The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.Check out our privacy policy

BEST New Orleans Jambalaya

Written on

This post contains affiliate links.

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!

jambalaya recipe best authentic new orleans

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.

homemade creole seasoning recipe

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!

Classic Jambalaya prep 1

Cut up the chicken into bite-sized pieces.

Classic Jambalaya prep 2

Rub that chicken down with half of the Creole seasoning (see recipe box below for that fabulous homemade version!)

Classic Jambalaya prep 3

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.

Classic Jambalaya prep 6

Stir in the rice, tomatoes, and remaining Creole seasoning.

Classic Jambalaya prep 8

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.

Classic Jambalaya prep 9

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.

Classic Jambalaya prep 10

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

Enjoy!

jambalaya recipe best authentic new orleans

Print Recipe
4.95 from 52 votes

New Orleans Jambalaya

Taste all the goodness of the South in this authentic New Orleans Jambalaya!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 servings
Calories: 583kcal
Author: Kimberly Killebrew

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.
US Customary - Metric

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.
Calories: 583kcal | Carbohydrates: 43g | Protein: 52g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 278mg | Sodium: 2490mg | Potassium: 1039mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35.1% | Vitamin C: 54.3% | Calcium: 16.2% | Iron: 22.8%

 

232 Responses

  2. 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.

    Reply

    • 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

      Reply

    • 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!

      Reply

  3. 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 :)

    Reply

    • 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.

      Reply

  4. 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.

    Reply

    • 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! :)

      Reply

  5. 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?

    Reply

    • 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!

      Reply

      • 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!

        Reply

        • Awesome! I’m glad it tasted good even with the vegetarian sausage – thanks for the feedback, Jennifer!

          Reply

  9. 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!

    Reply

    • 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! :)

      Reply

    • 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?

      Reply

      • 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!

        Reply

    • Filé powder is an integral ingredient in gumbo but is not commonly added to jambalaya.

      Reply

  14. 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?

    Reply

    • 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.

      Reply

  15. 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.

    Reply

  16. 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!

    Reply

    • 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!

      Reply

  17. 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?

    Reply

  18. 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!!

    Reply

  19. HI Kimberly, would you have any suggestion for the beef sausage, we don’t eat pork but i want to try Jambalaya

    Reply

    • 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!

      Reply

    • Hi Forest, some of the most popular brands include Frank’s, Crystal, Louisiana and Sriracha.

      Reply

      • 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!

        Reply

  21. 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 😊

    Reply

    • 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.

      Reply

  22. 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 ;-)

    Reply

  25. 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 ;)

    Reply

  26. 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.

    Reply

    • Fantastic, Peter, I’m so happy to hear that, thank you! Greetings to The Netherlands and a Happy New Year!

      Reply

  27. 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!

    Reply

    • That’s wonderful, Simon, I’m so thrilled to hear it! Thank you, greetings to Scotland, and Happy New Year!

      Reply

  29. 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!

    Reply

    • 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!

      Reply

  31. 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.

    Reply

  32. 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.

    Reply

    • 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.

      Reply

  33. 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!

    Reply

  34. 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!

    Reply

  35. Made this tonight, it’s so delicious!!! So spicy that it gave me the hiccups but totally worth it. Thanks for the amazing recipe! 😊

    Reply

  36. 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 🌈😘🌞

    Reply

  37. 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.

    Reply

  38. 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!!

    Reply

  39. 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!

    Reply

    • Wonderful, Kourtney, I’m so happy to hear that your dad was thrilled with his birthday meal – thanks so much!

      Reply

  40. 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!

    Reply

    • 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 :)

      Reply

  41. 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?

    Reply

    • Wonderful, Debra, thank you! I don’t know that I have any tips on reheating this particular dish – I would probably just microwave it.

      Reply

  42. 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?

    Reply

    • 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.

      Reply

  43. 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!

    Reply

      • 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 .

        Reply

  45. 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.

    Reply

  46. You don’t like Hank jr’s “twang” ? Sounds like a Yankee trying to tell other Yankees how to cook Southern food…. giggles

    Reply

    • LOL, Wayne! Guilty as charged, I’m afraid – try not to hold it against me :)

      Reply

  47. 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?

    Reply

    • Hi Elena, the slow cooker version calls for 2 cups of cooked rice while the regular version calls for 1 cup of uncooked rice.

      Reply

  48. 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!

    Reply

    • That sounds wonderful, Juju, I hope you enjoy your dinner – let us know what you think!

      Reply

      • 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!

        Reply

  49. 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!!

    Reply

    • 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!

      Reply

  50. 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?

    Reply

    • Hi Tricia, you can absolutely use Jasmine and it will be delicious – no need to buy something you don’t normally use. Happy cooking!

      Reply

  51. 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.

    Reply

  52. 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!

    Reply

  54. 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.

    Reply

    • Hi Shanta’, you add it raw at the very end and let it simmer for 10 minutes.

      Reply

  55. 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!

    Reply

    • 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.

      Reply

  56. 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.

    Reply

    • 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!

      Reply

  57. 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.

    Reply

    • 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.

      Reply

  59. Made this dish and followed the recipe exactly. It was absolutely delicious and my family is requesting a second round!!!

    Reply

  60. 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?

    Reply

  63. 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.

    Reply

    • Wonderful, Marisa, I’m so glad it was a hit, thank you! Spanish chorizo is a great substitute, good choice.

      Reply

  64. 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

    Reply

  65. 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?

    Reply

    • 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!

      Reply

  66. 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

    Reply

  67. 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!

    Reply

    • 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.

      Reply

  68. 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!

    Reply

  69. 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.

    Reply

  71. 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.

    Reply

    • Wonderful, Kevin, I’m so glad it was a hit, thank you! Agreed, the seasoning blend makes all the difference.

      Reply

  72. 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!!

    Reply

  74. 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.

    Reply

    • Wonderful, Kat, I’m thrilled to hear that, thank you! I hope you equally enjoy the other recipes you try here!

      Reply

  75. 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 :)

    Reply

  79. Hello,

    This recipe looks awesome. I want make it this weekend, says it makes 4 servings. How big is the serving size

    Thanks
    Dave

    Reply

    • Hi Dave, I’m not sure what the quantity is in cups but they’re generous servings, large enough as an entree.

      Reply

  85. 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!!

    Reply

    • 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”.

      Reply

  89. 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 :)

    Reply

  90. 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 :)

    Reply

  91. 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

    Reply

  92. 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.

    Reply

  93. I have made this receipe twice! It is bombdiggity! Best jambalaya receipe I’ve found…. will not disappoint!

    Reply

  94. 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?

    Reply

    • 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.

      Reply

  95. 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

    Reply

    • 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!

      Reply

  96. 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.

    Reply

    • Awesome, Mary, thank you! Yes, a lot of andouille is very spicy but you can find milder ones too.

      Reply

  97. 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!

    Reply

  98. 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!

    Reply

  100. 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?

    Reply

    • 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!

      Reply

  103. 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?

    Reply

    • 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.

      Reply

  106. lovely! But what’s with the Carpenters?! This is Hank Williams Sr who wrote and played this back in the early 50s! Blasphemy! lol

    Reply

  108. 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!

    Reply

  109. Credit as ‘their’ song, absolutely – that goes to the original whether they did it best or not. On that we are agreed :) Happy cooking!

    Reply

Add your Response

Your email address will not be published.

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.Check out our privacy policy

Copyright

Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

Copyright © 2013–2019All Rights Reserved

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)