Authentic Jambalaya
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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. This authentic jambalaya recipe is all you need to create that classic Creole dish that is guaranteed to win everyone over. Let the feast begin!
Most of us won’t be going down to New Orleans for Mardi Gras, but that doesn’t have to stop us from enjoying some great Creole food, does it? No way! We can travel to New Orleans via our taste buds by making and enjoying its most famous dish – Jambalaya! This authentic Jambalaya recipe consistently gets rave reviews and is sure to be a hit at your dinner table!
What is Jambalaya?
If there’s one dish that captures the soul of Louisiana cuisine, it’s jambalaya. This hearty and spicy one-pot chicken, sausage, shrimp and rice dish is a celebration of history, culture and flavor. Jambalaya has deep roots, tracing its origins to the Spanish Valencian Paella and Seafood Paella and the flavors of French, African, and Caribbean cuisine. The dish is built in layers, with the “holy trinity” (onions, bell peppers, and celery), proteins (usually chicken, andouille sausage and shrimp), tomatoes, spices, and rice. It simmers to perfection, letting all the flavors meld into a beautiful, spicy, deeply satisfying dish.
Cajun vs Creole Jambalaya
There are two general kinds of jambalaya: Creole and Cajun. Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not. Another difference is the order in which the ingredients are prepared. I’m sharing an authentic Creole jambalaya recipe with you.
Jambalaya Ingredients and Substitutions
Creole jambalaya is made with a combination of proteins, vegetables, rice and seasonings. Here is what you’ll need to make it:
- The “Holy Trinity”: Onion, celery and green bell pepper. Additionally, diced tomatoes are added along with yellow onion, green onions and garlic.
- Proteins: Chicken, andouille sausage and shrimp. While anyone in New Orleans will tell you that it’s sacrilegious to use anything but andouille sausage, if you have a hard time finding it you can substitute a smoked sausage of your choice. For the shrimp, choose medium shrimp and devein them. Whether you leave the tails on or remove them is purely aesthetics and a matter of personal preference.
- Butter: For sautéing the chicken and vegetables.
- Rice: Choose a long grain white rice variety for this such as Louisiana rice (like this one or this one), Carolina rice or similar. As a matter of personal preference, some people like to use par-boiled rice because it isn’t as sticky.
- Chicken Broth: For simmering everything in. Store-bought or homemade chicken broth, your choice.
- Seasonings: Hot sauce for some kick (add more or less per preference), Worcestershire sauce for depth and umami, bay leaves for an earthy flavor, salt to tie it all together, and most importantly Creole seasoning. I very strongly recommend making your own homemade Creole Seasoning. I promise, it will give you the BEST flavor.
As I already mentioned above, an absolutely key ingredient in this dish is the Creole seasoning and I STRONGLY recommend you make your own. The flavor will be fresher, bolder and SO much better than store-bought. It’s super quick and simple to make and trust me, it’s WORTH it! Check out my recipe for homemade Creole Seasoning.
Jambalaya Recipe
Let’s get started!
Make the homemade Creole Seasoning. Trust me, it’s so much better than store-bought and will make a HUGE difference in the flavor outcome of your jambalaya.
Cut the chicken into bite-sized pieces and slice the andouille sausage. Stir half of the Creole seasoning in the chicken to evenly coat. Set aside until ready to use.
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.
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 authentic jambalaya is ready to serve!
Enjoy!
New Orleans Jambalaya is truly the ultimate comfort food and is sure to become a favorite (just check out all the rave reviews below). So come get your Creole on and laissez les bons temps rouler!
But first, a few words from Mr. Hank Williams Jr.. And yes, at the risk of starting a rebellion I’ll admit that I like The Carpenter’s version best. My apologies to Hank. Hit it, Karen!
Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we’ll have big fun on the bayou!
Thibodaux, Fontaineaux, the place is buzzin’,
kinfolk come to see Yvonne by the dozen.
Dress in style and go hog wild, me oh my oh.
Son of a gun, we’ll have big fun on the bayou!
Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
Son of a gun, we’ll have big fun on the bayou!
For more delicious Southern recipes be sure to try my:
- Shrimp and Grits
- Butter Beans
- Grillades and Grits
- Fried Green Tomatoes
- Fried Okra
- Pickled Okra
- Corn Pudding
- Andouille and Greens with Cheese Grits
- Sausage Gravy and Biscuits
- Boiled Peanuts
- Skillet Cornbread
- Southern Black Eyed Pea Salad
- Fried Catfish
- Chicken Fried Steak Burgers
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Authentic Jambalaya
Ingredients
- 2 tablespoons butter
- 1 pound chicken breast , cut into bite-sized pieces
- 1/2 pound andouille sausage , sliced in 1/4 inch thick rounds (can substitute smoked sausage of choice)
- 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)
- 14.5 ounce canned diced tomatoes
- 2 tablespoons homemade Creole seasoning , (click link for recipe; homemade STRONGLY recommended for the best flavor)
- 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
Originally Published on The Daring Gourmet February 2014
Hi, I’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!
Using this recipe for Fat Tuesday. Can’t wait.
Awesome, Barbara! Happy cooking and eating! :)
Is this all done in a skillet or do you transfer it to a different pan?
Hi Tina, it’s all made in the same skillet.
Do I need to pre-cook the rice or will it cook during the process?
Hi Joe! No, don’t pre-cook the rice. It will cook with the other ingredients.
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?
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!
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!
Awesome! I’m glad it tasted good even with the vegetarian sausage – thanks for the feedback, Jennifer!
Great recipe. My family loves it! Thank you!
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.
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! :)
This is 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 :)
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.
Andi,
As the chef said, this is a Creole dish, not a Cajun dish. There is a difference.
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.
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
Listen to the late Leon Russell’s version– it is good also!
I sure will, Mark! :)
Many different versions. I prefer CCR myself.
GReat recipe!
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!
Awesome, Rosa, happy cooking and looking forward to the feedback!
He not only made it popular, he wrote it and it made HIM popular. A glaring oversight.
Kimberly, this looks delicious and beautiful; I love the flavors and various colors! Have a great weekend
Thanks so much, bakeaffairs, and I hope you have a wonderful weekend, too!
I have a question….should I cook the rice first before I add it to the mix? Or just let it cook with everything?
Hi Dana, just add it raw and let it cook with everything.
Do not precook the rice