This post is sponsored by my friends at Red Gold Tomatoes, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family.
When Mardi Gras season rolls around, my tastebuds start craving the bold, spicy flavors of New Orleans. From gumbo and étouffée to beignets and jambalaya, my mouth just sets to watering thinking about the Cajun and Creole flavors from one of my favorite places.
But seeing as how Mardi Gras will be a bit different this year, I figured I might as well make the best of the situation and turn out some delicious jambalaya right from my own kitchen. And while some other NOLA cuisine can take a little time and effort, jambalaya is actually one of those things that’s relatively easy. In fact, this quick and easy version can go from prep to table in about 35 minutes – and it all cooks in one-pot!
The version I’m sharing today is often referred to as red or Creole jambalaya. It’s actually my favorite version. So what makes it Creole? Well, I certainly don’t claim to be an expert in the food-ways of Louisiana, but I’m told by a few natives that the best way to distinguish Creole food from Cajun food is by the use of tomatoes. Creole food frequently calls for tomatoes whereas Cajun food doesn’t.
Now, I’m sure this is an overgeneralization of sorts, but being that the food and culture of that region is so rich and diverse, I suppose we have to start somewhere… and this is as good of a place as any.
For me, I really love using Red Gold Tomatoes in my dishes. Red Gold Tomatoes are steam packed fresh to preserve the true tomato flavors, so there’s no “canned” taste you can find with some other brands.
Their tomatoes are picked when they are absolutely vine-ripe-red, eliminating the need to add artificial flavors, colors or preservatives. And I feel good when I buy Red Gold because they’re sustainably grown on over 40 Midwest family farms.
When it comes to the sausage, I like to use a cajun or andouille sausage for a more authentic flavor. That being said, it’s not always super easy to find. In addition, cajun sausage can be a bit spicy. So if heat isn’t your thing, or if you just can’t find any, another smoked sausage will do.
The other thing of note in this recipe is my use of parboiled or converted rice. This is rice that is par-cooked with the husk on. Cooking it with the husk on forces some of the nutrients from the husk into the grain that would ordinarily be lost when the husk is removed. More importantly, when rice is parboiled, it removes a lot of the starch from the outside of the rice. As a result, when it’s added to recipes and cooked through, you’ll end up with less starch in the dish. That means the end product will be more like individual grains of rice rather than a sticky mush that sometimes results from using regular rice in a dish like this.
Looking for Red Gold Tomatoes products near you? Use this super easy product finder to find their tomatoey goodness close by!
Recipe Card
One-Pot Sausage and Shrimp Jambalaya
Ingredients
- 2 tablespoons vegetable or olive oil
- 1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
- 1 large onion, diced
- 1 large bell pepper, seeded and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15-ounce) can Red Gold Crushed Tomatoes
- 1 (14.5-ounce) can Red Gold Diced Tomatoes
- 1 teaspoon Creole seasoning (or more)
- 2 cups parboiled or converted rice
- sliced green onions for garnish, optional
- 1 pound large shrimp, peeled and deveined
Instructions
- Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
- Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
- Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Linda LeFebvre
I live in New Orleans and have had different versions of jambalaya. This is by far the best! It’s easy to prepare and so flavorful!
Thanks so much, Linda! Happy to hear this got a New Orleanian’s approval!
Julia Reel
Hi! Question – is this 2 cups of parboiled precooked rice? So around ~8 total cups prepared? want to make sure I don’t have it flipped, thanks😊
I’m not 100% sure I understand your question. You’ll need to cups of uncooked parboiled (sometimes also called converted) rice for the recipe. Typically with parboiled rice it triples in size when cooked. So, 2 cups of uncooked should yield 6 cups of cooked.
CC
Question… Hubby don’t eat seafood… Substitution?
You can leave it out or opt for my sausage and chicken version: Weeknight Chicken and Sausage Jambalaya
Blaine Stewart
Would you think this is a recipe that could be doubled to serve more people? Thanks!
You’ll need a really big pot or will need to just make two batches, but yes.
John
I had a gumbo fail with the roux that I don’t want to get into and I switched to this on the fly since I had the ingredients. Dinner saved! This was awesome and I’m sure I will make again and again.
So glad to hear this one worked out for you!
Mike
I made this for supper last night and it is good! The only changes I made were to reduce the broth to 3 cups and a ½-cup less rice. Using the parboiled rice is key. I then shredded 5 other jambalaya recipes, leaving only this one from southernbite.com. Thank you.
Thanks, Mike! That’s quite the compliment!
Lisa K
This was superb! Best thing I’ve made hub said!!
I used more shrimp and only 1 cup of rice and then put white rice on plate and served over used regular kielbasa whati had.. you could dip your bread in the sauce too. Hub loved the creole spice, I like a Lil he put on more.
Great for pot lucks!!!
It looks great, Lisa! Glad y’all enjoyed it!
Kathy
This was delicious❣️
It looks absolutely perfect! So glad you enjoyed it!
XNavyGal
It’s been awhile since I’ve made jambalaya. I used to live in New Orleans. I looked at your recipe strictly for ratios.
I appreciate most of what you put in there, but I learn to make jambalaya from the Cajuns.
You might want to add a tablespoon or so of Worcestershire sauce, and some fresh parsley. It’ll elevate it just a little bit more. Of course, I’m going to be putting in crushed red pepper flakes or red pepper sauce like tabasco.
And they will tell you down there in Cajun land of Louisiana, absolutely never take the pot off a jambalaya to stir It! It needs to remain untouched until it’s ready to serve.
Thank you for the help with the ratios. Mine came out great with the two cans of tomatoes and the chicken broth.
It sure looks dee-lish!
Jody Mason
Made it tonight and it was a hit! Made the rice separately and used shrimp stock. Will definitely keep this in the meal rotation.
So glad to hear y’all enjoyed it!
Gloria Dolesh
Made the jambalaya and it was delicious and so easy! No fuss, no mess. Truly one pot.
Those are my favorite kinds of recipes! Glad it turned out great for you!
Gabriele A Ertmann
Fantasy. And pretty easy to make. I love the flavors.
Glad to hear it turned out great for you!
Terri
DELICIOUS!
Can I freeze the left-overs?
I’ve not done that, but I can’t see why it wouldn’t work.
Terri
DELICIOUS! It’s a keeper! I added more creole seasoning.
Glad you enjoyed it!
Cam
Do you strain the liquid out of the diced and crushed tomatoes?
No, you’ll add the liquid as well. Enjoy!
Jackie Pash
Hey Stacy, love all your recipes! I was wondering if this recipe can be frozen in individual portions. I am making it for one person.
Oh definitely Jackie!
Lynn Garst
This was a hit! I made this today – easy and delicious! I have even asked to plan a meal for a large group in December and already know this will be part of the menu. Thank you for a great recipe!
Thanks so much Lynn!
Dotty
If all I have is instant rice, so I cook it first or put it in Uncooked?
Putting it in uncooked should work just fine!
Sandi
Not a fan of instant rice. Can you use par boiled rice? I’m sure I have some instant around here somewhere. Can use it if I have to. Thanks!
Yes, this recipe calls for parboiled rice. Enjoy!
Adrienne
Can you tell me what creole or Cajun seasonings consist of please
It really varies by brand. This might be helpful: https://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434
Jill Smith
This is an easy and great tasting recipe my husband and I both love. Just decided to make it again for supper tonight. I don’t have andouille but I do have Conecuh so I’m going to use that. In case some readers don’t know, Conecuh is a brand of hickory smoked sausage made in LA (lower Alabama) and it is very delish. I may tweak the jambalaya a bit by adding more creole or perhaps a tad of Cajun seasoning to compensate if I think it needs it.
Sounds great! Conecuh would be a great substitution! Glad to hear you’ve enjoyed it!
Kelly
Such a great recipe! First time making jambalaya and it was so easy and delicious 🥰
Awesome! Glad it turned out great for you!!
Janet Bradley
Could I use all crushed tomatoes? Can’t wait to get your response. Recipe sounds AMAZINGLY DELICIOUS!!!
Thanks, Janet
Hi Janet! I’ve not tried it that way, but it should work. The sauce will be a bit different but still delicious, I’m sure!
Beth Garrett
I’m making this for dinner tonight. Thanks for the recipe. I had a freezer mishap and now I have alot of shrimp I have to use up. I will be using double shrimp and no sauage due to the mishap.
I hate to hear that, but hope it turns out great for you!
Patricia Mares
This had great flavor, it was a little soupy because I used cooked rice instead of uncooked… I’m definitely trying again until next time!
Sheila
This looks so good I have to try it.
Hope you’ll enjoy it!
Cierra
This recipe is delicious!! Cheap and really easy to make. My hubby loved it
So glad to hear y’all enjoyed it!!
Susie
Just cooked this and it is really tasty. Had to use instant rice as it was all I had. Still came out good. Quick and easy.
Enjoyed the spaghetti sauce recipe wi th you on Sunday. I hope to see you more.
Thanks so much, Susie! Glad to hear you enjoyed it! There’s certainly more on the way!
Kathy
When do you add the sausage back? Or does it not matter?
I add it back when I add the rice. Hope you’ll enjoy it!
Gerald
cannot wait to try this.
PS was in shock to see you on TV this past SUNDAY Morning?
Ha! Sure hope you’ll enjoy it, Gerald!