Get transported to New Orleans with this Dutch oven jambalaya! This Creole-style jambalaya recipe is made with andouille sausage, shrimp, tomatoes, and long-grain rice, all cooked together for bold, comforting flavor. It comes together in under an hour using one pot and simple ingredients, making it perfect for weeknight dinners or feeding a crowd.
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If you've ever been intimidated by jambalaya, this version is meant to be easy and approachable. It uses simple ingredients, basic kitchen tools, and clear steps to deliver big Louisiana-inspired flavor in under an hour.
I've tested this recipe many times to make sure the timing and technique work every time. Browning the andouille sausage first builds a smoky foundation, while the onion, bell pepper, and celery-the classic "holy trinity" of Creole cooking-create the base of the dish. Cooking everything in a Dutch oven allows the rice to absorb all that seasoned broth and tomato flavor evenly, while adding the shrimp at the end keeps it tender instead of overcooked.
If Cajun flavors are your thing, don't miss my Cajun shrimp scampi and Cajun sausage spaghetti. They're both simple, satisfying, and full of that same Louisiana-inspired flavor.
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What Makes this a Creole Jambalaya?
Jambalaya is a one-pot, rice-based dish rooted in Louisiana cuisine, known for its bold, layered flavors.
There are two main styles: Creole and Cajun. Creole jambalaya includes tomatoes and tomato paste, giving it a reddish color, while Cajun jambalaya skips the tomatoes and has a darker, more rustic appearance.
This is a Creole-style jambalaya because it's made with tomatoes and tomato paste. The result is a hearty, flavorful dish that reflects the vibrant food culture of New Orleans.
Recipe Highlights
- Always a crowd favorite. This Dutch oven jambalaya recipe is perfect for family dinners, Mardi Gras celebrations, or potlucks. It's the kind of dish people go back for seconds.
- One-pot and low-stress. Everything cooks in a single Dutch oven, which means fewer dishes and an easier cleanup.
- Comforting with bold flavor. Smoky andouille sausage, tender shrimp, and seasoned rice come together for a cozy, deeply satisfying meal.
- Big flavor in under an hour. This recipe delivers rich, Creole-style flavor without long simmer times or complicated steps.
Why Cook Jambalaya in a Dutch Oven?
A Dutch oven is ideal for cooking jambalaya because it cooks evenly, holds heat well, and handles one-pot meals with ease. For this recipe, I recommend using a 6-quart or larger Dutch oven to give you enough space for the rice to cook evenly without overcrowding.
The heavy construction of a Dutch oven helps maintain steady heat, which is key for properly cooking the rice while building layers of flavor. It also prevents hot spots that can cause sticking or burning as the jambalaya simmers.
A tight-fitting lid locks in moisture and flavor, allowing the rice to absorb the seasoned broth while keeping the sausage, shrimp, and vegetables tender. The result is a well-balanced jambalaya with fluffy rice and deep flavor.
Love cooking in your Dutch oven as much as I do? After you try this recipe, check out my Dutch oven barbacoa and Dutch oven brisket. They are just as hearty, bold, and packed with flavor.
Ingredient Notes
These ingredients work together to create a classic Creole jambalaya with bold, layered flavor. Find all ingredients and exact measurements in the recipe card.
- Andouille sausage is a traditional choice for jambalaya. It adds smoky, savory depth and helps build the flavor base of the dish.
- Shrimp adds tenderness and a subtle sweetness that balances the smoky sausage. Fresh or frozen shrimp both work well-just make sure they're peeled and deveined for easy cooking.
- Onion, bell pepper, and celery are known as the "Holy Trinity" of Cajun cooking. This classic combination forms the aromatic foundation of the dish.
- Cajun seasoning: If your store-bought Cajun seasoning contains salt, adjust the additional salt in the recipe accordingly.
- Diced tomatoes and tomato paste are what make this a Creole jambalaya. They add richness, color, and a slightly tangy balance to the spices and proteins.
- Worcestershire sauce is a savory sauce that adds umami which gives this dish a "cooked all day" taste.
- Cooking the rice in seasoned chicken stock or broth, instead of water ensures every grain absorbs flavor.
- Long grain rice, such as jasmine rice or basmati rice, cooks up fluffy and absorbs liquid evenly, which is essential for proper jambalaya texture without becoming mushy.
How to Make Dutch Oven Jambalaya
This Dutch oven jambalaya comes together in one pot with simple steps and minimal prep.
Step 1: In a large Dutch oven, add a tablespoon of olive oil and sauté sliced andouille sausage on medium heat until browned.
Browning it first enhances that signature flavor and smokiness.
Remove from the pan and set aside.
Step 2: Add the remaining olive oil to the Dutch oven and sauté onions, peppers, and celery on medium heat until onions have softened. Add minced garlic and cook for 1 minute.
Step 3: Stir in Cajun seasoning and tomato paste and cook for 1 minute.
Step 4: Mix in diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and salt and pepper. Bring to a boil.
Step 5: Add rice and simmer, covered, for 15-20 minutes until rice has cooked through.
Stir occasionally to make sure rice doesn't stick to the bottom of the pan.
Step 6: Remove bay leaf. Add sausage back to the Dutch oven along with the shrimp.
Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.
Tips for Perfect Jambalaya
- Veggie crunch. I like to chop my vegetables into slightly larger pieces for texture in every bite.
- Bloom the seasoning and tomato paste. Cooking the Cajun seasoning and tomato paste briefly in the pot deepens their flavor and prevents a raw or flat taste in the finished jambalaya.
- Keep the lid on while the rice cooks. Resist the urge to stir too often. Keeping the lid on allows the rice to steam properly and absorb the seasoned liquid evenly.
- Add shrimp at the very end. Shrimp cook quickly and should only be added during the final few minutes. This keeps them tender and juicy instead of rubbery.
- Taste and adjust at the end. Cajun seasoning blends vary in salt and heat. Always taste before serving and adjust salt or spice as needed.
- For a spicier kick, include ½ teaspoon of red pepper flakes or cayenne power.
Recipe FAQs
Jambalaya and gumbo are both iconic dishes from Louisiana. Jambalaya is a one-pot rice dish that combines meats, vegetables, and spices, while gumbo is a thick stew made with a roux and contains various proteins, vegetables, and okra.
In addition to andouille sausage and shrimp, you can use a variety of proteins in jambalaya like chicken, turkey, smoked sausage, or crawfish. Pick one or use a combination.
Long-grain rice like jasmine or basmati works best for jambalaya. It cooks evenly and absorbs flavor without becoming mushy. Avoid short-grain or instant rice, which release too much starch.
Use long-grain rice, measure liquid carefully, and avoid stirring too often while the rice cooks. Keeping the lid on the Dutch oven helps the rice steam properly and absorb liquid evenly.
This jambalaya has a moderate heat level. Most of the spice comes from the Cajun seasoning. You can reduce the heat by using less seasoning or increase it with cayenne or hot sauce.
Storage & Freezing
This jambalaya stores well and tastes even better the next day when the flavors have time to meld.
To store jambalaya, allow it to cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days. To reheat, gently warm the jambalaya on the stovetop or microwave, adding a splash of chicken stock if it's too dry.
For longer storage, you can freeze it in portioned containers for up to 3 months.
More Cajun Recipes
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Dutch Oven Jambalaya with Andouille and Shrimp
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Equipment
- Dutch Oven 6 quarts
Ingredients
- 2 tablespoons olive oil divided
- 14 ounce andouille sausage ½ inch slices
- 1 large onion chopped
- 2 bell peppers chopped
- 1 cup celery chopped
- 3 cloves garlic minced
- 2 tablespoons Cajun seasoning
- 6 ounce tomato paste
- 15 ounce fire roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 4 cups chicken stock
- 1 ½ cups long grain rice jasmine or basmati
- 1 pound shrimp peeled and deveined
Instructions
- In a large Dutch oven, add a tablespoon of olive oil and sauté sliced andouille sausage on medium heat until browned. Remove from the pan and set aside.
- Add the remaining olive oil to the Dutch oven and sauté onions, peppers, and celery on medium heat until onions have softened. Add minced garlic and cook for 1 minute.
- Add Cajun seasoning and cook for 1 minute. Stir in tomato paste, diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and 1 teaspoon of salt and ½ teaspoon of black pepper. Bring to a boil.
- Add rice and lower the heat. Simmer, covered, for 15-20 minutes until rice has cooked through. Stir occasionally to make sure rice doesn't stick to the bottom of the pan.
- Remove bay leaf. Add sausage back to the Dutch oven to warm. Stir to combine.
- Season the shrimp with 1 teaspoon of salt and ½ teaspoon of black pepper. Add the shrimp to the pot. Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.
Notes
- Cut your vegetables into slightly larger pieces. This allows for a satisfying texture in every bite.
- Elevate the depth of flavors by incorporating salt and pepper at different stages of cooking. Season with ½ teaspoon of salt and pepper while sautéing the vegetables, and then add another round of seasoning after introducing the rice.
- Keep the lid on while the rice cooks and stir only occasionally so the rice steams evenly.
- Add shrimp at the very end to keep them tender and prevent overcooking.
- Taste and adjust seasoning before serving, since Cajun blends vary in salt and heat.
- For extra heat, add up to ½ teaspoon red pepper flakes or cayenne.
JJ
I love this Dutch Oven Jambalaya, it has great heat and tastes amazing.
Gilbert
Man oh man this was the BEST MEAL EVER!!