Authentic Jambalaya Recipe. This quintessential dish from New Orleans is a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp, and a whole host of Southern flavors. Let the feast begin!
Most of us won’t be going down to New Orleans for Mardi Gras, but that doesn’t have to stop us from enjoying some great Creole food, does it? No way! We can travel to New Orleans via our taste buds by making and enjoying its most famous dish, Jambalaya! This authentic Jambalaya recipe consistently gets rave reviews and is sure to be a hit at your dinner table!
What’s the Difference Between Cajun and Creole Jambalaya?
There are two general kinds of jambalaya:  Creole and Cajun. Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not.  Another difference is the order in which the ingredients are prepared. This jambalaya recipe is the Creole version.
An important element in this dish is the Creole seasoning and we STRONGLY recommend you make your own.  The flavor will be fresher, bolder and SO much better than store-bought! It’s super quick and simple to make and trust me, it’s WORTH it!
Get our recipe for the BEST homemade Creole Seasoning!
Tender chicken, juicy shrimp and spicy andouille sausage are tossed with rice, bell peppers, onions, celery, tomatoes, and a generous dose of Creole seasoning. Â It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. Â So come get your Creole on and laissez les bons temps rouler!
And now for a few words from The Carpenters (yes, that’s the version I like best. Sorry, Hank.).  Hit it, Karen!
Goodbye, Joe, me gotta go, me oh my oh.
Me gotta go, pole the pirogue down the bayou.
My Yvonne, the sweetest one, me oh my oh.
Son of a gun, we’ll have big fun on the bayou!
Thibodaux, Fontaineaux, the place is buzzin’,
kinfolk come to see Yvonne by the dozen.
Dress in style and go hog wild, me oh my oh.
Son of a gun, we’ll have big fun on the bayou!
Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio.
Pick guitar, fill fruit jar and be gayo,
Son of a gun, we’ll have big fun on the bayou!
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. Â Stir to combine and bring to a boil. Â 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. Â 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!
For more delicious Southern fare be sure to try our:
- Grillades and Grits
- Sausage Gravy and Biscuits
- Southern Fried Okra
- Black Eyed Pea Salsa
- Peach Mustard Pork Chops
- Sorghum and Black Eyed Pea Salad
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 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
Originally Published on The Daring Gourmet February 2014
Elise says
This recipe is SOOOOO GOOD!!! It’s really a masterful combination of flavors. I’m addicted! Thank you!
Kimberly @ The Daring Gourmet says
Thank you, Elise, I’m so glad you enjoyed it!
Paul Christian says
Recipe tells you to make 4 tbsps of creole seasoning but when you read the directions it only uses 2tbsps
Kimberly @ The Daring Gourmet says
Hi Paul, my homemade Creole Seasoning makes about 1/2 cup of seasoning, or roughly 8 tablespoons. You’ll need 2 tablespoons of it for the Jambalaya.
Janet Swett says
do you cook the rice first?
Kimberly @ The Daring Gourmet says
Hi Janet, no you don’t cook it first.
Michaela says
I’m really looking forward to trying this recipe! Just wanted to know if it could be made in advance (day before if possible?). I thought of heating it and keeping it warm in a slow cooker the next day. Any thoughts if this would compromise the dish texture or taste?
Many thanks if you see this and get a chance to answer.
Kimberly @ The Daring Gourmet says
Hi Michaela, yes it can. And yes, you can reheat it in the slow cooker or in the microwave.
fiona rock says
This sounds amazing and I shall be making it this week. One question can you freeze it?
Kimberly @ The Daring Gourmet says
Thank you, Fiona, I hope you enjoy it! Freezing rice isn’t ideal from a texture standpoint but yes, you can do it. Just be sure to freeze it for no longer than one month. Happy cooking!
Zak says
My self I like to make a spice mix of cayenne pepper, paprika, cumin, and a touch of cinnamon for the many of this spices like I was shown when I was in creole country, but I hate celery so I never use it. But this is a good version.
JJ says
This is a wonderful recipe and the fresh Creole seasoning is stellar. I know Jambalaya ‘means’ the whole ingredient list is cooked together, but I’ve made enough to know that it it ends up a stuck together and leftovers become a big glump. So I cook the rice in a rice cooker, using stock, salt and some of the spice mix, and plate it like a stew-over-rice. Leftovers, being separate, also come out better, too.
Love the taste! I also appreciate that it serves four (many Jambalaya are for 8+ and we’re just two). This is a keeper. Thanks!
Kimberly @ The Daring Gourmet says
Thank you so much, JJ, I’m thrilled you enjoyed it and appreciate the feedback!
Ray says
Fabulous recipe!
My family loves it.
Andouille sausage is hard to get here so I have used kolbassa, mild pepperoni, and bear sausage all with good results.
Kimberly @ The Daring Gourmet says
Awesome, Ray, I’m happy it was a family hit, thank you!
Ellie kienow says
I am unable to
Locate a recipe for the homemade jambalaya spice
Kimberly @ The Daring Gourmet says
Hi Ellie, it’s the Creole Seasoning, here’s the link: https://www.daringgourmet.com/creole-seasoning-recipe/
Ann says
I’m really excited to try this recipe. Does this freeze well?
Chris says
I discovered this recipe about a year ago, and I’ve been making it ever since. I make a lot of extra creole seasoning and it’s in a jar along with my other spices. It’s great on pretty much anything you want to make spicy and delicious. Back before we were stuck at home, this was the dish I would make to bring to parties and there was never any left! I’ve gotten more compliments on it than any other thing I’ve ever brought. In fact, I’m expected to bring it now! Thank you so much for this recipe.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Chris, thanks so much!
William says
Can you use brown rice instead of white rice and will this extend the cooking time?
Kimberly @ The Daring Gourmet says
Hi William, yes you’ll need to extend the cooking time by quite a bit and may need a little extra liquid as well.
M.G. Williams says
Guests had rave reviews. Returning to the table soon.
Kimberly @ The Daring Gourmet says
So glad, M.G., thank you!
Jeffrey Van Sloten says
I make this every week now for the family. Easy to follow and tasty
Kimberly @ The Daring Gourmet says
Thanks so much, Jeffrey, I’m happy it’s been a family hit!
Charlotte says
Loved this recipe I doubled it and the home made spices were a plus! I grew up in Texas where my family would get together and make crab and shrimp gumbo and if course jambalaya.
This was as close to my grandmother’s as I’ve had since she passed away and took most of her recipes with her,she never wrote them down.
Thank you so much for a great recipe that was easy to follow and one that everyone could not get enough of!
Kimberly @ The Daring Gourmet says
That’s wonderful, Charlotte, I’m so happy to hear that, thank you!