Authentic Jambalaya Recipe.Ā 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.Ā 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?Ā No way!Ā We can travel to New Orleans via our taste buds by making and enjoying its most famous dish, Jambalaya!Ā 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: Ā Creole and Cajun.Ā Both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green).Ā The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes while Cajun jambalaya does not. Ā Another difference is the order in which the ingredients are prepared.Ā 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. Ā The flavor will be fresher, bolder and SO much better than store-bought!Ā 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. Ā It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. Ā 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.Ā Sorry, Hank.). Ā 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 filƩ 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.Ā 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.Ā Stir half of the Creole seasoning in the chicken to evenly coat.Ā Ā 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. Ā Stir to combine and bring to a boil. Ā 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. Ā Add more Creole seasoning, hot sauce, or salt and pepper to taste.
Serve sprinkled with some sliced green onions.Ā 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
Lori Brady says
Love this recipe. Co workers ask me to bring this in often. The only thing I do differently is at the end of the cooking time that’s when I add the shrimp. I let the carryover cooking cook the shrimp so they don’t get tough.
When I make it the pressure cooker I do everything the same but pressure cook high for 6 mins, remove lid, add shrimp and let the carryover heat cook the shrimp and serve.
Solid recipe.
Kimberly Killebrew says
Fantastic, Lori, thank you so much for the feedback!
Stony says
Just love your site and recipes, the Bolognese is out standing, almost the same as mine, and the Jambalaya top notch .
Doug
Kimberly Killebrew says
Thank you so much, Doug! :)
Anonymous says
This was wonderful! Great flavor and very filling.
Anonymous says
Great recipe. On the song I prefer Emmylou Harris
Alister Yong says
Outstanding recipe and seasoning! Thanks for sharing!
Kimberly Killebrew says
Thank you so much, Alister!
Susan says
Love this jambalaya recipe! I make it often, as it has become a family favorite. And yes, you āgottaā make the homemade Creole seasoning: it adds so much!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Susan, I’m thrilled it’s become a family favorite!
Mom of 4 says
I made this exactly as the recipe stated and it was a hit with my family. I served it with corn bread muffins, the kids asked for it to be added to the meal rotation.
Kimberly @ The Daring Gourmet says
Fantastic! I’m so glad it was a family hit, thank you!
Michelle says
Oh my goodness this is delicious!
R. Frazier says
How many does the basic recipe serve
Kimberly @ The Daring Gourmet says
It serves 4.
Justin says
This recipe was added to our family recipe book. It is that good! Thank you, we have been using this recipe for years.
Kimberly @ The Daring Gourmet says
Thank you so much, Justin, I’m happy you enjoyed it!
Recipe Bake says
Thank you for sharing this delicious recipe. Easy to prepare and love the flavor and heat will make this one of my favorites.
Larry says
Well see; Down Here in Santiago Chile there4’s no such thing as andouille sausage (along with many another MIA ingredient.) What the Chileans call chorizo . . . well, far be it from me to cast aspersions on my expat home. That has left me with pepperoni as a less-than-entirely-adequate substitute. However, using a tablespoon of sriracha turned this recipe into a brain-glazing delight. Thank you so very much.
Kimberly @ The Daring Gourmet says
Thank you, Larry, I’m so glad you were able to make it with the ingredients you had available and that it was a hit!
Alissa says
This is the best jambalaya Iāve ever had! Iām from California and have only had it from 1 restaurant and enjoyed the can but THIS! It was so good. Jambalaya is my grandpaās and best friends favorite and I canāt wait to let them try this!
Kimberly @ The Daring Gourmet says
Thank you so much, Alissa, I’m absolutely thrilled to hear that!
Bob S. says
I made this exactly as written, including making my own Creole spice mix. It was fantastic, much better than any jamalaya I’ve ever had out in a restaurant.
Kimberly @ The Daring Gourmet says
Thank you so much, Bob, I’m happy to hear that!
Ruby says
Do you drain the diced tomatoes or just add the whole can?
Kimberly @ The Daring Gourmet says
Hi Ruby, add the whole can, including the juices.
Rolf says
It’s such a long time since I made this it the first time.
I nearly forgot how great it is. Next time will be sooner for sure.
Thank you for sharing this fantastic receipe.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Rolf, thank you!