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This single serving Jambalaya For One is packed with smoky sausage and tender shrimp, all simmered with rice and the classic “trinity” of onions, celery, and bell peppers. It’s a one-pan meal that comes together in just 30 minutes.
Featured Comment
“This was amazing! I followed the recipe as written and it turned out perfect.”
– MaryKay
Why You’ll Love This Recipe
- Quick & Easy: Ready in 30 minutes.
- Big Flavor: Savory sausage, plump shrimp, and aromatic vegetables create a rich, well-balanced dish.
- Perfectly Portioned: Made for one, so there’s no waste.
- Doubles Easily: Want to make jambalaya for two? Just double the ingredients and use a larger pan.
- New Orleans-Inspired: Features the classic “trinity” of onions, celery, and green bell peppers for authentic flavor.
Jambalaya is a dish I grew up eating in New Orleans, and it was always a favorite at family gatherings and local festivals. Every bowl was packed with bold flavors, smoky sausage, and plenty of seasoning.
This version brings all those classic elements together in a simple, one-pan meal. Tender shrimp, sausage, and the “trinity” of onions, celery, and green bell peppers cook with rice, soaking up every bit of flavor for a dish that tastes just like home.
Enjoy a bowl of jambalaya alongside a small loaf of french bread, crawfish beignets, or a small batch of hush puppies. For dessert, enjoy a slice of king cake or of bananas foster.
Ingredients
If you have any ingredients leftover from this single serving jambalaya recipe, check out our Leftover Ingredients Recipe Finder.
- Extra Virgin Olive Oil: I use extra virgin olive oil for its rich flavor and higher quality. A lighter olive oil works too if preferred.
- Onions, Celery, Green Bell Peppers: Known as the “holy trinity” in Cajun and Creole cooking, these vegetables build the foundation of the dish. You’ll also find them in seafood gumbo for one, shrimp creole for one, and crawfish pasta for one.
- Garlic: One minced clove adds depth. If needed, substitute with 1/8 teaspoon of garlic powder.
- Smoked Sausage: Andouille, kielbasa, bratwurst, or turkey sausage all work well. Leftovers? Use them in small slow cooker red beans and rice, chicken gumbo for one, or bangers and mash for one.
- Shrimp: I prefer wild-caught American gulf shrimp for the best flavor. Leftovers can go into shrimp étouffée for one, shrimp and grits for one, bang bang shrimp for one, or shrimp fried rice for one.
- Diced Tomatoes: Use 1/2 cup for a rich tomato base. Leftovers work well in small batch chicken tacos, a single serving of pomodoro sauce, or shrimp creole for one.
- White Rice: Long-grain white rice absorbs all the bold flavors in this dish
- Chicken Broth: I use low-sodium broth to control the salt. Extra broth can be used in risotto for one or potato soup for one.
- Hot Sauce: Use your favorite. I like Louisiana Hot Sauce, Crystal, or Cholula. Adjust to taste for more or less heat.
Recipe Variations
Jambalaya is easy to customize based on what you have on hand or your flavor preferences. Here are a few ways to switch it up:
- Chicken: Swap the shrimp for diced chicken breast.
- Vegetarian: Skip the meat and add more vegetables like zucchini, mushrooms, and red bell peppers. For extra protein, stir in beans and use vegetable broth.
- Spicy: Want more heat? Add diced jalapeños or extra hot sauce.
- Seafood: Mix in crabmeat, mussels, or firm fish.
- Creole-Style: Add homemade creole seasoning and a splash of Worcestershire sauce for a deeper, more complex flavor.
How To Make Jambalaya
These step-by-step photos and instructions are here to help you visualize how to make this easy jambalaya recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Sauté the Vegetables: Heat oil in a 10-inch pan over medium heat. Add onions, celery, garlic, and green bell peppers with a pinch of salt. Cook for about 3 minutes until softened.
- Cook the Sausage: Stir in the sausage and cook for 1 minute to release its flavors.
- Add Tomatoes and Rice: Mix in the diced tomatoes and rice, stirring for 30 seconds to coat the grains.
- Simmer: Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
- Add Shrimp: Uncover, stir in the shrimp and hot sauce.
- Finish Cooking: Cover again and cook for 5 more minutes until the shrimp is done and the rice has absorbed most of the liquid.
RELATED: How To Make A Single Serving Of Rice
Expert Tips
- Keep Frozen Shrimp on Hand: Frozen shrimp is a great staple for quick meals. Use only what you need, and keep the rest stored for next time.
- Simmer for Flavor: Cooking on low heat helps the flavors meld.
- Adjust Seasoning: Taste as you go and tweak the spices and salt to your liking.
Frequently Asked Questions
Jambalaya is a one-pot rice dish where the rice cooks along with the meat, vegetables, and seasonings. Gumbo, on the other hand, is more of a stew that’s served over cooked rice and often starts with a roux.
Yes, jambalaya reheats well. Store it in the refrigerator and warm it gently on the stove or in the microwave with a splash of broth or water to keep the rice moist.
Yes, but the texture of the rice may change slightly. Freeze in an airtight container for up to 2 months.
Yes, double the ingredients and use a 12-inch pan.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch jambalaya recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Jambalaya For One
Watch How To Make This
Equipment
Ingredients
- ½ tablespoon olive oil
- 3 tablespoons chopped green bell peppers
- 2 tablespoons chopped onions
- 2 tablespoons chopped celery
- 1 clove garlic -minced
- ¼ teaspoon kosher salt
- 2.5 ounces smoked sausage sliced and cut in half
- ½ cup canned diced tomatoes
- ¼ cup long-grain white rice
- 1 cup low sodium chicken broth
- 5 medium shrimp -peeled and deveined (2 ½ oz)
- ½ teaspoon hot sauce
Instructions
- Sauté the Vegetables: Heat oil in a pan over medium heat. Add green bell peppers, onions, celery, garlic, and salt. Cook for about 3 minutes, stirring frequently until softened.
- Cook the Sausage: Stir in the sausage and cook for 1 minute.
- Add Tomatoes and Rice: Mix in the diced tomatoes and rice, stirring for 30 seconds to coat the grains.
- Simmer: Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
- Add Shrimp: Uncover, stir in the shrimp and hot sauce.
- Finish Cooking: Cover again and cook for 5 more minutes until the shrimp is done and the rice has absorbed most of the liquid.Transfer to a bowl and enjoy hot.
Notes
- Keep Frozen Shrimp on Hand: Frozen shrimp is a great staple for quick meals. Use only what you need, and keep the rest stored for next time.
- Simmer for Flavor: Cooking on low heat helps the flavors meld.
- Adjust Seasoning: Taste as you go and tweak the spices and salt to your liking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joanie, I made this again and it won’t be the last time. This dish is addictive. With the addition of your homemade Creole spice mix and a little bit of chopped jalapeno, slightly thickened with cornstarch it is New Orleans heaven. Hank Williams and I were singing again . You mentioned the Biegnets. We used to get them in the French Quarter. I’ve got to figure a way to make them in my air fryer since I don’t deep fry at home.
I always love hearing from you! I’m so glad you’re enjoying the dish—it really is addictive. The addition of jalapenos sounds like a great one. Beignets from New Orleans are on my list of recipes to work on – stay tuned!
Another grand slam home run for Jonie. I think you shared with us a while back that you grew up in Louisiana. It’s obvious in the great flavors of this jambalaya. Using your homemade Creole seasoning just enhances the New Orleans aura. Making and eating this dish got me singing; “Jambalaya and Crawfish Pie and a Fille Gumbo”
Gerard, you always put a smile on my face! I’m so happy to hear that you loved the jambalaya—it really does bring back memories of Louisiana for me. I’m thrilled that the homemade Creole seasoning hit the mark for you, too. And I love that the dish got you singing—such a great song! Thank you, as always, for your sweet words.
I cooked this Jambalaya recipe this week. I added “cajun dust” for additional spice as well as a little more chicken stock. It was a very tasty and delicious bowl of jambalaya! I will definitely make it again.
Amazing and definitely enough for 2 servings. Perfect for my Husband and myself. It is in our permanent rotation!
I’m so happy to know you both enjoyed the jambalaya. Thank you!
This made a huge bowl (pasta) of food. Delicious and 1 pot, 1 dish.
Thank you, thank you, thank you
I cooked this Lovely Jambalaya tonight for dinner it was so easy & tasty & I made it even easier, I used a packet of 90 second long grained rice, no need for the extra time or chicken stock … Bam !!! it was done … thanks for the inspiration