New this month
Get the Allrecipes magazine just $7.99

Cindy's Jambalaya

Cindy in Pensacola

"This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!"
Added to shopping list. Go to shopping list.


1 h 10 m servings 284 cals
Original recipe yields 8 servings


  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 889 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 450
  1. 612 Ratings

Most helpful positive review

I would like one thing. Saute the rice till it turns white. then add wet stuff. THis will make the rice grain for grain. I am from New Orleans and this is how i was taught. Other wise. Right on.

Most helpful critical review

this was ok. not a lot of flavor came through and i even put extra seasoning in. i will keep looking for a jambalaya recipe.

Most helpful
Most positive
Least positive

I would like one thing. Saute the rice till it turns white. then add wet stuff. THis will make the rice grain for grain. I am from New Orleans and this is how i was taught. Other wise. Right on.

I can't believe I've been published again! This really is a fantastic recipe for such an easy one! Like I said in the little blurb, you can add just about anything you want, even leftover roti...

This is a great recipe missing only the main ingredient, Sliced OKRA. Needs at least a cup of okra, medium pods slice about 1/4 in thick. Still it is so good I will give 5 stars

I had some challenges for our dinner tonight. I’m in Naples now but I’m going home in another day, so I wanted to come up with something using ingredients I already had. I didn’t want to go to...

I made 1 change to this. I used Quinoa instead of Rice. I also added some chicken. This was GREAT! I will be making this again. Thanks Cindy

I really enjoyed this jambalaya. I used converted white rice like Uncle Bens. Converted rice holds it's shape and texture in rice recipes and casseroles. Bighunk

Excellent recipe! Good with the cajun seasoning mix from this site.

Great and easy! I looked at several other jambalaya recipes from this site but chose this one because it had the fewest taking meat out and putting it back in. I used a ginger chicke...

We thought this was fabulous! Gotta love the one pot supper - less dishes :) If you're adding shrimp, make sure rice is almost done before adding. I threw mine in too early and the overcooked...