Total Time:
45 min
20 min
25 min

4 to 6 servings

  • Jambalaya Mix, recipe follows
  • 2 1/2 cups water
  • 1 (14-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
  • 1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
  • Jambalaya Mix:
  • 1 cup long-grain rice
  • 3 tablespoons dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 bay leaf

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.

Jambalaya Mix:

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.

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Pairs Well With

Peachy, honeyed white wine

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    151 Reviews
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    I have used this recipe several times and it never disappoints. I like to use shrimp stock instead of water to make the recipe. Some chopped bell peppers do add to the dish also.
    Made this recipe today for dinner and it was a hit . I used 1 small chicken breast instead of shrimp. Paula it was easy and had a wonderful flavor. thank you so much for sharing this recipe.
    Lovin this recipe! been usin for OVER 2 yrs.  
    Delicious and so easy to make. Seasoned just right. Simmered a little longer so rice was tender. Thanks Paula:
    I've never had jambalaya before so I don't know what to compare it to, but this recipe was delicious! I made it with chicken thighs and chorizo instead of shrimp and sausage and everyone LOVED it!! Thanks Paua!!!
    I thought this was fantastic. Easy to make.. The next time, I may add some red beans to just for fun.. Excellent!
    real good easy to make ,will make again
    This recipe was simply fabulous!! Truly delicious, super easy to make with everything going in one pot so easy clean up too! I didn't add the shrimp, just double the amount of sausage.
    Was Delicious!!!!!! made it for a pot everyone loved it. I added more cayenne for extra spiciness. The rice was under done for me though. never been too successful with rice so I think next time cook the rice on the side to add later but one of my favorite recipes!!!!
    Wow that was too delicious, I thought about licking the plate. I was afraid it would be spicy and it wasn't. Only bad thing is that I'm on a diet and I can't stop eating it. You've done it again Paula!!!
    This is a great recipe but I don't use dried spices. I used fresh chicken broth, peppers,tomatoes, onion, garlic, parsley, and thyme. If you are watching your carbs, use grated cauliflower instead of rice. It has the same shape and texture as rice and tastes wonderful with very few carbs/calories. I used chirozo, shrimp, and crawfish tails and a couple of diced jalapenos. Have also made it with chicken, monk fish and mussels. Also very good.
    I fixed this recipe for the first time and My Husband, my 11 year old son and myself LOVED it! It was so easy. I would definitily recommend.
    i loved it my 1st time making this dish will make again
    excellent recipe. my husband who "hates" jambalaya, LOVED IT! especially with ritz crackers
    This is little more than off the shelf 'crappola'. Paula is a great deep south cook, when she strays into other areas (Particularly the cuisine of Louisianna she is a disaster. do a search on Jambalya and find a recipe by real Cajun/Creole Chefs. You will immediately see the grossness in Paula's recipe.
    Ya right; short grain or medium grain rice is traditional and this Cajun should know. Replaced all the preserved ingredients with fresh. It was wonderful.
    Not a bad recipe if you're working out of a pantry, but all of the preserved ingredients could be replaced by fresh with better results. I believe short grain rice (or broken long grain is more traditional with jambalaya.
    This is wonderful. I made a couple of changes, like I added bell pepper, fresh onion instead of dried minced onion and minced garlic. I also used beef broth instead of beef boullion and water and added a couple of drops of hot sauce. My husband said that Jambalya is one of his favorites and that this recipe just moved it to his favorite. Oh yeah, and since we are not real seafood fans, I left out the shrimp, we did not miss it at all. Thank you so much paula!!!
    ABSOLUTELY one of my personal favorite and now best dishes!! Love it!!
    Food Network, Can you please convert this recipe to feed 40 people? Thanks.
    I've made this many times and it is delicious. Over a few years of using Paula's recipe, I made a couple changes that improve it without taking away from the essence of the dish, such as replacing onion flakes with fresh onion, boullion and water with homemade beef stock, and real thyme instead of dried.  
    Before I made any of these changes it was already delicious and frequently requested by my husband!
    this was my first time making jambalaya. i have read so many different jambalaya recipes, some with and without tomatoes. i finally decided to try this recipe out and i saw the segment on tv and thought, why not. i used two 8 oz cans of tomato sauce and since i didn't have any beef bouillon cubes, i substituted it with an asian seasoning packet. my first bite...mmm...delicious. i can't wait until my guy gets home so he can try it also. i added cut up pieces of thighs and legs, which i sauted on the side with garlic salt before adding it to the pot. will add more cayenne pepper the next time as i like heat.
    I recently moved to Australia and decided to try this recipe. So happy I could find all of the ingredients here, which isn't always the case. We did have to guess at the sausage as it is different here. I managed to find a chirizo sausage which was just perfect in this dish. Loved the simplicity of the recipe. Fortunately, we did cut the cayenne pepper in half. It was perfect for those of us who don't like too much heat.
    This was a lot of heat for my husband and me! Next time, I'd cut the cayenne in half. BUT that being said, it's a very quick, easy, tasty recipe. If you like heat, don't change a thing.
    I made this dish last night it was so simple and yummy! However, I had more of the ingredients than what it called for so i doubled the recipe. In addition, I added some chorizo sausage that I cooked separately for extra flavor, and one of my cans of diced tomatoes had green chiles as well. Turned out with just the right amount of heat, not overbearing at all. Very good crowd pleaser!
    I've made this twice before and am making it tonight. Great tasting, easy family meal. One change I make is to add the rice at the end because it literally cooks away into little bits if added at the very beginning. I also use fresh onion instead of dried.
    Very simple. I make this at least once a month. Still adjusting the heat for my family. I haven't quite nailed that yet. A very hearty and tasty meal.
    I have made this jambalaya several times for various reasons. It is so easy and quick that I can make it after a long day and know it will always turn out good. I found out really quickly, however, that I had to double the recipe because everyone likes it so much. I never have to worry about it sitting around in the refrigerator! Sadly, I developed an allergy to shrimp, so I use a whole rotisserie chicken instead when I double the recipe, along with sausage.
    I make this with long grain brown rice so I have to cook it a little longer. It's sooooo easy to make. Very flavorful. I didn't add anything else too it. It's my husband's new favorite meal
    Thanks again Paula! I also added two cans of tomatoes instead of one. Delicious!
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