This Easy Homemade Jambalaya combines chicken, sausage, shrimp, rice, tomatoes, and bold Creole spices for the ultimate one-pot comfort dish.

this recipe

So picture this: I’ve got 30 minutes, a kitchen that looks like it’s been hit by a toddler tornado (because, well, it has), and three hungry faces asking, “What’s for dinner?” with that particular tone that somehow both blames and begs.

I’m rifling through the fridge, juggling half a bell pepper, some leftover rotisserie chicken, and a pack of shrimp I forgot I bought. There’s a moment of sheer panic. Then, I remember jambalaya. Bless it.

I’d only made it once before—years ago—and it was one of those “follow-the-recipe-exactly-or-risk-disaster” situations. This time, I winged it. And to my absolute shock, it turned out amazing. Spicy, smoky, a little saucy—kinda like how I wish I felt on a Tuesday night, honestly.

It became one of those meals you accidentally create and then cling to like a lifeline. It’s since saved many evenings, and I swear it’s the one dish that gets my family to the table on time. That alone is worth writing down.

Why You’ll Love This Easy Homemade Jambalaya Recipe?

First of all, it’s easy. Like, the kind of easy that feels like cheating. You brown some stuff, toss in some rice and spices, let it do its thing, then add shrimp at the end so they stay nice and tender. That’s it.

Second, this Easy Homemade Jambalaya isn’t just dinner—it’s dinner with a vibe. It smells like you’ve been cooking all day. It tastes like you bought it from a hole-in-the-wall joint in New Orleans that’s been serving the same soul-hugging recipe for 70 years. And yet, it’s all done in one pot with stuff you probably already have in your fridge and pantry.

It’s hearty. It’s flavorful. And it’s forgiving. You can tweak it a hundred ways and it still comes out tasting like magic.

Ingredient Notes:

So here’s what goes into my version—along with some notes from the many times I’ve thrown this together with whatever was on hand.

• Chicken: I use boneless breasts because they cook fast, but thighs are juicier if you’ve got them. I’ve even used leftover roast chicken. Don’t overthink it.

• Sausage: Andouille’s the gold standard, but smoked sausage works too. I once used kielbasa and, guess what? Still good.

• Shrimp: Go for the big ones if you can. I like to keep the tails on for flavor and drama, but nobody in my family appreciates that, so off they come.

• The “Holy Trinity”: Onion, bell pepper, and celery. This is Louisiana cooking 101. Don’t skip it, even if you’re tired. (I’ve tried. It’s not the same.)

• Garlic: Add extra. Always.

• Canned tomatoes: Regular diced is fine. Fire-roasted adds a little somethin’-somethin’.

• Rice: Long grain white is your friend here. Don’t rinse it. You want that starch.

• Chicken broth: Use a low-sodium one if you’re sensitive to salt. Or toss in a bouillon cube and water if you’re out.

• Spices: Paprika, oregano, thyme, cayenne—play with them. I eyeball it every time, and it’s always a little different but never wrong.

• Bay leaf: Fancy or not, it adds depth. Just don’t forget to pull it out later.

• Parsley: Optional. I usually add it so it looks like I put in effort.

How To Make Easy Homemade Jambalaya?

Step 1: Brown the Chicken and Sausage

Heat oil in a big ol’ pot and toss in the chicken. Let it get golden (don’t fuss too much), then add the sausage. Let everything brown and get cozy together. Once they’re cooked through, scoop them out and set aside.

Step 2: Sauté Your Veggies

In that same pot (with all the flavorful bits still hanging out at the bottom), throw in your onion, bell pepper, and celery. Cook until everything’s soft and starting to smell like a Southern kitchen on a Sunday. Add garlic and stir it around for 30 seconds—just enough to wake it up.

Step 3: Tomatoes and Rice Join the Party

Add your canned tomatoes and rice. Give it a stir and let them hang out for a couple of minutes. This helps the rice start absorbing flavor early on.

Step 4: Spice It Right

Toss in your thyme, oregano, paprika, cayenne (start light if you’re spice-sensitive), salt, pepper, and bay leaf. Stir everything so the rice is coated and singing with flavor.

Step 5: Pour in Broth and Simmer

Add the broth and give it a good stir. Bring to a boil, then reduce to a simmer. Cover the pot and let it go for about 20 minutes. This is when you do the dishes or scroll TikTok—your call.

Step 6: Bring Back the Chicken and Sausage

Once the rice is just about done, return your chicken and sausage to the pot. Let everything heat back up and mingle for 5–7 more minutes.

Step 7: Finish with Shrimp

Add your shrimp and stir. Don’t walk away! They only need 3–5 minutes to turn pink and perfect. Overcook them and you’ll be chewing rubber bands. No one wants that.

Step 8: Garnish and Serve

Top with parsley (or don’t), maybe a squeeze of lemon if you’re feeling zesty, and serve it up hot.

Storage Options:

Leftovers? Oh, yes. Jambalaya gets even better the next day. Store it in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating to loosen things up.

Freezing? You bet. Let it cool first, then freeze in batches. Just note: shrimp doesn’t freeze great. If you’re planning ahead, leave ‘em out and add fresh shrimp when you reheat.

Variations and Substitutions:

• No shrimp? Use crab, scallops, or just more sausage.

• No sausage? Ground turkey or chorizo can work.

• Vegetarian? Use veggie broth and throw in beans instead of meat.

• No rice? Try quinoa, but you’ll need to adjust liquid and cooking time.

• Low-carb? Cauliflower rice works in a pinch—just reduce broth.

• More veggies? Zucchini, spinach, okra—toss in what you’ve got.

What to Serve with Easy Homemade Jambalaya?

It’s already a full meal, but if you’re going all out:

• Cornbread (always)

• A crisp green salad with vinaigrette

• Garlic bread (don’t judge me)

• Iced tea, beer, or a lazy margarita

Frequently Asked Questions:

Is it super spicy?
Only if you want it to be. Start small with the cayenne—you can always add more.

What if I overcook the rice?
It happens. Call it “creamy” jambalaya and serve it proudly.

Can I make it ahead?
Yep! It reheats beautifully. Just maybe add the shrimp fresh if you’re planning ahead.

There’s something so soul-satisfying about jambalaya. It’s spicy, cozy, and full of flavor—and it somehow makes a Tuesday night feel like a celebration. It’s the kind of dish you serve in big bowls with cornbread on the side, then sit back and listen to the silence (a.k.a. the sound of everyone devouring it).

So, go ahead and give this Easy Homemade Jambalaya a shot. Let it warm your kitchen, your belly, and maybe even your whole dang day.

And hey—how do you jambalaya? Tell me your favorite twist in the comments.

Keep the Flavor Coming – Try These:

Cajun Chicken Alfredo with Broccoli

Chocolate Peanut Butter Earthquake Cake

Chocolate Chip Cookie Bars

Easy Homemade Jambalaya

This Easy Homemade Jambalaya. Is a delightful one-pot meal. That brings the flavors of the South. Right into your kitchen. With tender chicken, smoky sausage, and succulent shrimp. Each bite is a harmonious blend of spices. And textures. Perfect for family dinners. This dish is sure to be a hit. With everyone at the table. It’s not just a meal. It’s an experience. Filled with warmth. And comfort.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

• 2 tbsp vegetable oil
• 1 lb 450g boneless chicken breasts, cut into bite-sized pieces
• 1/2 lb 225g andouille sausage or smoked sausage, sliced
• 1 onion chopped
• 1 green bell pepper chopped
• 1 celery stalk chopped
• 3 cloves garlic minced
• 1 can 14 oz diced tomatoes
• 1 1/2 c long-grain white rice
• 3 c chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp cayenne pepper adjust to taste for spiciness
• Salt and black pepper to taste
• 1 bay leaf
• 1 lb 450g large shrimp, peeled and deveined
• Fresh parsley chopped, for garnish

Cook ModePrevent your screen from going dark

Instructions

 

1. Heat oil in a pot. Brown the chicken and sausage, then remove.
2. Sauté onion, bell pepper, celery, and garlic in the same pot.
3. Add diced tomatoes and rice. Cook for 2-3 minutes.
4. Add spices, chicken broth, and bay leaf. Bring to a boil, then simmer for 20-25 minutes.
5. Return chicken and sausage to the pot. Simmer for 5-7 minutes.
6. Add shrimp and cook until pink, 3-5 minutes.
7. Garnish with parsley and serve.

Notes

To make this recipe gluten-free. Simply substitute the andouille sausage. With a gluten-free variety. And ensure your chicken broth and spices. Are certified gluten-free. This way, you can enjoy all the hearty, spicy goodness of Jambalaya. Without any gluten concerns. Don’t forget to check your rice packaging as well. Since cross-contamination can sometimes be an issue. With these simple swaps. You can savor every delicious bite of this classic dish. Without worrying about gluten. Your Jambalaya will still be bursting with flavor. Maintaining its authentic taste and texture. While being safe. For those with gluten sensitivities.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/