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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bakeaffairs says
Kimberly, this looks delicious and beautiful; I love the flavors and various colors! Have a great weekend
The Daring Gourmet says
Thanks so much, bakeaffairs, and I hope you have a wonderful weekend, too!
Dana says
I have a question….should I cook the rice first before I add it to the mix? Or just let it cook with everything?
Kimberly @ The Daring Gourmet says
Hi Dana, just add it raw and let it cook with everything.
Anonymous says
Do not precook the rice
Bayou Andy says
First your food looks wonderful. However, due to your
youth, you need to know Hank Williams, Sr. made the
song Jambalaya popular. That takes NOTHING away
from your cooking skills. I bow to you.
The Daring Gourmet says
Bayou Andy, thank you for the compliment. And I will have you know, despite my youth, I am aware that Hank was the first to perform the song. But it is The Carpenter’s version that I’m able to listen to without grimacing. That takes nothing away from Hank’s talent or legacy, it’s just a personal preference. The “twang” and I have never been close friends. Still, it’s the food that matters here and I’m happy we agree on that! Happy cooking, Bayou Andy! Best, Kimberly
mark says
Listen to the late Leon Russell’s version– it is good also!
Kimberly @ The Daring Gourmet says
I sure will, Mark! :)
Anonymous says
Many different versions. I prefer CCR myself.
GReat recipe!
ROSA SHARPE says
YES!!!!!! MY DADDY ALWAYS SANG HANK’S STYLE IN OUR FAMILY BAND. LOVE KAREN’S VOICE AND RICHARD’S AMAZING ARRANGEMENTS. BUT HANK’S YOUR MAN. WILL LET YOU KNOW ABOUT THE DISH … MAKING IT TODAY!
Kimberly @ The Daring Gourmet says
Awesome, Rosa, happy cooking and looking forward to the feedback!
mike says
He not only made it popular, he wrote it and it made HIM popular. A glaring oversight.
Andi @ The Weary Chef says
This looks amazing! I’m from the Gulf Coast and loooove Cajun food. I actually will be going home next month and should be in New Orleans for at least a day or so. Looking forward to that good food, but your recipe makes me feel like I’m already there :)
The Daring Gourmet says
Thanks, Andi! Ah, you grew up on all this great stuff! You probably had access to “real” andouille sausage, too – I’m jealous! The store-bought stuff everywhere else just can’t compare.
ed says
Andi,
As the chef said, this is a Creole dish, not a Cajun dish. There is a difference.
Rolf Eustergerling says
Hi Kimberly,
last week I told you, the next will be Jambalaya. Well, it has been.
I called it New Orleans Paella :-)
A hint for all Germans in this forum (will become more, I link on my site) : Andouille sausage is hard to get in Germany. You may use “Krakauer” which has a very similar description. I don’t beleive it’s totally different. However, it was great. So I’m pretty sure this was not the last receipe from you, I made.
Keep up the good work and have a nice weekend on the other side of the Atlantic Ocean.
The Daring Gourmet says
Fantastic, Rolf! Paella, yes – it has been said that jambalaya was the South’s attempt at recreating Spanish paella in the New World, so that’s a fitting name for it. Yes, I don’t recall ever seeing andouille sausage in Germany – Krakauer will definitely do just fine. Thank you for your feedback, Rolf, and for directing your friends to my site! :)
Jennifer says
HI KImberly, many questions on this one: 1)What is a good vege sausage replacement for andouille sausage? 2)Dice tomatoes no spices in it? 3) Dont have chicken broth but I have 2 alternatives; usingvege broth OR is it tastier to put the chicken cube. If I use cube, how many and how much water? 4) When i add the tomatoes, do i exclude the juices?
Kimberly @ The Daring Gourmet says
Hi Jennifer! I don’t have much experience with vegetarian sausage brands so I don’t have a recommendation to make on that one. The diced tomatoes – this recipe uses plain, no spices added. Yes, you can use vegetable broth. If you use cubes or powder, it’s usually 1 cube for 2 cups of water (the package will say) or 1 teaspoon powder per cup of water. The tomatoes (not drained) are added in step 3. Happy cooking!
Jennifer says
So, I made it… I used ‘Artisan Tofurky andouille cajun-style’ sausages. It’s not bad and has a nice smokiness to it. I had to add some oil since it was pretty dry when I got to step 2. Added 1 chicken cube, with 2 cups of water but didn’t add any salt. Seeing as I’ve never had jambalaya, I had no reference but it was good. The taste is similar to Filipino’s Kaldereta (just spicier, smokier). Another hit!
Kimberly @ The Daring Gourmet says
Awesome! I’m glad it tasted good even with the vegetarian sausage – thanks for the feedback, Jennifer!
Amanda Hunt says
Great recipe. My family loves it! Thank you!
Joe says
Do I need to pre-cook the rice or will it cook during the process?
Kimberly @ The Daring Gourmet says
Hi Joe! No, don’t pre-cook the rice. It will cook with the other ingredients.
Tina says
Is this all done in a skillet or do you transfer it to a different pan?
Kimberly @ The Daring Gourmet says
Hi Tina, it’s all made in the same skillet.
Barbara @ ww.allmylivesnow.com says
Using this recipe for Fat Tuesday. Can’t wait.
Kimberly @ The Daring Gourmet says
Awesome, Barbara! Happy cooking and eating! :)
Emily says
I happened to stumble upon your blog when looking for a good jambalaya recipe, and yours looked the most appealing. I made it, and I loved it. It was perfect! And now, my friends and family won’t hear the end of it :). I just want to say thank you for sharing your talent and passion, and that I look forward to finding more awesome recipes on your blog!
Kimberly @ The Daring Gourmet says
Thanks so much, Emily, I’m thrilled to hear that, thank you! I’m so happy you found my blog and looking forward to seeing you around! :)
Carole says
Hi have you tried this in a slow cooker? How much time should I cook it if I do? thank you
Kimberly @ The Daring Gourmet says
Hi Carole, I actually have one that’s for the slow cooker, here you go: Slow Cooker Jambalaya. Happy cooking!
Jo Palis says
Can anyone help me plan a meal around this? Cocktail, appetizer, dessert? Thanks it’s for DH birthday.
Barbara says
Hi, Kimberly. I love to cook and am so accustomed to sauteeing my vegetsbles before throwing them in that pot with the sausage and chicken. Can I still do that with the jambalaya or do I need to throw them in without cooking, as you have done in your recipe? 2) Also, I am not used to including white meat in my gumbos and such cajun/creole; I use the dark meata nd save white for ch salads. Could I go with dark, or both, in your recipe? I find the dark meat so much more succulent in recipes and the white meat more dry. What is your recommendation here?
Kimberly @ The Daring Gourmet says
Hi Barbara, you do the saute the veggies in this recipe as well, in step 3. They’re sauteed with the chicken and sausage so they can absorb those flavors. You mentioned that you usually saute them first and you can certainly do that too if you prefer. I agree, dark meat is more flavorful, no question, and you can most certainly substitute the white meat for dark or in combination, whichever you prefer. Happy cooking!
Anonymous says
Where’s the filé powder?
Kimberly @ The Daring Gourmet says
Filé powder is an integral ingredient in gumbo but is not commonly added to jambalaya.
Anonymous says
Loved this jambalaya. It had the perfect amount of kick and was a very easy one pot meal
Kimberly @ The Daring Gourmet says
Terrific, so glad you enjoyed it, thank you!
Laura says
Good afternoon! Is jambalaya like gumbo in that if I made if a few days in advance of when I need it the flavors would have time to continue to blend? Or do you recommend making this recipe day of?
Kimberly @ The Daring Gourmet says
Hi Laura, jambalaya is a thicker stew because it has rice and I wouldn’t recommend making it in advance for that reason – the rice will absorb even more liquid over time and the texture won’t be good. You could theoretically make everything else a couple of days in advance but I would then add the rice and shrimp in just before serving.
Laura says
Thank you! Excited to try this recipe!
Kimberly @ The Daring Gourmet says
Happy cooking, Laura, and let us know how it goes!
Jay says
Just finished a huge bowl of this and it was fantastic. A little too much heat for some at the table but I thought it was perfect. We had a fight over who got the last shrimp!
If you’re a northerner like me, and making this for company, I would cut the cayenne in half and let people add hot sauce to heat it up, just to be safe.
Kimberly @ The Daring Gourmet says
Awesome, Jay, I’m so glad it was a hit, thanks for the feedback!
Thomas says
Really nice recipe! I did the cajun version without tomato. As in France we don’t have the exact counterpart of the american “andouille” (what we call the same here is a chitterling sausage), I used small smoked Morteau sausages instead and it went very well!
Easy to do and very tasty, thumbs up!
Kimberly @ The Daring Gourmet says
That’s wonderful, Thomas, I’m happy to hear it was a hit, even without the tomatoes! :) The Morteau sausages were a great choice – I wish we had those here!
Chad says
I made this for dinner tonight and it was a big hit with my family. Could the recipe be doubled for a larger crowd or would the ratios be off?
Kimberly @ The Daring Gourmet says
That’s awesome, Chad, thank you! Absolutely, double away!
Susan says
Would doubling it increase the cooking time?
Kimberly @ The Daring Gourmet says
Hi Susan, no, cooking time will remain the same.
Heidi says
I’ve made this twice so far, the first time I followed the recipe exactly and the second time I made it without the chicken and added extra shrimp. It was fantastic both ways. The homemade creole seasoning is wonderful. My family absolutely loves this jambalaya. Thank you Kimberly!!
Kimberly @ The Daring Gourmet says
Hi Heidi, that’s wonderful to hear, thank you so much for the feedback!
Mila says
HI Kimberly, would you have any suggestion for the beef sausage, we don’t eat pork but i want to try Jambalaya
Kimberly @ The Daring Gourmet says
Hi Mila, that’s no problem at all. There are specialty shops and butchers that make great, flavorful beef sausages but in terms of finding something that’s readily available in any grocery store, you’ll just need to go with something like a smoked beef sausage. Those are easy to find in the refrigerated sections of grocery stores. Between the smoked beef sausage and all the other flavors and spices in this jambalaya it’s going to taste awesome no matter what!
Forest says
What kind of hot sauce do you recommend using?
Kimberly @ The Daring Gourmet says
Hi Forest, some of the most popular brands include Frank’s, Crystal, Louisiana and Sriracha.
Colette Saucier says
Sriracha?!!?? No. Never. I’m from Southeast Louisiana and have been making jambalaya (and gumbo and ettouffee and red beans & rice) since I had to stand on a chair to reach the stove.
There is really only one hot sauce: Tabasco
I am pleased to see you reference the distinction between Cajun and Creole jambalaya! Your recipe is quite similar to ours except we don’t add shrimp (a whole chicken and a pound of sausage instead), Worcestershire sauce, bay leaves, or celery. Also, we use Tony Chachere’s Creole seasoning. We use whole tomatoes rather than diced and crush them as they cook down with the onion and green pepper.
Well done!
Barth Andrea says
Hi, Andrea, German living in France… I am supposed to cook Jambalaya for a restaurant. Normaly I am doing my ‘home stuff ‘,but I am a bit shuttering… So,home I never put saussage in it, if ever I use the chorizo mild. So I can see here that you are using saucisses de morteau… I’m confused now… And green Bell Peppers ?Not Red ones ? Please help me to clear me up.. And… I wanted to use porc or calf instead of chicken… Whats the original ?? Thx in advance for your answer 😊
Kimberly @ The Daring Gourmet says
Hi Andrea, greetings to France! My brother just got back from France last week and, as usual, I had him bring back several ingredients for me :) This recipe is based on what is traditionally used in authentic New Orleans jambalaya, which is andouille sausage (a very spicy sausage though you can use any flavorful smoked sausage in its place), green bell pepper and chicken (you can certainly use pork or veal instead if you prefer). I hope that helps and let me know if you have any further questions.
andrea says
Thanks Kimberly and sorry for the delay to respond… I took an saucisse de morteau and a normal spiced chorizo. Was really nice!! First I did it at home for familly “trying” and next week I will cook it in the restaurant of an friend. Thanks a lot for that wonderful receipe and greetings back ;-)
Kimberly @ The Daring Gourmet says
That’s wonderful, Andrea, thanks for checking back in with the feedback!
Cindy verry says
Cooking it as we speak… It smells wonderful!
Kimberly @ The Daring Gourmet says
Fantastic, Cindy, bon appetit!
Edward clough says
Just picked up all the ingredients, going to cook tonight!
Kimberly @ The Daring Gourmet says
Super! Happy cooking, Edward, and let us know what you think!
Rebecca Flynn says
Yummy! I did mix the spices and my house smelled wonderful during and after cooking. I made it one day ahead (minus the shrimp) and it was still delicious when reheated for Christmas guests. I’m grateful for this very versatile ‘Keeper’! Don’t under/overcook the rice or shrimp and it’s Game On! *I did use thighs because I prefer dark meat in simmered dishes. I plan to serve with overeasy eggs and toast for breakfast ;)
Kimberly @ The Daring Gourmet says
Awesome, Rebecca, I’m so glad you enjoyed it, thank you!
Peter de Graaf says
This was awsome !!! I used dutch smoked saugage because i could not get andouille but is was Perfect !!! Thanks for the great recipie. Greatings from The Netherlands.
Kimberly @ The Daring Gourmet says
Fantastic, Peter, I’m so happy to hear that, thank you! Greetings to The Netherlands and a Happy New Year!
Simon says
Hi I’m making this for a new year party in Scotland did a sample two weeks ago and it was amazing, I used a Polish smoked sausage as an alternative.
Having been to New Orleans I’d say this is as good as everything I’ve tried before, many thanks for the recipe and Happy New Year!
Kimberly @ The Daring Gourmet says
That’s wonderful, Simon, I’m so thrilled to hear it! Thank you, greetings to Scotland, and Happy New Year!
Kellbell says
Can I use turkey sausage?
Kimberly @ The Daring Gourmet says
Absolutely. Happy cooking!
Hisako says
I used another recipe before but tried this one since it seemed simpler, which I like! It turned out to be soupy (taste is good) but I think I may know why. Perhaps I should use regular long grain rice instead of “minute rice” I used (I just wanted to use it up – I don’t like it much). Also I put in double amount of shrimp (because I love shrimp! ), which may have created more fluid. I think after a while it’ll become less soupy, and I can always mix in some cooked rice to absorb extra fluid. I like this recipe and will make it again! Thank you!
Kimberly @ The Daring Gourmet says
Hi Hisako, I’m glad you enjoyed it, thank you! Yes, you’ve identified the culprit that contributed to the soupy consistency: Minute rice. It won’t absorb as much liquid as regular rice. In any case I’m glad this was a hit and appreciate the feedback!
Debra Watkins says
Hello,
Am I supposed to use all the seasoned you have in the bowl above?
Kimberly @ The Daring Gourmet says
Hi Debra, use 2 tablespoons of the Creole seasoning.
Sheri says
Have been craving Jambalaya, and this is my first time preparing. This is a excellent, easy to make dish. Everyone loved it; this is a keeper. The only thing I did was add a little more chicken broth at the end. Other than that,I made it exactly as written and wouldn’t change a thing. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Sheri, thanks so much!
Brad Wooten says
This looks absolutely delicious! Quick question, what If I wanted to make this dish for up to 25 people? How much more or less ingredients would I need to add without overdoing it? I don’t want to end up adding to much seasoning. Thank you for your help.
Kimberly @ The Daring Gourmet says
Hi Brad, I would simply measure all the ingredients times 6 (4 servings x 6 = 24 servings). Since the ratio of ingredients will be the same, whether it’s 4 servings or 24 servings, there won’t be too much seasoning or too many of any of the other ingredients.
Fe says
OMG!!!! i just made this for dinner..it’s my first time to make Jambalaya. and it was Fantastic, Amazing dish… thank you for sharing this recipe. My husband and i really love it, and he wants me to make it again.. *^_^* i used Hemplers smoked sausage, it was great! God Bless You!
Kimberly @ The Daring Gourmet says
Awesome, Fe, I’m so thrilled to hear that, thank you!!
Jens says
I love jambalaya but have only ever cooked the “zatarains” boxed version. Thanks for the homemade recipe! I used my Dutch oven and it was mouthwatering good! I will definitely be making this again!
Kimberly @ The Daring Gourmet says
Fantastic, Jens, I’m so happy to hear that, thank you!
Colleen Sullivan says
Made this tonight, it’s so delicious!!! So spicy that it gave me the hiccups but totally worth it. Thanks for the amazing recipe! 😊
Kimberly @ The Daring Gourmet says
Awesome, Colleen, I’m so glad you enjoyed it, hiccups and all! :)
Tanya says
That recipe was to the point!!!
The dish came out PERFECT!!! I did put a little of my own spin on it, nonetheless… it was Delicious 🌈😘🌞
Kimberly @ The Daring Gourmet says
Fantastic, Tanya, thank you!
Tanya says
You are the Bomb my Friend!!!!!!
Kimberly @ The Daring Gourmet says
LOL, thanks, Tanya :)
Wendy Wong says
This is delicious!!! We just made it and taste so good!!
But make sure to use the best quality of sausage, chicken and shrimps.
WE have a local butcher that cures his own sausages and used organic chicken breasts.
WE will definitely make this again.
Kimberly @ The Daring Gourmet says
Wonderful, Wendy, thank you! And yes, quality makes all the difference!
Danielle says
Just made this recipe using vegetable oil, chicken thighs and smoked sausage. This is delicious! I am on my second bowl. I can’t wait to try it with all the ingredients!!
Kimberly @ The Daring Gourmet says
Fantastic, Danielle, I’m so happy to hear that, thank you!
Kourtney says
My dad’s only request for his birthday was for some jambalaya, which simply cannot be found where we live in Utah. I’m not a fan of onions so I made this for him by following the recipe to a T (aside from using store bought Creole seasoning) and didn’t try it at all throughout. I thought he was going to pass out from happiness. He even jokingly (but only to make it laughable) licked the plate when he was done! Thanks so much for a recipe I will be using more frequently for the fam!
Kimberly @ The Daring Gourmet says
Wonderful, Kourtney, I’m so happy to hear that your dad was thrilled with his birthday meal – thanks so much!
Jason green says
Good stuff. I’m cooking some now our way. Basically no tomatoes but I like it either.we use our hog sausage alot of times. Hog/venison ,oh man you gotta try it with duck! Use the duck fat.
Good recipe girl!
Kimberly @ The Daring Gourmet says
Thanks, Jason! Agreed, fat is where all the flavor is. I actually render my own lard and tallow to use for cooking and baking – great stuff. The duck and goose fat I have my friend from France bring me when she comes to visit – a dozen jars each time :)
Debra says
My family loved this dish! I made it exactly as the recipe stated with the exception that I doubled it and I don’t have a spice grinder so I just mixed the spices together. We have a bit leftover so wondering the best way to reheat. Any ideas?
Kimberly @ The Daring Gourmet says
Wonderful, Debra, thank you! I don’t know that I have any tips on reheating this particular dish – I would probably just microwave it.
Kiki says
Hi!
I look forward to making this tonight. I notice the shrimp is added at the very end. Does it need to be pre-cooked or is the 10 minutes of steaming enough to cook it all the way through?
Kimberly @ The Daring Gourmet says
Hi Kiki, they’re added raw and yes, 10 minutes of steaming is sufficient. Shrimp cooks very fast and over-cooking them will make them rubbery and tough.
AMY LORETTA says
Just finished writing down this recipe and I am going to leave about three-quarters of the cayenne pepper out because I have A 6 year old.
I will let you know how this turns out but I’m excited.
I did accidentally stumble onto your blog looking for a classic jambalaya recipe and can’t wait to put this one together. It sounds absolutely delicious!
Kimberly @ The Daring Gourmet says
Fantastic, Amy, let us know what you think!
AMY LORETTA says
Thank you so much Kim. We really did enjoy this recipe. Really enjoyed the homemade recipe for homemade Creole seasoning. I added two extra cups of chicken broth because we kind of enjoy it more of soupy than stewie but it got ate so fast, I’m putting this one in my recipe box.
Thank you again .
Kimberly @ The Daring Gourmet says
Fantastic, Amy, thank you!
Ed says
Possible to do this in a slow cooker or will that change the flavoring?
Kimberly @ The Daring Gourmet says
Hi Ed, here’s a version adapted to the slow cooker: http://www.daringgourmet.com/slow-cooker-jambalaya/
Jen says
I made this after taking my boyfriend to a popular Cajun restaurant. He loves spicy food and Cajun cuisine, and the restaurant dish wasn’t hot enough. I doubled the cayenne in your homemade seasoning and made this for him. He LOVED it!! It was the first time I’ve seen him eat a meal without adding hot sauce or cayenne over the top. It was absolutely delicious.
Kimberly @ The Daring Gourmet says
Fantastic, Jen, I’m so happy it was a hit – thank you! :)
Wayne says
You don’t like Hank jr’s “twang” ? Sounds like a Yankee trying to tell other Yankees how to cook Southern food…. giggles
Kimberly @ The Daring Gourmet says
LOL, Wayne! Guilty as charged, I’m afraid – try not to hold it against me :)
Elena says
This recipe calls for 1 cup of uncooked rice while the crockpot version calls for 2 cups of cooked rice. Should this stovetop recipe call for 2 cups of uncooked rice?
Kimberly @ The Daring Gourmet says
Hi Elena, the slow cooker version calls for 2 cups of cooked rice while the regular version calls for 1 cup of uncooked rice.
Juju says
I found this recipe on Pinterest and just trying it tonight with some sausage we got from a little family-owned place outside Tallahassee that does their own butchering and sausage-making, and with fresh Gulf of Mexico shrimp, of course. The whole house smells delicious. I can’t wait to serve it, with a fresh baguette from the oven, too!
Kimberly @ The Daring Gourmet says
That sounds wonderful, Juju, I hope you enjoy your dinner – let us know what you think!
Juju says
Nailed it! I (well, you and I) hit one out of the park with this dish. Going into the regular rotation! I highly recommend accompanying the jambalaya with a warm, homemade baguette, and including a diced jalapeno from the garden, if it’s available.
Also, thanks for the recipe for making our own Creole seasoning–I love being able to make my own seasoning mixes, and I can now add Creole seasoning to my row of little hand-labeled jars. I love that!
Kimberly @ The Daring Gourmet says
YES!!! That’s what I love to hear – thanks, Juju! :)
Julie says
I will be trying this recipe tomorrow for the first time. It looks delicious. I have one question though. Your recipe calls for one stalk of celery. Do you mean one rib of celery or all the ribs that come with the entire head of celery? The photo looks like there is plenty of celery in the dish, so I thought I would clarify. Thank you.
P.S. Karen rocks Jambalaya and was gone too soon!!
I have ALL of their recordings and I’m a HUGE fan. Don’t let anyone give you any grief about what you love!!
Kimberly @ The Daring Gourmet says
I know, Julie, the Carpenters are AWESOME! I will say though that I’ve never heard anyone do a more thorough job of butchering “California Dreaming” than they did – it’s really bad. But since 99% of their other songs are terrific I can let that one slide ;) Yes, it’s just one rib of celery, not the entire head – thanks for clarifying. Happy cooking!
Tricia says
Hi, I am considering making this soon but had a question about the rice. My hubby is Filipino, and we eat rice almost every day. So much so that we buy Jasmine rice by the 50ld bag once a month. I grew up in the south and I’m quite use to long grain rice, but we never buy it now. So I was wondering if I could use the Jasmine rice I have or do I need to bite the bullet and buy a small bag of long grain for your recipe?
Kimberly @ The Daring Gourmet says
Hi Tricia, you can absolutely use Jasmine and it will be delicious – no need to buy something you don’t normally use. Happy cooking!
Ann says
Without a doubt, this is the best Jambalaya I have ever tasted! Thank you so much. The only thing I did different was to use chicken legs and thighs which I browned instead of the chicken breast.
Kimberly @ The Daring Gourmet says
Fantastic, Ann, I’m so happy to hear that, thank you!
Kevin says
Made this pretty true to your recipe. Little more shrimp, little more hot sauce, and I used Paul Prudhomme’s seafood seasoning. It’s simmering right now, and the odor is mouth-watering! Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Kevin – happy eating! :)
Bill J says
I just made your recipe for the fourth time at family’s request.
It has become one of our favorites!
Kimberly @ The Daring Gourmet says
That’s awesome, Bill, thank you!!
Shanta' says
Hi Kimberly, am I adding raw uncooked shrimp with the rice or cooking and setting it aside before adding it towards the end? The picture above looks like the shrimp was cooked before added with the rice.
Kimberly @ The Daring Gourmet says
Hi Shanta’, you add it raw at the very end and let it simmer for 10 minutes.
Annie says
Question: I see this recipe serves 4. How big are those servings? Ample or scant? (I will be making a double-recipe as an entree for 8 people.) Thanks for sharing!
Kimberly @ The Daring Gourmet says
Hi Annie, those are 4 ample servings and doubling it should be adequate for your 8 guests provided you’re having a side with it.
Laurie says
I am going to be making this for approximately 50 people😧 Any suggestions? How many pots should I use? And how many batches? Thanks in advance for any suggestions.
Kimberly @ The Daring Gourmet says
Hi Laurie, that’s a lot of people! :) Well, one batch of this makes 4 generous servings, so to feed 50 you’d need to multiply the recipe by about 12 for 48 generous servings. If this is one of several dishes, or if there are sides, you won’t need to make that much. This is quite the undertaking though – good luck!
anne VandeMoortel says
Make it in a big electric roaster for a crowd, works fine. Thanks for the Creole seasoning instructions. Kimberly, I’ve read through many, many comments and am impressed with your responses and easy attitude.
Kimberly @ The Daring Gourmet says
Thanks so much, Anne, I appreciate it!
Rob43 says
I never comment on on-line recipes, although I use them all the time. I made this today. I used this opportunity to add a Dutch Oven to my kitchen. I followed pretty closely with a couple of minor tweaks. Not that it was needed, but cooking is simply my thing. :)
Tablespoon of sugar to balance the acidity of the tomatoes (I normally do this with maranara sauce as well), a bit of fennel seed (just because I love it), and I finished it in the oven. After everything except shrimp was in the pot, and just starting to simmer, I covered it and placed into the oven at 325F. 40 mins. I then added the shrimp, a touch more stock, and back in the oven for 15 mins. Was simply unbelieveable. Topped off with a 1/2 cup of fresh copped parsley. I think the best part is your creole seasoning! Best Jamabalaya I’ve ever had, exceeding expectations.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that Rob, thanks so much for the feedback!
Kim says
If I wanted to make this as a meal to freeze, should I exclude the rice? Or maybe undercook it a bit?
Kimberly @ The Daring Gourmet says
Hi Kim, I wouldn’t advise freezing the rice. Even undercooking the rice you’ll end up with rice that’s mushy and sponge-like.
Verena Le Blanc says
Made this dish and followed the recipe exactly. It was absolutely delicious and my family is requesting a second round!!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Verena, thanks so much for letting us know!
Angelica says
I’m excited to make this but worried it won’t fit in my “large” skillet. I have a 12 inch AllClad skillet. Am I crazy?
Kimberly @ The Daring Gourmet says
Hi Angelica, your 12″ skillet should do the job perfectly!
Gary hamilton says
How much does this recipe make.
Kimberly @ The Daring Gourmet says
Hi Gary, it serves 4.
Emery Nemethy says
After reading a dozen other recipes, this one is definitely my favorite.
Kimberly @ The Daring Gourmet says
Thanks so much, Emery!
Marisa Blair says
I cooked this tonight and my family loved it. I am in England so used Chorizo sausage as I couldn’t get the other sausage you mentioned in mainstream supermarkets here.
Kimberly @ The Daring Gourmet says
Wonderful, Marisa, I’m so glad it was a hit, thank you! Spanish chorizo is a great substitute, good choice.
Cliff says
I’ve had a lot of Jambalaya over the years and this recipe is spot on! In fact, it”s better than some I’ve tried in Louisiana.
I made it exactly to your instructions and the dish is excellent.
Thank you so much
Kimberly @ The Daring Gourmet says
Wahoooo! I’m thrilled to hear that, Cliff, thanks so much for your feedback!
Shannon Casey says
This looks fantastic! I was born in Louisiana but lived in Austin for most of my life so I like spice! Now, I live in the Pacific Northwest (Bellingham). I’m having a dinner party of Saturday (some are meat eaters while others are vegan) so I’ll make a two batches of this recipe–one with meat and the other without or with fake sausage. Is the crockpot version as good as the skillet version? Which do you recommend?
Kimberly @ The Daring Gourmet says
Thanks, Shannon! The crockpot version is adapted to be more fuss-free and it’s also delicious, but this traditional version is the one I recommend. All the best for your dinner party!
Linda Kincz says
I made this and we enjoyed it. I did par cook the rice first and cut back on hot sauce. We added it to personal taste. Will make again
Kimberly @ The Daring Gourmet says
Wonderful, Linda, thank you!
Jim Moncrieff says
Kimberly, this recipe is outstanding and we really enjoyed it! One Jambalaya tip I picked up from a NOLA friend of mine was to make a quick 10-minute shrimp stock with the peeled shrimp shells and use that as the liquid in the chicken broth (I use the ‘Better than Bouillon’ chicken base/paste) The shrimp stock adds an additional flavor depth that opens up those New Orleans flavors. Even without this enhancement, this is my new favorite Jambalaya recipe. Thanks for posting it!
Kimberly @ The Daring Gourmet says
Fantastic, Jim, thanks so much for the feedback! Thanks for that tip, it’s a great idea and I’ll definitely do that from now on.
Jenny D says
Made this tonight, It turned out amazing! I left out the hot sauce and halfed the cayenne (for my spice intolerant children). Served up their dishes and then added it in. This was flavorful enough to be excellent both ways. Also did wild rice for mine and pasta for the rest of the fam so made them on the side. All ways it was a hit!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Jenny, thank you!
Jerry says
Excellent recipe Kimberly! Especially the recipe for the Creole Seasoning. I made a jar of it for future use. My one suggestion: Remind your readers to deglaze the pan after cooking the meat and Trinity to loosen all of the Cajun goodness sticking to the bottom. It can be done with a half cup to a cup of the chicken broth and only takes a minute or two.
Its amazing how much flavor it can add to the dish.
Kimberly @ The Daring Gourmet says
Fantastic, Jerry, and thanks for the tip!
Deanie says
Hi there……can I make a larger quantity and cook it in a magnalite pot vs a skillet?
Kimberly @ The Daring Gourmet says
Hi Deanie, yes absolutely. Happy cooking!
Kevin Finnie says
Made this a month ago. We loved it. The seasoning package is the glue that makes it so balanced and flavorful. My daughter said she hates seafood, but this was great. My wife doesn’t like jambalaya or gumbo but she liked this. Only criticism was that it could have used more rice but I fix when I make again tonight.
Kimberly @ The Daring Gourmet says
Wonderful, Kevin, I’m so glad it was a hit, thank you! Agreed, the seasoning blend makes all the difference.
Debbie says
Holy wow wow wow!!! This is so so so so flavorful and much fun to make. I followed the recipe for the most part, made my own Creole seasoning per instructions. My only drparture was adding about a tsp of seafood seasoning when I added the shrimp because it just made sense to me. Also, I cooked the rice separately for the low carb followers in the house. The flavor blend is exquisite! My SO loved it! Thank you for making me feel like I can actually cook! Feels great!!
Kimberly @ The Daring Gourmet says
Wahoo, Debbie, I’m so glad it was a hit and appreciate the feedback, thank you! :)
Debbie says
PS , I am with you on the Carpenters! Love their version of that and all of their songs!
Kimberly @ The Daring Gourmet says
YES, finally someone agrees!! The Carpenters are just downright awesome :)
Kat Machado says
I made this recipe after I saw a friends posted it with his results. WOAH! It was fantastic, I’m a big fan now. I did only half the cajun seasoning (because I only had one teaspoon left of powdered garlic) and twice the garlic cloves, and it was perfect. It was a lovely kick of flavour, spices and happiness. It will definitely become a home plate at least once a month. So much comfort food to rejoice the heart! <3
I'll have a look at more recipes here.
Kimberly @ The Daring Gourmet says
Wonderful, Kat, I’m thrilled to hear that, thank you! I hope you equally enjoy the other recipes you try here!
Don says
I love me some good Jambalaya, and have always done the Cajun version myself, but after trying this one it may be my new go to recipe for it, awesome flavor, and plenty of spice. I have to say sorry though, I like the Carpenters version of the song Jambalaya, but for my favorite version I gotta stick with the original Mr. Hank Williams :)
Kimberly @ The Daring Gourmet says
Awesome, Don, thanks so much for the feedback!
Nina says
Excited to try this. Can I used crushed tomatoes instead diced tomatoes?
Kimberly @ The Daring Gourmet says
Hi Nina, crushed is okay but diced will provide a better texture and appearance.
Teryl says
Hands down the BEST jambalaya I’ve had! I followed the recipe for the homemade Creole seasoning, SO good!
Jon says
Very good!!!
David says
Hello,
This recipe looks awesome. I want make it this weekend, says it makes 4 servings. How big is the serving size
Thanks
Dave
Kimberly @ The Daring Gourmet says
Hi Dave, I’m not sure what the quantity is in cups but they’re generous servings, large enough as an entree.
Nathan Lombough says
Hands down the best Jambalaya I’ve made and I’ve tried many recipes. THANK YOU!
Nelson says
Thoroughly delicious, everyone loved it!
Daniel says
Excellent recipe!!!
Doug Wilton says
Phenomenal recipe and a huge hit, thank you!
Tammy Worden says
This is an A+ recipe and an absolute keeper, thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tammy, thanks so much!
Stephanie Robins says
Wow, delicious, and I used up some salami I had in the fridge- it was great. Not for those who dont like a little kick- it was spicy and stick to your bones kinda food.
Thanks!!
Kimberly @ The Daring Gourmet says
Awesome, Stephanie, thank you!
AMBER says
I just tried the recipe and my family loves it will definitely use this again
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Amber, thank you!
Josh says
Perfect as is! Make this at least once a month.
Kimberly @ The Daring Gourmet says
Awesome, Josh, thank you!
Steve says
Is there a way to make this recipe without rice…and pour over a bowl and put shrimp on top
Kimberly @ The Daring Gourmet says
Hi Steve, rice is a integral ingredient in jambalaya – omitting it is kind of like making Chinese chicken fried rice without the rice. Yes, you can omit the rice if you prefer but it will be “soupy”.
Christin wiech says
This is a fantastic recipe! I made it tonight for dinner. The only thing I did differently was I added a diced jalapeno. Very flavorful! Thank you for the great recipe :)
Kimberly @ The Daring Gourmet says
That’s fantastic to hear, Christin, thank you!
Karen Akkermans says
Made this yesterday. I never had or made jambalaya before and this was an A++ first taste of it! Easy, relatively quick and a crowdpleaser. This recipe has earned it’s place in our rotation :)
Kimberly @ The Daring Gourmet says
Fantastic, Karen, I’m so glad to hear it, thank you!
Katie says
I have to make a batch for 25 people. I understand the amounts (6×), but since I want to do this ahead of time, can I pre cook the rice and add it at the last minute after I add the shrimp?
Also, how far ahead of time can I make it.
Sounds great! Hope I don’t flunk
Amy says
This recipe is so so good. I’m wondering if you’ve tried the recipe using instant pot. I think I might have to reduce the chicken broth. Thanks for sharing the recipe. I love it.
Sherri says
I have made this receipe twice! It is bombdiggity! Best jambalaya receipe I’ve found…. will not disappoint!
Kimberly @ The Daring Gourmet says
Awesome, Sherri, I’m so glad – thank you!
Andy says
Hey, quick question. I know White rice is traditional in Cajun recipes, but I prefer using brown and wild grain rice. Do I need to change the recipe to account for the longer cook time?
Kimberly @ The Daring Gourmet says
Hi Andy, yes, brown rice rice takes more than double the amount of time as white rice and you’ll likely need a little more liquid as well.
Michael Wyrick says
Hey I’m wandering if u mean mix these spices and hurbs and that’s your Creole or u mean use those seasonings with hurb and creole
Kimberly @ The Daring Gourmet says
Hi Michael, at the end of the list of ingredients you’ll see “For the Creole Seasoning:” Add those herbs/spices together to make that Creole seasoning and you’ll be using 2 tablespoons of it for the Jambalaya. I hope that makes sense. Happy cooking!
Mary says
It was good! But boy does it have a kick. I may have bought the wrong sausage though. It was cajun style Andouille. Regardless, it was tasty.
Kimberly @ The Daring Gourmet says
Awesome, Mary, thank you! Yes, a lot of andouille is very spicy but you can find milder ones too.
Kirsten says
This recipe is simply wonderful. The flavor is outstanding and I have made this my go-to jambalaya recipe for all time. I like the flavors and everything came together so nicely. This recipe is a keeper, and I thank you for sharing!
Kimberly @ The Daring Gourmet says
Fantastic, Kirsten, I’m thrilled to hear that, thank you!
Maree D says
This was one of the best jambalaya recipes I’ve ever made. The spices combination are delicious. Made it almost exactly “as is” except I used hot Italian sausages. Spicy dish but so so flavorful. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Maree, I’m so happy to hear that, thank you!
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
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!
travis says
lovely! But what’s with the Carpenters?! This is Hank Williams Sr who wrote and played this back in the early 50s! Blasphemy! lol
Kimberly @ The Daring Gourmet says
Yeah, yeah, I know, but what can I say? Karen simply does it better than ol’ Hank ;)
travis says
I’d like to agree, but then we’d both be wrong ;) Karen can sing it, but it’s always the original artist that gets the credit as ‘their’ song … perhaps we will agree to disagree, yes? lol Cheers!
Kimberly @ The Daring Gourmet says
Credit as ‘their’ song, absolutely – that goes to the original whether they did it best or not. On that we are agreed :) Happy cooking!