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You are here: Home / Recipes / Jambalaya

By Karina 84 Comments Filed Under: Chicken

Jambalaya

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Jambalaya is a quintessential one pot recipe with chicken, sausage, shrimp and rice! Coming to you from New Orleans!

An easy Jambalaya recipe is pure comfort food filled to the brim with flavour. The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers (capsicums), sautéed in andouille drippings with garlic, herbs and Cajun spices! Adding chicken and shrimp to this pot of tomato rice makes this one amazing meal in the comfort of your own homes!

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes! | cafedelites.com

Authentic Jambalaya Recipe

What is in a Jambalaya

Louisiana’s favourite one-pot dish varies from kitchen to kitchen, depending on the cook and the recipes passed down from older generations. Jambalaya traditionally contains any of the following meats:

  • Chicken or pork
  • Sausage — andouille, chorizo or smoked sausage.
  • Seafoods — crawfish or shrimp are the favourite choices.

A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chili’s, seasonings and broth. Everything usually cooks together in the one pot until the rice is done.

There are two kinds of Jambalaya: Creole and Cajun. This recipe is the tomato-based Creole version.

What is a good substitute for andouille sausage?

  • Mexican chorizo sausage (comes close to andouille in flavour, but not in texture)
  • Kielbasa
  • Any Polish smoked sausage

Jambalaya with chicken, shrimp and andouille sausage | cafedelites.com

Cajun vs Creole Jambalaya

Creole cooks make a ‘red jambalaya’ including tomatoes in their recipe, whereas Cajun cooks do not. Another difference is the order in which the ingredients are prepared. Trying both while testing, I combined a little of both in this final recipe, choosing to sauté the sausage first to release drippings into the pot for the ‘soffritto’. We found doing this created the best flavour!

What is the difference between paella and jambalaya?

Even though Jambalaya is very similar to a Paella and includes pretty much the same list of main ingredients, the spices and seasonings change. Saffron is the main spice component in Paella, and Paella is milder than Jambalaya in the heat department.

One Pot Jambalaya | cafedelites.com

What is the difference between a gumbo and jambalaya?

Gumbo is a stew or soup usually made with a roux to thicken it, whereas Jambalaya is a rice based dish. Okra is normally used in Gumbo to help thicken the stew and add a wonderful flavour to it. I use it in this Jambalaya recipe for the same reason! If you don’t like okra, you can use File Powder.

Best rice for Jambalaya

I use both long grain and short grain white rice. You could also use brown rice, but you will need to add more liquid and cook it longer than white.

Best wines with Jambalaya

  • Sauvignon Blanc
  • Vouvray
  • Riesling
  • Pinot Gris
  • Pinot Noir

Sides that go with Jambalaya

Jambalaya is THE perfect one-pot meal full of ingredients, you really don’t need to serve it with anything other than cornbread, or fresh baguettes, plus a salad with a simple dressing to not over-power all of the spices in this Jambalaya.

Jambalaya | cafedelites.com

Love one pot meals? Try these!

Cajun Steak Bites

One Pan Tomato Basil Chicken & Rice

One Pot Ravioli in a Creamy Tomato Beef Sauce

Tuscan Chicken Mac And Cheese

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes! | cafedelites.com

Jambalaya Recipe (Creole)

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!
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Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Serves: 6 - 8 people

Ingredients

  • 3 tablespoons cooking oil, divided
  • 2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
  • 10 ounces (300 g) andouille sausage, sliced into rounds
  • 1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 onion diced
  • 1 small green bell pepper (capsicum), seeded and diced
  • 1 small red bell pepper (capsicum), seeded and diced
  • 2 stalks/ribs celery, chopped
  • 4 cloves garlic, minced
  • 14 ounces (400 g) can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon each dried thyme and dried oregano
  • 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 cup thinly sliced okra (or 1 teaspoon file powder)
  • 1 1/2 cups uncooked white rice (short grain or long grain)
  • 3 cups low sodium chicken broth
  • 1 pound (500 g) raw shrimp/prawns tails on or off, peeled and deveined
  • Sliced green onions and chopped parsley, 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. 

Notes

Refrigerate any leftovers for up to 3 days.

Nutrition

Calories: 576kcal | Carbohydrates: 46g | Protein: 43g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 496mg | Potassium: 756mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1910IU | Vitamin C: 46.1mg | Calcium: 123mg | Iron: 3.3mg
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Reader Interactions

Comments

  1. Tressa says

    August 02, 2022 at 12:13 am

    5 stars
    Terrific recipe and very flavorful. My husband and kids absolutely loved this dish. Thank you so much

    Reply
  2. Chelsea says

    July 28, 2022 at 11:04 am

    5 stars
    This recipe was delicious! A few notes though:
    Many folks in the reviews says it’s too spicy if made according to the recipe… if you like spicy food, it definitely isn’t! If your sensitive to heat, start slow and add seasoning at the end.
    Frozen okra works just fine and you can add it at the same time it says to add raw okra.
    The ratio of rice to other ingredients is just a liiittle heavy in my opinion. If I made it again, I would do a cup of rice and 2 cups broth instead.
    I don’t know how anyone could finish this recipe in 45 minutes! I started at 4 and it wasn’t ready until 5:45.

    Reply
  3. Q’s Cake Bakery says

    December 27, 2020 at 4:46 am

    5 stars
    My family enjoyed this recipe! 5 stars!

    Reply
  4. Ronan says

    December 14, 2020 at 6:07 pm

    Hi-never cooked Jambalaya before (Not exactly on every menu in Ireland but really looking forward to cooking it over the holidays. I’ve never heard of okra or file powder-so is cornflour ok to thicken it a bit?
    Cheers

    Reply
    • Karina says

      December 15, 2020 at 4:48 am

      Hi Ronan, yes you can use cornflour.

      Reply
  5. Lulu Kenway says

    December 10, 2020 at 2:59 pm

    Excited to make this, just wondering, does putting the Okra in that early overcook it? I’ve seen other recipes where it’s only added in the last 10 minutes or so cos it can go slimey. Is that the case? I’ve never cooked with Okra before!

    Reply
    • Lh says

      December 26, 2020 at 10:02 am

      Okra is a vegetable… dont know what file powder is either but this doesnt need thickening… i just left it out because okra is not in season

      Reply
    • Sam Payne says

      July 08, 2022 at 4:54 am

      Filé powder, also known as gumbo filé, is an herbal powder made from the dried and ground leaves of the sassafras tree. It is usually in the spice aisle if they have it.

      Reply
  6. Tiffany says

    November 28, 2020 at 12:27 am

    5 stars
    Made this for Thanksgiving and it was a hit!

    Reply
  7. Darren K. says

    November 23, 2020 at 9:44 am

    5 stars
    Flavor of the seasonings are on point.
    I agree with a few other people that the heat, I used Slap Yo Mama, and I’d cut the measurement in half. It’s too spicy 🔥
    I added crawfish at the very end and it was great.

    Reply
  8. Desiree says

    November 17, 2020 at 6:17 am

    5 stars
    Good afternoon,
    I tried this recipe yesterday on Sun for dinner, it was a hit with my family. Ieen made cornbread from scratch to go with it, LOL. Overall the dish was somewhat time consuming, in a good way and the finished products comments from family sealed the deal. Will make again in Jan 2021!

    Reply
  9. Matt Young says

    October 25, 2020 at 7:48 am

    5 stars
    Wow, this turned out phenomenal. I used a can of seasoned beans in place of the canned tomatoes. It’s what I had but hands down what a flavor explosion.

    Reply
  10. Alaina Evans says

    September 14, 2020 at 8:56 am

    5 stars
    Made this for dinner tonight! My husband ate two 1/2 bowls if that tells you anything:). Delicious. I used chicken, sausage and shrimp and followed recipe word for word..

    Reply
  11. Kristin says

    August 27, 2020 at 12:31 pm

    5 stars
    Adjusted by using 14 oz cooked andouille spicy sausage, no chicken, no okra (or file) or hot pepper sauce . Everything else use to a T and it turned out amazing! My husband adds hot sauce to almost everything I cook…….NOT this one!

    Reply
  12. Deb says

    August 20, 2020 at 12:32 pm

    5 stars
    My daughter inspired me to make jambalaya as she was making it, so, I did! And I had all of the ingredients except the okra or file and didn’t need it. This was AMAZING! Added Arborio rice because that’s what I had and it was very forgiving, just added more liquid as it cooked. I added more cajun spice and used chicken breasts. This is definitely a repeat.
    Thanks for the fantastic recipe.
    Cheers!

    Reply
  13. Ashley Morán says

    August 02, 2020 at 1:36 am

    5 stars
    Great recipe, but oh my was it spicy! I wasn’t expecting the 2T to be that hot when it said adjust heat to your liking, I thought it would start more mild. Otherwise it was great! Any suggestions on how to make it less spicy? I still have some leftovers in the fridge.

    Reply
  14. BartD says

    July 16, 2020 at 10:13 pm

    Excellent five star recipe. We subbed a less hot Cajun seasoning-Tony Chacheres, sweet peppers from our garden, and turkey sausage. We didn’t have okra but did have file powder. The most important choice was short grain Arborio rice which made the dish more like paella. This may be too hot for most, but we thought it just right,

    Reply
  15. Jennufer S. says

    May 25, 2020 at 4:27 pm

    5 stars
    This was a really great recipe!! I will definitely be making this again!! The only thing I would do differently next time, is cut the heat a bit – only 1 tablespoon of cajun seasoning instead of 2. You can always adjust the seasoning later (add more heat if it’s not enough). My husband loved it though!! Also if you wanted to make it even more tomatoey you could add about 1/2 a can of tomato paste with a little extra liquid when you add the rice. I am going to try that next time, but the first time I make a recipe, I always follow it to a T!!

    Reply
    • Emma says

      July 07, 2020 at 8:54 am

      5 stars
      I was missing celery and okra but this was still delicious 🙂 will definitely make again with all the ingredients handy

      Reply
  16. Sarah says

    May 19, 2020 at 9:56 am

    5 stars
    This was so great!

    Reply
  17. Caico babeseee says

    May 05, 2020 at 9:46 am

    5 stars
    This was the best recipe ever made loved it 👍

    https://www.instagram.com/cafedelites/

    Reply
  18. Turin Atol says

    April 26, 2020 at 10:49 am

    5 stars
    My first time ever making Jambalaya and this is now my favorite comfort dish!!!!

    Reply
  19. Amy says

    April 25, 2020 at 9:12 am

    5 stars
    So good!!!! It did take a bit longer for the rice to fully cook & ended up adding maybe another 1/2 cup of liquid.

    Reply
  20. Sydney Barrios says

    March 29, 2020 at 10:18 am

    This recipe was so good!!! I made it last night and I want to make it again today, it’s that good. I substituted the olive oil for bacon fat, with some thick cut bacon I snuck in there at the same time as the andouille sausage. Then I sautéed all those veggies in that delicious bacon fat, after taking out the meat. And I substituted the chicken for scallops that I threw in at the very end. It was a hit, there was not one grain of rice left for a birthday party of about 9 people. Everyone was stuffed but wanted more. The recipe is pretty spicy on its own, so keep as is if you can handle a punch, or scale down by half if your not into a lot of spice. We added corn bread and green pepper tabasco which both were the cherry on top. Again I cannot express this enough, I am already dreaming of the next time I get to eat this.

    Reply
  21. Shelby says

    March 19, 2020 at 11:34 am

    5 stars
    Amazing? definitely the best jambalaya I’ve ever had

    Reply
  22. Happy Gazoo says

    March 19, 2020 at 3:44 am

    Help? Hi! I’m making this for tonight and can’t wait! Quick stupid question – what do you think about using a 28 ounce can of crushed tomatoes instead of 14 oz can? That’s all I have and don’t feel like saving half of a can :/ I don’t mind saucy, but do you think it would ruin the Jambalaya? Thanks in advance and my mouth is already watering…

    Reply
    • Jon Lindman says

      March 30, 2020 at 5:35 am

      It won’t affect it negatively. As any real Southerner will tell you most Southern dishes don’t require any real measurement. The flavor combination and the holy trinity matter far more. You could use paste and chicken broth instead even. Just mix it up and adjust flavor profile to your liking.

      Reply
  23. Barry says

    March 16, 2020 at 11:01 pm

    5 stars
    I made this dish yesterday and it was great! I just used sausage and shrimp, but otherwise went by the recipe.

    Reply
  24. Rick Massey says

    February 29, 2020 at 9:55 pm

    Making this for friends tonight,,can’t wait!!

    Reply
  25. Victoria says

    February 29, 2020 at 12:11 pm

    5 stars
    We have a very well-regarded cajun/creole restaurant locally, and the owner/chef is a friend. This recipe makes jambalaya just as delicious as his. I will never tell him, though. It will be our secret. 😉

    Reply
  26. Tracy says

    February 26, 2020 at 1:15 am

    Oh My God! This was amazing. I followed the recipe to the letter (using file rather than okra) and it was the best I have ever eaten.

    Reply
  27. Tony says

    February 25, 2020 at 5:53 am

    5 stars
    Almost identical to my jambalaya recipe. Only difference is I’ll use a can of Ro-Tel in place of the crushed tomatoes. A winner every time!

    Reply
  28. Matt says

    February 19, 2020 at 3:08 pm

    5 stars
    Solid! Just made it and used some homemade turkey bone broth cut with water in equal parts. I really like a bit of chipotle powder to give it a smokey dimension to complement the sausage! I also throw some bay leaves when I put the broth in, and fresh cilantro right before I serve it – it really brightens it up!

    Reply
  29. Janet says

    February 10, 2020 at 4:24 am

    Katrina,
    Will make this for 16 people on Fat Tuesday and wonder how far in advance (hours) I can make this so that I am not cooking when people come in. Will double the recipe from what I have read it will be a big hit. Have all the spices and looking forward to trying this for the first time.

    Reply
    • Matt says

      February 19, 2020 at 3:04 pm

      I just cooked it and it took about 2 from starting to chop and cook the sausage to eating – you can let it rest to get even better too and it’ll say how as long as you keep the top on!

      Reply
  30. Mel says

    February 04, 2020 at 10:55 am

    5 stars
    Thank you so much for this recipe! I’ve been craving jambalaya for awhile now and this definitely did nOT disappoint! The fellas absolutely crushed it! Seconds… thirds… on both the jambalaya and cornbread! I did double up on seasoning and rice just because we’re natural born rice eaters! Everyone loved it and now they’re expecting it at least once a month! Again thank you and I am looking forward to trying other recipes in the near future!

    Reply
  31. Matthew says

    January 17, 2020 at 9:24 pm

    5 stars
    Made 12 servings Thursday night for a social evening at our cricket club. Sourced the file powder and Slap Yo Mama dry spices from Amazon. Only deviations to recipe were an extra red and green bell pepper plus one Scotch Bonnet chilli. Guys at the club ate it all with most having seconds. Spice level was perfect in that it was spicy but not uncomfortable. Really happy with the outcome as it was a tasty meal.

    Reply
  32. Tammy Anderson says

    January 16, 2020 at 6:23 am

    It says file powder. But when I found the container at my local grocery store the directions say do not boil or it will turn stringy.

    Reply
    • Victoria says

      February 29, 2020 at 12:05 pm

      Mine didn’t mention that. I bought Zatarain’s pure ground Gumbo File at the grocery store. Worked perfectly.

      Reply
  33. Maui says

    January 04, 2020 at 12:39 am

    This looks so good! Will definitely try this. I have tried a number of your recipes with some tweaking (chicken tikka masala, lasagna, butter honey shrimp, slow cooker bbq ribs) and everyone loved them! Thank you for sharing your recipes.

    Reply
  34. Julie Baker says

    December 18, 2019 at 5:30 am

    I’m making this for a holiday dinner so I really want to be sure there is enough. I’m wondering how many adults this truly feeds with generous portions? Thanks!

    Reply
    • Victoria says

      February 29, 2020 at 12:07 pm

      Too late for your holiday dinner, but I can definitely say for anyone else who has the same question that the recipe makes 6 hearty servings.

      Reply
  35. William says

    November 02, 2019 at 4:08 pm

    5 stars
    This looks wonderful, I’m a big fan of good flavorful jambalaya and not afraid to kick it up a notch! I’m not supposed to eat rice, so I’m wondering if you thought quinoa might be a potential substitute? I’ve also never used Slap Ya Mama seasoning, but am a huge fan of Tony Cacheres. I can’t wait to try this!!!

    Reply
    • Sharon says

      June 05, 2020 at 8:13 am

      I’m planning on serving it over orzo. Looks at lot like rice but it’s a pasta.

      Reply
  36. Jean says

    October 14, 2019 at 3:26 am

    The reviews are so good, I’ll be making this for a friend this week. Would it be ok to use bay scallops instead of shrimp??
    Thanks!

    Reply
  37. Sheema Harris says

    October 13, 2019 at 5:25 am

    5 stars
    Absolutely love this Jambalaya recipe! I typically use Tony’s Cajun seasoning, but the no or low sodium one as I find many Cajun seasonings are rather salty. I’ve tried many versions over the years and this is definitely a keeper! I absolutely love to cook and entertain, and as a new follower your recipes have not disappointed me yet…. looking forward to trying many more to try out with our friends!

    Thank you!
    Sheema

    Reply
  38. Courtney says

    September 29, 2019 at 10:04 am

    5 stars
    Oh my word! This was absolutely delicious! Since I was feeding my little one too, I cut the spice in half and it was perfect for our whole family. I have seriously not found a single recipe of yours that wasn’t incredible and packed with flavor and this one did not let me down either! Thank you for sharing your incredible food loving talent with us all!

    Reply
    • Karina says

      September 30, 2019 at 8:13 am

      That’s so sweet! I’m glad you like my recipes. Have you joined my Facebook group? I share recipes there, but the members share what they’ve done with them. I think you’d enjoy it.

      Reply
  39. Renee G. says

    September 29, 2019 at 9:08 am

    5 stars
    Followed this recipe to the T. VERY tasty. A definite do again. Used long grain brown rice. Let it simmer on very low for an hour and it turned out perfect.

    Reply
    • Karina says

      September 30, 2019 at 8:13 am

      Thanks for the feedback. I love hearing how the recipes work out for others!

      Reply
  40. Joe Weinroth says

    August 23, 2019 at 7:28 pm

    I use hot Italian sausage and pork or beef hot links instead of the milder sausages—also add a can of Rotel (a Mexican product of diced tomatoes and chilis)—double-up on the recipe as you can eat it with friends for the rest of the week! I don’t use bell peppers as they “repeat” on me all day—no one seems to notice the difference…

    Reply
  41. Kimberly says

    August 09, 2019 at 1:19 am

    This came out perfect!!! Instead of shrimp, I added frozen (thawed) bay scallops (using the same directions as the shrimp). It was so delicious, I would definitely make again.

    Reply
  42. Gail Smith says

    July 15, 2019 at 3:25 am

    Just a note to say after viewing several recipes for Jambalaya, yours was my favorite. Post after post, everyone directed we saute the vegetables before the meats. I kept asking myself, why? Why would you not start with the sausage, chicken, then veggies to absorb all the scrumptious fats? And, there you were instructing us to use my favored method. Great recipe. Thanks.

    Reply
  43. Toni says

    July 12, 2019 at 3:41 am

    Best recipe ever! Thank you for the gumbo/jambalaya differences!

    Reply
  44. Alyssa says

    June 14, 2019 at 12:24 am

    5 stars
    This was SO good and flavorful! Everyone loved it and it was super easy to throw together. We had leftover chicken halves that we had smoked over the weekend and the smoky flavor of the chicken went absolutely perfectly with this dish. Thanks so much!

    Reply
  45. Adam says

    March 11, 2019 at 8:05 am

    Great recipe. I substituted the chicken stock for shrimp stock. With all the leftover shells, it’s almost a no-brainer. Next time I’ll probably half the thyme as my Cajun seasoning already has a bunch of thyme already, so it was a bit over powering.

    Reply
    • Joy M Hammond says

      September 24, 2019 at 8:13 am

      When you listed calories, how do I know the size of the serving? Because this recipe says it can serve 6-8, so I’m unsure of how to count the calories. Thank you!!

      Reply
  46. Pascha says

    March 05, 2019 at 1:04 am

    5 stars
    I fulfilled a childhood desire today by making this Jambalaya. I used to find the Carpenters song so fascinating hehe. It was an interesting adventure and I got to try some cajun seasoning for the first time too. Thank you for sharing your amazing recipes with us, Karina. ♡ I have been happily making loads of things off your blog and my family is enjoying them.

    Reply
  47. Ashleigh McDonald says

    March 04, 2019 at 3:43 pm

    5 stars
    This was amazing my husband loved it !!!

    Reply
  48. Lindsey F says

    February 28, 2019 at 2:59 am

    5 stars
    This was an amazing dish! Great balance of spicy and hearty. This will be on our regular rotation in our household. Thanks for sharing this jambalaya recipe.

    Reply
  49. jenny says

    January 29, 2019 at 10:56 am

    5 stars
    This is so good! Just perfect. I made it with brown rice the second time I made it, just to make it a little healthier, and it was just delicious. Thanks for the awesome recipe.

    Reply
    • Pam Romines says

      February 25, 2019 at 11:51 am

      5 stars
      I’ve made jambalaya for years, but this is by far the best and most delicious recipe I’ve ever tried! It will be my new go-to recipe! I followed it exactly except left out the chicken since I didn’t have any on hand. The unique instruction that turned out phenomenally different was steaming the jumbo shrimp on top of the rice the last few minutes of cooking. WOW! Wish I could attach a picture because the shrimp were utter perfection: plump, pink, and gorgeous!! Thank you for an incredible recipe!!

      Reply
  50. tim says

    January 26, 2019 at 11:27 am

    As a meat cutter with 30+ years experience, if you use the 90/110 cooked shrimp in Karina’s Jambalaya, there’s no need for tail removal & they’re bite-size

    Reply
  51. Scott says

    January 23, 2019 at 4:41 am

    5 stars
    This recipe is fantastic! Great flavors! The prep time took me about 45 minutes versus 15 but the cook time was spot on. As well, I used Kielbasa instead of Andouille. It’s just a personal preference. This recipe makes a lot of food so invite sound friends.

    Reply
  52. Pierre says

    January 05, 2019 at 9:13 am

    Hi Karina,
    I was looking for Jambalya’s recipes and found your web page which looks really great ! I will try your version of the jambalaya tomorrow with my family and some friends. I’m sure it will be delicious.

    PS : I just hope my english is readable…

    Reply
  53. Dan says

    December 30, 2018 at 10:26 am

    5 stars
    Great recipe! Perfect change of pace for dinner. My wife loved it. I made it nice and spicy and it wasn’t too hard given my lack of cooking abilities.

    Reply
  54. Miguel says

    December 24, 2018 at 3:27 pm

    Karina, I just made it tonight for wife and daughters and they’re friends for they’re girls night out at home, not one piece of rice remained. After I made it I made myself a plate and went upstairs to watch football so they can talk lady talk. Came down hours later for another beer and drink and more jambalaya and there was none left! Will definitely double up on recipe next time, ever since I started using your recipes I am the star chef! Thank you so much,,I tell them it’s all because of you…

    Reply
  55. Misty says

    November 23, 2018 at 5:06 am

    Fantastic recipe! The only change I made was not adding salt which included making my own Cajun Seasoning. This is definitely a keeper!

    Reply
  56. Suzanne Reisel says

    November 08, 2018 at 4:31 pm

    5 stars
    Absolutely delicious recipe. It makes a big pot of yumminess. It’s spicy and comforting. I added peas at the very end instead of okra.

    Reply
  57. Nathan says

    October 08, 2018 at 12:13 pm

    5 stars
    Fantastic recipe! I made it exactly as written and I would not change a thing. However, my 10 year old son thought it was too spicy. For my taste it was exactly what I hoped it would be. A must try!

    Reply
    • Karina says

      October 12, 2018 at 4:34 pm

      That is great to hear! I am so glad that you loved it and enjoyed it all. Thank you so much for sharing and following along with me! XO

      Reply
  58. Anthony Seale says

    September 25, 2018 at 1:30 am

    5 stars
    This was the best pot of jambalaya that I’ve ever eaten. I had to tone down the amount of spice due to my wife having issues with heat, though. I only used 1 tablespoon of Cajun Spice and no cayenne and it was still almost too hot for her. It still turned out to be the greatest flavor.

    Reply
  59. Amanda says

    September 19, 2018 at 11:29 am

    This was excellent! I did pull off the tails of my raw shrimp first. But other than that, I cooked it as written. So yummy! Served along side a salad with the oak alley plantation dressing. Made cornbread with honey and butter. Best meal in a long time.

    Reply
  60. Jeremy C. says

    June 24, 2018 at 9:29 am

    I feel like I just made the greatest pot of Jambalaya in history?

    Reply
  61. Jim says

    June 04, 2018 at 7:32 am

    5 stars
    Excellent! I substituted quail (which I had on hand) for the chicken

    Reply
  62. Jane Barros says

    June 04, 2018 at 3:56 am

    5 stars
    I tried Jambalaya today! It was increadible!!!! I received lots of congratulations! Thank you for sharing these delicious recipies with us!!!

    Reply
  63. Ayana says

    May 24, 2018 at 12:45 pm

    5 stars
    Oh Karina this is basically how my aunt makes it. I CAN ALREADY TASTE IT just by your pictures wow they are stunning. Sorry caps lock was on must be all the excitement. I’m going to try your way of seasoning the sausage as well as the chicken. She only ever seasoned the chicken but you have me all sorts of intrigued. We use okra also and I was happy to see you included it because not many people do. Woman of many talents you are. I know what I’m making come memorial day thanks to you. God bless you.

    Reply
    • Karina says

      May 24, 2018 at 12:51 pm

      Anaya you have made my day! I’m so glad you approve of this recipe. It certainly is delicious BUT I’d love to try your aunts version! Something about original recipes and cooks that can’t be beat or compared 🙂
      Thank you for your comment!

      Reply
  64. Michael says

    May 24, 2018 at 9:49 am

    what is slap yo mama spice? can i substitute if i can’t find it?with what?

    Reply
    • Karina says

      May 24, 2018 at 10:31 am

      Hi Michael. It’s a Cajun seasoning brand, but any Cajun seasoning is fine.

      Reply
  65. Jody says

    May 24, 2018 at 12:34 am

    Do you cover the pan in step 5? Add rice and broth…

    Reply
    • Karina says

      May 24, 2018 at 4:18 pm

      Yes, that is correct! Good luck and enjoy!!

      Reply
  66. ALICE HILL says

    May 24, 2018 at 12:22 am

    5 stars
    I found your article on jambalaya really interesting and super informative – Thank you so much for the post!

    Reply
    • Karina says

      May 24, 2018 at 2:00 pm

      Thank you for following along with me! Hope you enjoy your Jambalaya!!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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