Jambalaya is a bold and hearty Creole classic that brings together smoky andouille sausage, tender chicken, and juicy shrimp in one pot of flavor-packed rice. This dish is layered with the holy trinity of Cajun cooking—bell peppers, celery, and onions—plus aromatic spices that make it unforgettable. It’s a comforting, spicy, and deeply satisfying meal I love to make when I want something filling and delicious with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 pound andouille sausage, sliced into 1/4-inch rounds
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 (14-ounce) can fire-roasted diced tomatoes
3 cups chicken stock
1 1/2 cups long-grain white rice
2 teaspoons Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
1 pound raw shrimp, peeled and deveined
2 green onions, thinly sliced
Fresh parsley, chopped (for garnish)
Directions
I heat the olive oil in a large, heavy-bottomed pot over medium-high heat. I start by browning the sausage slices for about 3–4 minutes, then remove them to a plate.
Next, I brown the chicken cubes in the same pot for around 4–5 minutes, then transfer those to the plate with the sausage.
In the same pot, I sauté the onion, both bell peppers, and celery for 5 minutes until softened. Then I stir in the minced garlic and cook for another minute.
I add the fire-roasted diced tomatoes (with their juices), rice, chicken stock, Cajun seasoning, thyme, oregano, cayenne pepper if using, and a pinch of salt and black pepper. I stir everything together well.
Next I return the sausage and chicken to the pot, bring it all to a boil, then lower the heat to medium-low. I cover the pot and let it simmer for 25 minutes, stirring occasionally.
I stir in the shrimp and let it cook uncovered for 5–7 minutes until they turn pink and are cooked through. The rice should be tender by this point.
I remove the pot from the heat and let it sit for 5 minutes before fluffing the Jambalaya with a fork.
To finish, I garnish with green onions and fresh parsley before serving.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 412 kcal per serving
Variations
I sometimes swap the chicken for turkey or use only seafood if I want a pescatarian version. When I want a smokier depth of flavor, I use smoked paprika along with the Cajun seasoning. For a veggie twist, I add okra or diced tomatoes with green chilies. And if I need it to be milder, I leave out the cayenne pepper and choose a mild sausage.
Storage/Reheating
I store leftover Jambalaya in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of chicken stock or water and warm it in a skillet over medium heat or microwave it in a covered bowl until heated through. I avoid overcooking the shrimp when reheating by stirring gently and only warming until just hot.
FAQs
What is the difference between Creole and Cajun Jambalaya?
Creole Jambalaya, like this one, includes tomatoes and has a redder color. Cajun Jambalaya skips the tomatoes and tends to be browner with a more rustic flavor.
Can I make this recipe in advance?
Yes, I often make it ahead and let the flavors develop in the fridge overnight. It tastes even better the next day.
Is Jambalaya spicy?
It can be! I control the heat by adjusting the amount of Cajun seasoning and cayenne pepper. I keep it mild if I’m serving kids or spice it up if I’m craving more heat.
What type of rice should I use?
I always go with long-grain white rice because it cooks evenly and absorbs the flavors without turning mushy.
Can I freeze Jambalaya?
Yes, Jambalaya freezes well. I let it cool completely, portion it into freezer-safe containers, and freeze it for up to 3 months. I reheat it gently on the stove or in the microwave with a splash of liquid to prevent it from drying out.
Conclusion
Jambalaya is one of those dishes I come back to again and again. It’s easy to make, packed with flavor, and flexible enough to suit whatever I have on hand. Whether I’m cooking for a crowd or just myself, it never disappoints. This Creole classic brings bold Southern comfort to the table in under an hour—all in one pot.
📖 Recipe:
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Jambalaya
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Halal
Description
Jambalaya is a bold and hearty Creole one-pot dish combining andouille sausage, chicken, shrimp, rice, and vegetables with aromatic spices for a comforting and flavorful meal.
Ingredients
2 tablespoons olive oil
1 pound andouille sausage, sliced into 1/4-inch rounds
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups long-grain white rice
3 cups chicken stock
2 teaspoons Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
1 pound raw shrimp, peeled and deveined
2 green onions, thinly sliced
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the sausage slices for about 3–4 minutes and remove them to a plate.
- Brown the chicken cubes in the same pot for 4–5 minutes, then transfer to the plate with the sausage.
- In the same pot, sauté onion, bell peppers, and celery for 5 minutes until softened. Add minced garlic and cook for another minute.
- Add fire-roasted diced tomatoes with juices, rice, chicken stock, Cajun seasoning, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
- Return sausage and chicken to the pot, bring to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally.
- Stir in the shrimp and cook uncovered for 5–7 minutes until pink and cooked through.
- Remove from heat and let sit for 5 minutes. Fluff with a fork.
- Garnish with green onions and chopped parsley before serving.
Notes
Adjust Cajun seasoning and cayenne to control spice level.
For a pescatarian version, use only shrimp and seafood stock.
Add okra or green chilies for extra flavor and texture.
Use smoked paprika for a deeper smoky flavor.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 4g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 155mg
