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Jambalaya Recipe

A one-pot Cajun classic packed with smoky andouille sausage, tender chicken, and juicy shrimp simmered in a rich tomato broth. This foolproof jambalaya is bursting with flavor, easy to make, and perfect for cozy family dinners or festive gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Creole
Calories: 420
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 12 ounces smoked andouille sausage sliced into ¼-inch rounds
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 14.5-ounce can diced tomatoes
  • 1 ½ cups long-grain white rice uncooked
  • 3 cups chicken broth
  • 2 teaspoons Cajun seasoning or more to taste
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • Salt and black pepper to taste
  • 1 pound raw shrimp peeled and deveined
  • 2 green onions sliced (for garnish)
  • Fresh parsley chopped (for garnish)
  • Optional Add-Ins:
  • ½ cup diced ham for extra smoky flavor
  • A few dashes of hot sauce for heat lovers
  • Substitute brown rice or quinoa for a heartier twist

Method
 

  1. Brown the meat.
  2. Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until lightly browned, about 3–4 minutes. Remove the sausage and set aside. Add chicken pieces and sear until golden on all sides, about 5 minutes. Don’t worry if the chicken isn’t fully cooked — it will finish in the sauce.
  3. Sauté the vegetables.
  4. Reduce heat to medium. In the same pot, add onion, bell peppers, and celery. Cook for 5–6 minutes, scraping up any browned bits from the bottom. Stir in garlic and cook another 30 seconds, just until fragrant.
  5. Build the flavor base.
  6. Add diced tomatoes (with their juices), cooked sausage, Cajun seasoning, paprika, thyme, cayenne, salt, and pepper. Stir well and let everything simmer together for 2–3 minutes so the spices bloom.
  7. Add rice and broth.
  8. Pour in the chicken broth and stir in the rice. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  9. Finish with shrimp.
  10. When the rice is nearly done, stir in the shrimp. Cover again and cook for 5 more minutes, or until the shrimp are pink and cooked through. Taste and adjust seasoning as needed.
  11. Serve and garnish.
  12. Fluff with a fork, sprinkle with green onions and parsley, and serve hot.
  13. Tip: If the rice absorbs liquid too quickly, add a splash of warm broth or water. Jambalaya should be moist but not soupy.