Kitchen notes · a little help before you start
Jambalaya Recipe
A spoonful of jambalaya should have plenty going on, and this one has smoky sausage tucked among tender rice and shrimp. The Cajun seasoning gives it a bold, savory edge.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Seafood
- Cuisine
- Cajun · American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Soften the vegetables
Let the onion, peppers and celery soften before adding garlic; the garlic needs only its brief turn.
2. Brown in stages
Brown the chicken first, then add the sausage so both meats get their own time in the pot.
3. Keep the simmer low
Cover the rice over low heat and return for the occasional stir as it becomes tender.
Get to know the ingredients
Tomatoes
Keep the crushed tomatoes undrained; their liquid joins the broth when you add the rice.
Rice
Start with uncooked long grain rice, which cooks directly in the seasoned tomato and broth mixture.
Shrimp
Use peeled large shrimp; leaving the tails on is an option if you prefer that presentation.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Jambalaya Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley on top
Scatter the chopped parsley over the finished jambalaya just before serving, after the shrimp are cooked.
A little more help as you go
Hold the vegetables
Cover the softened vegetables on their plate while you use the same pot to brown the meat.
Remove the bay leaf
Fish out the bay leaf before adding the shrimp and okra so it never reaches a serving bowl.
A few questions you might have
Can I use frozen okra?
Yes, fresh or frozen sliced okra works here; add it with the shrimp near the end.
When do the vegetables go back in?
Return them after the sausage browns, along with the broth, tomatoes, rice and seasonings.
How can I tell the shrimp are ready?
Look for shrimp that are pink and opaque after their short covered cook in the rice.
Does the chicken need seasoning before browning?
Yes, season the chicken with salt and pepper before it goes into the oil to brown.
Should the rice be tender before I add shrimp?
Yes, finish the covered rice cooking first; the shrimp and okra join only after the rice is tender.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
