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Jambalaya

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Short Description

Jambalaya is a bold and flavorful one-pot dish from Louisiana, featuring a delicious mix of rice, smoked sausage, chicken, shrimp, and aromatic Cajun spices. This hearty dish is easy to make and packed with Creole and Cajun flavors, making it perfect for a comforting weeknight meal or a festive gathering.

Why You’ll Love This Recipe

  • Classic Louisiana comfort food with deep, rich flavors
  • One-pot meal for easy cleanup
  • Customizable—use chicken, shrimp, sausage, or all three
  • Perfectly spiced with Cajun seasoning
  • Great for leftovers—flavors deepen over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Jambalaya:

  • Andouille sausage, sliced
  • Boneless, skinless chicken thighs or breasts, diced
  • Shrimp, peeled and deveined
  • Onion, diced
  • Bell peppers (red and green), diced
  • Celery, diced
  • Garlic, minced
  • Diced tomatoes (canned or fresh)
  • Chicken broth
  • Long-grain white rice
  • Cajun or Creole seasoning
  • Smoked paprika
  • Dried oregano
  • Thyme
  • Bay leaf
  • Hot sauce (optional)

For Garnish (Optional):

  • Green onions, chopped
  • Fresh parsley
  • Lemon wedges

Directions

this recipe

Step 1: Cook the Meats

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the sliced Andouille sausage and cook until browned. Remove and set aside.
  3. In the same pot, add diced chicken, season with Cajun seasoning, and cook until golden. Remove and set aside.

Step 2: Sauté the Vegetables

  1. Add diced onions, bell peppers, and celery to the pot. Cook until softened, about 5 minutes.
  2. Stir in minced garlic and cook for another 30 seconds.

Step 3: Simmer the Rice

  1. Add diced tomatoes (with juices), chicken broth, rice, smoked paprika, oregano, thyme, and bay leaf.
  2. Return the cooked sausage and chicken to the pot. Stir well.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally.

Step 4: Add the Shrimp

  1. Stir in the shrimp and cook for another 5 minutes until pink and opaque.
  2. Adjust seasoning and add a dash of hot sauce if desired.

Step 5: Serve

  1. Remove the bay leaf and fluff the rice.
  2. Garnish with green onions and parsley. Serve hot with lemon wedges.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Variations

  • Seafood Jambalaya: Use crab, crawfish, or extra shrimp instead of chicken.
  • Vegetarian Jambalaya: Replace meat with mushrooms, zucchini, and extra bell peppers.
  • Spicy Jambalaya: Add extra Cajun seasoning and sliced jalapeños.
  • Brown Rice Option: Use brown rice, but increase the broth and cooking time.
  • Low-Carb Version: Use cauliflower rice and reduce the broth amount.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
  • Reheating: Warm on the stovetop over low heat with a splash of broth or in the microwave.

FAQs

What’s the difference between Cajun and Creole Jambalaya?

Cajun jambalaya does not use tomatoes, while Creole jambalaya includes tomatoes for a richer, slightly tangy flavor.

Can I use pre-cooked shrimp?

Yes! Add pre-cooked shrimp at the very end and heat just until warmed through.

What’s the best rice for jambalaya?

Long-grain white rice works best—it stays fluffy and absorbs the flavors well.

Can I make jambalaya in a slow cooker?

Yes! Cook on low for 4–5 hours, adding shrimp in the last 30 minutes.

How do I prevent mushy rice?

Use the correct broth-to-rice ratio and avoid over-stirring while cooking.

What can I serve with jambalaya?

Cornbread, coleslaw, or a side salad pair well.

Can I make it ahead of time?

Yes! Jambalaya tastes even better the next day as the flavors meld.

What if my jambalaya is too thick?

Add a little extra broth and stir until the desired consistency is reached.

Is this dish gluten-free?

Yes! As long as your Cajun seasoning and broth are gluten-free, the dish is naturally gluten-free.

Can I use turkey sausage instead of Andouille?

Yes! Turkey sausage is a leaner alternative with a similar smoky flavor.

Conclusion

Jambalaya is a bold and hearty Louisiana classic packed with smoky sausage, tender chicken, juicy shrimp, and a perfect blend of Cajun spices. Whether you prefer it mild or spicy, this one-pot meal is easy to make and full of Southern comfort. Enjoy it fresh, or save leftovers for an even more flavorful dish the next day!

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Jambalaya

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: One-Pot Cooking
  • Cuisine: Cajun, Creole
Print Recipe

Description

Jambalaya is a bold and flavorful one-pot dish from Louisiana, combining smoky sausage, juicy chicken, shrimp, and rice in a spicy Creole seasoning. This hearty meal is packed with vegetables and a rich tomato base, making it perfect for family dinners or meal prep!

Ingredients

Units Scale

For the Protein:

  • 200 g (7 oz) smoked andouille sausage (or chorizo, sliced)
  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 200 g (7 oz) shrimp (peeled and deveined)

For the Jambalaya Base:

  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 celery stalks (chopped)
  • 3 cloves garlic (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Creole seasoning (or Cajun seasoning)

For the Rice & Liquid:

  • 1 1/2 cups long-grain white rice (uncooked)
  • 1 (400 g / 14 oz) can diced tomatoes (with juices)
  • 3 cups chicken broth (or seafood broth for extra flavor)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce

For Garnish:

  • 2 green onions (chopped)
  • Fresh parsley (chopped)
  • Lemon wedges (optional, for serving)

Instructions

1. Brown the Sausage & Chicken

  1. Heat 1 tablespoon olive oil in a large pan or Dutch oven over medium-high heat.
  2. Add the sliced sausage and cook for 3-4 minutes until browned. Remove and set aside.
  3. Add the chicken pieces to the same pan and cook until browned on all sides (5 minutes). Remove and set aside.

2. Sauté the Vegetables & Spices

  1. Add the remaining 1 tablespoon olive oil and sauté the onion, bell peppers, and celery for 5 minutes, until softened.
  2. Stir in the garlic, paprika, oregano, thyme, cayenne, Creole seasoning, salt, and black pepper. Cook for 30 seconds until fragrant.

3. Simmer the Jambalaya

  1. Stir in the rice, diced tomatoes, chicken broth, bay leaves, and Worcestershire sauce.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

4. Add Shrimp & Finish Cooking

  1. Return the cooked sausage and chicken to the pot. Stir well.
  2. Add the shrimp on top, cover, and cook for 5 minutes, until the shrimp turn pink and opaque.

5. Serve & Enjoy

  1. Remove bay leaves and garnish with chopped green onions and parsley.
  2. Serve hot with lemon wedges and enjoy!

Notes

  • Not spicy enough? Add hot sauce or extra cayenne.
  • Prefer brown rice? Increase cooking time to 40-45 minutes and add ½ cup extra broth.
  • Make it smoky by adding a pinch of liquid smoke or extra smoked paprika.
  • Want a seafood version? Swap the chicken for crab or crawfish!

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