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!
I have been making this recipe for my family for several years now. Highly recommend!
I’m so happy to hear that, Elisa, thank you so much!!
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.
Fantastic, Lori, thank you so much for the feedback!
Just love your site and recipes, the Bolognese is out standing, almost the same as mine, and the Jambalaya top notch .
Doug
Thank you so much, Doug! :)
This was wonderful! Great flavor and very filling.
Great recipe. On the song I prefer Emmylou Harris
Outstanding recipe and seasoning! Thanks for sharing!
Thank you so much, Alister!
Love this jambalaya recipe! I make it often, as it has become a family favorite. And yes, you “gotta” make the homemade Creole seasoning: it adds so much!
Thanks so much for the feedback, Susan, I’m thrilled it’s become a family favorite!
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.
Fantastic! I’m so glad it was a family hit, thank you!
Oh my goodness this is delicious!
How many does the basic recipe serve
It serves 4.
This recipe was added to our family recipe book. It is that good! Thank you, we have been using this recipe for years.
Thank you so much, Justin, I’m happy you enjoyed it!
Thank you for sharing this delicious recipe. Easy to prepare and love the flavor and heat will make this one of my favorites.
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.
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!
This is the best jambalaya I’ve ever had! I’m from California and have only had it from 1 restaurant and enjoyed the can but THIS! It was so good. Jambalaya is my grandpa’s and best friends favorite and I can’t wait to let them try this!
Thank you so much, Alissa, I’m absolutely thrilled to hear that!
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.
Thank you so much, Bob, I’m happy to hear that!
Do you drain the diced tomatoes or just add the whole can?
Hi Ruby, add the whole can, including the juices.