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Authentic Jambalaya

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Authentic Jambalaya Recipe.ย  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.ย  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?ย  No way!ย  We can travel to New Orleans via our taste buds by making and enjoying its most famous dish, Jambalaya!ย  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: ย Creole and Cajun.ย  Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green).ย  The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not. ย Another difference is the order in which the ingredients are prepared.ย  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. ย The flavor will be fresher, bolder and SO much better than store-bought!ย  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 are tossed with rice, bell peppers, onions, celery, tomatoes, and a generous dose of Creole seasoning. ย It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. ย 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.ย  Sorry, Hank.). ย 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 filรฉ 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.ย  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.ย  Stir half of the Creole seasoning in the chicken to evenly coat.ย  ย 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. ย Stir to combine and bring to a boil. ย 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. ย 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.ย  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:

jambalaya recipe best authentic traditional creole cajun new orleans

Authentic Jambalaya

The quintessential dish from New Orleans, this authentic Jambalaya recipe faetures chicken, andouille sausage, shrimp, and a whole host of Southern flavors!
4.57 from 226 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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: 587kcalCarbohydrates: 43gProtein: 54gFat: 26gSaturated Fat: 9gCholesterol: 278mgSodium: 1602mgPotassium: 1202mgFiber: 4gSugar: 5gVitamin A: 1667IUVitamin C: 46mgCalcium: 174mgIron: 5mg
Keyword Jambalaya
Tried this recipe?Let us know how it was!

Originally Published on The Daring Gourmet February 2014

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.57 from 226 votes (131 ratings without comment)

382 Comments

  1. I Never had Jambalaya until I went to New Orleans five yrs. ago. The place I had it at, had good reviews but I wasn’t impressed with their Jambalaya. I found your recipe about 4 years ago and loved it. I have had the recipe saved it in my favorites on my laptop and make it at least every other month. The only change I make is I use Watkins Cajun seasoning because it is much lower sodium than the Tonys pre-made. And don’t add more salt because I have to eat lower sodium.

  2. I left out the chicken and increased shrimp to 3/4 pound, but otherwise made as directed. I did opt for low, or no, sodium versions of some of the ingredients like chicken broth, diced tomatoes, and Creole seasoning which I made from scratch, and omitted the salt addition entirely as the sausage is salty on its own. Let me say, this is excellent and the recipe is a keeper.

  3. I decided to make this for a dinner party this Friday, but I got nervous and decided to make a โ€˜test potโ€™ tonight. I followed your recipe exactly, except for waiting until the last 7 minutes to add the shrimp and that is when I stirred the rice. It turned out perfect! I canโ€™t wait to make it Friday night and add it to our regular rotation of meals. Thank you for a great recipe!

    1. Fantastic, Cheryl! Doing a test run when you’re expecting company is always a smart thing to do and I’m so glad this was a success. Thanks so much for the feedback, I’m thrilled that you enjoyed it and hope you have fabulous dinner party!

  4. So delicious!! Definitely a new household regular. I am Keto, though, so instead of the rice I chopped 6 cups of cauliflower small, sautรฉed it separately, and added it back to the vegetables (I also left out the broth, of course.) Super super tasty, and next time I’ll make it with your creole seasoning! Thanks for sharing!!

  5. This tastes insane man! It’s our new favorite recipe for the whole family. Greetings and love from germany! Thank you for sharing this.