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.
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.
- 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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- 1 tablespoon olive oil
- 1 pound andouille sausage sliced in 1/4 inch slices
- 1 pound chicken thighs boneless and skinless, cut in small pieces (chicken breast works as well)
- 2 tablespoon 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 teaspoon dried oregano
- 2 bay leaves
- salt and pepper to taste
- 1 teaspoon hot sauce
- 2 tablespoon cajun seasoning
- 14 ounce crushed tomatoes
- 3 1/2 cups chicken broth low sodium or no sodium added, or water
- 1 pound large shrimp peeled and deveined, I left the tails on
- 2 green onions chopped
- 2 tablespoon fresh parsley chopped
- 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.
- 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.