30 Minute Homemade Jambalaya Recipe

Okay, so this jambalaya recipe is an absolute game-changer for when I’m craving something hearty and flavorful! The combo of smoked sausage, fresh shrimp, and perfectly seasoned rice totally hits the spot, making it a go-to dish for impressing friends (or just treating myself).

My 30-Minute Homemade Jambalaya is a quick and delicious way to enjoy the rich flavors of a classic Creole dish. I love how the smoked sausage pairs perfectly with the tender shrimp, while the vibrant medley of onion, bell peppers, and celery adds a nutritious punch.

The Cajun seasoning, thyme, and a touch of cayenne pepper bring warmth and depth, creating a satisfying meal that’s ready in no time.

30 Minute Homemade Jambalaya Recipe Ingredients

• Olive oil: Healthy fats that enhance flavor and aid cooking.
• Smoked sausage: Rich in protein, adds a smoky, savory taste.
• Shrimp: Low in calories, high in protein, rich with omega-3.
• Onion: Adds depth, flavor, and a hint of sweetness.
• Bell peppers: High in vitamins, provide color and slight sweetness.
• Celery: Low-calorie, adds crunchiness, and aromatic flavor.
• Garlic: Adds aromatic depth and enhances overall taste.
• Chicken broth: Base liquid that adds depth and richness.
• Diced tomatoes: Brings tanginess and balances flavors.
• Rice: Carbohydrates for energy; absorbs flavors beautifully.

30 Minute Homemade Jambalaya Recipe Ingredient Quantities

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• 2 tablespoons olive oil
• 1 pound smoked sausage, sliced
• 1 pound medium shrimp, peeled and deveined
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 cup long-grain white rice
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Sliced green onions for garnish
• Chopped fresh parsley for garnish

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How to Make this 30 Minute Homemade Jambalaya Recipe

1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.

2. In the same skillet, add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.

4. Stir in the rice, making sure it is well coated with the vegetables and oil.

5. Pour in the chicken broth and the can of diced tomatoes with juice. Stir to combine.

6. Add the Cajun seasoning, dried thyme, cayenne pepper, salt, and pepper. Stir well to ensure even distribution of spices.

7. Return the sausage to the skillet, stir to mix everything together, and bring the mixture to a boil.

8. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid.

9. Add the shrimp, stir to distribute evenly, cover again, and cook for an additional 5 minutes until the shrimp are pink and cooked through.

10. Remove from heat, fluff the jambalaya with a fork, and garnish with sliced green onions and chopped fresh parsley before serving.

30 Minute Homemade Jambalaya Recipe Equipment Needed

1. Large skillet with lid
2. Wooden spoon or spatula
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Fork

FAQ

• What kind of sausage is best for this jambalaya? Traditionally, andouille sausage is used for a smoky flavor, but any smoked sausage will work.
• Do I need to cook the rice separately? No, the rice is cooked directly in the jambalaya mixture with the broth and tomatoes, allowing it to absorb all the flavors.
• Can I use brown rice instead of white rice? Yes, but it may require additional cooking time and liquid. Adjust accordingly.
• Is there a way to make this spicier? Absolutely! Increase the amount of cayenne pepper or add hot sauce to taste.
• Can this recipe be made in advance? Yes, but the rice may absorb more liquid as it sits. You can add a splash of broth or water when reheating.
• Can I substitute the shrimp with another protein? Certainly, chicken or firm tofu can work as great substitutes.
• How should leftovers be stored? Store jambalaya in an airtight container in the refrigerator for up to 3 days.

30 Minute Homemade Jambalaya Recipe Substitutions and Variations

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• 1 pound smoked sausage, sliced – substitute with chicken sausage or turkey sausage
• 1 pound medium shrimp, peeled and deveined – substitute with diced chicken breast or sliced mushrooms for a vegetarian option
• 1 green bell pepper, diced – substitute with yellow bell pepper or poblano pepper for a milder flavor
• 1 cup long-grain white rice – substitute with brown rice or quinoa for a healthier option
• 1 teaspoon Cajun seasoning – substitute with a blend of paprika, garlic powder, onion powder, and black pepper

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Pro Tips

1. Layering Flavors with Browning When browning the smoked sausage, make sure to get a good sear on each slice. The browned bits at the bottom of the pan (called fond) add a deep, savory flavor to the dish when you deglaze the pan with the chicken broth and tomatoes.

2. Enhance the Shrimp Flavor To maximize the shrimp flavor, consider making a quick shrimp stock with the shrimp shells. Simmer the shells in the chicken broth for about 10 minutes, then strain before adding it to the dish. This extra step can add a richer seafood depth to the jambalaya.

3. Control the Heat Adjust the cayenne pepper according to your spice preference. Start with a small amount, as you can always add more. You can add other sources of heat like hot sauce at the end for more control over the spiciness.

4. Rice Texture To ensure the rice cooks evenly, stir well after adding the liquids and before covering the skillet to simmer. Avoid stirring too much during cooking, as this can release starches and make the rice stickier.

5. Resting for Flavor Development Once you remove the jambalaya from the heat, let it sit covered for an additional 5-10 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid, resulting in a more cohesive dish.