Description

Have you ever dreamed of bringing the bold, spicy flavors of New Orleans to your dinner table? Cindy’s Jambalaya is your ticket to a Cajun feast! This one-pot dish is packed with smoky sausage, tender shrimp, and colorful veggies, all simmered with rice and spices.

Ingredients

Scale

This recipe serves 8 and uses simple ingredients to create big, bold flavors. Here’s what you’ll need for the original (1x) recipe:

For the Jambalaya:
- 1 tablespoon olive oil
- ½ pound smoked sausage (such as Conecuh), cut into ¼-inch thick slices
- 1 large onion, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- Salt, to taste
- ½ teaspoon Cajun seasoning, or to taste
- 1 cup uncooked white rice
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 3 bay leaves
- ¼ teaspoon dried thyme leaves
- 1 pound peeled and deveined medium shrimp (30–40 per pound)

Why These Ingredients Matter

Olive Oil: Helps cook the sausage and veggies, adding a light richness.
Smoked Sausage: Brings smoky, savory depth. Conecuh sausage is a Southern favorite, but any smoked sausage works.
Onion, Bell Pepper, Celery: The “holy trinity” of Cajun cooking, these veggies add flavor, texture, and nutrition.
Cajun Seasoning: Gives the dish its signature spicy kick. Adjust to your taste.
White Rice: Soaks up the flavors and makes the dish hearty and filling.
Diced Tomatoes: Add tangy, juicy flavor to the base.
Garlic, Bay Leaves, Thyme: Boost the aroma and complexity of the dish.
Chicken Broth: Creates a flavorful cooking liquid for the rice.
Shrimp: Adds sweet, tender seafood flavor and protein.

Substitutions and Variations

Sausage: Swap with andouille for extra spice, turkey sausage for a leaner option, or plant-based sausage for vegetarian.
Rice: Use brown rice for more fiber (increase cooking time to 40-45 minutes).
Veggies: Add diced carrots, okra, or zucchini for extra nutrition.
Cajun Seasoning: Make your own with paprika, garlic powder, onion powder, and cayenne, or use Creole seasoning.
Shrimp: Substitute with chicken, crab, or tofu for a different protein.
Broth: Use vegetable broth or seafood stock for a different flavor.
Tomatoes: Swap with crushed tomatoes or fresh diced tomatoes.

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Instructions

Step 1: Prep Your Ingredients

Slice ½ pound smoked sausage into ¼-inch pieces.
Chop 1 onion, 1 cup green bell pepper, and 1 cup celery.
Mince 1 tablespoon garlic and measure out spices, rice, and broth.
Ensure shrimp are peeled and deveined.

Tip: Prepping everything first makes cooking quick and stress-free!

Step 2: Cook the Sausage and Veggies

Heat Oil: In a Dutch oven or large pot, heat 1 tablespoon olive oil over medium heat.
Cook Sausage: Add sliced sausage and cook for 2 minutes, stirring occasionally, until lightly browned.
Add Veggies: Stir in chopped onion, bell pepper, and celery. Season with salt and ½ teaspoon Cajun seasoning. Cook and stir for 6-8 minutes until veggies are soft.

Tip: Don’t rush the veggies—softening them builds deep flavor.

Step 3: Add Rice and Liquids

Stir in Rice: Add 1 cup uncooked white rice and stir to coat in the oil and veggie mixture.
Add Tomatoes and Seasonings: Stir in 1 can diced tomatoes with juice, 1 tablespoon minced garlic, 2 cups chicken broth, 3 bay leaves, and ¼ teaspoon dried thyme.
Simmer: Bring to a simmer over medium-high heat, then reduce to medium-low, cover, and cook for 20 minutes, until rice is tender.

Tip: Check the rice after 15 minutes. If it’s dry, add a splash of broth or water.

Step 4: Cook the Shrimp

Add Shrimp: Stir in 1 pound shrimp and cook uncovered for about 10 minutes, until shrimp are pink and opaque.
Rest: Remove the pot from heat and let it stand for 5 minutes. This helps the flavors meld.

Tip: Don’t overcook the shrimp—they’ll get tough. They’re done when they turn pink and curl slightly.

Step 5: Serve

Discard the bay leaves. Stir gently and serve hot.