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Classic Louisiana Jambalaya

This hearty Louisiana jambalaya features smoky Andouille sausage, succulent shrimp, and fragrant creole spices simmered with rice and vegetables to create a rich, flavorful stew. The dish is cooked in stages, developing layers of smoky, spicy, and savory flavors with a tender yet slightly chewy rice texture and vibrant seafood accents.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Louisiana
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Andouille sausage sliced into rounds
  • 1 cup Long-grain rice rinsed and drained
  • 1 lb Shrimp peeled and deveined
  • 1 can Diced tomatoes fire-roasted preferred
  • 2 tbsp Creole spices paprika, cayenne, thyme blend
  • 1 bell pepper Bell pepper diced
  • 1 onion Onion diced
  • 3 cloves Garlic minced
  • 4 cups Broth chicken or seafood
  • 2 tbsp Oil vegetable or olive oil
  • 2 scallions Scallions sliced, for garnish

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Chopping board and sharp knife
  • Measuring cups and spoons

Method
 

  1. Start by prepping all your ingredients: slice the sausage, dice the vegetables, and peel and devein the shrimp.
  2. Heat the heavy-bottomed pot over medium heat and add oil until shimmering. Toss in the sliced sausage and cook until browned, about 5 minutes, stirring occasionally to prevent sticking.
  3. Add the diced onions and bell peppers to the pot, stirring to combine. Cook until softened and fragrant, about 8 minutes, until the vegetables are translucent and aromatic.
  4. Stir in the minced garlic and Creole spices, cooking for about 1 minute until fragrant and slightly darkened, releasing a warm aroma.
  5. Pour in the canned diced tomatoes and broth, then add the rinsed rice. Stir everything together, scraping up any browned bits from the bottom of the pot for flavor.
  6. Increase the heat to bring the mixture to a boil, then reduce to low, cover the pot, and simmer for 20-25 minutes, allowing the rice to absorb the flavors and become tender.
  7. After the rice is cooked, gently fold in the raw shrimp, distributing them evenly. Cover again and cook for another 5 minutes until the shrimp turn pink and opaque.
  8. Remove the pot from heat and taste the dish, adjusting seasoning with salt, pepper, or hot sauce as desired.
  9. Sprinkle sliced scallions over the top for a fresh, vibrant finish. Let the jambalaya rest for 5 minutes to allow flavors to meld.
  10. Serve hot straight from the pot, enjoying the smoky, spicy, and savory layers of this soulful Louisiana classic.

Notes

For extra depth, use homemade broth and fire-roasted diced tomatoes. Be careful not to overcook the shrimp to keep them tender and juicy.