This quick and easy Jambalaya Casserole recipe is a flavorful and filling meal all made in one dish, featuring kielbasa, shrimp, rice, vegetables, and cajun seasoning. Great for meal prep and busy weeknights with very little clean-up!
This jambalaya casserole is a twist on my jambalaya foil packets, using the same ingredients including kielbasa, shrimp, vegetables, rice, tomatoes, broth, and seasonings, but instead of individual foil packs for camping, everything is just dumped into a casserole dish, covered, and baked! Most of the prep can be done in advance if needed and the rest of the work is done in the oven.
No, this Jambalaya casserole is not authentic Jambalaya, but it is inspired by all the typical ingredients and flavors you find in traditional Jambalaya. It’s a healthy, hearty all-in-one-meal, and so delicious with minimal cleanup, and it tastes awesome with little effort.
What’s in this Jambalaya Casserole recipe?
There are a million iterations on Jambalaya, this is our version. Here’s what you’ll need. Scroll down to the recipe card below for the exact measurements.
- Kielbasa smoked sausage – Kielbasa is so flavorful and such a great ingredient that’s already smoked/cooked, eliminating the need to pre-cook it. (Andouille sausage can be used instead, if you prefer something spicier.)
- Shrimp – Use fresh peeled and deveined shrimp from the seafood counter or frozen shrimp, that’s been thawed.
- Vegetables – Red bell pepper, onion, celery, and garlic provide wonderful aromatics and flavor.
- Tomatoes – A can of diced tomatoes with garlic and oregano lends flavor and moisture as the rice absorbs it.
- Rice – I use Instant rice (Minute® rice) in this casserole. If you use long grained white rice, you’ll need extra broth and a longer cooking time, which will overcook the shrimp, so it’s not my preference.
- Chicken Broth – Low-sodium chicken broth adds flavor and helps the rice cook.
- Seasonings – Salt, pepper, cajun seasoning, and fresh chopped parsley.
- Olive oil – Adds moisture and richness.
Tips and Variations
- Smoked Sausage – Kielbasa or Andouille sausage can be used in this recipe, depending on your tolerance for heat. Andouille has a spicy cajun flavor, whereas Kielbasa is more mild.
- Seasonings – I use cajun seasoning, but cut back on the amount a bit so this casserole has just the right amount of flavor and heat, but not overly. Having said that, if you can’t tolerate spicy food at all, you could use creole seasoning instead.
- The type of rice matters – In order for this recipe to turn out properly, you need to use Instant rice (Minute® rice). Long grain white rice or even brown rice require more broth and an extended bake time, which will make the shrimp tough.
- Dice vegetables small and evenly – Dice the bell pepper, onion, and celery small and the same size, so they cook evenly at the same rate.
Serving Suggestions
Jambalaya is full of so many hearty ingredients, it’s truly a meal by itself, but I love to serve it alongside some homemade cornbread and a simple side salad.
Storing Leftovers
- Fridge. Allow to cool completely, then store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer. Store in an airtight, freezer safe container for up to 3 months. Thaw in the fridge overnight before reheating.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Jambalaya Casserole
Ingredients
- 14 ounce package kielbasa smoked sausage , sliced into 1/2-inch thick coins
- 1/2 pound shrimp (31-40 count) , peeled and deveined, tails off (thawed if frozen)
- 1/4 cup olive oil
- 15 ounce can petite diced tomatoes with garlic and oregano , undrained
- 1 medium sweet onion , diced
- 1 medium red bell pepper , diced
- 2 ribs celery , diced
- 2 cloves garlic , minced
- 1 & 1/2 teaspoons cajun seasoning
- 2 tablespoons finely chopped fresh parsley
- coarse salt and pepper , to taste
- 1 cup Instant rice (Minute® rice) (see note)
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 425 degrees F. Coat a 10×15 baking dish with nonstick cooking spray.
- Dump all the ingredients in the baking dish and toss to coat.
- Cover very tightly with foil, transfer to the oven and bake for 30-40 minutes or until the rice is tender.
- Serve and enjoy!
