There’s something magical about gathering around a table with a bowl of steaming jambalaya, the flavors and colors swirling together in perfect harmony. My Jambalaya Recipe is the ultimate comfort food, bursting with bold Cajun spices, smoky sausage, tender chicken, and juicy shrimp, all nestled into fluffy rice. It’s a one-pot wonder that’s as festive as it is flavorful, and every spoonful feels like a celebration of Southern hospitality. Whether you’re feeding a hungry crowd or simply craving a taste of New Orleans, this jambalaya recipe is guaranteed to become a new favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this Jambalaya Recipe brings its own special touch, creating a dish that’s hearty, colorful, and brimming with flavor. Simple pantry staples and a few standout proteins come together for a meal that tastes like it’s been simmering all day, even if you’re short on time.
- Olive oil: Adds a subtle richness and helps brown the meats and vegetables beautifully.
- Andouille sausage: Brings the signature smoky, spicy flavor that defines classic jambalaya.
- Boneless, skinless chicken thighs: Tender and juicy, these soak up all the Cajun spices.
- Onion: Essential for a savory base and that irresistible aroma.
- Green bell pepper: Adds crunch, color, and a mild sweetness for balance.
- Celery: Rounds out the “holy trinity” of Cajun cooking and adds depth.
- Garlic: Delivers a punch of flavor and warmth in every bite.
- Canned diced tomatoes: Lends a tangy, juicy base with vibrant color.
- Long-grain white rice: Fluffy and perfect for soaking up every bit of deliciousness.
- Chicken broth: Infuses the rice with savory goodness throughout the simmer.
- Dried thyme: Adds a subtle earthy note that ties everything together.
- Smoked paprika: Gives a gentle smokiness and that deep red hue.
- Cayenne pepper: The key to heat—adjust according to your spice preference!
- Salt: Enhances all the flavors and brings them into balance.
- Black pepper: Offers a gentle kick and warmth.
- Large shrimp: Quick-cooking and sweet, they finish the dish with a burst of seafood flavor.
- Green onions: Bright and fresh, perfect for a final pop of color and flavor.
- Fresh parsley: The classic garnish that makes everything look and taste extra fresh.
How to Make Jambalaya Recipe
Step 1: Brown the Andouille Sausage
Start by heating olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until it’s beautifully browned and fragrant, about 4 to 5 minutes. This step builds a foundation of smoky flavor that will infuse the entire Jambalaya Recipe. Once browned, remove the sausage and set it aside for later.
Step 2: Sear the Chicken
In the same pot, toss in the chicken thighs and cook until they’re golden on the outside and no longer pink inside, about 5 to 6 minutes. The chicken will soak up all those flavorful sausage bits left in the pot, making each bite irresistible.
Step 3: Sauté the Vegetables
Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté everything together for 4 to 5 minutes, stirring frequently, until the vegetables are softened and aromatic. This “holy trinity” is the backbone of any great jambalaya recipe and adds layers of flavor.
Step 4: Add Rice, Tomatoes, and Spices
Stir in the canned diced tomatoes (with their juice), long-grain white rice, chicken broth, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. It may look like a lot of liquid, but trust the process—the rice needs it to cook up perfectly fluffy and flavorful. Return the sausage to the pot and stir everything together to combine.
Step 5: Simmer to Perfection
Bring your pot to a gentle boil, then lower the heat to a simmer. Cover and cook for 20 to 25 minutes, letting the rice absorb all those savory juices. You’ll know it’s ready when the rice is tender and most of the liquid has been absorbed, filling your kitchen with the mouthwatering aroma of jambalaya.
Step 6: Add the Shrimp
Once the rice is just right, gently stir in the shrimp. Cover the pot again and let it cook for another 5 minutes, just until the shrimp turn pink and are cooked through. Be careful not to overcook them—they should be tender and juicy.
Step 7: Fluff and Garnish
Turn off the heat and fluff the jambalaya with a fork to mix everything together. Sprinkle with sliced green onions and plenty of chopped fresh parsley for a vibrant, fresh finish that makes this Jambalaya Recipe pop!
How to Serve Jambalaya Recipe
Garnishes
Garnishing is where you can really let your personality shine! A flurry of green onions and a sprinkle of fresh parsley are classic choices that brighten up the dish. For extra flair, add a wedge of lemon or a dash of hot sauce at the table. These little touches not only make your jambalaya look restaurant-worthy but also add a burst of fresh flavor.
Side Dishes
This Jambalaya Recipe is a meal in itself, but if you want to round out your table, try serving it with a crisp green salad or a side of buttery cornbread. A simple cucumber and tomato salad or even some sautéed greens provide a refreshing, light contrast to the hearty main dish.
Creative Ways to Present
For a festive touch, ladle your jambalaya into individual bowls and let everyone garnish their own. If you’re hosting a crowd, serve it family-style in the pot with all the toppings on the side. For a fun twist, stuff jambalaya into hollowed-out bell peppers or offer it over a bed of sautéed greens for a lighter take.
Make Ahead and Storage
Storing Leftovers
Leftover jambalaya tastes even better the next day as the flavors meld and deepen. Cool any leftovers completely before transferring to an airtight container. Store in the refrigerator for up to three days, and enjoy quick, flavor-packed lunches or dinners all week long.
Freezing
If you’re planning ahead, this Jambalaya Recipe freezes beautifully! Portion cooled jambalaya into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to three months. For best results, freeze before adding the shrimp, then add fresh shrimp during reheating.
Reheating
To reheat, warm your jambalaya gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen it up if needed. Stir occasionally until hot throughout. If you’ve frozen it, thaw overnight in the fridge before reheating for best texture.
FAQs
Can I use a different type Main Course
Absolutely! While andouille sausage is traditional and adds that signature smoky kick, you can substitute with kielbasa or any other smoked sausage you enjoy. Just make sure it’s fully cooked and sliced before adding to the pot.
What’s the best rice to use for jambalaya?
Long-grain white rice is the classic choice for jambalaya recipes because it cooks up fluffy and doesn’t get mushy. If you prefer brown rice, just note you may need to increase the cooking time and add a little more broth.
Can I make this jambalaya recipe gluten-free?
Yes! The ingredients listed are naturally gluten-free, but always double-check your sausage and chicken broth labels to make sure there are no hidden gluten-containing additives.
Is it okay to leave out the shrimp or use other seafood?
Definitely! If you’re not a fan of shrimp or want to keep things simple, you can leave them out or swap in cooked crab, crawfish, or even chunks of white fish for a different seafood spin.
How spicy is this jambalaya recipe, and how can I adjust the heat?
This recipe has a gentle kick thanks to the cayenne and andouille sausage, but it’s easy to adjust the heat level. For less spice, reduce the cayenne; for more, add an extra pinch or a splash of hot sauce to taste.
Final Thoughts
If you’re craving a dish that’s as fun to make as it is to eat, you can’t go wrong with this Jambalaya Recipe. With its bold flavors, vibrant colors, and comforting one-pot simplicity, it’s sure to become a staple at your table. Gather your favorite people, dive in, and savor every spicy, savory bite!
Print
Jambalaya Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
- Diet: Non-Vegetarian
Description
This classic Cajun jambalaya recipe is a hearty, flavorful one-pot meal featuring smoky andouille sausage, tender chicken thighs, succulent shrimp, and aromatic vegetables simmered with long-grain rice and a blend of spices. Perfect for a satisfying family dinner or a festive gathering, it combines bold Creole flavors with ease of preparation.
Ingredients
Meat and Seafood
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound large shrimp, peeled and deveined
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley (for garnish)
Pantry Items & Spices
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the sausage: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 4–5 minutes. Remove sausage and set aside.
- Brown the chicken: In the same pot, add chicken pieces and cook until browned and no longer pink in the center, about 5–6 minutes.
- Sauté vegetables and aromatics: Add diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté for 4–5 minutes until the vegetables are softened and fragrant.
- Add liquids, rice, and spices: Stir in the diced tomatoes with their juice, rice, chicken broth, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
- Return sausage and simmer: Return the browned sausage to the pot and stir everything together. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Cook shrimp: Stir in the peeled and deveined shrimp, cover again, and cook for an additional 5 minutes until the shrimp turn pink and are cooked through.
- Finish and garnish: Fluff the jambalaya with a fork, then garnish with sliced green onions and chopped fresh parsley. Serve hot.
Notes
- To make it spicier, increase the amount of cayenne pepper or add a few dashes of your favorite hot sauce.
- If preferred, substitute chicken thighs with chicken breast, or omit chicken for a seafood-only jambalaya.
- Leftovers store well in the refrigerator and flavors develop even more overnight, making it a great make-ahead meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 160 mg
