Jambalaya, the quintessential dish from New Orleans, is a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp, and a whole host of Southern flavors. Let the feast begin!
I won’t be going down to New Orleans next month for Mardi Gras and chances are most of you won’t be either. But that doesn’t have to stop us from enjoying some great Creole food. Enter Jambalaya, a quintessential New Orleans classic.
There are two general kinds of jambalaya: Creole and Cajun. What’s the difference? The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes, Cajun jambalaya does not. Another difference is the order in which the ingredients are prepared. But both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). This jambalaya is the Creole version.
An important element in this dish is the homemade Creole seasoning. The flavor will be fresher, bolder, better. If you have the herbs and spices on hand to make it, your taste buds will thank you and perform a perfect triple axle. If you must use store-bought, no worries: You’ll still get a double axle.
Tender chicken, juicy shrimp and spicy andouille sausage and tossed with rice, bell peppers, onions, celery, tomatoes, and a generous dose of Creole seasoning. It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. So come get your Creole on and laissez les bons temps rouler!
And now for a few words from The Carpenters (yes, that’s the version I like). Hit it, Karen!
Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we’ll have big fun on the bayou.
Thibodaux, Fontaineaux, the place is buzzin’,
kinfolk come to see Yvonne by the dozen.
Dress in style and go hog wild, me oh my oh.
Son of a gun, we’ll have big fun on the bayou.
Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
Son of a gun, we’ll have big fun on the bayou.
Let’s get started!
Slice the andouille sausage. If you have access to the real deal down South at a local butcher, you are lucky!
Cut up the chicken into bite-sized pieces.
Rub that chicken down with half of the Creole seasoning (see recipe box below for that fabulous homemade version!)
Heat the butter in a large skillet over medium-high heat and cook the chicken until browned on all sides. Add the andouille sausage and cook for another 3 minutes or until the sausage begins to brown. Add the onion, garlic, green bell pepper, and celery and cook for another 4 minutes.
Stir in the rice, tomatoes, and remaining Creole seasoning.
Add the broth, hot sauce, Worcestershire sauce, salt and pepper, and bay leaves. Stir to combine and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, giving it a stir around the halfway point.
Stir in the shrimp, cover, and continue to simmer for another 10 minutes. Add more Creole seasoning, hot sauce, or salt and pepper to taste.
Serve sprinkled with some sliced green onions. Your jambalaya is ready to serve.
Enjoy!
New Orleans Jambalaya
Ingredients
- 2 tablespoons butter
- 1 pound chicken breast ,cut into bite-sized pieces
- 1/2 pound andouille sausage ,sliced in 1/4 inch slices
- 1 yellow onion ,chopped
- 3 cloves garlic ,minced
- 1 green bell pepper ,diced
- 1 stalk celery ,diced
- 1 cup Carolina long grain white rice (or similar)
- 1 14.5 ounce can diced tomatoes
- 2 tablespoons Creole seasoning (see recipe below)
- 1-2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaves
- 3/4 teaspoon salt
- 1/2 pound medium raw shrimp ,deveined (optional: tails removed)
- 4 green onions ,thinly sliced
- For the Creole Seasoning:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika powder
- 1½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Instructions
- Combine all the spices in a coffee or spice grinder. Grind to a fine powder and store in an airtight jar until ready to use.
Instructions
- Place the chicken in a bowl with 1 tablespoon of the Creole seasoning. Set aside.
- Heat the butter in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
- Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add the rice, diced tomatoes, remaining tablespoon of Creole seasoning, hot sauce, Worcestershire sauce, salt and pepper and stir to combine. Add the chicken broth and bay leaves.
- Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
- Serve sprinkled with some sliced green onions.
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Haydee says
This is my second time making your Jambalaya and it is absolutely delicious. Thank you for sharing the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Haydee, thanks so much!
Jennifer Ford says
Kimberly, this sounds wonderful. Thank you for the recipe. Is this freezable? Could I possibly leave out the rice and shrimp, freeze it, then add the rice and shrimp when reheating?? If so, do you think it would last 3 weeks in the freezer?
Kimberly @ The Daring Gourmet says
Hi Jennifer! Yes, that’s exactly what I’d recommend – add the rice and shrimp later, otherwise you run the risk of mushy rice and overcooked shrimp. Three weeks in the freezer is perfectly fine. Happy cooking!
Ben says
Very late to comment but this is saved as my new favourite recipe. Delicious!
Kimberly @ The Daring Gourmet says
Thanks so much, Ben, I’m delighted to hear that!
Brandon says
This recipe is magic…
Kimberly @ The Daring Gourmet says
Thank you, Brandon!
Cristal says
I don’t have a spice blender. I would love to make this recipe the way you posted, is the spice blender necessary? Or can I just combine the spices? Any budget friendly suggestions?
Kimberly @ The Daring Gourmet says
Hi Cristal, you can use a regular blender too if you have one. If not, you can pound them in a plastic bag or just add the spices as they are.
Michelle says
Don’t like smoked or andouille sausage..going to try with Italian Sausage
Anonymous says
Sure it’s good, but that squashes the authenticity of the dish. No one in NO would be caught dead using Italian sausage. Hell, they prob don’t know what it is.
Judy says
So… What is the measured serving size? Please :)
Dave Chapman says
I am planning to use your recipe for our family dinner this evening having found you on the internet. The dish looks amazing and I am sure it will taste the same. On the vocal version of the “dish”, have a listen to Gerry and the Pacemakers version from the late 60’s. Different but entertaining.
Dave
Kimberly @ The Daring Gourmet says
I sure will, Dave! I love Gerry and the Pacemakers, “Ferry Cross the Mersey” and “Don’t Let the Sun Catch You Crying” are two of my favorite oldies. Happy cooking and eating! :)
Craftwerks says
This is my go to recipe for Jambalaya. I’ve been making it for a couple years now. The kids love it, and get excited when I make it. Thank you so much for sharing this. It’s been a wonderful addition to our regular dinners.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Craftwerks, thank you!
Julie K says
My husband and I made this last night and we absolutely loved it! We excluded the chicken and tomatoes , just because we didn’t have any on hand. We used Chorizo sausage with the shrimp and it was simply delicious. I think the creole seasoning blend made all the difference- there was so much flavor and leftovers today were even better! Thank You so much.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Julie, thank you!
Diane says
Kimberly, the flavors were outrageously delicious! Everyone loved it! I didn’t cube the chicken, I cut it in slightly larger chunks so it wouldn’t dry out. Well, it did dry out a little. My question is do you have a suggestion on how to not dry out the chicken. If I had of cubed it would it have allowed the chicken extra time to tenderize? Wow, what a great recipe. Thank you!!
Steve says
If I want to feed 8 do I just dbl the whole recipe?
Kimberly @ The Daring Gourmet says
Hi Steve, yes, just double everything. Happy cooking!
ANTHONY MORELL says
Made this dish tonight with brown rice instead of white rice. Just have to simmer it longer to cook the rice. Best Jambalaya I’ve ever had! This recipe is definitely a keeper and will be making it again soon!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Anthony, thanks so much!
Brenda says
If I double the recipe for 8, do I also double the cook time?
Kimberly @ The Daring Gourmet says
Hi Brenda, the cook time will remain the same.
Jahara says
If my husband doesn’t like shrimp and I want to separate his portion , is there way to cook the shrimp separately and add them after?
Kimberly @ The Daring Gourmet says
Hi Jahara, absolutely, you can just give the shrimp a quick pan-fry in some oil and then add them to his portion separately.
David says
You can’t make Jambalaya without file…
Nancy says
Made this for a lunch special and it was enjoyed by all. I live in North Dakota so was surprised the customers enjoyed it so much (not the normal flavors for around here) Recipe was easy to follow and I had most of the ingredients on hand.
Kimberly @ The Daring Gourmet says
Fantastic, Nancy, thank you!
Carol says
This is the third time I have made this recipe and it just gets better each time I make it. The key is also finding really good andouille sausage. Thank you for the wonderful recipe!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much for the feedback, Carol!
Francis says
This is our new fave recipe! We make it at least once a month and the leftovers are always better. Thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful, Francis, thanks so much!