Jambalaya Recipe
A hearty one-pot meal with Southern roots, this jambalaya recipe is bursting with bold Cajun flavors, juicy proteins, and colorful vegetables. It’s a must-try for any comfort food lover.
This version of jambalaya brings together chicken, shrimp, and andouille sausage for a deeply satisfying dish that’s perfect for sharing. The blend of spices, rice, and veggies makes it truly unforgettable.
Key Ingredients for Classic Jambalaya Flavor
Andouille sausage – Brings smoky, spicy depth to the base of the dish, a hallmark of authentic jambalaya.
Boneless chicken breasts – Adds lean, tender protein that pairs well with the heartier sausage and shrimp.
Raw shrimp – Offers a briny sweetness and succulent texture that finishes the dish with a seafood flourish.
Bell peppers (red, yellow, green) – A colorful medley that sweetens and balances the heat while enhancing visual appeal.
Onion, garlic, and celery – This classic trio forms the aromatic backbone of many Cajun dishes, including jambalaya.
Jalapeño – Adds an extra layer of heat; optional depending on your spice preference.
Long grain white rice – Absorbs all the flavorful broth and forms the comforting core of the dish.
Crushed tomatoes – Contributes a rich, slightly acidic note to balance the spices and deepen the base.
Cajun seasoning, cayenne, thyme, bay leaf – These seasonings infuse the jambalaya with its signature warmth and complexity.
Okra – Optional but traditional, it adds texture and a hint of earthiness.
Cooking Up Comfort: Steps to Make Jambalaya
Start by browning the sausage and chicken in oil to develop rich flavors. Set them aside while sautéing vegetables until softened.
Add tomatoes, broth, rice, and seasonings to the pan and bring to a simmer. Let it cook gently until the rice is nearly tender.
Stir in shrimp and okra, then return the meats to the pot. Cook just until the shrimp turns pink and everything is heated through.
Taste and adjust seasonings. Serve garnished with parsley, green onions, or a splash of hot sauce if desired.
Jambalaya Recipe Tips and Flavor Twists
For a smoky twist, use fire-roasted tomatoes instead of regular crushed. If you prefer it less spicy, omit the jalapeño and cut back on the cayenne. To deepen the flavor, some cooks add a splash of Worcestershire or a hint of smoked paprika. You can also swap proteins—turkey sausage or tofu work well as substitutes.
How to Store Jambalaya Leftovers
Store cooled jambalaya in an airtight container in the refrigerator for up to 3 days. It also freezes well—just cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or broth.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but increase the cooking time and the amount of broth, as brown rice takes longer to cook.
Is jambalaya supposed to be dry or soupy?
It should be moist but not soupy. Stirring often and simmering uncovered at the end helps achieve the right texture.
Can I make this recipe vegetarian?
Absolutely. Skip the meat and seafood, and use veggie broth and plant-based sausage or extra vegetables for a hearty alternative.
What’s the difference between jambalaya and gumbo?
Jambalaya is a rice dish cooked with all ingredients in one pot, while gumbo is more like a stew served over rice, often made with a roux base.
Jambalaya
Ingredients
- 1 pound large shrimp peeled and deveined
- 1/4 teaspoon cayenne pepper
- 1 white onion diced
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon dried thyme crushed
- 3 –4 cups chicken stock
- 1 14-ounce can crushed tomatoes
- 1 pound andouille sausage sliced into rounds
- 3 tablespoons olive oil divided
- 3 small bell peppers yellow, red, green, cored and diced
- 1 bay leaf
- 1 cup thinly-sliced okra fresh or thawed frozen
- 1 jalapeño pepper seeded and finely chopped
- 4 cloves garlic minced
- 2 ribs celery diced
- Kosher salt and freshly cracked black pepper to taste
- 1 1/2 cups uncooked long grain white rice
- 2 tablespoons Cajun or Creole seasoning
- Optional garnishes: chopped fresh parsley thinly sliced green onions, hot sauce
Instructions
- Warm 1 tablespoon of olive oil in a large stock pot or deep sauté pan over medium-high heat. Sauté the chicken and sausage for 5 to 7 minutes, stirring intermittently, until the chicken is cooked through and the sausage is nicely browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons of oil to the pot. Stir in the diced bell peppers, celery, jalapeño, onion, and garlic. Cook for about 6 minutes, stirring occasionally, until the onions are softened.
- Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf. Stir thoroughly and bring the mixture to a simmer. Once simmering, lower the heat to medium-low, cover, and let it cook for 25 to 30 minutes, stirring every 5 minutes to prevent the rice from sticking or burning.
- Incorporate the shrimp and sliced okra, mixing well. Allow the mixture to simmer gently until the shrimp are opaque and cooked through. Return the reserved chicken and sausage to the pot and discard the bay leaf.
- Season to taste with salt, pepper, and additional Cajun seasoning if preferred. Typically, about 2 teaspoons of salt and 1/2 teaspoon of black pepper are added. Remove from heat.
- Serve immediately with your choice of garnishes or cool and refrigerate in a sealed container for up to 3 days.
