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 and tossed with rice, bell peppers, onions, celery, tomatoes, and a generous dose of Creole seasoning. It’s comfort food with some kick (how much kick is up to you) and it’s sure to become a favorite. 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. 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 jambalaya is ready to serve!
Enjoy!
For more delicious Southern fare be sure to try our:
- Grillades and Grits
- Sausage Gravy and Biscuits
- Black Eyed Pea Salsa
- Peach Mustard Pork Chops
- Sorghum and Black Eyed Pea Salad
PIN ME!
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
Amanda says
Everyone cannot get enough whenever I make this amazing meal!
Kimberly @ The Daring Gourmet says
Fantastic, Amanda, thank you!
Carry says
Does this freeze well? I am having surgery soon and trying to fill the freezer in advance. If so, what is the best way to cook it? Thaw overnight?
Kimberly @ The Daring Gourmet says
Hi Carry, rice tends to get very mushy after it’s been frozen and reheated. So I’d recommend making it without the rice (and without the shrimp if you’re using it), freezing it, and then adding the rice and shrimp later when you’re ready to it it. Wishing you a successful surgery and a speedy recovery!
Pam says
I’m making this today. It’s my second time and it’s just perfect as when I made it this summer. The spice mixture is bang on. I double the recipe and add a coloured pepper (orange today) instead of two green, just for plate appeal. I serve it with a simple butter crunch lettuce salad and cornbread bread slathered in butter. Great recipe!!
Kimberly @ The Daring Gourmet says
That’s wonderful, Pam, thank you so much!
Gianna lukcso says
I am planning on making this for a progressive dinner party this Sunday.
What you do is go to one house for apps, another house for dinner and another house for dessert.
My house is dinner so I chose the jambalaya.
The recipe says -serves 4- but is this a generous 4.
I have 18 people attending and I really don’t want to times the recipe by 4 in order to get 16.
Would you say the recipes would serve 8? Maybe 6?
I’m going to have soup and a salad too so it’s not just the jambalaya.
Also-the grinder needed for the creole seasoning. I don’t have one of these. Is there something else I can use? Or skip it all together and just combine the ingredients and stir?
Thanks
Kimberly @ The Daring Gourmet says
Hi Gianna, I’d say it makes 6 small servings. For the Creole seasoning you can blitz it in your blender. If you don’t have a blender you can just stir in the ingredients.
Diane says
I made this but I used Tony Chacheres Cajun spice mix….but not as much as stated in the recipe.
Judy says
I LOVE this recipe, my son and husband have both been to New Orleans traveling to work with Seimens over the years and son is very picky, he went on and on when I made this saying this was the very best he has ever tasted and he has tasted it different places. I couldn’t get enough quite honestly. I could easily eat this a few times a week even breakfast lol. Thanks so much. Keep cooking and sharing…. Judy
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Judy, and really appreciate your family’s feedback, thank you!
Anonymous says
Made this for Mardi Gras dinner. Was a hit. The creole seasoning was fantastic. Will be making this often.
Bill says
I am currently cooking Jambalaya using your reciepe (for the hundredth time!) My wife is on her way home after a couple days away and I’m going to have supper on the table for her. We love this receipe! My wife told me that she only married me because I can cook Jambalaya. I’m good with that! :)
Kimberly @ The Daring Gourmet says
Lol, Bill! That’s wonderful, I’m so glad you both enjoy this recipe and you’re a good man for making it for her :)
Anonymous says
I love this recipe so much. I make jambalaya once a week. It’s delicious, keeps well in the fridge, and perfect for meal prepping. I omit the celery because I’m never patient enough to let it cook down until it’s soft and I’ll usually add in extra sausage instead of shrimp because shrimp can be expensive when I have a tight budget. I love how simple the recipe is and the cajun spice mix is my go-to for everything that needs it.
Francis says
This is our new fave recipe! We make it at least once a month and the leftovers are always better. Thank you!
Kimberly @ The Daring Gourmet says
That’s wonderful, Francis, thanks so much!
Carol says
This is the third time I have made this recipe and it just gets better each time I make it. The key is also finding really good andouille sausage. Thank you for the wonderful recipe!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much for the feedback, Carol!
Nancy says
Made this for a lunch special and it was enjoyed by all. I live in North Dakota so was surprised the customers enjoyed it so much (not the normal flavors for around here) Recipe was easy to follow and I had most of the ingredients on hand.
Kimberly @ The Daring Gourmet says
Fantastic, Nancy, thank you!
David says
You can’t make Jambalaya without file…
Jahara says
If my husband doesn’t like shrimp and I want to separate his portion , is there way to cook the shrimp separately and add them after?
Kimberly @ The Daring Gourmet says
Hi Jahara, absolutely, you can just give the shrimp a quick pan-fry in some oil and then add them to his portion separately.
Brenda says
If I double the recipe for 8, do I also double the cook time?
Kimberly @ The Daring Gourmet says
Hi Brenda, the cook time will remain the same.
ANTHONY MORELL says
Made this dish tonight with brown rice instead of white rice. Just have to simmer it longer to cook the rice. Best Jambalaya I’ve ever had! This recipe is definitely a keeper and will be making it again soon!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Anthony, thanks so much!
Steve says
If I want to feed 8 do I just dbl the whole recipe?
Kimberly @ The Daring Gourmet says
Hi Steve, yes, just double everything. Happy cooking!
Diane says
Kimberly, the flavors were outrageously delicious! Everyone loved it! I didn’t cube the chicken, I cut it in slightly larger chunks so it wouldn’t dry out. Well, it did dry out a little. My question is do you have a suggestion on how to not dry out the chicken. If I had of cubed it would it have allowed the chicken extra time to tenderize? Wow, what a great recipe. Thank you!!
Julie K says
My husband and I made this last night and we absolutely loved it! We excluded the chicken and tomatoes , just because we didn’t have any on hand. We used Chorizo sausage with the shrimp and it was simply delicious. I think the creole seasoning blend made all the difference- there was so much flavor and leftovers today were even better! Thank You so much.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Julie, thank you!
Craftwerks says
This is my go to recipe for Jambalaya. I’ve been making it for a couple years now. The kids love it, and get excited when I make it. Thank you so much for sharing this. It’s been a wonderful addition to our regular dinners.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Craftwerks, thank you!
Dave Chapman says
I am planning to use your recipe for our family dinner this evening having found you on the internet. The dish looks amazing and I am sure it will taste the same. On the vocal version of the “dish”, have a listen to Gerry and the Pacemakers version from the late 60’s. Different but entertaining.
Dave
Kimberly @ The Daring Gourmet says
I sure will, Dave! I love Gerry and the Pacemakers, “Ferry Cross the Mersey” and “Don’t Let the Sun Catch You Crying” are two of my favorite oldies. Happy cooking and eating! :)
Judy says
So… What is the measured serving size? Please :)
Michelle says
Don’t like smoked or andouille sausage..going to try with Italian Sausage
Anonymous says
Sure it’s good, but that squashes the authenticity of the dish. No one in NO would be caught dead using Italian sausage. Hell, they prob don’t know what it is.
Cristal says
I don’t have a spice blender. I would love to make this recipe the way you posted, is the spice blender necessary? Or can I just combine the spices? Any budget friendly suggestions?
Kimberly @ The Daring Gourmet says
Hi Cristal, you can use a regular blender too if you have one. If not, you can pound them in a plastic bag or just add the spices as they are.
Brandon says
This recipe is magic…
Kimberly @ The Daring Gourmet says
Thank you, Brandon!
Ben says
Very late to comment but this is saved as my new favourite recipe. Delicious!
Kimberly @ The Daring Gourmet says
Thanks so much, Ben, I’m delighted to hear that!
Jennifer Ford says
Kimberly, this sounds wonderful. Thank you for the recipe. Is this freezable? Could I possibly leave out the rice and shrimp, freeze it, then add the rice and shrimp when reheating?? If so, do you think it would last 3 weeks in the freezer?
Kimberly @ The Daring Gourmet says
Hi Jennifer! Yes, that’s exactly what I’d recommend – add the rice and shrimp later, otherwise you run the risk of mushy rice and overcooked shrimp. Three weeks in the freezer is perfectly fine. Happy cooking!
Haydee says
This is my second time making your Jambalaya and it is absolutely delicious. Thank you for sharing the recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Haydee, thanks so much!