Authentic Jambalaya Recipe For One

Authentic Louisiana style Shrimp 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!

shrimp and sausage jambalaya in a bowl | one dish kitchen

I was born and raised in New Orleans and I grew up eating some of the best cajun and creole meals, including jambalaya on a fairly regular basis. I was so 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 many Louisiana families, including my own, specific dishes were traditionally served at certain times throughout the year.

For example, red beans and rice were usually served on Mondays. Sunday afternoons were perfect for cooking a big pot of gumbo, and on Mardi Gras, after all of the afternoon parades have passed by, we made sure we enjoyed a plate of jambalaya and a slice or two of king cake before heading out to the evening parades.

This easy jambalaya recipe is a family favorite. It’s a scaled down version of the jambalaya I grew up eating and loving and I know you’ll think it’s the best jambalaya recipe out there.

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What Is Jambalaya?

Jambalaya is a dish consisting mainly of meat and vegetables cooked with rice.

In the case of this wonderfully delicious shrimp jambalaya recipe, sausage and shrimp are cooked along with the vegetables and served over white rice.

Pro Tip: Jambalaya is made with what is called “the trinity of vegetables”, a staple in New Orleans cooking. These vegetables consist of onions, celery, and green peppers. This combination of vegetables provide an abundance of flavor and shouldn’t be left out.

What Is The Difference Between Jambalaya and Gumbo?

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 the trinity of vegetables | one dish kitchen

How To Make Jambalaya

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 shrimp.

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.

See below for ways to use up any leftover ingredients.

Ingredients In Jambalaya

See recipe box below for ingredient amounts and full recipe instructions.

For this recipe, you will need:

  • olive oil
  • chopped onions
  • chopped celery
  • garlic 
  • chopped green bell peppers
  • salt
  • cayenne pepper
  • smoked sausage
  • shrimp
  • diced tomatoes
  • white rice
  • chicken broth

Steps:

  1. 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.
  2. 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.
  3. Stir in the diced tomatoes and the rice and cook, stirring for 1 minute, then add in the broth and bring to a boil.
  4. Reduce heat to medium-low, cover and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes.
  5. Transfer to a bowl and enjoy!

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What To Do With Leftover Ingredients

Since this jambalaya recipe yields 1 serving of jambalaya, you will likely have leftover ingredients. You might like to consider using up the rest of the ingredients in any of these recipes:

Recipes Using Canned Diced Tomatoes

Chicken Chili For One

Turkey Chili For One

Chili Baked Potato

Minestrone Soup For One

Pasta With Vodka Sauce For One

Recipes Using Smoked Sausage

Sausage and Peppers Sheet Pan Recipe

Broccolini With Sausage For One

Red Beans and Rice For One

Recipes Using Green Bell Peppers

Shrimp Creole For One

Crawfish Pasta For One

Stuffed Bell Peppers

Recipes Using Shrimp

Mediterranean Shrimp and Pasta For One

Shrimp Fettuccine For One

Cajun Shrimp Tacos

Zucchini Noodles With Garlic and Shrimp

Thai Shrimp Soup For One

What To Serve With Jambalaya

Bananas Foster For One

Crawfish Beignets

King Cake

RELATED: Simple Cooking For One Tips and Tricks

For this shrimp jambalaya recipe, I use a 10-inch skillet. For best results, use a pan of a similar size.

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RELATED:  8 Healthy Single Serving Meals

Jambalaya Recipe

Jambalaya For One | One Dish Kitchen

Shrimp and Sausage Jambalaya For One

Prep Time: 10 minutes
Cook Time: 25 minutes
N/A: 0 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Main Dish
Keyword: jambalaya
Servings: 1 serving
Calories: 695kcal
Author: Joanie Zisk

Ingredients

  • 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

How To Video

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 695kcal | Carbohydrates: 56g | Protein: 51g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 366mg | Sodium: 2707mg | Potassium: 941mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 16mg | Calcium: 242mg | Iron: 6mg
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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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jambalaya | one dish kitchen

18 thoughts on “Authentic Jambalaya Recipe For One”

  1. MaryKay Lawrence

    5 stars
    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

  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. 5 stars
    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. Nicola @ Happy Healthy Motivated

    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. 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.

  6. 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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