Louisiana Jambalaya
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!
I made your Jambalaya recipe a couple months ago and both my husband and I loved it! In fact, I am making it again tonight for Fat Tuesday, as I always like making a Louisiana dish. Thanks so much for sharing your recipe…I didn’t change a thing!
– Cathy
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: (See Recipe Card Below For The Full Recipe)
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 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.
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Louisiana Jambalaya
Ingredients
- 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, finely diced
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and 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 dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried 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)
Instructions
- 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).
Notes
- 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.
Nutrition
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
I made this recipe for lunch today and followed the recipe exactly. The balance of the seasonings were perfect! Nothing was presenting more than the other. It was very well balanced. To anybody out there that is thinking that they can just get by with sprinkling slap your mama seasoning or anything of the like, please take the time to measure out all these herbs and seasonings and you will find that it is a very well made recipe! My family lives in southern Louisiana, and this is worthy of serving to them.
Made this after I couldn’t find the recipe I used the last time I made jambalaya. Wow am I glad! This recipe was amazing! I did reduce the amount of crushed tomatoes to incorporate a can of diced tomatoes to add more texture I guess you’d say. Next time the only thing one change is a tad bit more cayenne. Otherwise perfect! Loved the spice blend vs store bought Cajun seasoning
I enjoyed preparing this recipe. It is easy and simple.
My first time making Jambalaya and without a doubt a fantastic recipe! Everyone loved it. The only thing I changed was I used pork instead of shrimp for my allergy friends. Otherwise it was great!
I made this for dinner tonight and I must say it absolutely fantastic. I added a sprinkle Cajun seasoning at the end. All smiles.
This jambalaya was sooo good!! I followed the instructions exactly but I did have to add more broth and let the rice cook for another 5 minutes. And it turned out perfectly and delicious. This is now my go to recipe for jambalaya.
Delicious and so flavorful!!! I am adding this to my favorite dinners. I cut and prepped all the ingredients in advance, so cooking was super easy. I used Dan-O’s Cajun seasoning. It turned out fantastic. Thank you!
Love hearing that Sharon! Thanks so very much!
delicious. I smoke all the vegetables before I add them to the recipe. soo darn good.
Ooo yum!! That sounds fantastic Terry – thank you!
very easy and very good. left out cayenne as I didn’t know how spicy it would be. Always easy to add hot sauce later for someone who wants more spice. also added some frozen okra because we like it. Definitely make again.
Love the idea of adding a small amount of okra!!
Hi Brandie, I made your Jambalaya recipe a couple months ago and both my husband and I loved it! In fact, I am making it again tonight for Fat Tuesday, as I always like making a Louisiana dish. Thanks so much for sharing your recipe…I didn’t change a thing!
I literally just put on a pot make a big batch of Charleston red rice and after reading through your incredible recipe, I’m about to switch gears and I’m takin it down to Nawlins!! My fridge and pantry are stocked (thank the good Lord) and I’ve got everything on hand to recreate your recipe!! Thanks for the wonderful inspiration!
I first made this dish trying to find a shrimp recipe. Now it’s a household favorite. I make at least once every two weeks. I love this recipe. Thanks for the goodness.
I double this recipe and we love it! My husband takes it to work with him. This is now our go too recipe
I made this last night and it was fantastic! The spices are what makes this recipe better than others. Don’t substitute the spices with a cajun blend as it just won’t be as good. Thank you for a great recipe.
Thanks so much Pat! I really appreciate you coming back to comment!
This was delicious! Don’t tell my Granny I made a recipe that wasn’t hers though LOL
The meal was excellent.
I ended up using the spices AND cajun seasoning, I also use Andouille sausage. This was a good and easy to make recipe.
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!
amazing. first time I’ve ever cooked that. have a friend from Louisiana over and she was like OMG this is sooo good. even the kids loved it. thank you.
My next regular in rotation! I used andoullie suasage and a Tbsp of cajon seasoning as I started out to make red beans and rice. Didn’t have shrimp so I added a can of kidney beans at the end instead. Loved it!
Thanks so very much Laura! I sure do appreciate you coming back to comment!!