Authentic Jambalaya Recipe For One

Authentic Louisiana style Shrimp and Sausage Jambalaya Recipe. A flavorful single serving recipe that can be ready in 30 minutes! Made with the “trinity” of vegetables, this traditional New Orleans jambalaya recipe will surely become a favorite!

Authentic Louisiana-style Shrimp and Sausage Jambalaya For One. A flavorful single serving recipe that can be ready in 30 minutes! Made with the "trinity" of vegetables, this traditional New Orleans jambalaya recipe will surely become a favorite! | One Dish Kitchen

I was born and raised in New Orleans and grew up eating the most delicious meals, including Jambalaya on a regular basis. I consider myself fortunate to have been surrounded by many amazing chefs in my family who believed that food was the key ingredient to every gathering, large and small.

In my family as well as in many others, specific dishes were traditionally served at certain times throughout the year. For example, Mondays were meant for Red Beans and Rice. Sunday afternoons were perfect for cooking a big pot of Gumbo, and on Mardi Gras we had to make sure we enjoyed a big plate of Jambalaya before heading off to the parades.

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Jambalaya is a dish consisting mainly of meat and vegetables cooked with rice. In the case of this wonderfully delicious Shrimp and Sausage Jambalaya recipe, sausage and shrimp are cooked along with the trinity of vegetables; onions, celery, green peppers, and white rice.

Jambalaya is similar to gumbo with the main difference being that the rice is cooked along with the rest of the ingredients. In a gumbo, the rice is cooked separately and served with the gumbo.

I actually think jambalaya is more like paella. Both dishes are cooked in a large pan and include vegetables, broth, and spices. The main differences between the two lie in the additions of meats and various spices.

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Jambalaya with shrimp and sausage | One Dish Kitchen

There are many versions of jambalaya and those who love it are always quick suggest their favorites. Some people prefer chicken and sausage, others love adding seafood.

If you love sausage and shrimp, I know you’ll love the version I have for you here. I added a small amount of canned diced tomatoes because that’s the version I grew up loving.


Other New Orleans Inspired Recipes

Crawfish Pasta For One

Red Beans and Rice For One

Bananas Foster For One

Crawfish Beignets

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For this Shrimp and Sausage Jambalaya Recipe For One, I use a 10-inch skillet. For best results, use a pan of a similar size.

If you would like more information on the baking dishes I use in our “recipes for one”, please visit our FAQ page.

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Shrimp and Sausage Jambalaya Recipe

Jambalaya For One | One Dish Kitchen

Shrimp and Sausage Jambalaya For One

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Main Dish
Keyword: jambalaya
Servings: 1 serving
Calories: 708kcal
Author: Joanie Zisk


  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped onions
  • 2 tablespoons chopped celery
  • 1 clove garlic , minced
  • 1/4 cup chopped green bell peppers
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 pound smoked sausage , sliced and cut in half
  • 1/4 pound shrimp , peeled and deveined
  • 1/2 cup canned diced tomatoes
  • 1/2 cup long-grain white rice
  • 1 1/2 cups chicken broth


  • In a medium-sized skillet, heat the oil over medium heat. Add the onions, celery, garlic, and green peppers. Season with salt and cayenne pepper. Cook, stirring until the vegetables have softened, about 5 minutes.
  • Add the sausage and cook, stirring, for 2 minutes. Add the shrimp and cook, stirring for 1-2 minutes until the shrimp are almost completely pink.
  • Stir in the diced tomatoes and the rice and cook, stirring for 1 minute, then add in the broth and bring to a boil.
  • Reduce heat to medium-low, cover and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes.
  • Serve hot.


Serving: 1serving | Calories: 708kcal | Carbohydrates: 38g | Protein: 47g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 366mg | Sodium: 2718mg | Potassium: 941mg | Fiber: 2g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 48.2mg | Calcium: 216mg | Iron: 5.5mg
Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.

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Authentic Louisiana-style Shrimp and Sausage Jambalaya For One. A flavorful single serving recipe that can be ready in 30 minutes! Made with the “trinity” of vegetables, this traditional New Orleans jambalaya recipe will surely become a favorite! | One Dish Kitchen | @onedishkitchen | #nola #mardigras

16 thoughts on “Authentic Jambalaya Recipe For One”

  1. MaryKay Lawrence

    This was amazing! I followed the recipe as written and it turned out perfect. The recipe made enough for two generous servings. Thank you for another winning recipe.

  2. I’ve never heard of the recipe jambalaya but for me it really looked like a paella. I love how the shrimp was incorporated together with the rice, it looked very delicious!

  3. I never know how to cook for just one. Then I stumble across this and it’s one of my favorite dishes. Thank you, thank you, thank you!

  4. I’m so happy I found your site! I’m always cooking one thing for my boyfriend and something else for me. But I never find recipes that make just 1 portion – up until now! It’s been forever since I last made jambalaya. Think I’ll have to try it asap!

  5. Storage recommendations for left-over ingredients? The “whole” is not used. Also how long can standard items be kept? Yes, I have stored left-overs before, but this does add to the idea.
    Thanks, Kathleen

    1. Hi Kathleen,
      You can freeze the remainder of the canned diced tomatoes by transferring the tomatoes with the juice into a freezer container, cover and place in your freezer. The tomatoes will stay good for 3 months in the freezer. If you think you might use up the remaining diced tomatoes within the week, just store them in the refrigerator and they will be good for 5-7 days. You can also freeze the smoked sausage by wrapping it in freezer paper or in double layers of plastic wrap, it will stay good for 2 months. As for the onion and celery, I would suggest using them in other recipes. I like to chop an entire onion and keep it in the refrigerator and use the chopped onions during the week. I also like keeping a bag of individually quick frozen shrimp in my freezer so that I can take out what I need for a recipe and save the rest for later.

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