(Almost) Instant Jiffy Jambalaya

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“Use "cheater" ingredients such as jarred pasta sauce, pre-cooked sausage, and minute rice for a delicious and quick jambalaya. It tastes so good you won't even know it isn't authentic creole! (shhh - don't tell anyone) This recipe was invented out of neccesity. I wanted a quick and easy to prepare jambalaya without having to deal with the time consuming process of doing it the old fashioned way. This makes great leftovers too - perfect for packing in a thermos to take to work/school the next day. I've also served this to guests for dinner and it's always a hit. :) ***note*** If you have time, and want more veggies, feel free to saute some onion and bell peppers before adding the pasta sauce. Since the sauce I buy has a ton of veggies in it anyway, I don't bother, but some people might want more.”

Ingredients Nutrition

  • 1 (750 ml) jar chunky garden combination pasta sauce
  • 3 spicy sausage, precooked type and cut into 1/2 inch slices
  • 1 12 cups medium shrimp, frozen, precooked, peeled and deveined
  • 14 cup red hot pepper sauce, like Frank's (adjust according to taste)
  • 3 cups instant rice
  • water


  1. Prepare instant rice according to package directions. Set aside.
  2. In a saucepan add in the pasta sauce, sausage, and hot sauce. Bring to a low simmer and then add in the shrimp. Continue simmering until shrimp have defrosted entirely and heated up.
  3. Serve on top of the instant rice. You may also mix the rice directly into the sauce, but I prefer my guests and I to be able to control the rice:sauce ratio. :).

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