Dinner Lunch

Easy Jambalaya

Easy Jambalaya-This easy jambalaya recipe is a classic dish of Louisiana. It contains turkey sausage, shrimp, and rice with a ton of flavor all while still being an easy jambalaya recipe to make for your family. www.domesticdee.com

This easy jambalaya recipe is a classic dish of Louisiana. It contains turkey smoked sausage, shrimp, and rice with a ton of flavor all while still being an easy jambalaya recipe to make for your family.

easy jambalaya

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Hey! I hope your day is going well. I must say lately it seems life is getting busy and time is just flying by before my eyes. I hate when this happens because it seems like days just run into each other. As a result, it is like I can barely catch a minute or two for myself. Thank goodness for holidays.

easy jambalaya

This past holiday our schedule freed up and I was finally able to experience downtime. Yay, for a break! As a result, I had some time to have fun in the kitchen. It allowed me to be able to make this easy jambalaya recipe that I want to share with you.

easy jambalaya

Jambalaya is a Louisiana classic (Fun Fact: I was born there.) it is made up of vegetables, meat, and rice. No, it is not a three ingredient recipe but the other ingredients are not major that will intimidate you. You can thank me later.

Also, you can customize the meat if you like. This jambalaya recipe is so simple to craft up, it’ll have your back to your family in no time. When you get the time to get in your kitchen you should make this wonderful recipe. Please share your experience in the comments below.

easy jambalaya

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Kitchen Tools You May Need for this Recipe:

Creole Seasoning
Large Skillet
Wooden Spoon

4.8 from 8 reviews
Easy Jambalaya
Prep time
Cook time
Total time
This easy jambalaya recipe is a classic dish of Louisiana.
Recipe type: Dinner
Serves: 4-8
  • 1 pack of yellow rice, 5 oz
  • 2 tablespoons of olive oil
  • ½ onion, chopped
  • ½ green pepper
  • 1 garlic clove, minced ( equaled 1 teaspoon)
  • 1 pack of turkey smoked sausage, sliced
  • 1 small can of tomato sauce, 6 oz
  • 1 lb. raw shrimp, tails off
  • 1½ teaspoon Creole seasoning
  • salt and pepper to taste, if needed
  1. Cook rice according to packaging directions.
  2. In a large skillet saute onion, pepper, and garlic in oil for about 2 minutes on medium heat.
  3. Add sausage and cook for about 5 minutes.
  4. Add cooked rice and stir in tomato sauce.
  5. Add seasonings.
  6. Cook about 15-20 minutes until mixture is firm.
  7. Add shrimp and cook until pink, about 5 minutes.

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  • Reply Karly 2016/10/17 at 11:04 am

    Well, it’s 10am and I am now severely craving jambalaya. Totally normal, right?! Ha! But seriously, this is amazing. Cannot wait to try!

    • Reply Dionne 2016/10/20 at 8:48 pm

      Hey! Thanks for stopping by. That is too funny. I guess that is why they say we eat with our eyes. When you try it out make sure to let me know your experience.

  • Reply Kyle 2016/11/08 at 8:31 pm

    Hey, Dee! I made this recipe on Facebook Live on the page Quirky Momma. It was a huge hit and it turned out great. Thanks for the recipe!

    • Reply Dionne 2016/11/14 at 8:57 pm

      Thank you for stopping by! I am so glad you enjoyed it. Also, great video!

  • Reply Carrie Sutherland 2017/06/14 at 5:09 pm

    Can this recipe be made into a freezer meal?

    • Reply Dionne 2017/06/17 at 8:24 am

      I have not freezed this meal but it should be fine. Let me know if you do and how it goes.

  • Reply Patti 2017/07/04 at 9:25 pm

    Jambalaya was very good but this is NOT a 10 minute prep time meal. It took me more like 50 minutes with all of the different cooking times. It was worth it seriously took a lot longer.

    • Reply Dionne 2017/09/25 at 2:18 pm

      Let me know what areas took you the longest. I may be able to provide some tips to cut down the time.

  • Reply Sandy 2017/08/03 at 5:44 pm

    Made this twice, very good and easy! Made half with sausage and half with shrimp. Both equally good although different tastes. My husband says I can definitely add this to my menu. Thanks!

    • Reply Dionne 2017/09/25 at 2:13 pm

      YAY! Thank you for stopping by and letting us know how your family enjoyed it! Take care 🙂

  • Reply Sarai 2017/09/13 at 4:18 pm


    • Reply Dionne 2017/09/25 at 2:07 pm

      Thank you. I am glad you enjoyed it.

  • Reply Lauren Taylor 2017/09/18 at 3:59 pm

    Do you thaw the shrimp or cook frozen? Sorry if its a silly question!

    • Reply Dionne 2017/09/25 at 2:07 pm

      There is no such thing as a silly question. Thaw the shrimp out so it won’t take long to cook.

  • Reply Stacie Hendrix 2017/10/11 at 11:34 am

    Sooo good! Thank you.

    • Reply Dionne 2017/11/29 at 3:01 pm

      I am glad you enjoyed it.

  • Reply Tarynne Webb 2017/10/17 at 3:56 pm

    I made this recipe and it is delicious! however, I was having issues with it sticking to the pan and burning the seasoning. Do you have any suggestions for that? More olive oil?

    • Reply Dionne 2017/11/29 at 3:03 pm

      Try turning down the heat setting and if that does not work then add a little oil.

  • Reply Kristen 2017/11/09 at 6:15 pm

    I’m making this now, but found that my mixture was already pretty firm from the beginning. Should water be added? I added a bit to help with the shrimp

    • Reply Dionne 2017/11/09 at 6:22 pm

      Don’t add water. Just let the shrimp cook by steaming with the lid on.

  • Reply Avery 2017/11/17 at 11:06 am

    Did you use tomato sauce or tomato paste?

  • Reply Nancy LaFlamme 2018/01/17 at 4:22 pm

    Making this for supper tonight. I used home made farmer sausage instead of the smoked sausage. I was not able to find yellow rice in Canada so I made my go to with turmeric. I substituted the tomatoe sauce with my canned tomatoes. It should be ready to eat in a few minutes and it smells heavenly.

    • Reply Dionne 2018/01/20 at 7:52 am

      So cool! Awesome substitutions to make it adjust to your family’s preference. Let me know how it turned out!

  • Reply Mandy 2018/02/20 at 6:33 pm

    I could not find yellow rice locally, will it turn out with white rice?

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