This Jambalaya is a quintessential one-pot meal that hails from vibrant Louisiana, specifically the Cajun and Creole cuisines. Jambalaya is pure comfort food—a symphony of flavors that are both savory and slightly spicy. With chicken, sausage, shrimp, and rice, it’s the ultimate flavor bomb. The aromatic trinity of Cajun/Creole cooking—onion, celery, and bell peppers (capsicums)—sautéed in andouille drippings with garlic, herbs, and Cajun spices makes it as visually appealing as it is delicious!
Adding chicken and shrimp to this pot of tomato rice gives the dish its authentic flavors, reminiscent of adding mussels and calamari to a seafood Paella. This Jambalaya is unbelievably easy to whip up—all from the comfort of your own home.
What Sets This Jambalaya Apart?
Louisiana’s favorite one-pot dish, the Jambalaya, varies from kitchen to kitchen, with each cook’s unique spin. All Jambalaya versions agree on key ingredients: chicken or pork, sausage (andouille, chorizo, or smoked sausage), and seafood (crawfish or shrimp). What sets our Jambalaya apart is its balance of Creole and Cajun techniques—I add tomatoes for that classic Creole touch while incorporating Cajun flavors.
I sauté the sausage first to release its drippings, creating a flavor-packed ‘soffritto’. This step, combined with the aromatic trinity of onion, celery, and bell peppers, makes our Jambalaya recipe both visually appealing and incredibly tasty. For perfect pairings, check out my Browned Butter Honey Lime Shrimp or Tomato Garlic Butter Shrimp.
Perfecting Your Jambalaya: Key Ingredients
The secret to this Jambalaya is in its key ingredients. Each one brings something special to create a symphony of bold flavors and tender textures. From the smoky andouille sausage and fresh shrimp to the aromatic trinity of onion, bell peppers, and celery—let’s dive into what makes this Jambalaya truly exceptional:
- Andouille Sausage: This spicy, smoked sausage adds a robust, smoky flavor that is a hallmark of Cajun cuisine, just like it does in this Red Beans and Rice. Opt for high-quality andouille for the best flavor, and slice it into rounds for even cooking. Its distinct taste and texture elevate the Jambalaya, providing depth and a hint of spice.
- Cajun Seasoning: A blend of spices that includes paprika, garlic powder, onion powder, cayenne, and herbs. Make sure to choose a good-quality Cajun seasoning or create your own mix. This seasoning is essential for achieving the authentic flavor profile of Jambalaya, adding both heat and complexity.
- The Trinity (Onion, Bell Peppers, and Celery): These three ingredients form the aromatic base of many Creole and Cajun dishes and the starting point of the Jambalaya. Fresh, vibrant veggies are key—sauté them together to provide a flavorful foundation that enhances the overall taste of this Jambalaya recipe.
- Crushed Tomatoes: Adding tomatoes gives this Jambalaya a rich, tangy flavor and a beautiful red color. Use good-quality canned crushed tomatoes to ensure a consistent texture and taste. This ingredient is what differentiates Creole Jambalaya from its Cajun counterpart.
- Shrimp: Fresh shrimp adds a delightful seafood element to the Jambalaya, balancing the flavors of the chicken and sausage. Look for fresh, deveined shrimp to save time, and add them towards the end of cooking to keep them tender and juicy.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Jambalaya, adaptability is key. Don’t fret if you’re missing an ingredient or two—there are plenty of tasty alternatives that will still deliver those bold, comforting flavors that make this dish a favorite:
- Andouille Sausage Substitute: If you can’t find andouille sausage, Spanish chorizo is a great alternative. It shares a similar flavor profile with its spiciness and smokiness, ensuring your Jambalaya remains flavorful.
- Protein Choices: Feel free to swap chicken for pork or even use a mix of both. You can also add crawfish if you want to stick closer to traditional Louisiana ingredients.
- Heat Levels: Adjust the spice level to your preference by varying the amount of Cajun seasoning, red pepper flakes, or hot pepper sauce. You can always start with less and add more if needed.
The Ultimate Jambalaya: Step-By-Step
Ready to create a mouthwatering Jambalaya? Follow these simple steps with images to guide you through the process. You’ll achieve a flavorful, comforting Jambalaya with tender chicken, smoky sausage, fresh shrimp, and the vibrant flavors of Cajun spices and the aromatic trinity:
- Heat Oil and Season: Heat oil in a large pot or Dutch oven over medium heat. Season sausage and chicken with half of the Cajun seasoning.
- Brown Sausage: Brown sausage in the hot oil. Remove with a slotted spoon and set aside.
- Sauté Chicken: Add remaining oil to the pot and sauté chicken until lightly browned. Remove with a slotted spoon and set aside.
- Sauté Vegetables: Sauté onion, bell pepper, and celery until the onion is soft and transparent. Add garlic and cook until fragrant.
- Combine Ingredients: Stir in tomatoes, season with salt, pepper, thyme, oregano, red pepper flakes, hot pepper sauce, Worcestershire sauce, and remaining Cajun seasoning. Stir in okra slices, chicken, and sausage. Cook for 5 minutes, stirring occasionally.
- Add Rice and Broth: Add rice and chicken broth, bring to a boil. Reduce heat to low-medium, cover, and simmer for 20-25 minutes, or until liquid is absorbed and rice is cooked, stirring occasionally.
- Add Shrimp: Place shrimp on top of the Jambalaya mixture, stir gently, and cover with a lid. Simmer until shrimp are cooked through and pink, about 5-6 minutes, depending on size.
- Season and Serve: Season with extra salt and pepper if needed, and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper, or Cajun seasoning. Serve immediately with sliced green onions and parsley.
Congratulations on making the ultimate Jambalaya recipe! If you enjoyed this recipe, we have plenty more Cajun and Louisiana-inspired dishes to tantalize your taste buds. Why not try our Easy Cajun Butter Chicken Breasts? It’s packed with bold Cajun flavors, creamy sauce, and tender chicken, just like the Jambalaya.
Looking for a one-pan wonder? Check out our Oven Baked Chicken and Rice with succulent chicken, perfectly seasoned rice, and vibrant veggies. And for parties or gatherings, don’t miss our Shrimp Cakes– they’re a hit at any event.
Recipe FAQ’s
Yes, you can use brown rice instead of white rice. However, keep in mind that brown rice has a longer cooking time, so you may need to adjust the cooking time and add more liquid as needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to keep it moist.
If you don’t have okra, you can use file powder as a thickening agent and for added flavor. Alternatively, you can omit it altogether without drastically altering the dish.
Jambalaya Recipe (Creole)
Ingredients
- 3 tablespoons cooking oil divided
- 2 tablespoons Cajun seasoning adjust to suit your tastes/heat preference
- 10 ounces andouille sausage sliced into rounds
- 1 pound skinless chicken breasts or thighs, boneless, cut into 1 inch pieces
- 1 onion diced
- 1 small green bell pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 14 ounces crushed tomatoes canned
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes or ¼ teaspoon Cayenne powder
- ½ teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup okra thinly sliced, or 1 teaspoon file powder
- 1 ½ cups uncooked white rice short grain or long grain
- 3 cups low sodium chicken broth
- 1 pound raw shrimp tails on or off, peeled and deveined
- ½ teaspoon green onions sliced to garnish
- ½ teaspoon parsley chopped to garnish
Instructions
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
- Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
- Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
- Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.
Erlene says
It was a leap of faith to make this for my husband’s birthday – tomatoes? no roux? But it is delicious (and easy.) He likes it so much that he had another bowlful for breakfast this morning. Thank you!
Karina says
I’m so happy to hear that the recipe was a hit Erlene!
Kake says
REALLY GOOD!!! My guys loved this…I was pretty true to the recipe except for the okra/file powder – didn’t have either of those. I found andullie sausage without MSG or Nitrates – cuts down on the saltiness. I used Tony Chacheries original creole seasoning and everyone LOVED it!
Thanks for a great and easy recipe.
Karina says
Hi Kake, I’m so happy to know that all your family loved it and that the recipe was a hit!
Jerry says
This is my goto Jambalaya receipe. Only change I make is to reduce the Cajun seasoning by half. I use Slap ya mamma seasoning. The andouille sausage is spicy enough. And I can always Sean to taste as needed instead of making the whole pot over spicy. Family loves this recovery time I make it.
Jane says
My fav!
Online Sunshine says
For the Cajum seasoning, I used an equal mix of Tony Chachere’s More Spice Creole Seasoning and the No Salt version. I used Hillshire Farm Cajun Style Andouille Smoked Sausage. For the shrimp, I used wild caught Argentine Red Shrimp (cut in half, seasoned with extra Creole seasoning, and sautéed in a separate pan). I used chicken tenderloins and sliced them about 1/2 inch thick. Instead of chicken broth, I used 3 teaspoons of Better Than Bouillon-Chicken and 3 1/2 cups water. I reduced the thyme to 1/2 tsp. I did not add salt, okra, hot pepper sauce, green onions, or parsley. Also, it took me about an hour and a half to make, but I am slow. Lol
This was by far the best Jambalaya I’ve ever had! My husband was raving about how good it was. Thank you for a great recipe!
Julie says
My family loves it. I used 1chorizo regular sausage and 1 hot Portuguese chorizo sausage. Perfect spice for us. I precook the chicken and sausage earlier in the day so when it’s time to cook it’s so easy.