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
Steve says
Is there a way to make this recipe without rice…and pour over a bowl and put shrimp on top
Kimberly @ The Daring Gourmet says
Hi Steve, rice is a integral ingredient in jambalaya – omitting it is kind of like making Chinese chicken fried rice without the rice. Yes, you can omit the rice if you prefer but it will be “soupy”.
Josh says
Perfect as is! Make this at least once a month.
Kimberly @ The Daring Gourmet says
Awesome, Josh, thank you!
AMBER says
I just tried the recipe and my family loves it will definitely use this again
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Amber, thank you!
Stephanie Robins says
Wow, delicious, and I used up some salami I had in the fridge- it was great. Not for those who dont like a little kick- it was spicy and stick to your bones kinda food.
Thanks!!
Kimberly @ The Daring Gourmet says
Awesome, Stephanie, thank you!
Tammy Worden says
This is an A+ recipe and an absolute keeper, thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Tammy, thanks so much!
Doug Wilton says
Phenomenal recipe and a huge hit, thank you!
Daniel says
Excellent recipe!!!
Nelson says
Thoroughly delicious, everyone loved it!
Nathan Lombough says
Hands down the best Jambalaya I’ve made and I’ve tried many recipes. THANK YOU!
David says
Hello,
This recipe looks awesome. I want make it this weekend, says it makes 4 servings. How big is the serving size
Thanks
Dave
Kimberly @ The Daring Gourmet says
Hi Dave, I’m not sure what the quantity is in cups but they’re generous servings, large enough as an entree.
Jon says
Very good!!!
Teryl says
Hands down the BEST jambalaya I’ve had! I followed the recipe for the homemade Creole seasoning, SO good!
Nina says
Excited to try this. Can I used crushed tomatoes instead diced tomatoes?
Kimberly @ The Daring Gourmet says
Hi Nina, crushed is okay but diced will provide a better texture and appearance.
Don says
I love me some good Jambalaya, and have always done the Cajun version myself, but after trying this one it may be my new go to recipe for it, awesome flavor, and plenty of spice. I have to say sorry though, I like the Carpenters version of the song Jambalaya, but for my favorite version I gotta stick with the original Mr. Hank Williams :)
Kimberly @ The Daring Gourmet says
Awesome, Don, thanks so much for the feedback!
Kat Machado says
I made this recipe after I saw a friends posted it with his results. WOAH! It was fantastic, I’m a big fan now. I did only half the cajun seasoning (because I only had one teaspoon left of powdered garlic) and twice the garlic cloves, and it was perfect. It was a lovely kick of flavour, spices and happiness. It will definitely become a home plate at least once a month. So much comfort food to rejoice the heart! <3
I'll have a look at more recipes here.
Kimberly @ The Daring Gourmet says
Wonderful, Kat, I’m thrilled to hear that, thank you! I hope you equally enjoy the other recipes you try here!