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
AMY LORETTA says
Just finished writing down this recipe and I am going to leave about three-quarters of the cayenne pepper out because I have A 6 year old.
I will let you know how this turns out but I’m excited.
I did accidentally stumble onto your blog looking for a classic jambalaya recipe and can’t wait to put this one together. It sounds absolutely delicious!
Kimberly @ The Daring Gourmet says
Fantastic, Amy, let us know what you think!
AMY LORETTA says
Thank you so much Kim. We really did enjoy this recipe. Really enjoyed the homemade recipe for homemade Creole seasoning. I added two extra cups of chicken broth because we kind of enjoy it more of soupy than stewie but it got ate so fast, I’m putting this one in my recipe box.
Thank you again .
Kimberly @ The Daring Gourmet says
Fantastic, Amy, thank you!
Kiki says
Hi!
I look forward to making this tonight. I notice the shrimp is added at the very end. Does it need to be pre-cooked or is the 10 minutes of steaming enough to cook it all the way through?
Kimberly @ The Daring Gourmet says
Hi Kiki, they’re added raw and yes, 10 minutes of steaming is sufficient. Shrimp cooks very fast and over-cooking them will make them rubbery and tough.
Debra says
My family loved this dish! I made it exactly as the recipe stated with the exception that I doubled it and I don’t have a spice grinder so I just mixed the spices together. We have a bit leftover so wondering the best way to reheat. Any ideas?
Kimberly @ The Daring Gourmet says
Wonderful, Debra, thank you! I don’t know that I have any tips on reheating this particular dish – I would probably just microwave it.
Jason green says
Good stuff. I’m cooking some now our way. Basically no tomatoes but I like it either.we use our hog sausage alot of times. Hog/venison ,oh man you gotta try it with duck! Use the duck fat.
Good recipe girl!
Kimberly @ The Daring Gourmet says
Thanks, Jason! Agreed, fat is where all the flavor is. I actually render my own lard and tallow to use for cooking and baking – great stuff. The duck and goose fat I have my friend from France bring me when she comes to visit – a dozen jars each time :)
Kourtney says
My dad’s only request for his birthday was for some jambalaya, which simply cannot be found where we live in Utah. I’m not a fan of onions so I made this for him by following the recipe to a T (aside from using store bought Creole seasoning) and didn’t try it at all throughout. I thought he was going to pass out from happiness. He even jokingly (but only to make it laughable) licked the plate when he was done! Thanks so much for a recipe I will be using more frequently for the fam!
Kimberly @ The Daring Gourmet says
Wonderful, Kourtney, I’m so happy to hear that your dad was thrilled with his birthday meal – thanks so much!
Danielle says
Just made this recipe using vegetable oil, chicken thighs and smoked sausage. This is delicious! I am on my second bowl. I can’t wait to try it with all the ingredients!!
Kimberly @ The Daring Gourmet says
Fantastic, Danielle, I’m so happy to hear that, thank you!
Wendy Wong says
This is delicious!!! We just made it and taste so good!!
But make sure to use the best quality of sausage, chicken and shrimps.
WE have a local butcher that cures his own sausages and used organic chicken breasts.
WE will definitely make this again.
Kimberly @ The Daring Gourmet says
Wonderful, Wendy, thank you! And yes, quality makes all the difference!
Tanya says
That recipe was to the point!!!
The dish came out PERFECT!!! I did put a little of my own spin on it, nonetheless… it was Delicious 🌈😘🌞
Kimberly @ The Daring Gourmet says
Fantastic, Tanya, thank you!
Tanya says
You are awesome my Friend!!!!!!
Kimberly @ The Daring Gourmet says
LOL, thanks, Tanya :)
Colleen Sullivan says
Made this tonight, it’s so delicious!!! So spicy that it gave me the hiccups but totally worth it. Thanks for the amazing recipe! 😊
Kimberly @ The Daring Gourmet says
Awesome, Colleen, I’m so glad you enjoyed it, hiccups and all! :)
Jens says
I love jambalaya but have only ever cooked the “zatarains” boxed version. Thanks for the homemade recipe! I used my Dutch oven and it was mouthwatering good! I will definitely be making this again!
Kimberly @ The Daring Gourmet says
Fantastic, Jens, I’m so happy to hear that, thank you!
Fe says
OMG!!!! i just made this for dinner..it’s my first time to make Jambalaya. and it was Fantastic, Amazing dish… thank you for sharing this recipe. My husband and i really love it, and he wants me to make it again.. *^_^* i used Hemplers smoked sausage, it was great! God Bless You!
Kimberly @ The Daring Gourmet says
Awesome, Fe, I’m so thrilled to hear that, thank you!!
Brad Wooten says
This looks absolutely delicious! Quick question, what If I wanted to make this dish for up to 25 people? How much more or less ingredients would I need to add without overdoing it? I don’t want to end up adding to much seasoning. Thank you for your help.
Kimberly @ The Daring Gourmet says
Hi Brad, I would simply measure all the ingredients times 6 (4 servings x 6 = 24 servings). Since the ratio of ingredients will be the same, whether it’s 4 servings or 24 servings, there won’t be too much seasoning or too many of any of the other ingredients.
Sheri says
Have been craving Jambalaya, and this is my first time preparing. This is a excellent, easy to make dish. Everyone loved it; this is a keeper. The only thing I did was add a little more chicken broth at the end. Other than that,I made it exactly as written and wouldn’t change a thing. Thanks for the recipe.
Kimberly @ The Daring Gourmet says
Wonderful, Sheri, thanks so much!
Debra Watkins says
Hello,
Am I supposed to use all the seasoned you have in the bowl above?
Kimberly @ The Daring Gourmet says
Hi Debra, use 2 tablespoons of the Creole seasoning.
Hisako says
I used another recipe before but tried this one since it seemed simpler, which I like! It turned out to be soupy (taste is good) but I think I may know why. Perhaps I should use regular long grain rice instead of “minute rice” I used (I just wanted to use it up – I don’t like it much). Also I put in double amount of shrimp (because I love shrimp! ), which may have created more fluid. I think after a while it’ll become less soupy, and I can always mix in some cooked rice to absorb extra fluid. I like this recipe and will make it again! Thank you!
Kimberly @ The Daring Gourmet says
Hi Hisako, I’m glad you enjoyed it, thank you! Yes, you’ve identified the culprit that contributed to the soupy consistency: Minute rice. It won’t absorb as much liquid as regular rice. In any case I’m glad this was a hit and appreciate the feedback!