Homemade jambalaya is a comforting one-pot rice dish full of smoky, savory flavors. This family recipe is made from scratch and combines ham, smoked sausage, tomatoes, shrimp and a classic blend of Creole seasonings. It’s hearty enough for a weekday dinner and works well for potlucks or parties. The method is straightforward: brown the meats and aromatics, add tomatoes and broth, fold in cooked rice and finish with shrimp so the rice absorbs the rich, spicy sauce. Leftovers reheat beautifully and the flavors continue to deepen overnight.
What is Jambalaya?
Jambalaya is a Creole rice dish with West African, French and Spanish influences. At its core it is rice cooked with a flavorful mix of meats, seafood and vegetables, seasoned to produce a bold, layered taste. The dish is a staple in Louisiana cooking, particularly around New Orleans, and appears in many regional variations—from rice-first “Cajun” styles to tomato-based “Creole” versions.
Traditional jambalaya often includes smoked sausage such as andouille, plus chicken, pork or ham and, frequently, seafood like shrimp or crawfish. Vegetables commonly include onions, celery and bell pepper—the so-called “holy trinity” of Louisiana cooking—which provide a savory foundation for the spices and broth.
This recipe below follows a tomato-style, made-from-scratch approach and captures many of the traditional seasonings you expect in a classic jambalaya.
What to Serve With Jambalaya
- Cornbread or corn muffins
- Corn on the cob
- Cheddar biscuits
- Hush puppies
- A simple green salad or wilted lettuce
- Cucumber and tomato salad
- Grilled oysters or other steamed shellfish
- Sautéed chard or collard greens
- Caesar salad
What kind of meat is in jambalaya?
The most common meat in jambalaya is smoked pork sausage—often andouille—paired with chicken. This recipe uses ham steak and smoked sausage for a smoky, robust flavor. Shrimp are added near the end so they stay tender. It’s also common to see variations with tasso (spiced, smoked pork), crawfish or crab depending on availability and regional preference.
Recipe by Sally Hall
Prep Time
10 minutes
Cook Time
60 minutes
Yield
6 – 8 Persons
Ingredients
- 1 stick butter
- 4–6 cups rice, cooked
- 1 ham steak, about ½” thick, cubed
- 1 package smoked sausage, thinly sliced
- 2 cups shrimp
- 1 tsp garlic puree or minced garlic
- 1 stalk celery, chopped
- 2 cans beef broth
- 1 can chicken broth
- 2 cans tomatoes
- 1 small can tomato paste
- 2 cans water
The Flavourings
- 10–20 shakes Tabasco (to taste)
- 1 tbsp celery flakes
- 1 tsp mixed red/white/black pepper
- 1 tsp celery salt
- 1 tsp sweet basil
- ½ tsp thyme
- ½ tsp onion salt
- ½ tsp garlic powder
- 3 bay leaves
- 1 tbsp minced onion
- 1 tbsp bell pepper flakes
- 1 tbsp sweet pepper flakes
- 1 tbsp dried shallots
- 1 scallion, chopped (for garnish)
See the recipe card below for quantities and a printable summary.
Instructions
- In a large pan or Dutch oven, coat the surface with non-stick spray if desired and melt the butter over low heat.
- Cube the ham steak and thinly slice the smoked sausage. Add both to the melted butter along with the garlic and chopped celery. Increase the heat to medium and cook, stirring occasionally, until the meats are browned and the celery has softened, about 15–20 minutes.
- While the meats cook, measure and combine the dry seasonings in a small bowl so they’re ready to add.
- Add the seasoning mix, canned tomatoes, beef and chicken broths, tomato paste and water. Stir well, bring the mixture to a gentle simmer, and cook for another 15–20 minutes to meld the flavors.
- Prepare the rice if it’s not already cooked. This recipe uses pre-cooked rice added at the end so it can absorb the sauce without becoming mushy.
- When the rice is fully cooked, fold it into the pan with the meat and tomato mixture. Stir to combine thoroughly.
- Add the shrimp and gently simmer for another 10–20 minutes, allowing the rice to take on the aroma and spice of the jambalaya and the shrimp to cook through. Adjust seasoning and heat with additional Tabasco if desired.
- Sprinkle with chopped scallions before serving. Serve warm with your choice of sides.
We’d love to hear from you: If you tried this recipe, please share any changes or additions you made in the comments. Your variations help others tailor the dish to their taste. Happy cooking!
Sally’s Notes:
- The finished mixture should be thick rather than watery. If it seems too loose, stir in a little more cooked rice until you reach the desired consistency.
- Because smoked meats and some seasonings add salt, the dish can turn out quite salty. If needed, add a large raw potato cut into quarters while simmering to absorb excess salt, then remove before serving.
Recipe Card Summary
Homemade Jambalaya
Yield: 6 – 8 Persons
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
A classic, tomato-based jambalaya with ham, smoked sausage and shrimp. Easy to prepare and ideal for sharing.
Ingredients (summary)
- 1 stick butter
- 4–6 cups cooked rice
- 1 ham steak (½” thick), cubed
- 1 package smoked sausage, sliced
- 2 cups shrimp
- Broth, tomatoes, tomato paste and seasonings as listed above
Instructions (summary)
- Brown meats and aromatics in butter.
- Add seasonings, tomatoes and broths; simmer.
- Stir in cooked rice, add shrimp, simmer until flavors meld.
- Garnish with scallions and serve.
Nutrition Information (per serving, approximate)
- Calories: 809
- Total Fat: 16 g (Saturated Fat: 9 g)
- Cholesterol: 114 mg
- Sodium: 1083 mg
- Carbohydrates: 136 g (Fiber: 2 g, Sugar: 2 g)
- Protein: 25 g
Nutrition information isn’t always accurate; use as a guideline.