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Home » Authentic Jambalaya

Authentic Jambalaya

January 5, 2020

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Authentic Jambalaya Recipe.  This 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!

jambalaya recipe best authentic traditional New Orleans

Most of us won’t be going down to New Orleans for Mardi Gras, but that doesn’t have to stop us from enjoying some great Creole food, does it?  No way!  We can travel to New Orleans via our taste buds by making and enjoying its most famous dish, Jambalaya!  This authentic Jambalaya recipe consistently gets rave reviews and is sure to be a hit at your dinner table!

What’s the Difference Between Cajun and Creole Jambalaya?

There are two general kinds of jambalaya:  Creole and Cajun.  Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green).  The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not.  Another difference is the order in which the ingredients are prepared.  This jambalaya recipe is the Creole version.

An important element in this dish is the Creole seasoning and we STRONGLY recommend you make your own.  The flavor will be fresher, bolder and SO much better than store-bought!  It’s super quick and simple to make and trust me, it’s WORTH it!

Get our recipe for the BEST homemade Creole Seasoning!

creole seasoning recipe best homemade authentic traditional

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 best.  Sorry, Hank.).  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!

jambalaya recipe best authentic traditional creole cajun new orleans

Let’s get started!

Make the homemade Creole Seasoning.  Trust me, it’s so much better than store-bought and will make a HUGE difference in the flavor outcome of your jambalaya.

Cut the chicken into bite-sized pieces and slice the andouille sausage.  Stir half of the Creole seasoning in the chicken to evenly coat.   Set aside until ready to use.

creole seasoning for chicken

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 the remaining Creole seasoning.

chicken peppers andouille sausage tomatoes celery holy trinity

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.

andouille sausage chicken shrimp rice creole

Serve sprinkled with some sliced green onions.  Your jambalaya is ready to serve!

Enjoy!

jambalaya recipe best authentic creole cajun new orleans

For more delicious Southern fare be sure to try our:

  • Grillades and Grits
  • Sausage Gravy and Biscuits
  • Black Eyed Pea Salsa
  • Peach Mustard Pork Chops
  • Sorghum and Black Eyed Pea Salad

PIN ME!

jambalaya recipe best authentic traditional creole cajun new orleans

jambalaya recipe best authentic traditional creole cajun new orleans

Authentic Jambalaya

Kimberly Killebrew
The quintessential dish from New Orleans, this authentic Jambalaya recipe faetures chicken, andouille sausage, shrimp, and a whole host of Southern flavors!
Print Recipe
4.49 from 193 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Cajun, Creole
Servings 4 servings
Calories 587 kcal

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 long grain white rice (e.g. Louisiana or Carolina rice or similar)
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons Creole seasoning , click link for homemade Creole seasoning recipe (STRONGLY recommended)
  • 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

Instructions
 

  • Place the chicken in a bowl with 1 tablespoon of the homemade 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.

Nutrition

Calories: 587kcal | Carbohydrates: 43g | Protein: 54g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 278mg | Sodium: 1602mg | Potassium: 1202mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1667IU | Vitamin C: 46mg | Calcium: 174mg | Iron: 5mg
Keyword Jambalaya
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet

 

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Filed Under: Affiliate, All Recipes, America, By Country or Region, Chicken, Disclosure, Food, Gluten Free, Main Dishes, Meat, North America, Seafood Tagged With: American, andouille, authentic, cajun, chicken, Creole, gluten free, jambalaya, main dish, mardi gras, recipe, rice, sausage, seafood, shrimp, southern, traditional

« Creole Seasoning
Beef Barley Soup »

333 Responses

  1. Zak says

    January 23, 2021 at 9:42 am

    My self I like to make a spice mix of cayenne pepper, paprika, cumin, and a touch of cinnamon for the many of this spices like I was shown when I was in creole country, but I hate celery so I never use it. But this is a good version.

    Reply
  2. JJ says

    January 3, 2021 at 6:29 am

    This is a wonderful recipe and the fresh Creole seasoning is stellar. I know Jambalaya ‘means’ the whole ingredient list is cooked together, but I’ve made enough to know that it it ends up a stuck together and leftovers become a big glump. So I cook the rice in a rice cooker, using stock, salt and some of the spice mix, and plate it like a stew-over-rice. Leftovers, being separate, also come out better, too.
    Love the taste! I also appreciate that it serves four (many Jambalaya are for 8+ and we’re just two). This is a keeper. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 3, 2021 at 10:28 pm

      Thank you so much, JJ, I’m thrilled you enjoyed it and appreciate the feedback!

      Reply
  3. Ray says

    October 17, 2020 at 1:44 pm

    Fabulous recipe!
    My family loves it.
    Andouille sausage is hard to get here so I have used kolbassa, mild pepperoni, and bear sausage all with good results.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 17, 2020 at 9:22 pm

      Awesome, Ray, I’m happy it was a family hit, thank you!

      Reply
  4. Ellie kienow says

    September 21, 2020 at 5:11 pm

    I am unable to
    Locate a recipe for the homemade jambalaya spice

    Reply
    • Kimberly @ The Daring Gourmet says

      September 23, 2020 at 8:21 pm

      Hi Ellie, it’s the Creole Seasoning, here’s the link: https://www.daringgourmet.com/creole-seasoning-recipe/

      Reply
  5. Ann says

    September 17, 2020 at 4:23 am

    I’m really excited to try this recipe. Does this freeze well?

    Reply
  6. Chris says

    September 13, 2020 at 10:53 am

    I discovered this recipe about a year ago, and I’ve been making it ever since. I make a lot of extra creole seasoning and it’s in a jar along with my other spices. It’s great on pretty much anything you want to make spicy and delicious. Back before we were stuck at home, this was the dish I would make to bring to parties and there was never any left! I’ve gotten more compliments on it than any other thing I’ve ever brought. In fact, I’m expected to bring it now! Thank you so much for this recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 15, 2020 at 5:31 pm

      I’m absolutely thrilled to hear that, Chris, thanks so much!

      Reply
  7. William says

    September 13, 2020 at 9:04 am

    Can you use brown rice instead of white rice and will this extend the cooking time?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 15, 2020 at 5:31 pm

      Hi William, yes you’ll need to extend the cooking time by quite a bit and may need a little extra liquid as well.

      Reply
  8. M.G. Williams says

    September 11, 2020 at 11:59 am

    Guests had rave reviews. Returning to the table soon.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 24, 2020 at 3:15 pm

      So glad, M.G., thank you!

      Reply
  9. Jeffrey Van Sloten says

    September 9, 2020 at 2:51 pm

    I make this every week now for the family. Easy to follow and tasty

    Reply
    • Kimberly @ The Daring Gourmet says

      September 10, 2020 at 9:14 am

      Thanks so much, Jeffrey, I’m happy it’s been a family hit!

      Reply
  10. Charlotte says

    September 4, 2020 at 2:14 am

    Loved this recipe I doubled it and the home made spices were a plus! I grew up in Texas where my family would get together and make crab and shrimp gumbo and if course jambalaya.
    This was as close to my grandmother’s as I’ve had since she passed away and took most of her recipes with her,she never wrote them down.
    Thank you so much for a great recipe that was easy to follow and one that everyone could not get enough of!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 4, 2020 at 9:09 am

      That’s wonderful, Charlotte, I’m so happy to hear that, thank you!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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