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Jambalaya Recipe

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Jambalaya Recipe

Jambalaya is a spicy and flavorful one-pot dish originating from the Creole and Cajun cuisine of Louisiana. It’s a hearty combination of rice, meat, and vegetables, often seasoned with a blend of spices that give it a delicious kick.

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  • 2 tablespoons vegetable oil
  • 1 pound (450g) boneless chicken breasts, cut into bite-sized pieces
  • 1/2 pound (225g) andouille sausage or smoked sausage, sliced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Salt and black pepper to taste
  • 1 bay leaf
  • 1 pound (450g) large shrimp, peeled and deveined
  • Fresh parsley, chopped, for garnish


  1. Prepare the Meat: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and andouille sausage slices. Cook until the chicken is browned and the sausage is slightly crispy. Remove them from the pot and set them aside.
  2. Sauté the Vegetables: In the same pot, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
  3. Add Tomatoes and Rice: Stir in the diced tomatoes (with their juice) and white rice. Cook for an additional 2-3 minutes, allowing the rice to absorb some of the flavors.
  4. Season and Simmer: Add the dried thyme, dried oregano, paprika, cayenne pepper, salt, black pepper, and bay leaf to the pot. Pour in the chicken broth and stir everything well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
  5. Add Chicken and Sausage: Return the cooked chicken and andouille sausage to the pot. Stir to combine and let it simmer for another 5-7 minutes, allowing the flavors to meld together.
  6. Cook the Shrimp: Finally, add the peeled and deveined shrimp to the pot. Cook for about 3-5 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook them.
  7. Garnish and Serve: Remove the bay leaf from the Jambalaya. Garnish with chopped fresh parsley.
  8. Enjoy: Your Jambalaya is now ready to be served. This dish is best enjoyed hot, and it’s even better the next day as the flavors continue to develop.

Jambalaya is a true Southern comfort food, known for its robust flavors and spicy kick. It’s a versatile dish that can be adapted to your preferred level of spiciness and can include other ingredients like bell peppers, okra, or even crawfish. Serve it as a main course or as a side dish, and savor the taste of Louisiana cuisine right at home!

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Source: chilipeppermadness.com

Jambalaya Recipe

Jambalaya Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
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Jambalaya is a spicy and flavorful one-pot dish originating from the Creole and Cajun cuisine of Louisiana. It's a hearty combination of rice, meat, and vegetables, often seasoned with a blend of spices that give it a delicious kick.


  • 2 tablespoons olive oil
  • 2 small onions chopped
  • 1 red bell pepper chopped
  • 2-3 jalapeno peppers chopped (optional, for spicy - use serranos for extra spicy)
  • 2 stalks celery chopped
  • 6 cloves garlic chopped
  • 1 pound boneless, skinless chicken breast chopped
  • ½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
  • 3-4 tomatoes chopped – about a pound
  • 1 tablespoon Cajun seasoning (or more to taste)
  • 1 teaspoon dried oregano I love Mexican oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 8 ounces tomato sauce
  • 1 cups chicken stock
  • 1 cup white rice I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add 2 cups stock.
  • ½ pound shrimp peeled and deveined
  • 1 teaspoon olive oil
  • Chopped parsley for garnish
  • Your favorite hot sauce for serving


  • Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.

  • Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.

  • At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!

  • Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.

  • Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.

  • Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!


Heat Factor: Medium, though you can easily up the heat factor with extra Cajun or Creole seasonings, spicier peppers and fiery chili flakes.

Nutrition Information
Yield 1 Serving Size 8
Amount Per ServingCalories 3010Total Fat 130gSaturated Fat 35gTrans Fat 1gUnsaturated Fat 80gCholesterol 1024mgSodium 10275mgCarbohydrates 196gFiber 34gSugar 85gProtein 267g

The information contained herein is subject to change.

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