Creole Jambalaya Recipe

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This Creole jambalaya is close to the exact recipe I used in college to make people offer me money because I had the dorms smelling like grandma’s kitchen. The difference in this recipe is I used fresh onions, bell pepper, and celery but to save on time I use frozen vegetables.

20 minute jambalaya recipe

Creole Jambalaya
Cooking Tips:

You can add chicken, shrimp or crab to this dish just add after the rice finish cooking and stir in as you fluff the rice.

Can you make ahead?

Freezer: After jambalaya cools off, place in an airtight container in the freezer for 3 months max. Thaw 48 hours before using.

Fridge: After jambalaya cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Bring a small amount of water or milk to a boil and stir in jambalaya, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.

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Substitution Options:

You can use your favorite sausage for this recipe.

If you want to make it vegetarian or vegan friendly substitute the smoked sausage for a vegan one and an unsalted vegetable stock for the chicken stock.

what to serve with Creole Jambalaya?

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20 minute jambalaya recipe

20 Minute Creole Jambalaya

Kenneth Temple
This is close to my exact recipe I used in college to make people offer me money because this recipe used to have the front of the dorms smelling like grandma’s kitchen.
4.60 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
0 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Cajun, Creole
Servings 6 persons
Calories 614 kcal


  • 2 tablespoons oil
  • 24 oz. smoked beef sausage sliced
  • 10 oz. seasoning blend onions, celery and bell pepper, frozen
  • 6 oz. tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 2 teaspoons creole seasoning
  • 3 cups unsalted chicken stock
  • 2 8.8 oz. Uncle Ben’s whole grain ready to cook rice
  • ½ cup green onions


  • In a 5-quart pot, over medium heat, heat oil add sausage and brown by stirring constantly, bottom of pot should be brown about 5 minutes, remove sausage.
  • Add seasoning blend; sauté for 3 minutes, add tomato paste, cayenne, creole seasoning, add chicken stock in thirds to make sure tomato paste is fully incorporated, add sausage and bring to a boil reduce heat to a simmer for 10 minutes. Stir in rice and half of green onions, taste and adjust seasoning; garnish with green onions.


Calories: 614kcalCarbohydrates: 55gProtein: 23gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 81mgSodium: 1237mgPotassium: 1270mgFiber: 23gSugar: 6gVitamin A: 1735IUVitamin C: 10mgCalcium: 790mgIron: 20mg
Keyword creole jambalaya recipe
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2 thoughts on “Creole Jambalaya Recipe”

  1. 5 stars
    The first time I ate Jambalaya was when I visited New Orleans last year. I have never forgotten that experience, that explosion of spices when I tried that dish. Seeing Kenneth’s recipe made me grab my pots and ingredients and started cooking right away. It is simple, yet so delicious. And because I am a fanatic seafood lover, I added shrimps to the mix too. Thank you for a nice Creole touch. Greetings from NYC. Stay safe!

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