Get ready to take your taste buds on a trip to Louisiana with this bold, hearty, and flavor-packed Jambalaya! A one-pot wonder, this dish is a celebration of Cajun and Creole cooking, loaded with smoky sausage, tender chicken, plump shrimp, and a perfectly seasoned rice base.
Jambalaya is comfort food at its finest—rich, spicy, and bursting with deep, savory flavors. Whether you’re making it for a cozy weeknight dinner or serving a crowd at a gathering, this dish is always a hit. So grab your biggest pot, and let’s get cooking!
Why You’ll Love Jambalaya
Versatile You can mix and match proteins—chicken, sausage, shrimp, or even go full vegetarian!
Budget-Friendly Uses simple, affordable ingredients like rice, canned tomatoes, and spices.
Quick and Easy Ready in under an hour, and it all comes together in one pot—fewer dishes to wash!
Customizable Adjust the spice level to your liking, and add extra veggies or different proteins.
Crowd-Pleasing A guaranteed favorite that brings bold Louisiana flavors to the table.
Ingredients
Ingredients in Jambalaya
This dish is all about layers of flavor. Here’s what you’ll need:
Andouille Sausage Spicy, smoky, and packed with flavor—it’s a Jambalaya essential. If you can’t find Andouille, use smoked sausage or chorizo.
Chicken Thighs Tender and juicy, they soak up all the spices. You can also use chicken breast if preferred.
Shrimp Adds a juicy, slightly sweet contrast to the bold spices.
Bell Peppers A mix of red and green peppers gives the dish color and sweetness.
Onion & Celery The base of that classic Holy Trinity of Cajun cooking.
Garlic Because everything tastes better with garlic!
Diced Tomatoes Adds acidity and depth to the dish.
Chicken Broth The key to fluffy, flavorful rice.
Long-Grain Rice Absorbs all the delicious flavors without getting mushy.
Cajun Seasoning A bold mix of paprika, garlic powder, onion powder, cayenne, and herbs.
Bay Leaf Adds a subtle earthy depth to the dish.
Worcestershire Sauce A secret umami boost!
Hot Sauce For a spicy kick—adjust to your preference.
Green Onions & Parsley For a fresh, herby finish.
(Note The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Brown the Sausage
Heat a large Dutch oven or deep skillet over medium-high heat. Add the sliced sausage and cook until browned and crispy around the edges. Remove and set aside.
Sear the Chicken
In the same pot, add the chicken pieces and cook until golden brown. Remove and set aside with the sausage.
Sauté the Veggies
Lower the heat to medium and add the bell peppers, onion, and celery to the pot. Cook until softened, then stir in the garlic.
Add the Tomatoes & Spices
Pour in the diced tomatoes, Cajun seasoning, bay leaf, Worcestershire sauce, and a dash of hot sauce. Stir everything together and let it cook for a minute to develop the flavors.
Stir in the Rice & Broth
Add the uncooked rice to the pot, stirring well so it gets coated in all that flavor. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and let simmer until the rice is tender.
Add the Shrimp & Protein
Once the rice is almost done, stir in the shrimp, cooked sausage, and chicken. Cover again and cook until the shrimp turns pink.
Finish with Fresh Herbs
Turn off the heat and stir in chopped green onions and parsley. Let the flavors meld for a few minutes before serving.
Serve and Enjoy
Ladle the Jambalaya into bowls and enjoy with extra hot sauce on the side!
Nutrition Facts
Servings 6
Calories per serving 450
(Note These values may vary based on specific ingredients used.)
Preparation Time
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
How to Serve Jambalaya
This dish is a meal on its own, but here are some great pairings:
- With Cornbread A slice of sweet cornbread balances the spice beautifully.
- With a Side Salad A crisp green salad with a citrus vinaigrette adds freshness.
- With a Cold Drink Try sweet tea, lemonade, or even an ice-cold beer to complement the heat!
Additional Tips
- Don’t overcook the shrimp—add them at the end so they stay juicy.
- Use smoked paprika if you want an extra layer of smokiness.
- Make it spicier by adding more cayenne or extra hot sauce.
- For a thicker Jambalaya, use less broth or let it simmer uncovered for a few minutes.
FAQ’s
1. Can I make Jambalaya in advance?
Yes! It actually tastes better the next day as the flavors deepen.
2. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
3. Can I freeze Jambalaya?
Yes! Freeze for up to 3 months. Reheat on the stove with a splash of broth.
4. Can I make this without shrimp?
Absolutely! Just increase the chicken and sausage amounts.
5. What’s the difference between Cajun and Creole Jambalaya?
Cajun Jambalaya is tomato-free, while Creole Jambalaya (like this one) includes tomatoes.
6. Can I use brown rice?
Yes, but it will take longer to cook. Adjust the liquid and time accordingly.
7. Can I make it in a slow cooker?
Yes! Cook the meat and veggies first, then add everything to the slow cooker and cook on low for 4-5 hours.
8. What if my rice is still crunchy?
Add a bit more broth and let it simmer a little longer.
9. Can I make this dish vegetarian?
Yes! Use veggie broth and replace the meat with mushrooms, tofu, or extra beans.
10. How can I make it milder?
Reduce the Cajun seasoning and hot sauce, and use a mild sausage.
Conclusion
Jambalaya is the ultimate one-pot meal—bold, spicy, and packed with layers of delicious flavors. Whether you’re making it for a casual dinner or a festive gathering, this dish brings the soul of Louisiana straight to your kitchen.
Try it once, and you’ll see why it’s a Southern classic that never goes out of style! Enjoy!
Print
Jambalaya
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One-Pot, Simmering
- Cuisine: Cajun, Creole
Description
A bold and flavorful Louisiana classic, Jambalaya is a one-pot dish loaded with smoked sausage, shrimp, and tender chicken, all simmered in a spicy tomato-based broth with rice. Packed with Cajun spices, this hearty meal is perfect for feeding a crowd or enjoying as leftovers the next day.
Ingredients
**For the Jambalaya:**
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 12 ounces smoked sausage, sliced
– 1 small onion, diced
– 1 bell pepper, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– 1 teaspoon thyme
– 1 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 can (14 oz) diced tomatoes
– 1 1/2 cups chicken broth
– 1 cup long-grain white rice
– 1 teaspoon Worcestershire sauce
– 1 teaspoon hot sauce (optional)
– 1/2 pound shrimp, peeled and deveined
– 2 green onions, chopped
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add smoked sausage and cook until browned, about 3 minutes. Remove and set aside.
4. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
5. Stir in garlic, paprika, oregano, thyme, cayenne pepper, salt, and black pepper. Cook for 1 minute.
6. Pour in diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Stir to combine.
7. Add rice and bring to a simmer. Reduce heat, cover, and cook for 20 minutes.
8. Stir in shrimp and cook for 5 minutes, until pink and cooked through.
9. Return chicken and sausage to the pot, mixing well. Simmer for another 2 minutes.
10. Garnish with green onions and parsley before serving. Enjoy!
Notes
– Adjust the spice level by adding more or less cayenne pepper and hot sauce.
– Use andouille sausage for authentic Cajun flavor.
– For a seafood version, add crab or crawfish along with the shrimp.
– Leftovers taste even better the next day as the flavors meld together!
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg