Making Jambalaya (easy One Pot Cajun Dinner)
MAKING JAMBALAYA (EASY ONE POT CAJUN DINNER) is a easy Cajun recipe that serves 4. 450 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 10 min | Cook: 35 min | Total: 55 min
Cost: $13.92 total, $3.48 per serving
Ingredients
- 2 tbsp Olive Oil (for sautéing)
- 1 cup Yellow Onion (diced)
- 1 cup Green Bell Pepper (diced)
- 1 cup Celery (diced, about 2-3 stalks)
- 3 cloves Garlic (minced)
- 1 lb Chorizo Sausage (fully cooked, cut into bite‑size pieces)
- 2 Tomatoes (medium, diced)
- 1 cup White Long Grain Rice (uncooked)
- 2 cups Chicken Broth (low‑sodium)
- 1 tbsp Creole Seasoning (store‑bought)
- 1 lb Raw Shrimp (peeled and deveined, 16‑20 count)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prep Ingredients
Dice the onion, bell pepper, and celery into 1‑cup portions. Mince the garlic, cut the chorizo into bite‑size pieces, and dice the tomatoes.
Time: PT10M
Sauté Vegetables
Heat 2 tbsp olive oil in the skillet over medium‑high heat. Add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Time: PT5M
Temperature: Medium‑high heat
Add Garlic
Add the minced garlic to the vegetables and sauté for 30 seconds until fragrant.
Time: PT30S
Temperature: Medium‑high heat
Brown the Chorizo
Stir in the chorizo pieces and cook for about 4 minutes, allowing them to develop a light color.
Time: PT4M
Temperature: Medium‑high heat
Toast Seasoning
Sprinkle 1 tbsp Creole seasoning over the mixture and stir for 30 seconds to toast the spices.
Time: PT30S
Temperature: Medium‑high heat
Toast the Rice
Add 1 cup uncooked white rice, stirring to coat the grains. Toast for about 1 minute until the rice takes on a light golden hue.
Time: PT1M
Temperature: Medium heat
Add Liquid and Simmer
Pour in 2 cups chicken broth and the diced tomatoes. Stir, increase heat to bring to a gentle boil (about 3 minutes), then reduce to low, cover with the lid, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
Time: PT18M
Temperature: Medium to low heat
Add Shrimp
Scatter the raw shrimp over the rice, gently stir once, replace the lid, and cook for an additional 5 minutes until the shrimp turn pink and are cooked through.
Time: PT5M
Temperature: Low heat
Finish and Serve
Remove the skillet from heat, sprinkle chopped parsley on top, give a final gentle fluff, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Gluten‑Free if using gluten‑free broth, Dairy‑Free, Nut‑Free
Allergens: Shellfish, Pork, Gluten (if using regular broth)
Ingredient Substitutions
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Yellow Onion: White onion, Red onion
- Instead of Green Bell Pepper: Red bell pepper, Orange bell pepper
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Chorizo Sausage: Andouille sausage, Smoked sausage
- Instead of Tomatoes: Canned diced tomatoes (14 oz)
- Instead of White Long Grain Rice: Brown rice (longer cooking time)
- Instead of Chicken Broth: Vegetable broth, Water + bouillon cube
- Instead of Creole Seasoning: Old Bay seasoning, Cajun seasoning
- Instead of Raw Shrimp: Crawfish tails, Chicken breast cubes
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Skillet or Dutch Oven with Lid
- Cutting Board
- Chef Knife
- Wooden Spoon or Spatula
- Measuring Cups
- Measuring Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Sauté vegetables until softened but not browned
- Toast the rice briefly to coat it with flavor
- Cover and simmer the rice with broth for the correct time
- Add shrimp at the end to prevent overcooking
Chef Tips from the Video
- Use a well‑seasoned cast‑iron skillet for extra flavor and even heat distribution.
- For extra heat, add a pinch of cayenne pepper with the Creole seasoning.
- If you prefer a milder dish, reduce the Creole seasoning to ½ tbsp.
Troubleshooting
Rice is undercooked and still crunchy.
Add an extra ¼ cup of broth, cover, and simmer for another 5‑7 minutes.
The dish is too watery.
Uncover and simmer on low heat for a few more minutes to allow excess liquid to evaporate.
Shrimp are rubbery.
Remove shrimp as soon as they turn pink; they only need about 5 minutes of cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw before reheating
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Dice all vegetables and store them in a zip‑top bag for up to 2 days.
- Measure rice and broth ahead of time and keep sealed.
- Cook shrimp separately and add during reheating to keep them tender.
Frequently Asked Questions
What is the cultural significance and history of jambalaya in Cajun and Creole cuisine?
Jambalaya originated in Louisiana as a fusion of Spanish paella, French rice dishes, and African influences. It became a staple of Cajun and Creole cooking, celebrated at festivals like Mardi Gras for its bold, comforting flavors.
What traditional regional variations of jambalaya exist in Louisiana cuisine?
There are two main styles: Creole (or “red”) jambalaya, which includes tomatoes, and Cajun (or “brown”) jambalaya, which omits tomatoes and relies on a darker roux. Both can feature different proteins such as chicken, sausage, or seafood.
How is jambalaya traditionally served in New Orleans?
Jambalaya is typically served hot straight from the pot, often with a side of crusty French bread or cornbread, and garnished with chopped parsley or green onions. It’s a communal dish enjoyed with forks, no knives needed.
During which celebrations is jambalaya commonly prepared in Cajun culture?
Jambalaya is a favorite for Mardi Gras, family gatherings, backyard barbecues, and seafood festivals throughout Louisiana, symbolizing abundance and community.
What authentic ingredients are essential for traditional jambalaya versus acceptable substitutes?
Authentic jambalaya uses long‑grain white rice, Andouille or smoked sausage, shrimp, chicken broth, and Creole seasoning. Substitutes like chorizo, chicken broth, or canned tomatoes work well but change the flavor profile slightly.
What other Cajun dishes pair well with this shrimp and chorizo jambalaya?
Serve it alongside classic sides such as cornbread, collard greens, red beans and rice, or a simple green salad with a tangy vinaigrette for a balanced Cajun meal.
What makes this one‑pan jambalaya special compared to traditional multi‑pot versions?
Cooking everything in a single skillet reduces cleanup, speeds up the process, and allows the flavors from the sausage, shrimp, and vegetables to meld directly with the rice, creating a cohesive, hearty dish.
What are the most common mistakes to avoid when making this jambalaya?
Common errors include overcooking the shrimp, lifting the lid too early which releases steam, and not toasting the rice long enough, which can lead to mushy texture.
Why does this recipe add the shrimp at the end instead of cooking them with the rice?
Shrimp cook very quickly; adding them at the end ensures they stay tender and pink. Cooking them with the rice would overcook them, making them rubbery.
What does the YouTube channel SAM THE COOKING GUY specialize in?
SAM THE COOKING GUY focuses on approachable, quick‑cook home recipes with a fun, energetic style, often highlighting comfort foods, one‑pot meals, and creative twists on classic dishes.
How does the YouTube channel SAM THE COOKING GUY's approach to Cajun cooking differ from other Cajun cooking channels?
SAM THE COOKING GUY emphasizes speed and simplicity, using readily available ingredients like chorizo instead of hard‑to‑find Andouille, and showcases a single‑pan method that reduces prep and cleanup compared to more traditional, multi‑step Cajun tutorials.
Last updated: August 30, 2026
