One Pot Jambalaya! Looking for a hearty recipe with incredible flavor? This easy jambalaya fits the bill! One pan and 30 minutes is all it takes to get this Creole-inspired creation on your table!
This recipe was originally posted on February 20, 2012 and updated on February 28, 2022.
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Is there anything more hearty and festive than a big pot of jambalaya? Whether you're cooking up a big batch for Mardi Gras celebrations, or simply whipping up a satisfying and flavorful weeknight dinner, this One Pot Jambalaya will surely hit the spot.
According to Wikipedia, "Jambalaya is an American Creole and Cajun rice dish of French, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice."
It can be made in a variety of ways -- using chicken, seafood, smoked sausage, or even crawfish! While Creole Jambalaya includes tomatoes, giving the rice its red appearance, Cajun-style actually doesn't include tomatoes at all. In Cajun Jambalaya, the meats are first browned and caramelized alone in the pot, giving it its characteristic brownish color.
This version (which I clipped from the Dallas Morning News in 2007) is made in one pan in 30 minutes or less, uses diced ham as a smoky, meaty element as well as plump shrimp. Feel free to experiment with your favorite meats and veggies and give it your own twist!
While this may not be considered authentic jambalaya, this Creole-inspired dish is one you'll want to add to the menu rotation often!
Looking for more Mardi Gras and New Orleans-inspired recipes? Check out my Shrimp Fricassee, Vegetarian Muffuletta Bagel Sandwich, Mini King Cakes or Bananas Foster Sandwich Cookies!
This recipe is naturally gluten-free and dairy-free, and can be made pescatarian, vegetarian or vegan. (See Variations and Substitutions area below.)
Ingredients
Here are the ingredients you'll need for this easy dish:
- Butter & Olive oil. This combo of fats is ideal when you want to be able to sauté vegetables for a while at a higher temperature, but also add flavor.
- Onion. An aromatic staple.
- Celery. Most Cajun recipes call for celery as part of the "trinity" (the aromatic base for recipes featuring onions, bell peppers and celery). This recipe doesn't actually call for bell peppers, but feel free to include some if you can't imagine a Cajun recipe without it!
- Ham or Sausage. The original recipe for this one pot jambalaya calls for a diced ham steak, which adds a nice smoky flavor, but I have also made it using Andouille sausage and even chicken sausage.
- Rice. White or brown rice will work here. If you choose to use brown rice, you may need to add a few extra minutes to the cook time.
- Diced tomatoes. A pantry staple, diced tomatoes come in handy for easy weeknight dinners.
- Chicken broth. You may also use a vegetable broth or seafood broth if you prefer.
- Cayenne pepper. It's not jambalaya without a little heat! Dial it back or amp it up based on your tolerance.
- Worcestershire sauce. This adds a savory depth of flavor to the dish.
- Shrimp. Add in fresh shrimp, or frozen shrimp that has been thawed.
- Parsley. A dash of herbs and color, parsley is a great finishing addition.
Instructions
Heat butter and olive oil in a large pan over medium heat. Add onion, celery, ham and rice, tossing to coat. Sauté the mixture for 3-4 minutes until the vegetables start to soften.
Tip: If you are using sausage, brown it with these ingredients before adding the liquids.
Add the diced tomatoes, chicken broth, cayenne pepper, Worcestershire sauce, sea salt and pepper, scraping the bottom of the pan to remove any brown bits. Bring the mixture to a boil.
Reduce the heat to low. Stir in shrimp. Cover the pan and simmer for 5-6 minutes.
Remove the pan from the burner and allow to sit, covered, for 10-12 minutes.
When ready to serve, sprinkle with chopped parsley.
FAQ's
A simple green salad, hot rolls or cornbread go great with jambalaya!
Yes. You can prepare the rice mixture in advance if desired, then add the shrimp to cook when heating to serve. Add ¼ cup to ½ cup of broth to loosen rice a bit, then add the shrimp and cook over medium heat for 4-5 minutes or until it is opaque and cooked through. You can also buy pre-cooked shrimp and toss it in just long enough to heat through if you want to shave a few minutes off the re-heating time.
Yes. Cool the jambalaya completely, then place in an airtight, freezer-safe container and keep in the freezer for up to 8 weeks. To keep rice from becoming mushy when it is thawed, undercook the rice a bit as it will continue to cook when the jambalaya is reheated.
The main difference is that gumbo is a stew that is served with or over rice, while jambalaya is a dish where the rice is cooked along with the ingredients. Both gumbo and jambalaya have Cajun roots, contain many of the same ingredients, and have numerous variations!
Variations & Substitutions
Try these variations on One Pot Jambalaya, and let me know which you like best!
- Use sausage instead of (or alongside) diced ham for a more traditional jambalaya. I like to use Andouille or chicken sausage since they are pre-cooked and only need browning and heating through.
- Use diced, cooked chicken to change things up.
- Add other veggies and aromatics such as bell peppers or fresh garlic.
- Try using a creole seasoning blend to give it extra oomph.
- If you can get your hands on some crawfish meat, add in some crawdads for a real NOLA twist!
Diet-Specific Substitutions
- Pescatarian: Omit the ham & use vegetable or seafood broth instead of chicken broth. Add 1 teaspoon smoked paprika to the mixture before bringing to a boil.
- Vegan: Omit the ham or use plant-based sausage instead. Use vegetable broth in place of chicken broth. Add 1 teaspoon smoked paprika to the mixture before bringing to a boil. Omit shrimp. (Add in a drained can of kidney beans if you'd like to add extra plant-based protein!)
One Pot Jambalaya
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped onion
- ½ cup chopped celery
- 1 cup rice white or brown
- 14½ ounce can diced tomatoes
- 2 cups chicken broth
- ¼ teaspoon cayenne pepper or to taste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1½ pounds shrimp peeled & deveined
- 2 tablespoons parsley minced
Instructions
- Heat butter and olive oil in a large pan over medium heat.
- Add onion, celery, ham and rice, tossing to coat. Sauté the mixture for 3-4 minutes until the vegetables start to soften. (If you are using sausage, brown it with these ingredients before adding the liquids.)
- Add the diced tomatoes, chicken broth, cayenne pepper, Worcestershire sauce, sea salt and pepper, scraping the bottom of the pan to remove any brown bits. Bring the mixture to a boil.
- Reduce the heat to low. Stir in shrimp. Cover the pan and simmer for 5-6 minutes.
- Remove the pan from the burner and allow to sit, covered, for 10-12 minutes.
- When ready to serve, sprinkle with chopped parsley.
Notes
- Use sausage instead of (or alongside) diced ham for a more traditional jambalaya. I like to use Andouille or chicken sausage since they are pre-cooked and only need browning and heating through.
- Use diced, cooked chicken to change things up.
- Add other veggies and aromatics such as bell peppers or fresh garlic.
- Try using a creole seasoning blend to give it extra oomph.
- If you can get your hands on some crawfish meat, add in some crawdads for a real NOLA twist!
- Pescatarian: Omit the ham & use vegetable or seafood broth instead of chicken broth. Add 1 teaspoon smoked paprika to the mixture before bringing to a boil.
- Vegan: Omit the ham or use plant-based sausage instead. Use vegetable broth in place of chicken broth. Add 1 teaspoon smoked paprika to the mixture before bringing to a boil. Omit shrimp. (Add in a drained can of kidney beans if you'd like to add extra plant-based protein!)
Sabrina says
Looks delicious!!! Want to try this soon!
The Kitchen Prep says
Thanks! It's one of my faves! 🙂