Jambalaya Recipe
If you’re craving a burst of Southern flavor, nothing quite hits the spot like Jambalaya. This classic one-pot dish is a time-honored blend of tender chicken, smoky andouille sausage, succulent shrimp, and the holy trinity of onions, bell peppers, and celery—soaked in vibrant spices and simmered to perfection. Whether you’re serving a Mardi Gras feast or a cozy weeknight dinner, this Jambalaya recipe delivers a soul-warming meal that brings friends and family to the table in no time.
Ingredients You’ll Need
Each ingredient in this Jambalaya does its part to create a tapestry of flavors and colors that define New Orleans-inspired cuisine. Don’t be intimidated by the list—these essentials are easy to find and even easier to love once you see what they add to the final dish.
- Chicken (1 pound boneless, skinless thighs or breasts): Tender chicken absorbs all those bold, Cajun flavors while staying juicy.
- Andouille Sausage (1/2 pound, sliced): The signature smoky, spicy sausage that gives true depth to every bite.
- Shrimp (1/2 pound, peeled and deveined): Sweet and briny, added at the end for perfect tenderness.
- Olive Oil (2 tablespoons): For sautéing and building the recipe’s foundation.
- Onion (1 medium, diced): Provides sweetness and savoriness crucial to the “holy trinity.”
- Green Bell Pepper (1, diced): Adds color and a delicate crunch.
- Celery (2 stalks, diced): Brings a subtle earthiness and heartiness.
- Garlic (4 cloves, minced): Lends punchy aroma and flavor.
- Diced Tomatoes (1 can, 14.5 ounces): Offer moisture and a gentle tang.
- Long-Grain White Rice (2 cups): The backbone that soaks up all the magic.
- Chicken Broth (4 cups): Keeps everything moist while swirling flavor through each grain of rice.
- Cajun Seasoning (2 teaspoons): The secret to unmistakable Creole spice.
- Smoked Paprika (1 teaspoon): Deepens color and adds subtle smokiness.
- Dried Thyme (1/2 teaspoon): Infuses herbal notes that balance the spices.
- Bay Leaves (2): Simmer gently to add aroma and a hint of bitterness.
- Salt and Black Pepper (to taste): Essential for seasoning throughout cooking.
- Sliced Green Onions & Chopped Parsley (for garnish): Freshness and pop right before serving.
How to Make Jambalaya
Step 1: Brown the Chicken
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add your chopped chicken, season with a sprinkle of salt and a good crack of black pepper, and sauté for 4 to 5 minutes until you see a lovely golden crust forming. Once done, scoop the chicken out and keep it handy—you’ll add it back soon enough.
Step 2: Sear the Andouille Sausage
In the same pot—without washing it, since those browned bits are flavor gold—add your andouille sausage. Let it sizzle, turning occasionally, for about 3 to 4 minutes. You want those edges to get just a bit crispy and caramelized for extra smoky flavor.
Step 3: Soften the Veggies
Into that aromatic base, toss in your diced onion, bell pepper, and celery (the classic Louisiana “holy trinity”). Cook everything for around 5 minutes, stirring occasionally, until the vegetables turn soft and fragrant.
Step 4: Add Garlic and Build the Base
Stir in the minced garlic and sauté for about 30 seconds. It’ll bloom quickly, so don’t step away—once it releases its heady aroma, it’s time to move on to the next layer.
Step 5: Stir in Rice, Tomatoes, and Seasonings
Pour in the diced tomatoes with their juices and add the uncooked white rice. Now, stir in the chicken broth, Cajun seasoning, smoked paprika, dried thyme, and those lovely bay leaves. This is where Jambalaya starts to look and smell like the real deal!
Step 6: Simmer with Chicken
Return your browned chicken to the pot, give everything a good stir, and crank up the heat until it just comes to a boil. Lower the heat, pop a lid on, and let it all bubble gently for about 20 minutes. Stir occasionally and peek to ensure nothing sticks—your rice should absorb almost all the amazing flavors by the end.
Step 7: Add Shrimp and Finish
Once the rice is tender and most liquid is absorbed, gently fold in the shrimp. Cover and let cook for an additional 5 minutes, just until the shrimp turn a perfect pink and are cooked through. Pull out the bay leaves, taste, and adjust salt or pepper as needed.
Step 8: Garnish and Serve
When your Jambalaya is ready, it’s time for the finishing touches. Scatter over plenty of sliced green onions and chopped fresh parsley for vibrant color and a final punch of flavor. Dish it out hot and dig in!
How to Serve Jambalaya
Garnishes
Finishing your Jambalaya with a shower of bright green onions and a handful of chopped parsley does more than dress it up—it brings freshness and a pop of color to balance the deep, rich flavors. For extra flair, you might also offer a few lemon wedges so guests can squeeze their own zesty finish.
Side Dishes
Jambalaya is a meal in itself, but pairing it with sides makes the experience even more special. Consider a batch of fluffy cornbread, a crisp green salad, or a quick sauté of okra. These keep the meal balanced while nodding to classic Louisiana accompaniments.
Creative Ways to Present
For gatherings, try serving Jambalaya in individual bowls or even hollowed-out bell peppers for an edible, colorful vessel. Or bring it to the table in a big cast iron skillet for that homey, rustic wow factor. However you present it, this dish steals the spotlight every time.
Make Ahead and Storage
Storing Leftovers
Leftover Jambalaya keeps beautifully! Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors only deepen and get better as they mingle, making lunch or dinner the next day even more satisfying.
Freezing
If you’re looking to meal prep or save for a rainy day, Jambalaya freezes well. Cool the dish completely, portion it into freezer-safe containers, and freeze for up to 2 months. For best results, you might freeze without the shrimp and add fresh when reheating, as shrimp can sometimes become a bit rubbery after freezing.
Reheating
Reheating Jambalaya is simple: warm it gently on the stovetop over medium heat, adding a splash of broth or water if needed to loosen up the rice. You can also reheat individual servings in the microwave—just cover and heat in bursts, stirring between each, until piping hot.
FAQs
Can I make Jambalaya ahead of time?
Absolutely! In fact, letting Jambalaya sit for a day lets the spices and flavors marry even further. Simply store it in the fridge and reheat before serving—your next-day leftovers might just taste even better!
What makes Jambalaya different from gumbo?
Great question! While both are iconic Louisiana dishes brimming with flavor, Jambalaya is a rice-based, one-pot meal cooked so the rice soaks up all the spices and meats. Gumbo is more of a stew, served over rice rather than cooked with it.
Can I make this recipe vegetarian?
You bet! Swap out the chicken, sausage, and shrimp for hearty veggies like mushrooms, zucchini, or even chickpeas. Use a good veggie broth and amp up the seasoning for a plant-based twist.
How spicy is Jambalaya, and can I adjust the heat?
Jambalaya usually has a gentle kick, but you’re in charge of the heat. For more spice, add cayenne or hot sauce. For a milder version, simply dial back the Cajun seasoning and skip any extra chilies.
What’s the best way to keep Jambalaya from getting mushy?
The key is to use long-grain rice and keep a close eye while it simmers—stir occasionally and remove from heat as soon as the liquid is absorbed and the rice is tender. This keeps every grain fluffy and distinct.
Final Thoughts
There’s genuinely nothing like gathering around the table with a big, steaming bowl of Jambalaya. Its mix of textures, colors, and soulful flavors makes every bite a celebration. Give this recipe a try—your kitchen will smell incredible, and your friends and family will swear you brought a little taste of Louisiana home.
Print
Jambalaya Recipe
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A flavorful and hearty dish originating from Louisiana, jambalaya is a one-pot wonder packed with chicken, sausage, shrimp, and rice, all seasoned with classic Cajun spices.
Ingredients
Chicken:
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Sausage:
1/2 pound andouille sausage, sliced
Shrimp:
1/2 pound medium shrimp, peeled and deveined
Others:
2 tablespoons olive oil, 1 medium onion – diced, 1 green bell pepper – diced, 2 celery stalks – diced, 4 cloves garlic – minced, 1 can (14.5 ounces) diced tomatoes, 2 cups long-grain white rice, 4 cups chicken broth, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 2 bay leaves, salt and black pepper to taste, sliced green onions and chopped fresh parsley for garnish
Instructions
- Brown the Chicken: Heat olive oil in a large pot, brown chicken, and set aside.
- Cook Sausage: Cook sliced sausage until lightly browned.
- Sauté Vegetables: Add onion, bell pepper, and celery, cook until softened, then add garlic.
- Add Ingredients: Stir in tomatoes, rice, broth, seasonings, and bay leaves; return chicken, bring to a boil.
- Simmer: Reduce heat, cover, simmer for 20 minutes until rice is tender.
- Add Shrimp: Stir in shrimp, cook until pink.
- Finish: Adjust seasoning, garnish, and serve hot.
Notes
- For extra heat, add cayenne pepper or hot sauce.
- Jambalaya tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 160mg
