Vibrant, hearty, and absolutely packed with flavor, this Jambalaya Recipe is my all-time go-to for those days when nothing but pure comfort food will do. Bell peppers, smoky andouille sausage, juicy shrimp, and tender chicken come together with a spicy Cajun kick and a medley of vegetables—all simmered in a single pot. Every spoonful is a taste of New Orleans, and it’s guaranteed to please a hungry crowd or make for unbeatable leftovers the next day. There’s a reason this dish has become a staple in so many kitchens: once you make this Jambalaya Recipe, it’ll stick with you as a favorite for years to come.

Ingredients You’ll Need

The beauty of this Jambalaya Recipe lies in its mix of simple, essential ingredients—each one building layers of flavor, color, and that classic Creole heartiness. Don’t be tempted to substitute too much; every item plays an important role in the final dish!

Olive oil: This is your base for sautéing and building flavor, while keeping things a little lighter.
Andouille sausage (12 oz, sliced): Smoky, spicy, and bold—this sausage is the hallmark of true jambalaya, infusing the dish with incredible depth.
Boneless skinless chicken thighs (1 lb, bite-sized): Thighs stay juicy and tender, holding up to the robust flavors in the pot.
Large onion, diced: Adds sweetness and body as the aromatic foundation.
Green bell pepper, diced: For signature color and that fresh, zesty flavor that’s so crucial in Cajun cuisine.
Celery stalks (2), diced: A mild crunch and a subtle savory note, celery rounds out the “holy trinity” of Creole cooking.
Garlic cloves (3, minced): Aromatic punch that ties everything together—don’t skimp here!
Canned diced tomatoes (14.5 oz): Bring a tangy sweetness and a touch of sauciness that keeps the dish moist.
Long-grain white rice (1 cup, uncooked): The canvas that soaks up every delicious drop of flavor.
Chicken stock (3 cups): Deepens the savory backbone and brings just enough moisture to cook the rice perfectly.
Cajun seasoning (2 tsp): The flavor bomb—spicy, herby, and unmistakably Southern. Adjust to taste!
Dried thyme (1/2 tsp): A tiny sprinkle that brings a woodsy, earthy dimension.
Bay leaves (2): Essential for slow-building, fragrant depth. Just remember to fish them out before serving.
Salt and black pepper to taste: The final balancing act that melds all the flavors together.
Medium shrimp (1/2 lb, peeled and deveined): Tossed in at the end for that sweet, briny pop and gorgeous color.
Chopped parsley and sliced green onions for garnish: A fresh, finishing burst of green that makes the dish pop visually and taste even brighter.

How to Make Jambalaya Recipe

Step 1: Brown the Sausage

Start by heating your olive oil in a sturdy Dutch oven or large pot over medium heat. Once hot, add your andouille sausage slices. Let them get nice and brown—about 4 to 5 minutes. This step is crucial because browning brings out the smoky flavor and gives you those delicious, caramelized bits at the bottom of the pot. Once they’re browned, transfer the sausage to a plate and set aside.

Step 2: Sear the Chicken

In the same pot, add your chicken pieces and season them with a pinch of salt and black pepper. Sear them for around 5 minutes until the pieces are nicely browned on the outside, locking in their juices and setting the stage for big-time flavor. Just like the sausage, move the chicken to the plate with the sausage once it’s browned.

Step 3: Sauté the Aromatics

Toss your diced onion, green bell pepper, and celery into the pot. Sauté these together until softened and glistening, about 5 minutes. This combo—the “holy trinity” of Cajun cooking—creates the foundation’s aroma and taste, so take your time here. After the vegetables have softened, stir in the minced garlic and let it cook for a quick 1 minute, just until fragrant (don’t let it burn!).

Step 4: Add Rice, Tomatoes, and Spices

Next, add the canned diced tomatoes (with their juices), uncooked rice, chicken stock, Cajun seasoning, dried thyme, and bay leaves directly into your veggie mixture. Return the browned sausage and chicken to the pot. Give everything a hearty mix so that rice is evenly distributed and the seasonings begin to infuse the whole mix.

Step 5: Simmer to Perfection

Bring everything up to a boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer away for about 20 to 25 minutes, or until the rice is tender and has absorbed all that savory goodness. Be sure to stir once or twice to prevent sticking and check on the rice’s progress.

Step 6: Add the Shrimp

When the rice is nearly cooked and just before serving, stir in the shrimp. Replace the lid and let everything cook for an additional 3 to 4 minutes, until the shrimp are pink and perfectly cooked through. Now, don’t forget to take out the bay leaves!

Step 7: Serve and Garnish

Right before serving, shower your jambalaya with plenty of chopped parsley and sliced green onions. Not only does it add a gorgeous burst of color—it delivers a fresh lift to the deep, savory flavors you’ve built up in the pot.

How to Serve Jambalaya Recipe

Garnishes

Pile on a generous handful of freshly chopped parsley and sliced green onions just before serving your Jambalaya Recipe. The pop of green isn’t just for looks—it also brightens up the flavors and rounds off the spicy, smoky notes. A wedge of lemon on the side is another nice touch if you love a little zing.

Side Dishes

Honestly, this Jambalaya Recipe is a complete meal on its own, thanks to the rice, meat, and vegetables working in harmony. If you want to stretch it out or make it extra special, serve it with a slice of buttery cornbread, a crisp green salad, or some simple sautéed greens for color and contrast.

Creative Ways to Present

For a fun twist, try serving your jambalaya in hollowed-out bell peppers, or spooning it into individual ramekins for a dinner party feel. For casual gatherings, set up a “jambalaya bar” with hot sauce, chopped herbs, and extra lemon wedges so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

This Jambalaya Recipe makes fantastic leftovers for lunches and quick dinners. Let the jambalaya cool to room temperature, then transfer it into airtight containers. Refrigerate for up to 3 days. The flavors get even more delicious as they meld together overnight.

Freezing

If you’d like to keep jambalaya for longer, it freezes beautifully! Pack cooled jambalaya into freezer-safe containers or zip-style bags, leaving a bit of space for expansion. Freeze for up to 2 months. For best texture, try not to overcook the rice if you know you’ll be freezing portions.

Reheating

To reheat, gently warm your jambalaya on the stovetop with a splash of chicken stock or water to loosen it up. Stir frequently and be careful not to overcook the shrimp. You can also microwave individual portions, pausing to stir halfway through for even heating.

FAQs

Can I make this Jambalaya Recipe ahead of time?

Absolutely! This dish tastes incredible the next day as the flavors mellow and deepen. Prepare according to the recipe, cool, and refrigerate. When ready to eat, just gently reheat and enjoy.

Is there a substitute for andouille sausage?

If you can’t find andouille, try any smoked sausage like kielbasa or chorizo. The important thing is to use a sausage with plenty of bold, smoky flavor to carry the spirit of this Jambalaya Recipe.

Can I make this Jambalaya Recipe without shrimp?

Definitely! You can omit the shrimp for a strictly chicken and sausage jambalaya, or swap in other seafood if you prefer—mussels or chunks of firm white fish make tasty variations.

What kind of rice should I use?

Stick with long-grain white rice for the classic texture; it stays fluffy and absorbs flavors beautifully. Short-grain or instant rice may get mushy, so those aren’t recommended for this Jambalaya Recipe.

How can I make it spicier?

If you like things hot, add cayenne pepper, extra Cajun seasoning, or your favorite hot sauce. Always start with less and add more to suit your heat loving taste buds.

Final Thoughts

This Jambalaya Recipe really is a celebration in a pot—bold, colorful, and easy enough for a weeknight yet special enough for company. Gather your friends or family, serve it up, and let the good times roll! I can’t wait for you to make it your new favorite too.

Jambalaya Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 9 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Jambalaya recipe is a classic Cajun dish filled with a mix of meats, seafood, vegetables, and rice, all seasoned with flavorful Cajun spices. It’s a hearty and satisfying one-pot meal that brings the taste of Louisiana to your table.

Ingredients

Scale

For the Jambalaya:

1 tbsp olive oil
12 oz andouille sausage, sliced into rounds
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup long-grain white rice (uncooked)
3 cups chicken stock
2 tsp Cajun seasoning
1/2 tsp dried thyme
2 bay leaves
Salt and black pepper to taste
1/2 lb medium shrimp, peeled and deveined

For Garnish:

Chopped parsley
Sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Jambalaya: Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned, about 4–5 minutes. Remove and set aside.
Cook the Chicken: Add chicken to the pot, season with salt and pepper, and cook until browned, about 5 minutes. Remove and set aside with sausage.
Sauté Vegetables: Add onion, bell pepper, and celery to the pot, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
Add Remaining Ingredients: Add diced tomatoes, rice, chicken stock, Cajun seasoning, thyme, bay leaves, sausage, and chicken. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
Add Shrimp: Stir in shrimp and cook for 3–4 minutes until pink and cooked through. Remove bay leaves.
Serve: Garnish with parsley and green onions before serving.

Notes

Adjust Cajun seasoning to taste for spice level.
You can use only chicken and sausage for a meatier version or add more seafood for a coastal-style jambalaya.
Leftovers store well for up to 3 days refrigerated.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun/Creole