One-Pot Gumbo Jambalaya Recipe
This One-Pot Gumbo Jambalaya recipe combines two classic dishes into one irresistible recipe. Cooked on the stovetop in one pot, it’s packed with veggies, protein, and bold, savory flavor that leaves you coming back for bite after bite!
I have a confession. I had never had gumbo until a neighbor prepared it for dinner one night. Needless to say, I totally get the hype. Warm, savory, and subtly spicy, it’s super delicious!
I knew I had to try to whip it up myself. Unfortunately, I didn’t have exactly the right ingredients at home. However, I did have enough to make a fusion of gumbo and jambalaya, and I couldn’t be more pleased with the results.
After all, why choose when you can have both? Combined and cooked in one pot with minimal meal prep and a total time of under an hour, this is the perfect fuss-free comfort food for busy weeknights!
What’s the Difference Between Gumbo and Jambalaya?
The primary difference between the two dishes is the use of rice. Gumbo is essentially a soup or stew that is cooked separately and typically served over rice. On the other hand, jambalaya is made by cooking rice with the rest of the ingredients.
As a result, jambalaya is typically thicker and slightly heartier. Gumbo is thickened with a roux, creating a saucier consistency.
Recipe Ingredients
Below is an overview of the ingredients and instructions to make this gumbo jambalaya recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Butter – This sautés the veggies, adding rich flavor to the dish. Feel free to use plant-based butter to keep this recipe dairy-free!
- Veggies – Known as the holy trinity, bell peppers, and celery create a delicious flavor base. Then, we add canned petite diced tomatoes for a savory broth.
- Chicken Stock – Use homemade or storebought chicken stock or broth. We recommend using low-sodium varieties to prevent the gumbo jambalaya from being too salty!
- Protein – Smoked chicken andouille sausage and frozen shrimp add a smokey, savory flavor and lots of filling protein.
- Seasonings – Bay leaves, cajun seasoning, and garlic powder create a savory, slightly spicy taste.
- Rice – Use long-grain white rice. We can’t guarantee your results with other varieties!
How to Make This Healthy Gumbo Jambalaya Recipe
- Sauté. Melt the butter in a large pot over medium heat. Add the diced onion, pepper, and celery, and sauté until tender.
2. Boil. Stir in the chicken broth, water, diced tomatoes, sausage, herbs, and spices. Then, place the lid on the pot, and bring the mixture to a boil.
3. Simmer. Stir in the rice, and simmer covered until the rice is soft.
4. Add the shrimp. Turn the heat off, and add the frozen shrimp. Cook until they’re opaque and pink, being careful not to overcook. Otherwise, the shrimp will be rubbery!
5. Serve. Season to taste, portion your gumbo jambalaya into bowls and enjoy warm.
Helpful Tools
Common Questions
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 3 days.
Yes! You can freeze leftovers for up to 3 months.
You can easily enjoy this recipe on its own as a filling meal. Or, try pairing it with sides like jalapeño cheddar cornbread, kale broccoli slaw salad, or a southwest quinoa salad!
More Comfort Food Recipes
One-Pot Gumbo Jambalaya Recipe
Equipment
Ingredients
- 2 Tablespoons butter or dairy free butter
- 1 onion, diced
- 2 bell peppers, diced
- 5 celery stalks, diced
- 4 cups chicken stock
- 2 cups water
- 15 ounce can petite diced tomatoes
- 12 ounces chicken smoked andouille sausage, sliced thinly
- 2 bay leaves
- 1 1/2 teaspoons cajun seasoning
- 1/2 teaspoon garlic powder
- 1 cup long grain white rice
- 12 ounces frozen shrimp, raw, peeled, deveined, tail off
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion, pepper, and celery and sauté for 5 minutes.1 onion, diced, 2 bell peppers, diced, 5 celery stalks, diced, 2 Tablespoons butter
- Stir in the chicken broth, water, diced tomatoes, chicken sausage, bay leaves, Cajun seasoning, and garlic powder. Place the lid on the pot and bring to a boil.4 cups chicken stock, 2 cups water, 15 ounce can petite diced tomatoes, 12 ounces chicken smoked andouille sausage, sliced thinly, 2 bay leaves, 1 1/2 teaspoons cajun seasoning, 1/2 teaspoon garlic powder
- Once the pot is boiling, stir in the rice. Cover with the lid and simmer on low for 20 minutes or until the rice is soft.1 cup long grain white rice
- Turn the heat off and add the frozen shrimp. Heat the shrimp through until they are pink in color or about 10 minutes.12 ounces frozen shrimp, raw, peeled, deveined, tail off
- Store the leftovers in the refrigerator for up to 3 days.
Video
Notes
Nutrition
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This One-Pot Gumbo Jambalaya looks absolutely delicious! I love how easy it is to make everything in one pot. Can’t wait to try this recipe for my family dinner. Thanks for sharing!
This One-Pot Gumbo Jambalaya recipe looks amazing! I can’t wait to try it out for my family dinner. I love how simple and convenient it is to make everything in one pot. The combination of flavors sounds delicious! Thanks for sharing such a great recipe!