Jambalaya
This Louisiana-style jambalaya cooks rice, chicken, and smoky sausage in one pot with the classic “holy trinity” of onion, celery, and bell pepper. Add shrimp near the end for a hearty dinner that feels special but stays
Total
65 min
Servings
6 servings
Level
Medium
Jambalaya is a one-pot rice dish with deep roots in Louisiana cooking. This version leans Creole-style, which means it includes tomatoes along with chicken, andouille sausage, shrimp, and plenty of savory seasoning.
The key is to build flavor in layers. Brown the meat first, soften the vegetables, toast the rice, then let everything simmer together until the grains are tender.
Andouille is a smoked sausage with a peppery kick. If you cannot find it, use another smoked sausage and adjust the heat with cayenne or hot sauce at the table.
01What you'll need
Ingredients
20 items · 6 servings
- 2 tablespoons vegetable oil, divided
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon black pepper
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 teaspoons salt-free Cajun or Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, optional
- 1 1/2 cups long-grain white rice
- 1 can diced tomatoes, 14.5 ounces, drained with juices reserved
- Low-sodium chicken broth, enough to make 3 cups total liquid when combined with the reserved tomato juices
- 1 bay leaf
- 12 ounces large shrimp, peeled and deveined
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley, optional
02How to make it
Step-by-step
1. Prep the pot and meats
Heat 1 tablespoon oil in a large Dutch oven or heavy pot over medium-high heat. Add the sliced sausage and cook for 4 to 5 minutes, stirring now and then, until browned. Transfer the sausage to a plate.
2. Brown the chicken
Season the chicken with 1 teaspoon salt and the black pepper. Add the remaining 1 tablespoon oil to the pot if it looks dry. Add the chicken in an even layer and cook for 4 to 6 minutes, turning once or twice, until lightly browned. It does not need to be cooked through yet. Transfer it to the plate with the sausage.
3. Cook the vegetables
Reduce the heat to medium. Add the onion, bell pepper, and celery to the pot. Cook for 6 to 8 minutes, stirring often and scraping up the browned bits on the bottom. Add the garlic and cook for 1 minute, just until fragrant.
4. Toast the rice and spices
Stir in the Cajun or Creole seasoning, smoked paprika, thyme, cayenne if using, and remaining 1/2 teaspoon salt. Add the rice and stir for 1 to 2 minutes, until the grains are coated in the seasoned oil. Toasting the rice helps it stay separate instead of turning mushy.
5. Add the liquid
Add the drained tomato solids to the pot. Pour the reserved tomato juices into a measuring cup, then add enough chicken broth to measure 3 cups total liquid. Pour this into the pot and add the bay leaf. Stir in the browned sausage and chicken.
6. Simmer gently
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes. Keep the lid on while it cooks so the steam can soften the rice evenly.
7. Add the shrimp
Uncover the pot and quickly scatter the shrimp over the rice. Cover again and cook for 5 to 7 minutes, until the shrimp are pink and opaque and the rice is tender. Shrimp cook fast, so do not add them at the start.
8. Rest, fluff, and serve
Turn off the heat and let the covered pot rest for 10 minutes. Remove the bay leaf. Fluff the jambalaya gently with a fork, then top with green onions and parsley if using. Taste and add more salt or hot sauce at the table.
03From our kitchen
Cook's tips
- Make-ahead: Jambalaya tastes great after a rest, but rice keeps absorbing liquid as it sits. For the freshest texture, cook it the same day and reheat gently with a splash of broth or water.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat to steaming hot. Because this recipe contains shrimp and chicken, do not leave it at room temperature for more than 2 hours.
- Freezing: You can freeze jambalaya for up to 2 months, though the shrimp and rice may soften after thawing. For a better freezer meal, make it without shrimp and add freshly cooked shrimp when reheating.
- Swaps: Use smoked sausage if you cannot find andouille. Chicken breast works, but thighs stay juicier. You can skip the shrimp and add extra chicken or sausage instead.
- Rice matters: Use long-grain white rice. Short-grain rice can turn sticky, and brown rice needs more liquid and a longer cooking time, so it is not a direct swap.
- Seasoning note: Cajun and Creole seasoning blends vary a lot in salt. If yours contains salt, start with less added salt and adjust at the end.
Cook's note
This is a home-cook friendly Creole-style jambalaya with tomatoes. For a Cajun-style version, many cooks skip the tomatoes and use a darker browned base. Both styles are part of Louisiana’s rich cooking traditions.
04Frequently asked
Questions & answers
What is the difference between gumbo and jambalaya?
Gumbo is more like a stew or soup and is usually served over rice. Jambalaya cooks the rice in the same pot with the meat, vegetables, and broth.
Can I make jambalaya without shrimp?
Yes. Leave out the shrimp and add another 8 to 12 ounces of chicken or sausage. The cooking time stays about the same; just make sure the chicken reaches 165°F in the center.
Why did my jambalaya turn mushy?
The rice may have had too much liquid, been stirred too often, or cooked too long. Measure the liquid carefully, keep the lid on while simmering, and fluff only after the 10-minute rest.
How spicy is this recipe?
It is moderately seasoned, not fiery. Skip the cayenne for a milder pot, or serve hot sauce on the side so each person can adjust their bowl.
Can I use brown rice?
Brown rice is not a simple swap here because it needs more liquid and a longer cook time. If you want to use brown rice, cook it separately and stir it into the seasoned meat and vegetables near the end.
05Keep cooking
You might also like
DinnerClassic Stuffed Shells
A comforting Italian classic that's perfect for family dinners or casual get-togethers.
DinnerFregola Sarda with Clams and Tomatoes
Fregola sarda is a small, toasted Sardinian pasta with a nutty flavor and a chewy bite. This one-pan version simmers it with tomatoes, white wine, and clams for a simple coastal dinner.
DinnerRisotto Primavera
Creamy risotto primavera turns spring vegetables, Arborio rice, Parmesan, and lemon into a bright, comforting dinner. It takes a little stirring, but the method is simple and very doable on a weeknight.
DinnerBeef Rendang
This slow-cooked Indonesian-style beef rendang is rich, fragrant, and deeply savory, with tender beef simmered in coconut milk, chiles, lemongrass, galangal, and warm spices. It takes time, but most of the cooking is a a