Easy Jambalaya

February 24, 2014

This amazing recipe for “Easy Jambalaya” is so Flavorful, simple, and easy it’s almost seriously ridiculous. It’s not the 100% traditional recipe for Jambalaya standards by far. I combine ALL the traditional ingredients you love and a few more. This comes out with a fantastic thick spicy sauce that just clings to your rice like you won’t believe it.

This Easy Jambalaya has a wonderful kick that will satisfy your taste buds and fill your belly without the long cook time of traditional Jambalaya. I don’t know about you, but if it’s delicious and easy, it gets my vote every time! 


Easy Jambalaya


You will find the Traditionalists do it in three parts, meat, vegetables, and completed by adding stock and rice. It has also been said to be the close cousin to paella found in Spanish cuisine. Upon researching, there are many similar dishes listed on Wikipedia as well as a various history of the background information.

I know there are a few of Y’all grumbling, “That’s NOT Jambalaya! That is NOT how my mama made it!’ That’s right, it’s NOT traditional by any means. This is just a simple recipe that can be made in little or no time for busy moms that want something different.


Ingredients you will need:
  • Two and 1/4 cups Jasmine rice or long grain

  • Four cups of broth, reserve 1 cup

  • One pound of raw shrimp, cleaned

  • Eight- ounces -Andouille sausage, or other spicy smoked sausages, sliced 1/4 in thick

  • Four- ounces diced ham

  • One can Ro*tel Diced tomatoes and juice as well

  • One cup of water reserved

  • Two plum tomatoes diced

  • 1/2 cup of celery diced

  • 1/4 cup green pepper diced

  • 1/4 cup red pepper diced

  • 1/8 cup sliced green onions

  • Two packages brown gravy mix

  • 1/2 teaspoon of Tony Chachere’s creole seasoning

  • One teaspoon of hot sauce, optional



Easy Jambalaya


Easy Jambalaya

Easy Jambalaya

This recipe for “Jambalaya Recipe Goes Simplified” is so simple and easy it’s almost seriously ridiculous. It’s not a 100% traditional recipe for Jambalaya standards by far. I combine ALL the traditional ingredients you love and a few more. This comes out with a fantastic thick spicy sauce that just clings to your rice like you won’t believe.
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Cajun, Creole
Servings 6 People
Calories 532 kcal


  • cups Jasmine rice
  • 4 cups chicken broth reserve 1 cup
  • 1 pound raw shrimp cleaned
  • 8 ounces Andouille sausage or other spicy smoked sausages, sliced ¼ in thick
  • 4 ounces ham diced
  • 1 can Ro*tel Diced tomatoes and juice as well
  • 1 cup water reserved
  • 2 plum tomatoes diced
  • ½ cup celery diced
  • ¼ cup green pepper diced
  • ¼ cup red pepper diced
  • cup green onions sliced
  • 2 packages brown gravy mix
  • ½ teaspoon creole seasoning
  • 1 teaspoon hot sauce optional


  • In a large enough pot to hold rice and sausage, bring to a boil 3 cups of your broth, add sausage and rice. Boil for about 3-4 minutes, add diced ham at that time. Place lid on and reduce heat to off position. Let sit 7 min till all water is absorbed. (You are precooking your rice)
  • In another deep and large pan (needs be large enough to hold all ingredients such as a paella pan) combine 1 cup of broth, 1 cup of water and two packages brown gravy bring to a simmer till thickened.
  • Add Rotel tomatoes, and diced plum tomatoes. Lower heat to low setting add celery, both peppers now add rice and combine.
  • Cook on low for about 5 minutes with a lid on. At this time add shrimp and cook another 6-8 minute.
  • Once done place in serving the dish and sprinkle green onions over.


Please note: This is NOT a traditional Jambalaya or authentic Jambalaya. It is just an easier way for busy nights.
Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the adequate nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.


Serving: 01Calories: 532kcalCarbohydrates: 61gProtein: 33gFat: 16gSaturated Fat: 5gCholesterol: 234mgSodium: 1763mgPotassium: 654mgFiber: 2gSugar: 3gVitamin A: 613IUVitamin C: 38mgCalcium: 170mgIron: 4mg
Keyword Jambalaya, Rice
Tried this recipe?Let us know how it was!



Easy Jambalaya

Sharing is caring!


  • Reply
    Lori Vachon
    July 20, 2014 at 8:02 pm

    I really like that you simplified Jambalaya, not something that I’ve tackled as of yet 🙂

    • Reply
      Heidy L. McCallum
      July 20, 2014 at 8:27 pm

      I love Jambalaya, but sometimes I just don’t have as much time. I hope this helps you Lori! Thanks for dropping by!!

  • Reply
    Michaela ~ An Affair from the Heart
    July 20, 2014 at 11:13 am

    My boys LOVE Jambalaya! Pinned this to try! 🙂

  • Reply
    April 2, 2014 at 9:54 am

    I’ve never had Jambalaya! Looks like a dish we would definitely enjoy though 🙂

  • Reply
    Linda Warren
    April 1, 2014 at 4:25 pm

    Love the sound of this jambalaya and it looks like it would have a nice kick to it. Do you think I could use a beef broth instead of the brown gravy? Thanks for sharing on Tasty Tuesdays.

    • Reply
      Heidy L. McCallum
      April 1, 2014 at 5:33 pm

      You can, but you will need to thicken it with a thickener. Which only takes a few more moments . Hence why we cut it out to make things faster. 🙂

  • Reply
    Debbie (Who Moved My Coconut Oil)
    April 1, 2014 at 2:07 pm

    What beautiful flavors! My #shrimp just found its fate, thanks Joanne!!

  • Reply
    Joanne T Ferguson (@mickeydownunder)
    April 1, 2014 at 12:56 pm

    G’day and YA MAN!!! I could go for some of this right now Heidy!
    Cheers! Joanne

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.