Few dishes embody the heart and soul of Louisiana quite like Jambalaya. This iconic one-pot meal brings together tender chicken, smoky sausage, and juicy shrimp with seasoned rice, vegetables, and bold Cajun and Creole spices. The result is a dish that’s hearty, comforting, and layered with flavor in every bite.
Jambalaya has roots in both French and Spanish cooking traditions, blended with the local flavors and ingredients of New Orleans. Much like paella, it’s a dish designed to bring people together—flavorful, filling, and perfect for sharing.
Whether you’re making it for a family dinner or entertaining guests, this Jambalaya recipe delivers authentic Louisiana taste with simple ingredients and straightforward steps.
Why You’ll Love This Recipe
- One-Pot Wonder – Easy cleanup and maximum flavor.
- Bold & Flavorful – A mix of Cajun spices, smoky sausage, and fresh shrimp.
- Comfort Food at Its Best – Warm, hearty, and satisfying.
- Great for Entertaining – Serves a crowd and impresses with authentic flavor.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 1 pound smoked sausage, sliced
- ½ pound shrimp, peeled and deveined
- 1 (14.5-ounce) can diced tomatoes
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 bay leaf
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
Directions
Cook the Vegetables
Heat vegetable oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
Brown the Meats
Stir in chicken and sausage. Cook until chicken is browned and sausage is slightly crisp, about 5–7 minutes.
Build the Base
Add diced tomatoes, rice, chicken broth, thyme, cayenne pepper, paprika, bay leaf, salt, and pepper. Stir well.
Simmer
Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until rice is tender and liquid is absorbed.
Add Shrimp
Stir in shrimp and cook for an additional 5 minutes, or until shrimp are pink and fully cooked.
Serve
Remove bay leaf. Garnish with chopped green onions and serve hot.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop with a splash of broth or water to prevent dryness.
Tips for Success
- Use smoked sausage like andouille for authentic flavor.
- Don’t overcook the shrimp—add them at the very end.
- For spicier jambalaya, increase cayenne or add hot sauce.
- Rinse rice before cooking to keep the grains from sticking together.
Variations
- Seafood Jambalaya – Skip the chicken and add extra shrimp, crawfish, or crab.
- Vegetarian Jambalaya – Use beans or tofu instead of meat, and swap broth for veggie stock.
- Brown Rice Option – Swap for brown rice (increase cooking time by 10–15 minutes).
- Spicy Kick – Add jalapeños or extra cayenne pepper.
FAQ About Jambalaya
1. What’s the difference between jambalaya and gumbo?
Jambalaya is a rice-based dish cooked in one pot, while gumbo is a stew served over rice.
2. Can I make jambalaya in advance?
Yes! The flavors deepen as it sits, making it great for meal prep.
3. Can I make this in a slow cooker?
Yes—cook the chicken, sausage, and veggies first, then transfer everything to a slow cooker with rice and broth. Add shrimp at the end.
4. What kind of sausage works best?
Andouille is traditional, but kielbasa or smoked sausage also works well.
5. Can I use different proteins?
Absolutely—duck, ham, crawfish, or even leftover turkey can be used.
Wrapping It Up
This Jambalaya is more than just a meal—it’s a taste of Louisiana in every bite. With tender chicken, smoky sausage, shrimp, and perfectly seasoned rice, this one-pot dish is both hearty and full of character.
Serve it with hot sauce on the side, a slice of cornbread, or a simple green salad, and you’ll have a complete meal that’s perfect for any occasion.
The Goods
Jambalaya
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Recipes
- 1 tablespoon vegetable oil
- 1 onion diced
- 1 green bell pepper diced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 pound smoked sausage sliced
- ½ pound shrimp peeled and deveined
- 1 14.5-ounce can diced tomatoes
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 green onions chopped (for garnish)
Instructions
Cook the Vegetables
- Heat vegetable oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.
Brown the Meats
- Stir in chicken and sausage. Cook until chicken is browned and sausage is slightly crisp, about 5–7 minutes.
Build the Base
- Add diced tomatoes, rice, chicken broth, thyme, cayenne pepper, paprika, bay leaf, salt, and pepper. Stir well.
Simmer
- Bring to a boil, then reduce heat to low. Cover and simmer 20–25 minutes, until rice is tender and liquid is absorbed.
Add Shrimp
- Stir in shrimp and cook for an additional 5 minutes, or until shrimp are pink and fully cooked.
Serve
- Remove bay leaf. Garnish with chopped green onions and serve hot.
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