While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.

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  • Stir in paprika, cumin and cayenne; cook for 1 minute.

  • Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.

  • Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.

  • Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Cook's Note:

Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower.

Nutrition Facts

495 calories; protein 30.3g 61% DV; carbohydrates 37.3g 12% DV; fat 25.2g 39% DV; cholesterol 220.9mg 74% DV; sodium 1909.3mg 76% DV. Full Nutrition

Reviews (543)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2012
I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage. I added some hot sauce for a bit of extra heat, I used a large can of diced tomates, I used two green peppers instead of one, I used wild rice instead of brown, and I used chicken instead of shrimp. Tasted quite delicious! Read More
(197)

Most helpful critical review

Rating: 3 stars
01/07/2013
I really like the ingredients, but I had to tweak the order and timing of cooking to make the recipe work. For instance, the rice is better if cooked separately from the sausage and vegetables and the shrimp need to be added well before the final 5 minutes to cook properly and augment flavor. Read More
(62)
727 Ratings
  • 5 star values: 566
  • 4 star values: 122
  • 3 star values: 25
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
04/19/2012
I love me some Chef John. This was a really great recipe; I just modified it a bit based on taste preference and ingredient availability. Instead of butter I just used olive oil, and since I couldn't find Andouille, I just bought a different smoked sausage. I added some hot sauce for a bit of extra heat, I used a large can of diced tomates, I used two green peppers instead of one, I used wild rice instead of brown, and I used chicken instead of shrimp. Tasted quite delicious! Read More
(197)
Rating: 5 stars
02/23/2012
The portions are relatively small...keep that in mind when deciding on the # of portions. I doubled the amount of tomatoes and it was just right... This is now my favorite Jambalaya recipe....next time I am adding chicken in place of or in addition to shrimp.... Read More
(124)
Rating: 5 stars
02/20/2012
This was so good! Only issue was I didn't crack the lid took cook the rice so it ended up taking much longer than 45 minutes to cook. However it was worth the wait will definitely make again. Read More
(83)
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Rating: 5 stars
08/22/2012
Missing Instructions About Boiling! This recipe is awesome. It has just the right amount of spice, and has become a new favorite around my house. The instructions left out that you need to bring your rice mixture to a boil before covering it, turning on low, and simmering for 45 minutes. If you do not bring it to a boil first, this will take more like 2 hours to cook. Even with bringing it to a boil, it takes more like an hour, just like it does when you make brown rice by itself. Other than that, this is a great recipe! Read More
(82)
Rating: 3 stars
01/06/2013
I really like the ingredients, but I had to tweak the order and timing of cooking to make the recipe work. For instance, the rice is better if cooked separately from the sausage and vegetables and the shrimp need to be added well before the final 5 minutes to cook properly and augment flavor. Read More
(62)
Rating: 5 stars
11/01/2012
OMG I LOVE Chef John! I have tried several of his recipes (his Caramel Chicken and Mac-n-cheese are also favs) and this one gets the most compliments. Delish! Made as written is terrific, but I like to substitute chicken smoked sausage to reduce fat content and use rotel instead of plain diced tomatoes because I like the extra kick. This is the BEST jambalaya recipe on the site (and I've made many). Kudos! Read More
(54)
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Rating: 4 stars
04/24/2013
Well, i looked at more than one recipe- this one seemed to be key w/ ingredients... But i also followed advice of other reviewers. Came out WONDERFUL... with a few adjustments... First- ADD GARLIC! 1-2 cloves minced is perfect. I did use white rice as a preference in taste & time- minute rice added (cooked) in when adding shrimp is perfect!! Can't really place brown rice on this one- jumbalaya is a more hearty dish & brown instead of white rice makes me feel it would not fit well. Due to spice preferences- i also added a wee bit more cayenne & pepper. Adjustments to the salt are definitely as stated! Adjust salt & peppers to taste! You don't want a salty dish (the sausage has enough salt) and you dont want a dish too spicy to eat! Adjust everything to preference. That is key to a great recipe like this. Thanks to Chef John! This is a keeper- just needs adaptation for each cook's preferences. :) Read More
(35)
Rating: 5 stars
05/21/2012
AMAZING! I made this for dinner for my parents and it was so good! I didnt have the cajun seasoning so i just used creole seasoning instead and the flavor was perfect! It was so spicy which is what i love! Next time i will do chicken instead of shrimp Read More
(24)
Rating: 3 stars
05/04/2013
If you like HOT food you might LOVE this as written, but it was WAY too spicy-hot for us and I only used 1/4 tsp of cayenne and smoked sausage, not hot andouille. I added a squirt of tomato paste from a tube and a minced clove of garlic and it added that "something" I felt the flavor was lacking. My rice got too well done, I think it would be better to cook it seperately and add at the end or something.. Read More
(20)