaten on its own because this is the best jambalaya.

The Best Jambalaya

The Best Jambalaya

Derrick Riches
Prep Time 20 mins
Cook Time 46 mins
Total Time 1 hr 6 mins
Course Main Dish, Side Dish
Cuisine American Food
Servings 4 People


  • 1 pound extra-large shrimp, peeled and deveined
  • 4-5 Andouille sausage, sliced in thirds
  • 1 cup long grain brown rice
  • 3 cups low sodium chicken broth
  • 1 large bell pepper, seeded and diced
  • 6 white mushrooms, chopped
  • 3 medium ribs of celery, finely sliced
  • 3 green onions, thinly sliced
  • 1/2 cup diced tomato
  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon smoked paprika
  • 1 tablespoon powdered cumin
  • 2-3 teaspoons hot sauce (adjust amount to your liking)
  • 1 teaspoons salt (increase amount if needed)
  • 1 teaspoon black pepper


  • In a large Dutch oven, heat butter. Place sausage in the pot and cook for 3 minutes. Scoop out into a bowl. Add chopped vegetables and seasonings to the pot along with diced tomato. Cook over medium heat for 2-3 minutes, stirring often.
  • Add sausage back into the pot. Stir in the brown rice and chicken broth. Increase heat to high and bring to a heavy simmer. Immediately reduce heat to low, cover Dutch oven with lid and let cook for 35-40 minutes.
  • Check rice for doneness. If it is tender then stir in the shrimp, cover, and cook for 5 minutes. If not, cook rice for another 5-10 minutes or until it becomes tender, then follow the steps above. Taste for salt content and adjust accordingly.
  • Once cooked, remove the pot from heat. Spoon out the desired amount and garnish with sliced green onion.
  • Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days after preparation. Reheat well before serving.


Photo by: Free-Photos/Pixabay