This easy jambalaya recipe starts with the holy trinity of onion, bell pepper, and celery that’s combined with okra, shrimp, smoked sausage and fluffy white rice for a hearty one pot dish jam-packed with flavor.
Why this recipe works
While there are many variations of jambalaya out there, our version begins and ends with plenty of smoked, spicey flavors that’ll make your mouth water. With a classic Cajun feel, we’ll first saute some bell peppers, onion, and celery then toss in smoked sausage, okra, shrimp, tomato sauce, and white rice towards the middle and end. It all comes together in one pot on the stovetop in under 35 minutes.
Don’t be shy with the seasonings here, they’re a key component needed for incredible flavor! Plenty of Cajun seasoning, bay leaves, and smoked paprika will lend a generous hand to the flavor profile. If desired, you can add a dash or two of cayenne pepper for further heat.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
HOLY TRINITY – Celery, onion, and bell peppers. These are a must and are featured in a large portion of delicious Cajun and Creole dishes, like our dirty rice recipe.
SAUSAGE – We are using smoked sausage, but you can substitute it with andouille if desired.
SHRIMP – Leaving the tails on the shrimp is up to you. Some people prefer to remove them, while others like to keep them on for presentation purposes.
RICE – We can show you how to make rice here. Rice adds a hearty feel to this jambalaya. We prefer long-grain white rice. You’ll need 1 cup of dry white rice to yield 2 cups cooked that’s called for in this recipe.
ADDITIONS – If you like it extra spicy, add a diced jalapeno to the skillet with your celery, onion, and bell peppers. You can add in or substitute ingredients as needed, chicken or pork are popular additions to jambalaya.
How to Make Jambalaya
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, green bell pepper, red bell pepper, celery, minced garlic, and Cajun seasoning. Stir everything together and saute for 3-4 minutes. Add smoked paprika, stir and cook for another 1-3 minutes.
- Add bay leaves and smoked sausage, stir to combine.
- Add okra, garlic salt, shrimp, chicken broth, and tomato sauce. Stir to combine, cover pot, and cook over medium heat for 4-5 minutes.
- Add cooked rice and stir to combine. Cook for 1-2 minutes, enough to heat through.
Frequently Asked Questions & Expert Tips
Store fully cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop until warmed through. If your jambalaya feels a bit dry after storing, add a splash of chicken broth when reheating.
Serving Suggestions
Jambalaya is a filling meal all on its own but is commonly paired with cornbread or homemade biscuits on the side. Enjoy warm from the stovetop.
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Jambalaya
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 cup diced onion about 1 medium onion
- 1 cup diced green bell pepper 1 large green bell pepper
- 1 cup diced red bell pepper 1 large red bell pepper
- 1 cup diced celery about 2 ribs of celery
- 1 Tablespoon minced garlic
- 1 teaspoon smoked paprika
- 1 ½ teaspoons Slap Ya Mama Cajun seasoning we used the white pepper blend
- 4 bay leaves
- 1 pound smoked sausage sliced
- 12 ounces frozen okra thawed
- 2 teaspoons garlic salt
- 1 ½ pounds grilling shrimp peeled and deveined
- ¼ cup chicken broth
- 8 ounces tomato sauce
- 2 cups cooked white rice 1 cup dry white rice
Things You’ll Need
Before You Begin
- Leaving the tails on the shrimp is up to you. Some people prefer to remove them, while others like to keep them on for presentation purposes.
- You’ll need 1 cup of dry white rice to yield 2 cups cooked that’s called for in this recipe.
- We are using smoked sausage, but you can substitute with andouille if desired.
- If you like it extra spicy, add a diced jalapeno to the skillet with your celery, onion, and bell peppers. You can add in or substitute ingredients as needed, chicken or pork are popular additions to jambalaya.
- Store fully cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop until warmed through. If your jambalaya feels a bit dry after storing, add a splash of chicken broth when reheating.
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, green pepper, red bell pepper, celery, minced garlic and Cajun seasoning. Stir everything together and saute for 3-4 minutes. Add smoked paprika, stir and cook for another 1-3 minutes.
- Add bay leaves and smoke sausage, stir to combine.
- Add okra, garlic salt, shrimp, chicken broth, and tomato sauce. Stir to combine, cover pot, and cook over medium heat for 4-5 minutes.
- Add cooked rice and stir to combine. Cook for 1-2 minutes, enough to heat through.
Nutrition
Chef Antoine Davis
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J. says
L.. hello what brand Of Smoke sausages?
Amanda Formaro says
Any brand of cooked smoked sausage will work – Hillshire Farms and Johnsonville are two that come to mind.