Becca’s Jambalaya

CreoleNew OrleansJambalayaSeafood

Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.

Photography Credit: Elise Bauer

My friend Becca’s favorite dish to make for a gathering is her shrimp and sausage jambalaya. Becca grew up in Biloxi, Mississippi where if that’s where you’re from, you learn how to make jambalaya!

A few notes about this wonderful recipe. It makes a lot. This batch easily serves 12. Now, when Becca makes it, she usually scales it by 3x, making enough for over 30 people, which means there’s always plenty to send home with folks, and plenty for leftovers.

Becca uses Tony Cachere’s seasoning in her jambalaya, which is a standard seasoning in that part of the country. You can buy it online, or look for a recipe online to approximate the herbs and spices in it.

Becca’s Jambalaya Recipe

  • Yield: Serves 12

The ingredients are listed in amounts appropriate for a jambalaya batch for serving 12 people. You can easily double or triple the recipe.


  • Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups
  • Tony Chachere's Creole Jambalaya Dinner Mix - One 8-oz box
  • Water - 2 1/4 cups
  • Uncle Ben's converted original long grain rice - 1 cup
  • Chicken broth (homemade is best) 2 1/4 cups
  • Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total
  • Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total
  • Celery, chopped - 1 cup
  • Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)
  • Garlic, minced - 1 heaping Tablespoon
  • Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary
  • Diced tomatoes - 1/3 of a 14-oz can
  • Tomato sauce - 1/3 of an 8-oz can
  • Dried thyme - 1 teaspoon
  • Tabasco sauce - several sprinkles
  • Oregano - 1 teaspoon
  • Cayenne pepper - 1/2 teaspoon
  • Sugar - 1 pinch
  • Tony Chachere's Creole Seasoning - to taste
  • Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)
  • Lemon juice - juice of half a lemon for each lb of shrimp


1 Prepare the vegetables and shrimp: It pays to get as much of the prep work done ahead of time, especially if you are making a large batch. Note that Becca gets her shrimp fresh, not frozen, in the shell, and butterfly cut to make it easy to de-shell.

After chopping up all the vegetables, de-shelling the shrimp takes a bunch of time because you want to make sure to get all of the shell pieces out. As you de-shell the shrimp, place the shrimp in a bowl of cold water.

When you are done de-shelling, strain the water from the shrimp and put the shrimp in the refrigerator to stay cold. You will not add the shrimp to the jambalaya until the last 2 minutes of making this dish.

2 Fry the sausage slices: In a large skillet, fry the sausage slices on medium heat, in batches, until cooked through, about 15 minutes for each batch.

As you finish each batch, pour out the sausage and whatever fat has been released into a large stockpot.

The size of the stockpot depends on how much jambalaya you are making. For a this batch, I would use an 8-Qt stockpot.

3 Add Tony Chachere's, water, rice, chicken broth, onions, peppers, celery: Add Tony Chachere's Creole Jambalaya Dinner mix, and 2 1/4 cups of water for every 8 oz box used.

Add Uncle Ben's long grain rice and 2 1/4 cups of chicken broth for every cup of rice used.

Add onions, bell peppers, and celery. Slowly bring mixture to a simmer, on MEDIUM heat. This is slow cooking.

You want it on medium to prevent the jambalaya from burning. While the jambalaya is cooking, stir it every once in a while to make sure that nothing is sticking to the bottom.

4 Add bay leaves, garlic, whole tomatoes (reserve juice), diced tomatoes, tomato sauce. Add thyme, tabasco, oregano, cayenne pepper, sugar. Slow cook on medium heat adding tomato juice and stock as needed, as the rice absorbs the liquid in the pot. You do not want it to get dried out, nor do you want it to be too liquid-y.

At this point, stir often to make sure nothing sticks to the bottom. Have the temperature be just a notch below a simmer. If it begins to boil, lower the heat, or add water. Cook slowly for an hour as the rice absorbs the liquid.

5 Adjust seasonings: While the jambalaya is cooking, taste frequently and adjust seasonings. Becca likes her jambalaya pretty hot; she says, "If you're not sweat'n, it's not hot enough!" She adds Tony Chachere's Creole seasoning to bring up the heat. Add to taste.

6 When the rice has absorbed as much moisture as it will, slowly fold in the shrimp. Add lemon juice (1/2 a lemon for each lb of shrimp). Cover and cook for 2 more minutes. Remove from heat and you're done.

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A big thanks to Becca for her patience with all my questions and for letting me play sous chef. Thanks Becca! (next stop gumbo...)


Sean's Jambalaya from Hedonia

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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15 Comments / Reviews

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Did you make it? Rate it!

  • Greg Gerlach

    I always thought you needed to make a brown roux with jambalaya?

  • Cindy

    I’m from the Bay Area (Berkeley/Oakland). Any recs on which stores carry Tony Cachere’s?

  • RD

    I’ve had my eye on this recipe for some time (bought the Tony Chachere’s jambalaya mix a few of months ago in anticipation of making this at some point) and decided to make it yesterday for our Christmas Eve dinner. I used a 2 lb bag of frozen 31-40 count ez-peel shrimp. Fresh shrimp is harder to find here in the SF Bay Area then than the Gulf coast I’m sure.

    As suggested I started the prep work around 3 pm so I could work at a leisurely pace. Pretty much followed the recipe as written using 1 tsp of Tony Chachere’s creole seasoning – might add another 1/2 tsp the next time I make it. During the hour-long cooking time I stirred it every 10 minutes or so and added a little more water or chicken broth. I partially covered the pot for the last 30 minutes of cooking. I saved the unused tomatoes and sauce to make a simple pasta sauce later in the week.

    Served it with cornbread and salad. Outstanding!

  • Vanessa

    Oh when the Saints…
    My husband and I met in college in NOLA, so we’re pumped about the Superbowl this weekend. I made this recipe for the NFC clenching game and it was great. I did some editing due to time: I didn’t use 3 bell peppers, just 1 red and green instead. I omitted shrimp as it turns out I may have developed an allergy. Also, no tabasco sauce. I am a whimp. It was still so good! All the leftovers were gobbled up, everyone went back for seconds. I am going to make it with some green beans this time as a side. Friends are bringing over Abita Beer and corn bread. I also ordered a King Cake. We’re all set for this historic Super Bowl!

  • AntBea

    The Creoles make their Jambalaya with tomatoes (Creole tomatoes), and the Cajuns do not usually add tomatoes in their Jambalaya

    Back in the day my family called a Cajun Jambalaya a “brown Jambalaya”, no tomatoes!

    This recipe looks very good, however I am wondering why it calls for Tony’s Jambalaya mix?

    Because it’s my friend Becca’s recipe, and that’s what she uses. Lots of other friends from that area use Tony’s too. Some use Zatarains. Some make up their own. ~Elise

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