Jambalaya is a popular southern dish from the heart of Louisiana. This red jambalaya recipe is a simple scaled-down version of Creole jambalaya from Paula Deen's cookbook.
Many Creole and Cajun dishes from Louisiana first begin with what they call the "holy trinity" of vegetables. Celery, onions, and bell peppers are the ingredients that are sautéed to make up the holy trinity. This simplified version of jambalaya skips this base of veggies, but still packs in a ton of flavor.
About This Recipe
Over a decade ago, I received a review copy of Paula Deen's Southern Cooking Bible. It was the year we moved to Mississippi and our first experience of living and eating in the deep south. I appreciated the chance to learn southern cuisine and this book really helped me out. Paula's recipe was our first introduction to jambalaya. Although we later learned to also love the more authentic Louisiana versions, this jambalaya recipe is still a favorite in our home.
Ingredients for Jambalaya
As stated above, this is a scaled down version of authentic Cajun/Creole jambalaya and skips the ingredients of the "holy trinity". Here's what you need for this easy jambalaya recipe:
- 1 cup long-grain white rice
- 3 tablespoons dried minced onion
- 1 tablespoon dried parsley flakes
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 bay leaf
- 1 ½ cups water
- 1 cup beef broth
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- ½ lb fully cooked smoked sausage, such as andouille, cut into ¼-inch slices
- ¾ lb large shrimp, peeled and de-veined (optional ingredient)
Can I Leave Out the Shrimp in Jambalaya?
Shrimp can be one of the ingredients in jambalaya, but it can also be left out. We often leave it out just to avoid the extra cost.
Is Jambalaya Spicy?
Jambalaya is authentically a spicy dish, as it claims its roots in Cajun and Creole cuisines. But, you can adjust the level of spices according to your tastes. Ben loves the heat of this dish as it is written, but I scale it back a bit for me and the kids by reducing the cayenne pepper as well as choosing a less spicy sausage. Over the years, we have increased our heat tolerance, however!
Easy One Pot Recipe
We love how quickly and easily this dish comes together! It only dirties on pot. I use my 6 quart Dutch oven, but any stock pot will do.
The most tedious part is measuring out the rice mix ingredients, but you can always make that ahead of time and store in an airtight container for up to 6 months until ready to use. But, honestly, even that isn't really all that tedious.
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Photos by Lindsay Evers Photography
This recipe was originally published February 22, 2012 and updated with new photos and recipe tips December 2024, and then again in January 2025 to change the ingredients from 1 tablespoon beef bouillon granules to 1 cup beef broth and reduce water to 1 ½ cups. This is due to the limited accessibility now of beef bouillon granules.
Recipe Card
Easy Jambalaya
Ingredients
- 1 cup long-grain white rice
- 3 tablespoons dried minced onion
- 1 tablespoons dried parsley flakes
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 bay leaf
- 1 ½ cups water
- 1 cup beef broth
- 14.5 oz. canned diced tomatoes
- 8 oz. canned tomato sauce
- ½ lb fully cooked smoked sausage , such as andouille, cut into ¼-inch slices
- ¾ lb large shrimp , peeled and deveined (optional)
Instructions
- In a medium bowl or canister, combine the rice, onion, parsley, bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt and bay leaf. Stir to fully mix. (This mixture can be stored in an airtight container for up to 6 months.)
- In a Dutch oven or a large heavy bottom saucepan, combine the rice mixture with the rest of the ingredients, minus the shrimp. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, until the rice is tender, about 20 to 25 minutes.
- Add the shrimp and cook until just opaque, 5 to 7 minutes more. Discard the bay leaf and serve while hot.
Notes
- Nutrition information is an estimate only. Based on 6 servings.
- If not using shrimp, simply leave it out with no other changes to the recipe.
- This recipe originated from Paula Deen's Southern Cooking Bible
Nutrition
