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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 recipe makes a great barbecue side dish or simply eaten on its own as the main course.
Photo by: bhofack2/Depositphotos
5 from 2 votes
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Course: Main Dish, Side Dish
Cuisine: American Food
Keyword: jambalaya, jambalaya recipe
Prep Time: 20 minutes
Cook Time: 46 minutes
Total Time: 1 hour 6 minutes
Servings: 4 servings
Calories: 554kcal
Author: Derrick Riches


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


  • Heat butter in a large Dutch oven over medium heat.
  • Place sliced sausage in the pot and cook for 3 minutes. Transfer them to a bowl.
  • Next, add chopped vegetables, spices (including salt and pepper), and diced tomato to the pot. Cook over medium heat for 2-3 minutes, stirring often.
  • Add sausage, and stir in the brown rice and chicken broth. Increase heat to high and bring to a heavy simmer for 2 minutes. Reduce heat to low, cover Dutch oven with lid and cook for 30 minutes.
  • Check rice for tenderness. If it is tender, stir in the shelled shrimp, cover, and cook for 5 more minutes. If not, cook rice for another 5-10 minutes or until it becomes tender, then add the shrimp and cook for an additional 5 minutes. Shrimp should be pink and firm when cooked through.
  • Taste jambalaya for salt content and adjust accordingly.
  • Once cooked, remove the pot from the heat. Spoon out your 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.


Calories: 554kcal | Carbohydrates: 43g | Protein: 43g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 2774mg | Potassium: 862mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1984IU | Vitamin C: 62mg | Calcium: 237mg | Iron: 6mg