Jambalaya is one of the most beloved and iconic dishes in New Orleans. Tender veggies and fragrant tomato rice with a hint of Creole spice surround a pile of succulent, juicy shrimp or prawns, cooked sausage, and tender chicken. This simple Jambalaya is brimming with huge punchy Louisiana flavors and is possibly the world's best one-pot dinner!

This dish is a delectable comfort food that is very easy to make and can be served all year round! 

What Is In Jambalaya?

Jambalaya, a savory one-pot dish popular in Louisiana, is made with meat, seafood, veggies, stock, rice, and a variety of seasonings.

There are two types of jambalaya: Creole and Cajun. Originating in the Greater New Orleans Area, Creole Jambalaya is known for its tomato-heavy sauce, whereas Cajun Jambalaya takes a more rustic, country approach by leaving out the tomatoes and cooking it more simply.

This recipe is for Creole-style Jambalaya, which I ate a lot of on my visit to New Orleans! 

Interested in reading more about this dish? Read this article: What is Jambalaya and Where Did it Come From?

Jambalaya Ingredients:

Okay, let's talk about the ingredients. You'll need the following ingredients to make the best jambalaya.  

• Protein: I used shrimp, chicken, and Andouille sausage. You can use whichever protein you like. Feel free to use one or two, or all three, as I do. 
• The Cajun/Creole “holy trinity”: Onion, celery, and green bell pepper (you can also use red and yellow bell peppers for some added color). 
• Crushed tomatoes: For flavor depth.
• Rice: You can use either long-grain or short-grain white rice; the former is more traditional. 
• Chicken stock: To cook the rice, use low-sodium homemade or store-bought chicken stock.  
• Oil: You can use any good, high quality vegetable oil.
• Spices and seasonings: This jambalaya is flavored with creole/Cajun seasoning, fresh garlic, crabby seasoning, bay leaf, and thyme.

Don't hesitate to add any garnish you like! I like to add sliced green onions, a little chopped fresh parsley, and lemon wedges.

How To Make Jambalaya?

You’ll find the step-by-step guidelines below on the recipe card.

What To Serve With Jambalaya?

This dish is already quite filling, so I suggest pairing it with a light and refreshing dish, such as:

• My favored Salad recipes.
• Freshly sliced cucumbers or seasonal fruits. 

Before you leave…

Jambalaya

Lakeisha Warren

Rated 5.0 stars by 1 users

Category

Dinner

Cuisine

 Cajun/Creole

Servings

6-8

Prep Time

15 minutes

Cook Time

40 minutes

Calories

458

Jambalaya, a savory one-pot dish popular in Louisiana, is made with meat, seafood, veggies, stock, rice, and a variety of seasonings. Tender veggies and fragrant tomato rice with a hint of Creole spice surround a pile of succulent, juicy shrimp or prawns, cooked sausage, and tender chicken.

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Ingredients

• 1 pound andouille sausage* , sliced into ¼ inch rounds 

• 1 ½ pounds boneless skinless chicken breasts , cut into bite-size pieces
• 1 pound raw shrimp, peeled and deveine
• 1 green bell pepper chopped
• 3 ribs celery , chopped
• 1 yellow or white onion , chopped
• 4 cloves garlic , finely minced

• 14.5 ounce can diced tomatoes

• 1 bay leaf
• 1 ½ teaspoon dried thyme

• 2 tablespoons Cajun/Creole seasoning

• 1 tablespoon Cajun Crabby Seasoning, add more for spice, if desired.

• 2 1/2 cups low-sodium chicken broth

• 1 1/4 cup long-grain white rice

• 3 tablespoon oil (vegetable or canola oil)

• Optional garnishes: chopped fresh parsley, thinly-sliced green onions, lemon wedges.

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Directions

1. Heat 1 tablespoon of oil in a deep pot over medium-high heat. Add the chicken and sausage, sautéing for 5-7 minutes and stirring occasionally until the chicken is cooked through and the sausage is lightly browned. Transfer the chicken and sausage to a clean plate and set aside.

2. In the same pot, add the remaining 2 tablespoons of oil. Add the bell peppers, celery, onion, and garlic. Sauté for 6 minutes, stirring occasionally until the onions are softened.
3. Add the crushed tomatoes, chicken stock, Cajun seasoning, cayenne, thyme, bay leaf, and rice to the pot. Stir to combine and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover, and let it simmer for about 25-30 minutes, or until the rice is nearly cooked, stirring every 5 minutes to prevent burning.
4. Add the shrimp and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste and season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
6. Serve warm with your desired garnishes.

Recipe Note

• Let the sausage brown on its exterior. This provides a lot of taste.
• Don't scrimp on the spices. These lend the dish its distinctive flavor. You can add extra to taste.
• If you don’t find this Cajun seasoning at your local grocery store — then go to another grocery store. Do not attempt this recipe with different brands of product.