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| SERVES | COOK TIME | TOTAL TIME | DIET NOTES | SKILL LEVEL |
| 6 | 50 minutes | 1 hour | Dairy-Free, Gluten-Free Friendly | Moderate |
What Makes This Recipe Shine
- Deep, bold Cajun flavor with just the right amount of heat
- Packed with smoky sausage, shrimp, and long grain rice
- Uses pantry staples and the holy trinity of onions, bell pepper, and celery
- Bakes in the oven for a fluffy texture-no stovetop stress
- Perfect for Mardi Gras, Sunday suppers, or meal prepping
- Freezer-friendly and big enough to feed a crowd
What It Is
This classic Creole food favorite brings the spirit of New Orleans right to your kitchen. With juicy shrimp, smoky andouille or chicken sausage, and the bold heat of Cajun seasoning, it's the kind of rice dish that satisfies everyone at the table. Made with long-grain rice and built on the holy trinity of onions, celery, and a mix of green and red bell peppers, it bakes up with a fluffy texture and deep, layered flavor. It's hearty, easy to make ahead, and hands-down one of the best jambalaya recipes for busy weeknights or Mardi Gras feasts.
What You'll Need
Large Dutch Oven - Perfect for baking rice dishes with even heat
Cutting Board & Sharp Knife - For chopping your trinity and slicing sausage
Mixing Bowl - Handy for holding the cooked meats and shrimp
Measuring Cups & Spoons - You'll want the spices just right
Wooden Spoon - For stirring up all that flavor
Grab Your Ingredients
Olive Oil - A flavorful start for searing meats
Smoked Bacon - Adds richness and smoky depth
Tasso Ham (optional) - Traditional Creole food element; feel free to sub chicken thighs or more sausage
Andouille or Chicken Sausage - Choose based on your heat preference-both are delicious
Large Shrimp - Peeled and deveined; tails optional
Garlic - Freshly minced for max flavor
Butter - Helps veggies sauté evenly and adds a rich finish
Yellow Onion, Celery, Green Bell Pepper, Red Bell Pepper - The holy trinity plus color
Long Grain Rice or Jasmine Rice - Both yield that signature fluffy texture
Chicken Stock or Chicken Broth - Adds savory depth to the rice base
Crushed Tomatoes + Tomato Paste - Bring body and tang
Green Onions - Stirred in at the end for brightness
Fresh Parsley - Optional, but a fresh pop of color on top
Creole Seasoning Mix:
Sweet paprika, garlic powder, onion powder, thyme, black pepper, salt, and cayenne pepper for a little (or a lot of) heat. Splash in a bit of Worcestershire sauce for umami if you like.
Let's Get to Cookin'
Preheat the Oven
- Preheat your oven to 350°F. It'll be ready by the time you build the jambalaya base.
Sear the Meats
- Heat olive oil in a Dutch oven. Add bacon first, then sausage and optional Tasso or diced chicken thighs. Cook until everything's golden and fragrant. Transfer to a bowl.
Sear the Shrimp
- In the same pot, sear the shrimp just until pink. Set aside-they'll finish later.
Sauté the Veggies
- Melt in butter, then add garlic, onion, celery, green bell pepper, and red bell pepper. Sauté until soft and aromatic. This is your holy trinity working its magic.
Build the Rice Base
- Stir in long grain rice (or jasmine rice) to coat it in all that goodness.
- In a bowl, whisk together warm water and chicken stock concentrate or use broth. Pour it in along with crushed tomatoes, tomato paste, thyme, Cajun seasoning, and optional Worcestershire sauce.
Add the Meats Back In
- Stir sausage, bacon, and ham (or chicken) back into the pot.
Bake the Jambalaya
- Once the liquid bubbles, stir once more, cover tightly, and bake 20 minutes.
Check for Doneness
- Peek inside, taste the rice. If it's still firm, cover again and bake another 5-10 minutes.
Finish with the Shrimp
- Stir in shrimp and green onions. Cover and bake 3 more minutes until shrimp are cooked through.
Serve It Up
Fluff with a spoon or fork. Garnish with more green onions or fresh parsley.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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Pro Tips from My Kitchen
Use long-grain rice - It stays fluffy, not sticky. Jasmine rice works too.
Sauté your trinity well - Cook until soft and fragrant for real Cajun flavor.
Adjust the heat - Add more cayenne pepper if you like a lot of heat.
Go with chicken sausage - It's lighter, but still packs that bold flavor.
Bake, don't simmer - The oven ensures even cooking and perfect texture.
Make It a Meal
- Add a side of Sweet Cornbread
- Cool things off with a Fresh Garden Salad
- Want dessert? Texas Sheet Cake fits the bill
Got Questions? You're Not Alone
Can I use chicken thighs instead of shrimp?
Yes! Diced, seared chicken thighs are a tasty swap and hold up well in the oven.
Is this spicy?
It has a medium kick. Adjust the cayenne pepper for more or less heat.
What kind of rice is best?
Long-grain rice or jasmine rice gives you the best fluffy texture and soaks up all the Cajun flavor.
Can I use all chicken sausage?
Absolutely-use it alone or combine with another smoked sausage for depth.
Is this the same as Cajun jambalaya?
This version has tomatoes, so it's technically Creole-style-but still a classic Cajun recipe at heart.
Leftovers & Storage
- Store in the fridge for up to 4 days-flavor gets better overnight.
- Reheat on the stove or microwave with a splash of broth or chicken stock.
- Freeze in portions for up to 3 months. Thaw overnight and warm through gently.
What's Your Hurry? Stick Around For Seconds
Looking for more Cajun food with bold flavors? Browse my collection of crowd-pleasing rice dishes, skillet meals, and Southern classics to keep your table full and your weeknight dinners easy.
Pull Up A Chair and Sit A Spell
Did you spice it up with extra cayenne or add chicken sausage? Leave a comment and let me know your twist! Tag me so I can cheer on your kitchen magic.
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Sausage and Shrimp Jambalaya
Ingredients
- 1 tablespoon vegetable oil
- 6 ounces smoked bacon chopped
- 8 ounces Tasso ham diced small (optional)
- 7 ounces andouille or smoked sausage sliced thick
- 1 pound large raw shrimp peeled and deveined (tails on or off)
- 4 cloves garlic minced
- 1 tablespoon butter
- 1 large onion chopped into ½-inch pieces
- 3 celery ribs chopped into ½-inch pieces
- 2 medium green bell peppers chopped into ½-inch pieces
- 2 cups long grain rice uncooked
- 4 cups water
- 2 tablespoons Better Than Bouillon Chicken Base
- 1 15-ounce can crushed canned tomatoes
- 3 tablespoons tomato paste
- 1 cup sliced green onions plus more for garnish
Creole Seasoning Mix
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 4 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Preheat the Oven
- Set your oven to 350°F and let it preheat while you prepare the jambalaya base.
Sear the Meats
- Heat vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. • Add chopped bacon and cook for about 30 seconds, just to start rendering the fat. • Add andouille sausage and diced Tasso ham (if using). Sauté until browned and fragrant, about 3 minutes. Transfer meats to a bowl and set aside.1 tablespoon vegetable oil, 6 ounces smoked bacon, 8 ounces Tasso ham, 7 ounces andouille or smoked sausage
Sear the Shrimp
- In the same pan, add the shrimp and cook for about 1½ minutes per side, just until they turn pink. • Remove the shrimp and set aside in a separate bowl. They'll finish cooking later.1 pound large raw shrimp
Sauté the Vegetables
- Add the butter to the pan, then stir in garlic, onion, celery, and bell pepper. • Sauté until vegetables are slightly softened and beginning to smell sweet, about 3-4 minutes.
Build the Rice Base
- Stir in the uncooked rice, making sure the grains are well coated in the buttery mixture. • In a separate bowl or measuring cup, dissolve the Better Than Bouillon Chicken Base into the water. • Pour the broth mixture into the pan along with the crushed tomatoes, tomato paste, thyme, and all the Creole Seasoning Mix. Stir to combine.2 cups long grain rice, 4 cups water, 2 tablespoons Better Than Bouillon Chicken Base, 1 15-ounce can crushed canned tomatoes, 3 tablespoons tomato paste
Return Meats to the Pot
Bake the Jambalaya
- Once the liquid begins to bubble across the surface, give the mixture one final stir. • Make sure all the rice is submerged, then cover tightly with a lid or aluminum foil. • Transfer the pot to the oven and bake for 20 minutes.
Check for Doneness
- Remove from oven and carefully lift the lid. • Taste a few grains of rice-if they're still firm in the center, re-cover and return to oven, checking every 5 minutes until the rice is almost tender (total bake time is usually around 30 minutes).
Finish with the Shrimp
- Once the rice is just shy of fully cooked, stir in the shrimp and sliced green onions. • Cover again and return to the oven for 3 minutes to finish cooking the shrimp through.1 cup sliced green onions
Serve
- Remove the pot from the oven and gently fluff the jambalaya with a spoon or fork. • Serve hot, garnished with more green onions if you'd like a little extra color and bite.
Notes
• Tasso ham is optional-if unavailable, substitute with more andouille sausage or omit entirely.
• Better Than Bouillon Chicken Base can be swapped for any brand of chicken bouillon concentrate or replaced with 2½ cups of low-sodium chicken broth.
• Shrimp can be substituted with crawfish tails or omitted for a sausage-only jambalaya. Storage:
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the rice. Freezing Instructions:
• Let the jambalaya cool completely before transferring to freezer-safe containers.
• Freeze for up to 3 months.
• Thaw overnight in the fridge and reheat thoroughly before serving.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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