Preparing Easy Jambalaya Recipe

Jambalaya is a dish that’s native to the Southeast United States but is most clearly and immediately identified with Louisiana. It typically consists of rice, meat, and vegetables and has been a favorite dish for generations because it is cost-efficient and is easily adaptable, based on the ingredients you have on hand. It is also delicious.

Although this jambalaya recipe takes some time to cook, once everything is in the pot, you don’t have to do too much. That’s the rewarding part. Serve this jambalaya with cornbread.


  • 5 slices bacon
  • 1/2 cup onion, diced
  • 1/2 cup red pepperdiced
  • 1/2 cup celery, diced
  • 2 teaspoons minced garlic
  • 1 pound mild Italian sausage, or Italian turkey sausage, sliced
  • (28-ounce) can crushed tomatoes
  • 14 ounces chicken broth, canned or homemade
  • 1 cup long grain rice
  • 1/2 teaspoon cumin
  • 1/4 to 1 teaspoon Cajun seasoning, or more as needed
  • 1/2 pound extra large raw shrimppeeled and deveined
  • 1/4 cup chopped spring onions, for garnish


  1. Fry bacon in a large, heavy Dutch oven until crisp. Remove to paper towels to drain.​

  2. Add onions, peppers, celery, and garlic to bacon drippings. Cook until onions and peppers are soft, stirring occasionally, 4 to 5 minutes.​

  3. Add sausage. Brown on all sides. Add crushed tomatoes, chicken broth, rice, cumin, and cajun seasoning. Let jambalaya come to a boil, then turn the heat down to medium-low, and let jambalaya simmer 20 minutes or until rice is al dente (tender, but not mushy). Taste, and adjust seasonings.​

  4. Add shrimp. Cook 5 more minutes or until shrimp is cooked through. Crumble bacon in jambalaya. Stir. Top with chopped spring onions, and serve.

Preparing Easy Jambalaya Recipe

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