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Louisiana Jambalaya

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    12 servings


  • 1/4 cup canola oil
  • 1/2 pound smoked sausage, halved and sliced
  • 2 cups cubed fully cooked ham
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 5 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup uncooked long grain rice
  • 1/3 cup water
  • 4-1/2 teaspoons Worcestershire sauce
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)


  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
  • Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through.

  • Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.
Nutrition Facts
1 cup: 295 calories, 12g fat (3g saturated fat), 143mg cholesterol, 1183mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 25g protein.

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  • Andidingo
    Mar 4, 2021

    So good! For those afraid of salt, use low-sodium chicken broth. I used 1 pound of raw shrimp since this is what I had (added it last and cooked covered for 5 more minutes, also used 1 pound of smoked sausage, otherwise didn’t change a thing.

  • JulieWienert
    Dec 2, 2019

    This is delicious! Made it today for the 2nd time while family was here. Everyone loved it! It is fairly quick and easy. If you like things a bit more spicy, add Rotel tomatoes and chilies in placed of the plain diced tomatoes.

  • sylvia
    Aug 13, 2019

    We are from LA, we add okra, sage, and bell pepper. No green onions. 1 can of chicken stock.

  • brenda5736
    Nov 5, 2016

    Fabulous!!!!! I did not add salt as I usually do not and it was perfect! My first review, I believe. I had to it was so good!

  • vewebber58
    Sep 22, 2013

    Oh my goodness, this was awesome! Every Saturday evening a friend comes over to share dinner with us.....I love to try something new almost every week (the vast majority of the recipes I use come from TOH)....and this was the selection for this this week. It got compliments from everyone! Such a delicious, smoky flavor.......wonderful! We'll be having this many times in the future. I made the recipe almost exactly as it appears here except I didn't add the salt.....I did use the two cans of chicken broth, but the dish wasn't too salty.

  • Missionary
    Jun 7, 2012

    The chicken broth does NOT make it too salty. It's delicious as is... I fear that changing the recipe to mostly water would make it bland because of all the rice. If you are concerned about sodium, simply choose low sodium broth.

  • crew2010
    Jan 8, 2011

    No comment left

  • vh651
    Sep 25, 2010

    I am a Cajun from south Louisiana. Using 2 cans of chicken stock would make this recipe very salty. I would use no more than 1/2 cup of stock and the remaing water to make the 2 cup measure.

  • Missionary
    Aug 27, 2010

    I discovered this little gem years ago and it quickly became my "go to" recipe for not only Jambalaya but good "company" food. It's quick and easy to make, doubles nicely for a crowd, has the perfect amount of spice and seems fussy and fancy. Serve it with cornbread and sit back as the compliments come pouring in. My thanks to Sandra for sharing her recipe with us.:) Mmmm, yummy!

  • ericainiguez
    Jan 5, 2009

    I loved it! You can not mess this one up! I think I added too much wamade it a bit watery but for some reason, it tasted delicious the next day. This is the kind of receipe that tastes even better as leftovers.