Paula Deen Jambalaya

Paula Deen Jambalaya is a one-pot rice dish loaded with smoked sausage, shrimp, tomatoes, and Cajun spices. It feeds six and comes together in under an hour. This is weeknight dinner with Louisiana roots, the kind of pot that fills the whole house with that smell.

The recipe starts with a homemade dry mix: rice, beef bouillon, dried onion, and cayenne. That mix is the backbone. Without it, you are just boiling rice in tomato sauce. The bouillon and dried spices give the rice a savory depth that store-bought seasoning packets cannot match.

Make the dry mix ahead and keep it in the pantry for a fast dinner later. Once you start cooking, do not lift the lid during the 20-minute simmer. The rice needs that trapped steam. Add shrimp at the very end so they stay tender and do not turn rubbery.

Paula Deen Jambalaya

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

295

kcal

Smoked sausage and shrimp simmer in a seasoned tomato broth with rice in a Dutch oven until the liquid is fully absorbed and every grain is packed with flavor.

Ingredients

• 2 1/2 cups water
  

• 1 (14-oz) can diced tomatoes
  

• 1 (8-oz) can tomato sauce
  

• 1/2 lb smoked sausage, fully cooked, cut into 1/4-inch slices
  

• 1/2 to 3/4 lb medium fresh shrimp, peeled and deveined
  

• 1 cup long grain rice
  

• 3 tablespoons dried minced onion
  

• 1 tablespoon dried parsley flakes
  

• 1 tablespoon beef bouillon granules
  

• 1/2 teaspoon dried thyme leaves
  

• 1/2 teaspoon garlic powder
  

• 1/2 teaspoon ground black pepper
  

• 1/4 teaspoon cayenne pepper
  

• 1/4 teaspoon salt
  

• 1 bay leaf

Directions

• Jambalaya:
  
• Cook the jambalaya: In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.
• Jambalaya Mix:
  
• Prepare the mix: In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken instead of shrimp?

Yes, cut boneless chicken thighs into pieces and add them with the sausage so they cook through during the full simmer. Shrimp cook much faster, so chicken needs the extra time. The flavor will be different but still good.

How long does leftover jambalaya last in the fridge?

It keeps for 3 to 4 days in an airtight container. The rice soaks up more liquid as it sits, so add a splash of water or broth when you reheat it. Microwave or stovetop both work fine.

Can I make the dry mix ahead of time?

Paula designed the mix to be stored in a cellophane bag, so it keeps in the pantry for weeks. When you are ready to cook, just combine it with the water, tomatoes, sauce, sausage, and shrimp. It makes a great homemade gift too.

Why is my rice still crunchy after cooking?

The most common cause is lifting the lid during the 20-minute simmer. Every time you open it, steam escapes and the rice loses the moisture it needs. Keep the lid on, set a timer, and resist checking until it goes off.

Do I need to cook the smoked sausage before adding it?

No. The recipe calls for fully cooked smoked sausage, so it just needs to heat through in the pot. Slicing it into 1/4-inch rounds lets it warm evenly and release some of its smoky flavor into the broth.