There’s something magical about a pot of jambalaya simmering away on the stove. The smoky sausage, sweet bell peppers, and aromatic garlic blend together with juicy tomatoes and a kick of spice, creating a dish that’s both comforting and full of bold flavor. Whether you’re making it for a cozy weeknight dinner or a lively gathering, this sausage jambalaya is a guaranteed crowd-pleaser.
Originating from Louisiana, jambalaya is a dish steeped in history, bringing together flavors from French, Spanish, and West African cuisines. What makes it truly special is its versatility—you can stick to the classic sausage and shrimp combo or switch it up with chicken or even crawfish.
Serve it alongside a Cucumber Tomato Salad for a refreshing contrast, or pair it with Cornbread Poppers to give a twist to your meal. This recipe is all about depth of flavor. The sausage releases its rich, smoky essence, while the slow-cooked tomatoes and Cajun spices add layers of warmth.
And the best part? It’s a one-pot meal that’s easy to make but tastes like it’s been simmering all day. Make this once, and I guarantee it’ll become a staple in your home. Now, let’s get cooking!
What Makes This Recipe a Must-Try?
- One-Pot Simplicity – Less cleanup, more flavor. Who doesn’t love that?
- Packed with Bold, Smoky Flavors – The sausage and spices work together to create a dish that’s deeply satisfying.
- Great for Meal Prep – The flavors get even better the next day, making it a perfect make-ahead meal.
- Easily Customizable – Swap shrimp for chicken, add extra veggies, or adjust the spice level to your preference.
- A True Southern Comfort Dish – Whether it’s for a special occasion or a casual dinner, it always feels like home.
Sausage Jambalaya Recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Ingredients
- 1 tablespoon butter or margarine
- 1 14 ounce package Hillshire Farm smoked sausage, cut into 1/2-inch slices
- 1 onion chopped
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 2 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- ½ teaspoon hot pepper sauce
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- salt to taste
- ½ pound large raw shrimp peeled and deveined
- 6 cups hot cooked long-grain white rice
Instructions
- Heat butter in a large pot over medium heat. Add sausage and cook until browned.
- Add onion, bell peppers, and garlic. Sauté until vegetables soften.
- Stir in crushed tomatoes, hot sauce, black pepper, red pepper flakes, and salt. Simmer for 15 minutes.
- Add shrimp and cook until pink and opaque, about 5 minutes.
- Stir in hot cooked rice and mix well. Let flavors blend for a few minutes.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs or extra hot sauce.
- Enjoy with Cucumber Tomato Salad or Cornbread for a perfect meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 188kcal |
| Carbohydrates | 31g |
| Protein | 7g |
| Fat | 4g |
| Sugar | 2g |
| Sodium | 239mg |
Flavor-Packed Variations You Haven’t Tried Yet!
- Andouille & Chorizo Fusion – Swap traditional smoked sausage with a mix of spicy andouille and Spanish chorizo for an extra depth of smoky heat. The chorizo’s paprika-rich flavor adds a unique touch.
- Cajun Seafood Mix – Instead of just shrimp, toss in crawfish tails or lump crab meat during the final minutes of cooking. This creates a luxurious seafood jambalaya with a rich, briny sweetness.
- Fire-Roasted Tomato Base – Use fire-roasted crushed tomatoes instead of regular ones to enhance the smoky undertones of the dish without changing the traditional texture.
- Charred Veggie Boost – Lightly char your bell peppers and onions in a dry skillet before adding them to the pot. This small step brings out natural sweetness and adds a slight smokiness.
- Wild Rice Blend – Swap out long-grain white rice for a wild rice mix to introduce a nutty, earthy bite while keeping it hearty and satisfying.
- Smoky Bourbon Kick – A splash of bourbon in the sauce before simmering enhances the depth of the flavors, making the dish feel even more Southern-inspired.
- Low-Carb Cajun Twist – Replace rice with cauliflower rice for a keto-friendly version. Cook the jambalaya base first, then stir in cauliflower rice at the very end to maintain texture.
- Spicy Honey Drizzle – For an unexpected contrast, drizzle a bit of hot honey over your bowl before serving. The mix of heat and subtle sweetness balances out the spices beautifully.
These expert-level tweaks take jambalaya beyond the basics, letting you experiment while keeping the heart of the dish intact!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
