The Best Quick and Easy One-Pot Jambalaya Recipe

This easy jambalaya recipe is a flavor-packed, one-pot wonder – no fuss, no mushy rice, just a hearty meal the whole family will love.

Ingredients

Here’s what you’ll need for this one-pot jambalaya:

• 2 tablespoons butter (or swap in a drizzle of olive oil if you prefer)
• 2-3 cloves garlic, minced
• 1 3/4 cup chicken broth (or chicken stock, either works)
• 1 14.5 ounce can diced tomatoes (you can sub crushed tomatoes for a thicker texture)
• 1 cup uncooked white rice (Use long grain rice; avoid brown rice or you’ll need to increase the cook time significantly. Also avoid instant rice.)
• 1½ cups diced cooked ham
• 12 ounces raw, deveined shrimp, thawed
• 2 teaspoons Creole seasoning or Cajun seasoning, optional
• Freshly grated parmesan, if desired for topping

Step-by-Step Instructions

1. Heat your large pan or large pot over medium-high heat. Melt the butter (or olive oil) and sauté the minced garlic 1-2 minutes, until fragrant.
2. Add remaining ingredients except shrimp. 
3. Bring the mixture to a boil, then reduce heat.
4. Cover and simmer for 25 minutes.
5. Add shrimp and cook, covered, another 5-10 minutes or until liquid is absorbed.
6. Gently stir the jambalaya. If desired, top with freshly grated parmesan cheese before serving.

Storage Tips

This jambalaya stores easily and actually continues developing flavor when refrigerated. Let it cool completely before transferring leftovers to an airtight container. Refrigerate for up to 4 days. 

To reheat, microwave or warm in a skillet over medium heat, adding a splash of broth or water if it looks dry.

Nutrition Info

While exact daily values vary based on your ingredients and portion size, this recipe is designed to be satisfying without being heavy. It’s naturally dairy-free (if using olive oil and skipping the parmesan at the end) and can be made gluten-free as long as you check labels on your broth and seasonings. If you’re on a medically restrictive diet or calorie diet, adjust servings accordingly.

Tips and Variations

• Want more protein? Add diced, cooked chicken thighs or boneless skinless chicken breasts.
• Prefer more heat? Add cayenne pepper or add red pepper flakes.
• Vegetarian? Skip the meat and load up on beans, okra, or zucchini instead.
• Watching sodium? Use low-sodium chicken broth and tomatoes with no added salt, and go easy on the Creole seasoning.

Frequently Asked Questions

• Can I use brown rice instead of white rice? You can, but keep in mind that brown rice takes significantly longer to cook (up to 45 minutes) and may require additional liquid. If you choose to use it, add ½ cup extra chicken broth and keep the pot covered tightly to prevent drying out. Watch closely to avoid mushy rice.
• What’s the difference between Cajun and Creole jambalaya? The main difference is in the ingredients and color. Creole jambalaya (also called red jambalaya) includes tomatoes like crushed tomatoes or tomato paste, while Cajun jambalaya skips tomatoes and has a browner, smokier color. This recipe is a Creole-style version because it includes diced tomatoes for its signature flavor and color.
• Can I make this ahead of time? Absolutely! Jambalaya tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge and reheat gently on the stove over medium heat, adding a splash of chicken stock if needed to loosen it up.
• Can I add sausage or chicken to this recipe? Yes! You can customize your protein choices. Try adding spicy andouille sausage, diced chicken, boneless skinless chicken breasts, or chicken thighs. Brown the meat first over medium-high heat before adding to the other ingredients.
• Is jambalaya spicy? Can I make it milder? If you’re cooking for kids or spice-sensitive eaters, this recipe is wonderful without the Cajun seasoning. For extra heat, add red pepper flakes or serve with hot sauce on the side.

This one-pot jambalaya is the perfect blend of comfort food, bold flavor, and no-stress cooking. It’s super quick and easy, flavorful, hearty (without being heavy), and endlessly flexible. Next time you’re craving something a little different – but still easy and approachable – let this be your go-to.

Try it once and it just might earn a permanent place in your recipe rotation. Serve it alongside a fresh green salad like this Tangy Bacon Avocado Salad.

If you give this easy jambalaya recipe a try, please rate the recipe and leave a comment – I love seeing your kitchen creations!

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The Best Quick and Easy One-Pot Jambalaya Recipe

This easy jambalaya recipe is a flavor-packed, one-pot wonder – no fuss, no mushy rice, just a hearty meal the whole family will love.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• 2 tablespoons butter or swap in a drizzle of olive oil if you prefer
• 2-3 cloves garlic minced
• 1 3/4 cup chicken broth or chicken stock, either works
• 1 14.5 ounce can diced tomatoes you can sub crushed tomatoes for a thicker texture
• 1 cup uncooked white rice Use long grain rice; avoid brown rice or you’ll need to increase the cook time significantly. Also avoid instant rice.
• 1½ cups diced cooked ham
• 12 ounces raw deveined shrimp, thawed
• 2 teaspoons Creole seasoning or Cajun seasoning optional
• Freshly grated parmesan if desired for topping

Method

 

1. Heat your large pan or large pot over medium-high heat. Melt the butter (or olive oil) and sauté the minced garlic 1-2 minutes, until fragrant.
2. Add remaining ingredients except shrimp.
3. Bring the mixture to a boil, then reduce heat.
4. Cover and simmer for 25 minutes.
5. Add shrimp and cook, covered, another 5-10 minutes or until liquid is absorbed.
6. Gently stir the jambalaya. If desired, top with freshly grated parmesan cheese before serving.