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:
- Shrimp and Grits
- Fried Okra
- Corn Pudding
- Andouille and Greens with Cheese Grits
- Sausage Gravy and Biscuits
- Jambalaya
- Boiled Peanuts
- Skillet Cornbread
- Southern Black Eyed Pea Salad
- Grillades and Grits
- Fried Catfish
- Chicken Fried Steak Burgers
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
Kellbell says
Can I use turkey sausage?
Kimberly @ The Daring Gourmet says
Absolutely. Happy cooking!
Simon says
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!
Kimberly @ The Daring Gourmet says
That’s wonderful, Simon, I’m so thrilled to hear it! Thank you, greetings to Scotland, and Happy New Year!
Peter de Graaf says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Peter, I’m so happy to hear that, thank you! Greetings to The Netherlands and a Happy New Year!
Rebecca Flynn says
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 ;)
Kimberly @ The Daring Gourmet says
Awesome, Rebecca, I’m so glad you enjoyed it, thank you!
Edward clough says
Just picked up all the ingredients, going to cook tonight!
Kimberly @ The Daring Gourmet says
Super! Happy cooking, Edward, and let us know what you think!
Cindy verry says
Cooking it as we speak… It smells wonderful!
Kimberly @ The Daring Gourmet says
Fantastic, Cindy, bon appetit!
andrea says
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 ;-)
Kimberly @ The Daring Gourmet says
That’s wonderful, Andrea, thanks for checking back in with the feedback!
Barth Andrea says
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 😊
Kimberly @ The Daring Gourmet says
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.
Forest says
What kind of hot sauce do you recommend using?
Kimberly @ The Daring Gourmet says
Hi Forest, some of the most popular brands include Frank’s, Crystal, Louisiana and Sriracha.
Colette Saucier says
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!
Mila says
HI Kimberly, would you have any suggestion for the beef sausage, we don’t eat pork but i want to try Jambalaya
Kimberly @ The Daring Gourmet says
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!
Heidi says
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!!
Kimberly @ The Daring Gourmet says
Hi Heidi, that’s wonderful to hear, thank you so much for the feedback!
Chad says
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?
Kimberly @ The Daring Gourmet says
That’s awesome, Chad, thank you! Absolutely, double away!
Susan says
Would doubling it increase the cooking time?
Kimberly @ The Daring Gourmet says
Hi Susan, no, cooking time will remain the same.
Thomas says
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!
Kimberly @ The Daring Gourmet says
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!
Jay says
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.
Kimberly @ The Daring Gourmet says
Awesome, Jay, I’m so glad it was a hit, thanks for the feedback!
Laura says
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?
Kimberly @ The Daring Gourmet says
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.
Laura says
Thank you! Excited to try this recipe!
Kimberly @ The Daring Gourmet says
Happy cooking, Laura, and let us know how it goes!