I’ve been making this Easy Authentic Creole Jambalaya for years when I want one-pan comfort with bold Southern flavor. It’s a riff on the classic Creole style — smoky andouille, juicy shrimp, the holy trinity of onion/celery/pepper, tomatoes, and rice simmered together so the flavors marry. It’s fast enough for a weeknight but hearty enough for guests, and it’s forgiving if you want to swap proteins or dial up the heat. If you like serving jambalaya with a warm biscuit, try pairing it with these buttery Bisquick biscuits for a crowd-pleasing combo: buttery Bisquick biscuits.

Why you’ll love this dish

This Creole jambalaya delivers big flavor with minimal fuss. It’s one-pot convenience (less cleanup), budget-friendly (rice stretches the dish), and flexible — use what’s on hand: extra sausage, canned tomatoes, or frozen shrimp. It’s perfect for weeknights, casual dinner parties, or a Sunday supper when everyone wants something cozy and bold.

“Bold, smoky, and comforting — this jambalaya became our new family favorite after the first bite.”

Why it stands out:

Authentic Creole notes from tomatoes and Creole seasoning, not a heavy roux.
Ready in about 30–40 minutes start to finish.
Kid-friendly if you ease up on the cayenne; easily amped for spice lovers.

The cooking process explained

Before you start: the method is straightforward — brown the andouille for flavor, sweat the trinity (onion/celery/pepper), toast the rice briefly, add tomatoes and stock, simmer with the sausage, then top with shrimp to finish. Expect most active cooking in the first 15–20 minutes, then a gentle simmer while rice absorbs the liquid.

This approach gives you crisped sausage bits, soft fragrant vegetables, and tender rice finished with perfectly cooked shrimp.

What you’ll need

1½–2 cups long-grain white rice
8–12 oz andouille sausage, sliced
1 lb raw shrimp, peeled and deveined (seasoned with salt)
1 onion, chopped
2–3 stalks celery, chopped
1 green bell pepper, chopped
2–4 cloves garlic, minced
14 oz canned diced tomatoes
1 tbsp tomato paste (optional, for deeper tomato flavor)
3–4 cups chicken stock (use the higher end for 1½ cups rice; less for 2 cups)
Creole seasoning (or a mix: cayenne + paprika + thyme + oregano)
1 bay leaf
Salt and black pepper to taste
Oil or butter for browning
Chopped parsley and green onions for garnish
Lemon wedges for serving

Substitutions and notes:

Use long-grain rice only — short-grain gets gummy; for brown rice, increase cooking time and stock (not recommended for this quick version).
No andouille? Substitute smoked kielbasa or a smoked pork sausage.
If you want a biscuit side instead of bread, these simple 3-ingredient self-rising flour biscuits are quick to whip up.

Step-by-step instructions

Prep: Chop the onion, celery, and green pepper. Slice the sausage. Measure rice and stock. Pat shrimp dry and season lightly with salt.
Brown sausage: Heat 1–2 tbsp oil or butter in a large heavy pot over medium-high. Add sausage and brown 3–4 minutes; remove and set aside. Don’t overcook — you just want color and rendered fat.
Sauté vegetables: In the same pot, add the onion, celery, and bell pepper. Cook 6–8 minutes over medium until softened. Add garlic and stir 30 seconds until fragrant.
Toast rice: Stir in the rice and cook 1–2 minutes to lightly toast the grains and coat them in fat — this step improves texture.
Add liquids and seasoning: Pour in diced tomatoes (and tomato paste if using), sprinkle in Creole seasoning, drop in the bay leaf, and add chicken stock. Bring to a simmer, scraping any browned bits from the pot for flavor.
Simmer with sausage: Return the sausage to the pot, cover, and reduce heat to low. Cook gently for 15–18 minutes — rice should absorb most liquid. Check once to ensure it’s not sticking; adjust heat as needed.
Add shrimp: At about 15 minutes, nestle shrimp on top, cover, and cook 3–5 minutes until shrimp turn pink and rice is tender. Avoid overcooking shrimp.
Rest and finish: Remove from heat and let stand 5 minutes. Fluff rice, stir in chopped parsley and green onions, discard bay leaf, and taste for salt and pepper. Serve with lemon wedges.

If you want a shortcut for sides or extra carbs, try serving with these fast 3-ingredient biscuits while the jambalaya simmers.

Best ways to enjoy it

Serve straight from the pot in rustic bowls with lemon wedges for brightness.
Pair with a green salad or simple coleslaw to cut richness.
For a New Orleans-style meal, add garlic bread or a warm biscuit on the side.
Garnish liberally with fresh parsley and sliced green onions; a drizzle of hot sauce or a squeeze of lemon livens each bowl.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
To reheat: warm gently on the stove with a splash of water or stock to loosen the rice, or microwave covered in short bursts, stirring between.
For freezing: portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: shrimp and rice both can slip into the danger zone if left out; never leave jambalaya at room temperature for more than two hours.

Pro chef tips

Browning the sausage well at the start builds the dish’s base flavor — don’t skip it.
Toasting rice briefly before adding liquid improves texture and prevents mush.
If your stock is low-sodium, adjust salt near the end after the rice has absorbed liquid.
Use a heavy-bottomed pot with a tight-fitting lid for even heat and to avoid scorching.
Want more depth? Add a splash of worcestershire sauce or smoked paprika for an extra smoky note, but add sparingly.

For a fast bread side that won’t distract from the jambalaya flavors, try this simple easy 3-ingredient biscuit recipe — they’re ready while the rice cooks.

Creative twists

Chicken-and-sausage jambalaya: swap shrimp for diced chicken thighs and increase simmer time until chicken is cooked through.
Vegetarian jambalaya: replace sausage and shrimp with smoked tempeh or roasted mushrooms and use vegetable stock.
Spicy Creole: up the cayenne or add diced fresh jalapeño when sautéing the trinity.
Cajun-style swap: omit tomatoes and use a darker roux and additional spices (this moves it toward Cajun jambalaya).

Common questions

Q: Can I use brown rice?
A: You can, but brown rice needs more liquid and a longer simmer (about double the time). For this quick recipe, stick with long-grain white rice.

Q: My rice is still crunchy after the cooking time — what happened?
A: Possible causes: heat was too low (not enough bubbling), lid was lifted too often, or rice-to-liquid ratio was off. Add ¼ cup hot stock, cover, and cook 3–5 more minutes.

Q: Can I make this ahead?
A: Yes — make the jambalaya, cool quickly, refrigerate, and reheat gently. Shrimp can become rubbery with long storage; for best texture, you can cook rice and sausage ahead and add freshly cooked shrimp when reheating.

Q: How spicy is this?
A: Heat depends on the Creole seasoning you use and how much cayenne you add. Start with a milder blend and let diners add hot sauce as desired.

Conclusion

If you want an online reference for a similar home-style approach, this version from Aberdeen’s Kitchen is a good comparison for technique and seasoning: Easy Creole Jambalaya – Aberdeen’s Kitchen. For another trusted take on Creole jambalaya with helpful notes and photos, see Caroline’s Cooking’s recipe: Creole jambalaya – Caroline’s Cooking.

Enjoy your jambalaya — it’s forgiving, flavorful, and a true one-pot winner.