Jambalaya Recipe

This easy one pot meal made with chicken, shrimp, andouille sausage and rice makes the BEST jambalaya recipe! This classic southern recipe delivers bold, zesty, Creole jambalaya flavors that everyone will love.

When it comes to perfect comfort food recipes, it get’s no easier or tastier than this easy Jambalaya recipe. 

The trinity of Creole cooking: onion, celery and bell pepper, sauteed with tender chicken, andouille sausage and shrimp, mixed with herbs, Cajun spices, tomatoes and rice makes this one pot meal the ultimate in comfort food and family favorite meals.

WHAT IS AUTHENTIC JAMBALAYA?

When it comes to Louisiana’s favorite dish, the specific recipe varies as this is a favorite one pot meal that is passed down from generation to generation. 

Traditionally, jambalaya contains any of the following:

• Chicken
• Pork
• Crawfish
• Shrimp 
• Sausage 
• The trinity of onion, bell pepper and celery along with rice, herbs, seasonings and stock.

This jambalaya recipe is tomato-based so it is the ‘red jambalaya’ Creole version of this classic southern recipe.  Without the tomatoes, it would be considered the Cajun interpretation.

WHY THIS RECIPE IS THE BEST

• This easy jambalaya recipe is full of great bold and spicy flavor, mixed with your favorite proteins and probably a lot easier to make than you might think. 
• And it only requires 45 minutes or so from start to finish which makes this the perfect quick and easy one pot comfort food meal.
• Completely customizable, this easy jambalaya recipe is perfect to make everyone happy!

To make this jambalaya recipe, you will need: 

• The Cajun/Creole “holy trinity”: Celery, onion and green bell pepper. I also added some red and orange peppers.
• Cayenne and hot sauce: For a kick of heat.
• Garlic, Cajun seasoning, bay leaf, thyme, oregano, smoked paprika: Some of my favorite seasonings to make this the best jambalaya recipe EVER!
• Worcestershire: Extra depth of flavor.
• Chicken, shrimp and Andouille sausage: Feel free to choose one or two, or you can use all three like I do.
• Chicken stock: A bit heartier in flavor than chicken broth and my go-to in the kitchen.
• Fire roasted crushed tomatoes: For flavor. Can’t find fire-roasted? No worries, grab a can of what you have.
• White rice: Long grain is traditional, but short grain white rice also works. Not minute rice .. 

HOW TO MAKE JAMBALAYA

PRO TIPS FOR PERFECT JAMBALAYA

• Don’t use minute rice for this recipe … learned that the hard way!
• Customize this recipe based on your own preferences.. don’t like shrimp? Leave it out .. can’t find andouille sausage? Don’t sweat it!
• Adjust the heat in this jambalaya recipe by adding more hot sauce, Cajun seasoning or cayenne pepper.
• Want to make this a slow cooker jambalaya recipe? Add all ingredients to a slow cooker except shrimp and rice.  Cook on Low for 7-8 hours. Stir in shrimp and let cook for 30 minutes then serve over rice.
  

  SUBSTITUTE FOR ANDOUILLE SAUSAGE

You can substitute the andouille sausage in this recipe with

• Chorizo sausage
• Polish sausage
• Smoked sausage or smoked pork

JAMBALAYA RECIPE WITH NO OKRA

I will be honest, I know most jambalaya recipes use okra or file powder to thicken their dish. I am not a fan of okra and I really feel adding file powder to this recipe is unnecessary. 

This is a hearty, stick to your ribs kind of recipe and it doesn’t need anything extra to thicken it.

MORE EASY ONE POT MEALS

• Slow Cooker Honey Garlic Pork Chops
• Easy Sheet Pan Pork Tenderloin Dinner
• Chicken Tinga Tostadas
• One Pot Lasagna Skillet
• Cheese Tortellini with Ham

Enjoy!

Jambalaya Recipe

Print

Pin

Rate

This easy one pot meal made with chicken, shrimp, andouille sausage and rice makes the BEST jambalaya recipe! This classic southern recipe delivers bold, zesty, Creole jambalaya flavors that everyone will love.

Heather

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Serving Size 6

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons cajun seasoning
• 13 ounces andouille sausage
• 1 pound chicken, cut into bite size pieces
• 1 large sweet onion, diced
• 1 green bell pepper, diced ribs, core and seeds removed
• 1/2 each red and orange pepper, diced ribs, core and seeds removed
• 3 stalks celery, diced
• 6 cloves garlic, minced
• 14 ounces fire-roasted diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 2 bay leaves
• 1 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne powder
• 1/2 teaspoon hot sauce
• 3 cup chicken stock
• 1 tablespoon Worchestershire sauce
• 1 1/2 cup long grain or short grain rice
• 1 pound shrimp, deveined and tails removed
• green onions, fresh parsley for garnish

Instructions

• Start by heating 1 tablespoon of oil in a large pot over medium high heat. Add the sausage and cook until browned, remove with a slotted spoon to a waiting plate lined with paper towels and set aside.
• Season the chicken pieces with 1/3 of the Cajun seasoning.  Add remaining oil to the pot and saute chicken until lightly browned. Remove with slotted spoon to the plate with the sausage, set aside. 
• Add the onion, bell peppers and celery to the oil in the pot and saute for 3-4 minutes, stirring often.  Add the garlic and cook for 1 minute. 
• Stir in the tomatoes, salt, pepper, thyme, oregano, smoked paprika, bay leaves, Cayenne powder, hot sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the chicken and sausage. Cook for 5 minutes, while stirring occasionally. 
  
• Add in the rice and chicken stock, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes. Stir occasionally.  Add the shrimp to the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer until the shrimp are cooked through and pink, about 5-6 minutes.  
• Taste and adjust salt and pepper, if needed. Garnish with sliced green onions, some parsley and serve immediately... preferably with a side of corn bread :)Refrigerate any leftovers for up to 3 days.

Notes

PRO TIPS FOR PERFECT JAMBALAYA

• Don't use minute rice for this recipe ... learned that the hard way!
• Customize this recipe based on your own preferences.. don't like shrimp? Leave it out .. can't find andouille sausage? Don't sweat it!
• Adjust the heat in this jambalaya recipe by adding more hot sauce, Cajun seasoning or cayenne pepper.
• Want to make this a slow cooker jambalaya recipe? Add all ingredients to a slow cooker except shrimp and rice.  Cook on Low for 7-8 hours. Stir in shrimp and let cook for 30 minutes then serve over rice.

Nutrition

Serving: 6g | Calories: 347.2kcal | Carbohydrates: 22.5g | Protein: 41.3g | Fat: 9.8g | Saturated Fat: 3.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 213.3mg | Sodium: 2787.5mg | Potassium: 647.4mg | Fiber: 3.8g | Sugar: 5.5g | Vitamin A: 10.8IU | Vitamin C: 44.7mg | Calcium: 9.3mg | Iron: 24.6mg

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe