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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.
This was delicious. I use your recipes quite often to take for my lunches at work. This recipe made me wish I had more waiting at home to eat for dinner too!
I’m so happy you enjoyed the jambalaya! I love hearing that you use the recipes for work lunches, and this sounds like a good one to double next time.
Can you tell me if cauliflower could be used for the rice. Cause and rice and pasta are to much in carbs thank for your time
Yes, cauliflower rice is a great low carb swap. Since it doesn’t absorb liquid the way rice does, I’d cook the jambalaya base without the rice and reduce the broth significantly, to about 1/4 cup, since you only need enough to bring everything together. Sauté the cauliflower rice separately in a little olive oil for 3 to 5 minutes until tender, then fold it into the finished jambalaya just before serving. This keeps the dish from getting watery and lets the cauliflower stay tender without overcooking.
Delicious!! The only changes I made was I cooked the rice separate and and used Tony Chacheres creole seasoning. Perfect.
I’m so happy you enjoyed the jambalaya!
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
Wow! This sure made a lot for one but delicious! Will make again.
Great recipe! I try to stick to lower carbs, so I substituted miracle rice, cut out the broth, and cooked for only 5-10 minutes. The flavors were spot on! Thanks~
I made this from your book and it was good. I used rice that only needed a couple of more minutes to cook so I added just enough broth, cooked it for 3 minutes and enjoyed this dish. Used Kielbasa for the sausage. Love your recipes for one!
Wow, I have had Jambalaya only twice in my life and this pin has thrown a craving on me. Can all the ingredient values be increased by two if I need to make more? Also, what about the cooking time…will that be doubled as well?
Hi Phillip, yes the ingredients can be doubled successfully. I use a 10-inch skillet when I make a single serving of jambalaya. I recommend using a larger pan and the cooking time may be a bit longer. Check to see if the rice is cooked after about 25 minutes, if not continue to cook until the rice is tender, checking every 5 minutes or so.
Won’t the shrimp be waaaayyyy overcooked if they cook for 20-25 minutes with everything else? I love this recipe but I sauté the shrimp separately and add them to the mix at the end of the cooking time for the rice.
No, the shrimp isn’t overcooked.
The shrimp only cook for 5 mins, (Reduce heat to low, cover and cook for 25 minutes. ***Remove the lid and stir in the shrimp and hot sauce. Cover and cook for an additional 5 minutes**** until the rice is tender, the shrimp is cooked, and most of the liquid is absorbed.)
Hope this helps!
I made this tonight and the rice was still crunchy. I even added extra tomato liquid from the canned tomatoes.
Great flavor though.
I have tried many of your recipes with much success but this one is the one to talk about. I thought I was in NO never been but loves me some jambalaya. Your one serving recipes has been my life saver no unnecessary leftovers just great meals and desserts one after another. Thanks from the bottom of my pans….
Thank you so much, I’m so glad you are enjoying the recipes!
Joanie
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.
MK
Jambalaya is a long time favorite – always add chicken to mine as well as a little hot sauce!!!
My husband has been begging for Jambalaya so this is great timing finding this recipe!! Thank you!
Jambalaya is my favorite! This looks delicious!!
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!
Thank you. Yes, Jambalaya is very much like a paella.
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!
Thank you, Jacque. I hope you enjoy the recipe!
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!
Does the shrimp remain tender through the 20-minute cooking time for the rice?
Yes, it does.
Oh wow, this looks really good and tasty and I think I would need a second serving after this one or it’s just me being greedy.
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
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.
Omg this looks SO good! Making this next week for sure!
Lauren
This looks amazing! I need to learn meals for one as my husband is deploying this spring!
OMG! I will be saving this recipe for sure! That looks absolutely delicious! I know my husband would love that!
Nathalie
Yum and I love that this is a recipe for one! Such a great lunch idea too!
xo, Nicole