This easy sausage jambalaya recipe is made in the dutch oven. It's warm, comforting, and flavorful. This delicious meal comes together in one pot, in under 1 hour, with sausage, bell pepper, onion, celery, and rice.
Why you'll love this recipe
- Weeknight meal: Sausage jambalaya serves a deep, rich flavor in every bite. A big batch is great for dinner or potlucks, but it also makes for fantastic leftovers.
- Budget-friendly: The key components of my basic jambalaya recipe are protein, veggies, seasoning, and rice.
- Easy to adapt: Make your jambalaya as spicy or mild as you and your family prefers. Mix and match sausage, chicken, and shrimp for the protein. Use one, two, or all three!
What is jambalaya
Jambalaya is a popular American Creole and Cajun rice dish of French, African, and Spanish influence. Traditional jambalaya includes sausage along with pork, chicken, crawfish, or shrimp. The protein is tossed with the "trinity" of onion, celery, and green bell pepper.
Creole jambalaya and New Orleans style jambalaya has a tomato base and therefore a red appearance. Cajun jambalaya does not contain tomato and gets its flavor and brown color from scraping the browned sausage from the bottom of the pan.
I love cooking in my 6-quart dutch oven! Dutch ovens are essentially heavy pots usually made from enameled cast iron or ceramic.
No dutch oven? No problem! Use a large classic pot or stockpot as an alternative.
Jambalaya with sausage ingredients
- Sausage: The best sausage for jambalaya depends on your personal preference. Smoked pork sausage, such as andouille sausage, is most common.
- Vegetables: The Holy Trinity calls for equal parts onion, celery, and bell pepper. If you’re using a small onion and small bell pepper, this equals about two stalks of celery. I also like to add fresh minced garlic.
- Diced tomatoes: A can of diced tomatoes or rotel works well in jambalaya. If you don't have canned tomatoes, chop up a fresh tomato.
- Seasoning: Just a dash of Old Bay, salt, and pepper!
- Rice: I suggest using a long-grain white rice. Short-grain rice will get mushy and basmati rice has a distinct flavor.
How to make dutch oven jambalaya
- Cook sausage and vegetables in dutch oven.
- Add chicken broth and diced tomatoes then bring to a boil.
- Stir in rice and cover to let cook.
- Taste and adjust seasoning, if needed.
- Serve and enjoy!
Chicken and sausage jambalaya: Cut 2 pounds of boneless, skinless chicken breast or thigh into 1 ½-inch cubes. Cook in dutch oven with sausage.
Shrimp and sausage jambalaya: Add 1 pound of large peeled and deveined shrimp to the dutch oven once rice is done cooking. Cover the dutch oven and cook for an additional 5 minutes. Stir, let rest for about 5 minutes, then serve.
How to store leftovers
Let jambalaya cool completely then transfer to an airtight container. Store in the refrigerator for up to 4 days.
To reheat jambalaya, scoop what you want into a microwave-safe bowl and cover with a damp paper towel. Warm until heated through.
Easy Sausage Jambalaya Recipe
- 1 tablespoon olive oil
- 1 pound sausage cut into ½-inch slices
- 1 small onion chopped
- 1 small green bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes with juices
- 2 cups long-grain white rice
- 1 ½ teaspoon Old Bay
- Salt and pepper to taste
- Heat olive oil over medium heat in a dutch oven or large stockpot with a lid. Add sausage and cook for 5 minutes, until browned.
- Add onion, bell pepper, celery, and garlic. Cook for about 5 minutes, stirring often. Add chicken broth and diced tomatoes, and bring to a boil.
- Once boiling, reduce heat to low, and stir in rice. Cover and cook for 25-30 minutes, stirring occasionally, until the rice is tender.
- Turn off the heat, season with Old Bay, salt, and pepper. Cover and let sit for 5-10 minutes then serve warm.
- Chicken and sausage jambalaya: Cut 2 pounds of boneless, skinless chicken breast or thigh into 1 ½-inch cubes. Cook in dutch oven with sausage.
- Shrimp and sausage jambalaya: Add 1 pound of large peeled and deveined shrimp to the dutch oven once rice is done cooking. Cover the dutch oven and cook for an additional 5 minutes. Stir, let rest for about 5 minutes, then serve.
- Let jambalaya cool completely then transfer to an airtight container. Store in the refrigerator for up to 4 days.
- To reheat jambalaya, scoop what you want into a microwave-safe bowl and cover with a damp paper towel. Warm until heated through.