This delicious Jambalaya Recipe is full of flavor, depth, and complexity- yet lightened up with chicken sausage and seasonal, healthy veggies. This can be made in an Instant Pot or on the Stovetop! A delicious weeknight dinner. Vegan-adaptable.
Whether celebrating Mardi Gras or just wanting a simple, flavorful meal, you’ll love this lightened-up version of Jambalaya. What I love about this recipe is its depth of flavor and adaptability- the perfect foundation for seasonal veggies. As you see here, I’ve added spring asparagus and fresh peas, giving it a lovely vibrancy.
During the winter months, I like to add a few cupfuls of simple roasted veggies, kale or spinach for a burst of nutrients. Comb through your fridge and see what you have.
Sometimes, I’ll serve the warm Jambalaya over a bowl of baby spinach, letting it gently wilt. You get the idea. Basically, I use this Jambalaya as a vessel for healthy veggies. The flavor is so good! 😉
Here, we’ve used Chicken Andouille Sausage instead of pork sausage in the Jambalaya to lighten things up.
The shrimp could also be left out if shellfish is not your thing, upping the chicken sausage. And, of course, you can also use a vegan sausage.
Jambalaya COOKING TIPs:
- Rice: If making this on the stovetop, be sure to read the recipe notes. Cooking time will vary depending on the type of rice you use. I always like to check the package for recommended cooking times. Long-grain white rice works the best here!
- Brown the sausage for the best flavor.
- Pan-sear the shrimp with a pinch of salt, pepper, and smoked paprika before adding to the cooked jambalaya. In my opinion, this improves presentation and flavor.
- To make this vegetarian, use a veggie broth and vegan sausage. Deepen the flavor with a splash of soy sauce or some miso. Adding some nori flakes will give it a “seafood” flavor.
Hope you are having a happy week so far! Let me know how you like the Jambalaya recipe and any adaptions you make below!
Happy cooking!
More Rice Recipes You Will Love!
- Coconut Rice Bowls
- Spanish Seafood Stew with Chorizo and Chickpeas
- Vegetable Paella
- Mexican Rice with Sheet-Pan Veggies
- Instant Pot Arroz Con Pollo
xoxo
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Jambalaya Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: main, seafood,
- Method: instant pot, stove top
- Cuisine: Southern
Description
A delicious and easy recipe for Jambalaya! This flavorful version can be made in an Instant Pot or on the Stove Top. Flavorful!!!
Ingredients
- 2 tablespoons olive oil
- 12–16 ounces chicken andouille sausage, sliced into 1/2 inch thick rounds ( or vegan sausage!)
- 1 large onion, diced
- 3 ribs celery, sliced
- 1 red (or green) bell pepper, large dice
- 1 jalapeno, finely chopped ( or sub one small can green chilies)
- 4–6 cloves garlic, rough chopped
- 14-ounce can of crushed tomatoes
- 4 cups chicken broth ( or shellfish broth)
- 1 1/2 cups long-grain white rice (basmati or jasmine)
- 2 tablespoons fresh thyme (or 1 teaspoon dry thyme )
- 1 teaspoon dry oregano
- 2 bay leaves
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon smoked paprika
- 2 teaspoons regular paprika
- 1/2 teaspoon cayenne pepper or chili flakes
- 1 tablespoon fish sauce ( if using chicken broth, trust me)
- ———-
- 8–16 ounces large raw shrimp ( peeled and deveined, if frozen see notes)
- Optional additions: 1 cup fresh or frozen peas and 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas.
- Garnish: scallions, parsley, hot sauce.
Instructions
Instant Pot Instructions:
- In an Instant Pot, using the saute function, heat oil, add sausage, and sauté for about 5 minutes or until browned. Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
- Add tomatoes and their juices, broth , thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
- Bring to a simmer and scrape up any browned bits from the bottom of the pot ( this will help prevent the “burn error” from turning on while pressure cooking). I find using a wooden spoon works best here. Add the rice, give a good stir (see note about shrimp!)and set Instant Pot to HIGH pressure for 5 minutes.
- Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
- Stir in thawed shrimp (see notes) and let this cook on “warm” setting for 5-7 minutes ( depending on size), adding peas and asparagus at the same time. When shrimp is done ( it will look pink) taste for salt and spice level, adding more to taste.
- Garnish with sliced green onion and chopped parsley.
Stovetop Instructions:
- In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add sausage, and brown each side until golden, about 5 minutes. Set the sausage aside.
- To the same pan, add the onion ( a little more oil if necessary)and saute until fragrant and golden. Add celery, bell pepper, garlic and jalapeño, lowing heat to medium, and cook, stirring frequently, about 5 minutes or until tender. Return the browned sausage to the pan.
- Add rice, and stir about 3 minutes until lightly toasted. Add tomatoes and their juices, broth , thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
- Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
- Cover and cook for 20-45 minutes or until rice is tender. (Check cooking time on the package- all brown rice is different depending on size and thickness- quick-cooking brown rice will take 15-20 mins, long grain 30-40-ish mins, short grain brown 40-50 mins. My advise, check at 20 mins, then 30, then 40. 🙂
- While the rice is cooking, season the shrimp with a little salt, pepper and smoked paprika, and give a quick sear. Once the rice is tender, nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked all the way through.
- Garnish with green onion, parsley and or hot sauce.
Notes
I use fish sauce in the recipe to replace the traditional shellfish broth. It works!
Shrimp: If using large frozen raw shrimp, feel free to add to Instant pot and let it pressure cook with the rice. If using thawed or cooked shrimp, add to the pot after pressure cooking. TIP: I prefer to give shrimp a quick sear in an oiled pan on the stove, adding pinch of salt, pepper and smoked paprika. It just looks more appealing, not mandatory. Up to you.
RICE: If using other types of rice (like brown basmati rice) you may need to increase pressure cooking time and increase the broth ( be sure to read package directions). I’ve only tested with white long-grain rice. Short grain rice is not recommended.
Nutrition
- Serving Size: -using chicken sausage and 8 ounces shrimp
- Calories: 496
- Sugar: 6.9 g
- Sodium: 871.5 mg
- Fat: 15.1 g
- Saturated Fat: 2.8 g
- Carbohydrates: 58.2 g
- Fiber: 6.1 g
- Protein: 32.5 g
- Cholesterol: 135.9 mg
This was delicious! Thank you for the guidance!
I used andouille sausage (sorry I’m a glutton) and used quinoa instead of rice. I added shrimp on the side as my momma doesn’t like shrimp and added asparagus but no peas for no reason.
The flavor was outstanding. I so appreciate the inspiration and guidance Chef!
Great to hear!
This is such and awesome delicious recipe – we had a pound of Louisiana Hot Links in the fridge that I used instead that gave it a real kick. Fresh shrimp and asparagus were quickly sautéed separately and added at the very end like Sylvia suggested. Pro Tip: Use long grain white rice and wash the rice first until the water runs clear. This removes the starch that causes stickiness and milky white liquid shooting out of your vent. I followed the recipe exactly but measured closer to 2 cups rice to absorb the liquids and not be as mushy. Delicious recipe that allows you to use whatever ingredients you have available. Yum Yum Yum!
Appreciate the tips Rob!
Just as delicious, but so much quicker than other jambalaya recipes that I’ve previously tried! I used Italian sausage instead of the andouille sausage since my preschooler grandson was eating it. Not as spicy and tasty as andouille, but still a yummy dinner. I added chickpeas also. I followed the recipe exactly and it turned out to be a bit soupy, but it was fine. The liquid was absorbed for the leftovers the next day.
Thanks for sharing Theresa, sorry it was a bit soupy. 🙂
This was pretty good, but like some of the other comments I felt my rice was little mushy. It didn’t stop us from enjoying it though! Instead of shrimp, I quickly pan-seared a large chicken breast, sliced it and add it to the pot prior to the pressure cooking. I also added flash-cooked asparagus and canned chickpeas. Definitely something we’ll make again.
I used Beyond Meat sausages as I don’t eat meat. This recipe was quick, easy and delicious. I ended up overeating because it was so good. Thank you!
Can I use a frozen seafood medley instead of just shrimp
I think that would be just fine!
Fantastic. Thank you for a great recipe. It turned out to be a hit the very first time.
I LOVE this recipe. This meal is very flavorful. I’m never ordering jambalaya at a restaurant again.
I love this recipe! Full of flavour and easy. Again another dish I had formally been intimidated by but not anymore.
Found it to be very comforting and yet decadent.
Made this tonight but the white rice was complete mush / way overcooked. The flavor is also a bit lacking in my opinion.
Can you tell me what kind of rice you used and how much liquid you added? thanks and sorry about that. I’m wondering if too much liquid, which would also dilute the flavor- I would say it’s pretty high on the flavor spectrum- so just curious. 🙂
Hi Sylvia – I made this recipe tonight almost exactly as written (added a small leftover red chili) and wanted to let you know…my wife and I both thought it was one of the best Jambalaya’s we had ever tasted! To those of you looking for a keeper…this is it! I used basmati rice, frozen peas & fresh asparagus (blanched in microwave). Thank you so much for sharing, we will only use this recipe going forward. 🙂
Made this exactly. Pretty good home cook here. And extremely familiar with the instant pot. Burn notice right away . Took it out into stove top pot. Cooked for 15min. Flavors are pretty spot on. Only problem – rice is complete mush. Would highly recommend cooking rice separate, even if using the instant pot method or stove top. So would probably reduce chicken stock. Also , just a heads up . You have orengno listed as an ingredient, but not in the instructions. Thanks !
Hey Al- Sorry about that. Can you tell me what kind of rice you used?
Jasmine
Hummm, I just don’t know what could have happened. Sorry about that.
Delicious! I flash-sautéed the asparagus with shrimp in butter, lemon, garlic, and a sprinkle of paprika and just stirred them in right before serving. Smash hit around here!
A delicious and hearty, flavorful one pot meal! This recipe is a keeper!
I altered the recipe to make it pescatarian. I used vegetarian chorizo sausage in place of the andouille. Veggie broth in lieu of chicken stock. It was fantastic. Thanks for the great recipe.
Love how you adapted this! Perfect! thanks for sharing- very helpful!
This was AMAZING! The flavors were so deep and varied. I’m impressed and will be adding this to my rotation. Easy to make too!
Thanks so happy you liked this!
Delicious- worked out perfectly!
This turned out amazing!
This recipe looks wonderful and I would ideally like to make it in the Instant Pot with brown rice. Was there a reason you’ve mentioned brown rice only for the stove top version?
Hi Kate, I tried making it in the Instant pot with brown rice, and just couldn’t get the timing right. I think the brown rice would need to be soaked, and the time increased. But at this point I’m just guessing. If you do try it will you let me know your suggestions?
This looks amazing! Seconding the brown rice question (for cooking on the stove top), would the cooking times need changing?
Hi Almasa I added some more instructions in the notes- sorry about that!
Fab, thank you so much!!
I loved the flavor here, so much depth. Whole family enjoyed this. Will make again!
Would this recipe lend itself to brown rice instead of white? If so, how should I change the cooking time?
In the instant pot or stove top?
I forgot to add how absolutely delicious this tastes and how much it makes. The asparagus and fresh peas were a great addition. Thanks for a great meal.
Awesome Jeff, great to hear!
Great recipe as is. I did notice though that the recipe calls for removing the sausage but not putting it back in.?? oops
Opps! Thanks! I’ll fix it!
So should I remove the sausage to sauté the veggies?
Yes, remove ff sauteeing on the stovetop. You can leave it, if using an Instant pot.
Dear Sylvia
I haven’t tried the Jambalaya recipe yet but it looks lovely. Thanks very much for your interesting and temptingly photographed recipes! I also appreciate that you give the non-meat options and how central vegetables are in your recipes.
I hope to make the Jambalaya at Easter, so will keep you posted.
Many thanks
Ingrid from Cape Town, South Africa
Hi Ingrid and thanks so much! yes, let me know how you like it!