When you think of comfort food packed with bold flavors, vibrant ingredients, and hearty textures, jambalaya instantly comes to mind. Originating from Louisiana, this iconic dish blends influences from French, Spanish, and West African cuisines. With tender chicken, smoky andouille sausage, juicy shrimp, and perfectly seasoned rice, jambalaya is a one-pot wonder you’ll want to make again and again.
Why You’ll Love Jambalaya
Jambalaya is more than just a meal—it’s an experience. Each bite bursts with layers of flavor, from the zesty Creole seasoning to the savory proteins and aromatic vegetables. Plus, it’s a complete meal in one pot, making cleanup a breeze. Whether it’s a weeknight dinner or a dish to impress guests, jambalaya always delivers.
Ingredients for Jambalaya
Main Ingredients
| Ingredient | Quantity |
| Olive oil | 3 tablespoons |
| Boneless, skinless chicken thighs | 1 pound |
| Creole seasoning | 1 tablespoon |
| Andouille sausage | 12 ounces (sliced) |
| White onion (diced) | 1 medium |
| Green bell pepper (diced) | 1 large |
| Celery (diced) | 2 ribs |
| Garlic (minced) | 6 cloves |
| Dried oregano | 1 teaspoon |
| Salt | ¾ teaspoon (adjust as needed) |
| Bay leaves | 2 large |
| Tomato sauce | 14 ounces |
| Low-sodium chicken stock | 2 ¼ cups |
| Long-grain white rice | 1 ½ cups |
| Green onions (minced) | 3 |
| Flat-leaf parsley (chopped) | 2 tablespoons (for garnish) |
For the Shrimp
| Ingredient | Quantity |
| Large shrimp (peeled and deveined) | ½ pound |
| Creole seasoning | 2 teaspoons |
| Olive oil | 2 tablespoons |
Step-by-Step Instructions
1. Prep the Chicken
- Pat the chicken thighs dry with paper towels and season with 1 tablespoon Creole seasoning.
2. Brown the Chicken and Sausage
- Heat 3 tablespoons olive oil in a large Dutch oven over medium heat.
- Add the chicken pieces and cook until browned on all sides, then remove and set aside.
- Add the sliced andouille sausage to the pot and cook until browned. Remove and tent with foil to keep warm.
3. Sauté the Vegetables
- In the same pot, add the diced onion, green bell pepper, and celery.
- Sprinkle with a pinch of salt and sauté for 12–15 minutes until softened. If the bottom of the pot begins to brown too much, add a few ounces of water and scrape the bits with a wooden spoon.
- Stir in the minced garlic and cook for 2 more minutes until fragrant.
4. Toast the Rice
- Add the rice to the pot, stirring well to coat each grain with the oil and vegetable mixture.
5. Assemble the Jambalaya
- Return the chicken and sausage to the pot.
- Add the bay leaves, oregano, salt, tomato sauce, and chicken stock. Stir to combine and scrape up any remaining browned bits from the bottom of the pot.
6. Cook the Rice
- Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 25 minutes.
- At the halfway point, remove the lid and stir the rice to prevent sticking.
7. Cook the Shrimp
- While the rice cooks, season the shrimp with 2 teaspoons Creole seasoning.
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add the shrimp and cook for 1 minute per side until almost cooked through. Remove and set aside.
8. Add the Shrimp and Finish
- Once the rice is tender and the liquid is absorbed, uncover the pot and add the shrimp.
- Fluff the rice with a fork and sprinkle with chopped green onions and parsley for garnish.
Why This Recipe Works
1. Perfectly Cooked Proteins
Cooking the chicken and sausage separately ensures they retain their distinct flavors and textures.
2. Layered Flavors
From the sautéed vegetables to the Creole seasoning, every ingredient is carefully layered to create a depth of flavor.
3. One-Pot Convenience
Everything cooks in a single pot, making this dish not only delicious but also convenient.
Tips for Perfect Jambalaya
1. Use Quality Ingredients
Opt for fresh shrimp, high-quality sausage, and flavorful chicken stock for the best results.
2. Control the Heat
Creole seasoning can vary in spiciness. Adjust the amount to suit your taste.
3. Avoid Mushy Rice
Stir the rice midway through cooking and ensure the heat is low to prevent sticking and overcooking.
4. Customize the Mix-Ins
Add diced tomatoes, okra, or even hot sauce to customize your jambalaya.
5. Cook the Shrimp Separately
Cooking shrimp separately prevents overcooking, ensuring they stay tender and juicy.
Serving Suggestions
Classic Pairings
- Cornbread: The sweetness of cornbread complements the spicy, savory flavors of jambalaya.
- Green Salad: A fresh side salad adds a crisp contrast.
- Pickled Vegetables: Their tangy flavor enhances the dish.
Beverages
- Sweet iced tea or a light beer pairs wonderfully with jambalaya’s rich flavors.
Nutritional Information
| Nutrient | Per Serving |
| Calories | ~430 |
| Protein | ~28g |
| Total Fat | ~14g |
| Saturated Fat | ~4g |
| Cholesterol | ~150mg |
| Sodium | ~900mg |
| Total Carbohydrates | ~40g |
| Fiber | ~2g |
Note: Nutritional values are approximate and may vary based on specific ingredients used.
FAQs About Jambalaya
1. What’s the difference between Creole and Cajun seasoning?
Creole seasoning often includes herbs like thyme and oregano, while Cajun seasoning leans more on spicy peppers. Both work well in jambalaya.
2. Can I make jambalaya ahead of time?
Yes! Jambalaya can be made a day in advance and reheated on the stovetop or in the microwave.
3. Can I freeze jambalaya?
Absolutely. Store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
4. Can I substitute brown rice for white rice?
Yes, but adjust the cooking time as brown rice takes longer to cook.
5. What’s the best way to reheat leftovers?
Reheat jambalaya in a skillet over low heat, adding a splash of chicken stock if it’s too dry.
6. Can I make this dish vegetarian?
Swap the chicken, sausage, and shrimp for plant-based proteins like tofu or jackfruit, and use vegetable stock.
Why You Should Try This Jambalaya Recipe
This jambalaya recipe brings together everything you love about Southern cooking: bold flavors, hearty ingredients, and a touch of spice. It’s a dish that feeds the soul and brings people together, whether it’s a family dinner or a special occasion.
Ready to bring a taste of Louisiana to your kitchen? Gather your ingredients, grab a pot, and enjoy the irresistible flavors of homemade jambalaya today!
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Jambalaya: A Flavorful One-Pot Southern Classic
- Total Time: 1 hour
- Yield: 6 servings
Description
Jambalaya is a delicious one-pot dish hailing from Louisiana, combining tender chicken, smoky andouille sausage, juicy shrimp, and perfectly seasoned rice. Bursting with bold Creole flavors, this easy-to-make recipe is perfect for any occasion!
Ingredients
Main Ingredients:
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon Creole seasoning
- 12 ounces andouille sausage, sliced
- 1 medium white onion, diced
- 1 large green bell pepper, diced
- 2 ribs celery, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- ¾ teaspoon salt (adjust as needed)
- 2 large bay leaves
- 14 ounces tomato sauce
- 2 ¼ cups low-sodium chicken stock
- 1 ½ cups long-grain white rice
- 3 green onions, minced
- 2 tablespoons flat-leaf parsley, chopped (for garnish)
For the Shrimp:
- ½ pound large shrimp, peeled and deveined
- 2 teaspoons Creole seasoning
- 2 tablespoons olive oil
Instructions
- Prep the Chicken
Pat the chicken thighs dry with paper towels and season with 1 tablespoon Creole seasoning. - Brown the Chicken and Sausage
Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat. Brown the chicken on all sides, then remove and set aside. Add the andouille sausage, cook until browned, then remove and tent with foil. - Sauté the Vegetables
In the same pot, add onion, bell pepper, and celery. Sprinkle with a pinch of salt and sauté for 12–15 minutes until softened. Add minced garlic and cook for 2 more minutes until fragrant. - Toast the Rice
Stir in the rice, coating it well with the oil and vegetable mixture. - Assemble the Jambalaya
Add the chicken, sausage, bay leaves, oregano, salt, tomato sauce, and chicken stock. Stir to combine and bring to a boil. - Cook the Rice
Reduce the heat to low, cover, and simmer for 25 minutes. Stir halfway through to prevent sticking. - Cook the Shrimp
While the rice cooks, season the shrimp with 2 teaspoons Creole seasoning. Heat 2 tablespoons of olive oil in a pan over medium heat and cook the shrimp for 1 minute per side. Remove and set aside. - Finish the Jambalaya
Once the rice is tender, add the shrimp. Fluff the rice, garnish with green onions and parsley, and serve hot.
Notes
- Use fresh shrimp and high-quality andouille sausage for the best results.
- Adjust the level of Creole seasoning based on your spice preference.
- For a vegetarian option, swap proteins for plant-based alternatives and use vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Southern, Creole
