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This single serving Jambalaya 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, making it perfect for a quick and satisfying dinner.
Serve this flavorful jambalaya with French Bread, Crawfish Beignets, or Hush Puppies. For dessert, enjoy a slice of King Cake or a warm serving of Bananas Foster.
Why You’ll Love This Recipe
- Quick & Easy: Ready in 30 minutes, perfect for a fast, satisfying meal.
- 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—just a fresh, delicious meal.
- 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.
Ingredients
If you have any ingredients leftover from this easy 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, Shrimp Creole, and Crawfish Pasta.
- Garlic: One minced clove adds depth. If needed, substitute with 1/8 teaspoon of garlic powder.
- Kosher Salt: Enhances flavor throughout the dish.
- Smoked Sausage: Andouille, kielbasa, bratwurst, or turkey sausage all work well. Leftovers? Use them in Slow Cooker Red Beans and Rice, Chicken Gumbo, Bangers and Mash, or Sausage with Broccolini.
- Shrimp: I prefer wild-caught American gulf shrimp for the best flavor. Leftovers can go into Shrimp Étouffée, Shrimp and Grits, or Shrimp Fried Rice.
- Diced Tomatoes: Use 1/2 cup with juices for a rich tomato base. Leftovers work well in Chicken Tacos, Pomodoro Sauce, or Shrimp Creole.
- 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 or Potato Soup.
- 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 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 the this single serving 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
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.
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.
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!