Get transported to New Orleans with Dutch oven jambalaya bursting with spicy, savory flavors and mouthwatering ingredients like andouille sausage, plump shrimp, veggies, and Cajun seasoning.
Our Creole jambalaya recipe can be whipped up and served within an hour and is just as delicious the next day.
I will guide you through how to make shrimp and sausage jambalaya melt in your mouth using simple ingredients and basic kitchen tools. In under an hour, the result will be a comforting family dinner that transports you to a restaurant New Orleans.
Why We Love this Recipe
- A crowd-pleaser: Whether it's a family gathering, Mardi Gras, or a potluck, this jambalaya recipe will be devoured!
- Easy to prepare: One pot jambalaya minimizes cooking and cleaning time.
- Cozy and comforting: Andouille sausage and shrimp jambalaya is the ultimate comfort food!
- Quick to make: It's surprising how much depth of flavor this easy jambalaya recipe with sausage and shrimp can achieve in under an hour.
What is Jambalaya?
Jambalaya is a a one-pot rice-based dish that combines a variety of ingredients to create a delicious blend of textures and flavors. It's a mouthwatering medley of proteins, vegetables, and rice.
Jambalaya comes in two varieties: Creole and Cajun. Creole jambalaya includes tomatoes and tomato paste, which give it a slightly reddish hue, while Cajun jambalaya omits the tomatoes and tends to have a more rustic, brownish appearance.
Jambalaya is a dish that's bursting with spice, warmth, and a touch of Southern hospitality. It's a true culinary delight that captures the essence of New Orleans and Louisiana's rich food culture.
Benefits of Cooking in a Dutch Oven
A Dutch oven is a versatile and heavy-duty cooking pot. For this recipe, we recommend using a pot that is 6 quarts or larger. We love Dutch oven recipes because they are great for cooking for a crowd.
We love cooking jambalaya in a Dutch oven because its heavy construction allows it to evenly distribute heat. Its ability to maintain consistent heat makes it ideal for dishes that require long, gentle cooking like this easy sausage jambalaya recipe.
The tight-fitting lid of the Dutch oven helps trap moisture and flavors, making it excellent for creating a tender and flavorful mixture of meat, vegetables, and rice without scorching.
This Dutch oven jambalaya recipe is the best one pot meal. Find all ingredients and exact measurements in the recipe card.
- Andouille sausage: This is a traditional ingredient for jambalaya. It's known for its smoky and spicy taste.
- Shrimp: Fresh or frozen shrimp works well in this recipe. Ensure they are adequately cleaned, peeled, and deveined for easy preparation.
- Onion, bell pepper, and celery: also known as the "Holy Trinity" of Cajun cooking.
- Cajun seasoning: If your store-bought Cajun seasoning contains salt, adjust the additional salt in the recipe accordingly.
- Diced tomatoes and tomato paste: Gives a rich, tomato flavor that balances the other ingredients and is traditional in a Creole jambalaya.
- Worcestershire sauce: This savory sauce adds umami which gives this dish a "cooked all day" taste.
- Bay leaf: A single bay leaf infuses the jambalaya with subtle herbal notes.
- Chicken broth: Use either homemade or good-quality store-bought chicken stock.
- Long grain rice: Long grain rice, such as jasmine rice, is perfect for jambalaya. Its fluffy texture absorbs flavors, which is ideal in this recipe.
How to Make Dutch Oven Jambalaya
Cook jambalaya from scratch with these simple steps:
Step 1: 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.
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 shrimp. Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.
- Perfect seafood timing: To ensure the seafood retains its tender texture, add it to the Dutch oven jambalaya during the last 5-8 minutes of cooking. This prevents overcooking and keeps the seafood from becoming rubbery.
- Veggie crunch: Cut your vegetables into slightly larger pieces. This allows for a satisfying crunch in every bite.
- Layered seasoning: 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.
- Spice it up: Infuse extra heat and flavor by sautéing your vegetables with diced jalapeno. For a spicier kick, include ½ teaspoon of red pepper flakes or cayenne, adjusting the amount based on your desired heat level.
- Experiment with proteins: While andouille sausage and shrimp are classic choices, you can experiment with other proteins like chicken, crawfish, or turkey.
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.
For jambalaya, long-grain rice works best. Varieties such as basmati or jasmine rice are great choices.
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.
To prevent rice from becoming mushy in jambalaya use long grain rice, stir gently and infrequently, follow the recommended cooking time to avoid overcooking, and use the proper liquid to rice ratio.
Storage & Freezing
To store Dutch Oven Jambalaya, allow it to cool to room temperature before transferring it to an airtight container.
Refrigerate the jambalaya within 2 hours of cooking and eat it within 4 days. For longer storage, you can freeze it in portioned containers for up to 2-3 months.
To reheat, gently warm the jambalaya on the stovetop or microwave, adding a splash of chicken stock to revive it.
Hungry for More?
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Dutch Oven Jambalaya with Sausage and Shrimp
- Dutch Oven 6 quarts
- 2 tablespoons olive oil divided
- 14 ounce andouille sausage ½ inch slices
- 1 pound shrimp peeled and deveined
- 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
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken stock
- 1.5 cups long grain rice jasmine or basmati
- 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.
- Stir in Cajun seasoning and cook for 1 minute. Mix in tomato paste, diced tomatoes, Worcestershire sauce, bay leaf, chicken stock, and salt and pepper. Bring to a boil.
- 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.
- Remove bay leaf. Add sausage back to the Dutch oven along with shrimp. Stir to combine and cook on medium low heat until shrimp has cooked through. About 5 minutes. Serve and enjoy.
- Cut your vegetables into slightly larger pieces. This allows for a satisfying crunch 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.
- Store-bought Cajun seasoning may contain salt, so season accordingly.