Louisiana Jambalaya

Total Time

Prep: 20 min. Cook: 30 min.


12 servings

Updated: Nov. 10, 2023
My husband helped add a little spice to my life. He grew up on Cajun cooking, such as Louisiana jambalaya, while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee


  • 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)


  1. In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; cook and stir 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.
  2. 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.

Can you freeze Louisiana Jambalaya?

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. Bring to a boil; add rice. Reduce heat; simmer, covered, 10 minutes. Add frozen shrimp. Continue cooking until shrimp are heated through and rice is tender, 10-15 minutes.

Louisiana Jambalaya Tips

How can you make Louisiana jambalaya your own?

If you've ever wondered about the difference between Cajun and Creole jambalaya, this recipe includes tomatoes, which makes it more of a Creole version. Cajun versions of jambalaya typically leave out tomatoes (plus, they include smoked meat). You can make this jambalaya recipe your own by changing up the proteins. Try a spicier sausage like andouille, or substitute chicken for the ham.

What can you serve with Louisiana jambalaya?

Like other one-pot meals, Louisiana jambalaya goes great with crunchy veggies or cozy breads. Try serving this dinner with cucumber salad, fried okra, sauteed chard, buttery cornbread, biscuits or hush puppies.

How should you store leftovers of Louisiana jambalaya?

Leftover jambalaya doesn't freeze well, but it can be stored in an airtight container in the refrigerator for 2 to 3 days. If you liked this Louisiana jambalaya, try more of our jambalaya recipes.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cup: 295 calories, 12g fat (3g saturated fat), 143mg cholesterol, 1183mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 25g protein.