Enjoy the flavors of this classic Jambalaya made all in one pot, loaded with chicken, andouille sausage, and shrimp. This colorful dish packed with fresh ingredients may look intimidating at first glance, but it is a cinch to make.
A meal that many of us only dare to order in a restaurant, and never make at home. It’s Jambalaya! The flavors taste complex when you take a bite. Each forkful is a new experience with different combinations of meat and veggies.
While the ingredient list looks long, they’re all really simple and easy to find. Your shopping list won’t be very long. I bet you already have most of these items at home just waiting to be used in an outstanding meal like this. Jambalaya is meant to be rustic and simple. Just take a look!
What is Jambalaya?
Now for my curious friends, Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. Very simple, but such a delicious dish.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump the Recipe” button at the top of the page!
- Olive oil – Sunflower, safflower, canola, or avocado oil will work.
- Butter – I used unsalted however you can use salted.
- Andouille sausage – Can’t find andouille? Use kielbasa, chorizo, or other smoked sausages.
- Chicken thighs – You can use chicken breast if you prefer.
- Onion, celery, garlic – Feel free to adjust the amounts as you see fit.
- Bell pepper – I used red and green.
- Rice – Long grain white rice, such as Basmati or Jasmine. Other rices may require different amounts of liquid.
- Seasonings – Bay leaves, oregano, cajun seasoning. Salt and pepper to taste.
- Hot sauce – Use your favorite type.
- Crushed tomatoes – If you want pieces of tomatoes, use an equal-sized can of diced tomatoes.
- Chicken broth – Veggie broth or water will also do.
- Shrimp – Uncooked and peeled.
- Okra – If you can’t find any okra like me, you can just leave it out, which is why you won’t find this in the ingredients list in the recipe card.
- Green onion – Freshly chopped for garnish.
How to make Jambalaya
- Cook the meats: Heat the oil in a large dutch oven or skillet over medium-high heat. Add the sausage and chicken. Cook for 5-7 minutes, or until the chicken is cooked through and browned. Use a slotted spoon to transfer the sausage and chicken to a plate.
- Cook the veggies: Melt the butter in the pot. Add the onion, celery, peppers, and garlic. Cook for 5 minutes or until they soften. Stir in the rice and cook for a minute until it begins to get toasty. Add the seasonings, crushed tomatoes, chicken broth, and stir everything well.
- Cook the rice: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot or skillet with a lid and cook for 30 minutes, or until the rice is tender. Stir every 5 minutes or so to ensure the rice doesn’t stick to the bottom.
- Finish the Jambalaya: Add the shrimp and okra, if using, to the pot, cover, and cook for about 5 minutes. Now, add the chicken and sausage back to the pot. Stir everything together and taste for seasoning. Garnish with green onion, parsley and serve.
What else can I put in Jambalaya?
This aromatic one-pot meal is the ultimate vessel for using up veggies both fresh and frozen.
- Corn
- Peas
- Carrots
- Okra (if not using already)
- Broccoli or cauliflower
- Green beans, cut into 1″ pieces
You can even use other types of seafood like clams, cubed fish, or squid rings.
How to store leftovers
Transfer the leftovers to an airtight container in the fridge for 3-4 days. You can reheat in the microwave, stirring every 30 seconds. You can also reheat the leftovers in a skillet over medium heat with a splash of broth to keep it from drying out.
Can I freeze Jambalaya?
If you plan on making lots of jambalaya to freeze, I suggest leaving the shrimp out until you’re ready to serve. Shrimp overcook very easily. The reheating process can make their texture rubbery.
To freeze, transfer the jambalaya, once fully cooled down, to an airtight container. It’ll last about 2 months frozen. This recipe is best reheated gently. Transfer the frozen jambalaya to the fridge the day before you plan on serving it to thaw.
Did you love this recipe? Try these!
- Chicken and Sausage Penne Jambalaya
- Creamy Cajun Pastalaya
- One Pot Spanish Chicken and Rice
- No Peek Chicken Rice Casserole
- Crispy Cajun Shrimp Fettuccine
- Lemon Chicken Rice Bake
- Cajun Shrimp Foil Packs
- Spanish Rice with Ground Beef
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Jambalaya
Ingredients
- 1 tbsp olive oil
- 1 lb andouille sausage sliced in 1/4 inch slices
- 1 lb chicken thighs boneless and skinless, cut in small pieces (chicken breast works as well)
- 2 tbsp butter
- 1 large onion chopped
- 2 stalks celery diced
- 5 cloves garlic minced
- 2 medium bell pepper chopped (I used red and green)
- 1 1/2 cups white rice I used jasmine (long grain)
- 1 tsp dried oregano
- 2 bay leaves
- salt and pepper to taste
- 1 tsp hot sauce
- 2 tbsp cajun seasoning
- 14 oz crushed tomatoes
- 3 1/2 cups chicken broth low sodium or no sodium added, or water
- 1 lb large shrimp peeled and deveined, I left the tails on
Garnish
- 2 green onions chopped
- 2 tbsp fresh parsley chopped
Instructions
- In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A
- Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.
- Stir in the shrimp and okra and continue cooking until the shrimp is cooked through and pink.
- Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.
- Serve garnished with green onions and parsley.
Video
Recipe Notes
- Transfer the leftovers to an airtight container in the fridge for 3-4 days.
- You can reheat in the microwave, stirring every 30 seconds. You can also reheat the leftovers in a skillet over medium heat with a splash of broth to keep it from drying out.
Do I cook the okra before adding it to the jambalaya?
Nope! You just add it in with the shrimp in step 4 🙂
Very tasty! Big hit!!
I like mine a little more wet. I probably added about three cups of stock while this was cooking down. In addition, you can be a bit more generous in the Cajun seasoning as well as hot sauce department. If you feeling really creative you can smoke your andouille for a few hours. It has a huge smoke hit when you bite into the sausage. Otherwise a pretty good base recipe!
I submitted a comment a few days ago, but I’m not yet seeing it. Just wondering if I submitted it correctly? Thank you
Hi Gigi! I checked and I don’t see any pending. Could’ve been an internet connection issue?
Jo, thank you for your response. I don’t believe it was an Internet problem. Not sure what happened.
I previously commented that I am a native of Louisiana, grew up on a farm where we raised our own meat and grew our own vegetables and have been cooking since I’m 9 years old (I’m now 68),
The jambalaya recipe is not an authentic jambalaya recipe. In the part of Louisiana I grew up in, we typically don’t put tomatoes (and never okra) in jambalaya, and NEVER put tomatoes in gumbo either! Mon Dieu!
Also, there is no way in the world one would a true Cajun cook EVER EVER in a million years add broccoli, corn, carrots, cauliflower, etc to a jambalaya. This is more like a fried rice recipe!
I’m sure the dish is very good (I didn’t make it), but it is certainly not indicative of a true Cajun (or Creole) jambalaya.
I love most of your recipes, but I’m going to have to take a pass on this one!
Hi Gigi,
Thanks for commenting. Nowhere in the post do I say this is an authentic recipe, this is merely my version of a Jambalaya. There are no broccoli, corn, carrots, or cauliflower in this recipe, those are merely suggestions for people in case they’re missing certain ingredients, or want to add more vegetables to their food, especially during these weird times we’re living in when certain ingredients are hard to find. I love to provide my readers with options, cooking isn’t about cooking authentic recipes, it’s about cooking with ingredients we have in our pantry and as long as we love what we cook that’s all that really matters, at least in my opinion. I love it if people follow my recipes as written and let me know they love them, but in the end you’re cooking for yourself, so I always encourage my readers to customize the recipes and make them their own. 🙂 Stay healthy and stay safe!
This is much like my wife’s recipe for Jambalaya, and the flavor is just as tasty as hers. So I have to give it at least a 5 star rating. .
Half of my dad’s side of my family is Cajun. I have been eating and making Cajun & Creole foods all of my life! This is an excellent recipe! I was taught that you make your roux first then proceed from there. The trick to remember is that it can always be made to be stretched if more folks show up at supper time! The “Cajun Trinity, celery, Onion &green Bell pepper must be included in all such dishes!
This sounds ABSOLUTELY AMAZING and I can’t wait to make it. There are only two of us, can I freeze this recipe.
Yes! Check out the section “Can I freeze jambalaya?” In the blog post.
there is no okra listed in the ingredients and have never heard of it in Jambalaya – gumbo yes
Okra isn’t as available in some parts of the world, we couldn’t find any here. You can put your okra in at the end with the shrimp 🙂
How much okra would you recommend?
A cup or two sliced 🙂