Easy Dutch Oven Jambalaya

Cuisine cajun
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Lace and Grace


  • 1 Pound Andouille sausage Kielbasa will also do
  • 1.5 Pounds Raw shrimp, peeled and deveined
  • 2 Cups Brown Rice
  • 1 Large Green Pepper, chopped red pepper works well too
  • 3 Cups Chicken Stock
  • 3 Cloves Garlic, minced
  • 2 Tbsp Olive Oil
  • 1 Can Diced Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 Large White Onion
  • 2 Tbsp Cajun Seasoning
  • 1 Tsp Oregano
  • 1 Tsp Thyme
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Bay Leaves
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Fresh Green Onions, chopped


  1. In a dutch oven add olive oil over medium high heat. Add veggies and half of the Cajun seasoning. Sauté for about 5-7 minutes. Add sausage and sauté until browned. Finally add shrimp and cook until pink. Continue to mix the veggies and meats so the season is well distributed. 

  2. Remove veggies and meat and set aside. 

  3. Add chicken stock and bring to a boil. Add tomatoes, tomato paste and rice; mix and cover. Use cook time length based on rice package instructions (for me it was 30-35 minutes) 

  4. When the rice is nearly cooked, add the spices (and remaining cajun seasoning) and be sure to stir. Cover until fully cooked.

  5. Add in the veggies and meats in with the rice and stir.

  6. Cover the Jambalaya and reduce to low heat. Allow dish to simmer. Top with green onions and fresh parsley. Enjoy!