A classic creole dish, Louisiana Jambalaya is a tasty French and Spanish inspired recipe that can be found in many restaurants in New Orleans!
THE TASTIEST JAMBALAYA RECIPE
When it comes to a true comfort meal, you cannot go wrong with Louisiana Jambalaya. It took me a long time to be satisfied enough with this recipe to share it here on the blog. You have to get the flavors just right and I didn’t want to disappoint my Louisiana friends. With chicken, sausage, shrimp, vegetables and rice, this is truly a decadent meal. This, I can say without a doubt, is absolutely full of flavor and it is a super impressive meal to make for guests. If you love southern cooking, then you have to try this Louisiana Jambalaya recipe.
FREQUENTLY ASKED QUESTIONS:
If you are not a fan of a lot of spice, you can swap it out for kielbasa, smoked sausage, or chorizo. Andouille, however, is the traditional sausage in jambalaya.
The main difference is how the rice is used. Jambalaya has rice in it and gumbo is served over rice. Gumbo is also more of a stew texture that starts with a roux.
It is actually both. With the seasonings and the origin it makes this dish both Creole and Cajun.
Yes you can. if you have a favorite cajun seasoning then you can use that in place of the paprika, oregano, basil, pepper, thyme, and cayenne. However, I worked hard on this exact combination of spices and I really think it makes all the difference in this recipe!
If you are a brown rice lover, you’ll be happy to know that you can use brown rice. You will need to use more liquid for brown rice, 3 cups instead of 2.
If your rice isn’t cooked after the time needed for the recipe, add some more broth or water and cook longer until the rice turns tender.
This can be stored in an airtight container in the refrigerator where it will keep for up to 4 days. Jambalaya can also be frozen. Place in a freezer container and it will keep for up to 3 months. The texture of the shrimp may not be the same if frozen though. To defrost, remove to refrigerator overnight.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- andouille sausage
- green bell pepper
- bell pepper
- crushed tomatoes
- smoked paprika
- salt and pepper
- cayenne pepper
- uncooked white rice
- chicken broth
- green onion, optional
HOW TO MAKE LOUISIANA JAMBALAYA:
Heat oil over medium heat in a large dutch oven (or pot). Add the cut sausage and chicken and fry until lightly seared, about 5 minutes.
Add the onion, bell peppers, and celery (called a mire poix) and cook until the onion is soft. Lastly add the garlic and cook for 1 minute.
Next, add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper, stir well.
Stir in the white rice and chicken broth. Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
Stir in the shrimp.
Cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).
Garnish with sliced green onions (optional). Serve immediately.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- 1 Tablespoon cooking oil
- 8 ounces andouille sausage cut into ¼ inch slices
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
- 1 yellow onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 14 ounce can crushed tomatoes
- 1 Tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup uncooked white rice (long or short grain – not quick cooking)
- 2 cups chicken broth
- 1 pound shrimp, peeled and deveined
- chopped green onion, for topping (optional)
- Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat and fry until lightly seared, about 5 minutes.
- Add the onion, bell peppers, and celery and cook until the onion is soft.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper, stir well.
- Stir in the white rice and chicken broth.
- Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
- Stir in the shrimp.
- Cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).
- You can use all three meats or any that you choose.
- Andouille can be substituted, see my suggestions above.
- You can use your favorite cajun seasoning instead of all the spices.
- This can be frozen, see my tips on how to do that.
- Brown rice can be used.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
So good. 4 of us eating, all adults , and NO leftovers!! Delicious!
You made my day Dorothy – thank you! I appreciate you taking the time to come back and comment!