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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.
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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
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes or 1/4 teaspoon Cayenne powder
- 1/2 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup okra thinly sliced, 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 raw shrimp tails on or off, peeled and deveined
- 1/2 teaspoon green onions sliced to garnish
- 1/2 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Can I use minute rice instead, and just let the jambalaya rest for 5 minutes? I made this recipe once with long grain rice, and it was AMAZING. It took a long time for the rice to cook, however. But I didn’t know if minute rice would have the proper texture for the finished jambalaya. Thanks for the great recipe, such a huge hit with the husband and teenage son, no leftovers haha!
Second time making this wonderful dish. SO good. Made a double batch an it was awesome!
Hi Karina.. I’m cooking your recipe for friends and can’t wait to eat it. Everything sounds wonderful. I have a question…Can I use Uncle Benz converted white rice so it’s not so “sticky”? I would like to make this a few hours in advance and I’m afraid the rice will stick together. Let me know and I’ll post a comment when completed.
Outstanding recipe.
I used Mountain Rose Herbs brand of creole seasoning instead of the brand in the recipe.
I used red, green and orange bell peppers and one dried habanero pepper.
I used calamari steaks sliced very thinly instead of shrimp.
I didn’t have okra but would have loved it.
My tomato sauce was slightly acidic which kept the rice from cooking correctly so it was kind of crunchy. Next time I’ll stir the tomato sauce later in the cooking stage to correct the texture.
Flavor was OUTSTANDING! Great recipe. All the herbs and spices blended wonderfully.
Made it today for Fat Tuesday. First time on new dishes I usually stick to the recipe, which is what I did tonight. It was absolutely fantastic! My wife is iffy on Creole/Cajun and she LOVED it. Spice level was great for us, just enough but not overpowering. Definitely a keeper!
I’m literally eating this as I type and it’s the best jambalaya I’ve ever had. And I’ve been to New Orleans several times. This is a perfect recipe. Thank you Karinna!
I should have left a rating long ago as I’ve made this many times and each time it’s AMAZING! My family doesn’t like hot spicy food so I left out the Cajun seasoning but added smoked sausage to give it a little more flavor. I also didn’t add the okra because I didn’t have any. Everything else in the recipe I followed exactly and time and again, this has not disappointed! Because it requires quite a bit of chopping, I’ve started making two batches and freezing one. If you decide to freeze this, do not add the chicken broth or the rice before freezing. When you’re ready to eat it, defrost in the refrigerator, bring the mixture to a boil and then add the broth and rice. I’ve also brought this frozen to a family with a new baby and they were able to eat it when they wanted. A win for both of us!
Karina, I’ve made many of your recipes and every one is AMAZING! Your photos are wonderful and your instructions are always easy to follow. Thank you for making my life so much easier!
This was AMAZING. I used tony chacheres instead of slap ya mama seasoning to make it less spicy. I also did not have okra and I used a bit of flour to thicken it. Thank you so much for the recipe !!
This recipe was amazing. I did leave out the red pepper flakes and kicked up the seasoning just a touch. But followed everything else and it was delicious. I do think if I would have added the red pepper flakes it would have made it a little too spicy for me. I like hot but not fire hot! I will be making this again in the near future! Thank you for the recipe.
Going to store for okra (frozen) today as I ran out of fresh. I cook the rice separate as Im serving small portions. Put the shrimp in separately, too. Any way ya do it, it’s yummy!