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. 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:
- 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
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!
Maree D says
This was one of the best jambalaya recipes I’ve ever made. The spices combination are delicious. Made it almost exactly “as is” except I used hot Italian sausages. Spicy dish but so so flavorful. Thank you!
Kimberly @ The Daring Gourmet says
Fantastic, Maree, I’m so happy to hear that, thank you!
Kirsten says
This recipe is simply wonderful. The flavor is outstanding and I have made this my go-to jambalaya recipe for all time. I like the flavors and everything came together so nicely. This recipe is a keeper, and I thank you for sharing!
Kimberly @ The Daring Gourmet says
Fantastic, Kirsten, I’m thrilled to hear that, thank you!
Mary says
It was good! But boy does it have a kick. I may have bought the wrong sausage though. It was cajun style Andouille. Regardless, it was tasty.
Kimberly @ The Daring Gourmet says
Awesome, Mary, thank you! Yes, a lot of andouille is very spicy but you can find milder ones too.
Michael Wyrick says
Hey I’m wandering if u mean mix these spices and hurbs and that’s your Creole or u mean use those seasonings with hurb and creole
Kimberly @ The Daring Gourmet says
Hi Michael, at the end of the list of ingredients you’ll see “For the Creole Seasoning:” Add those herbs/spices together to make that Creole seasoning and you’ll be using 2 tablespoons of it for the Jambalaya. I hope that makes sense. Happy cooking!
Andy says
Hey, quick question. I know White rice is traditional in Cajun recipes, but I prefer using brown and wild grain rice. Do I need to change the recipe to account for the longer cook time?
Kimberly @ The Daring Gourmet says
Hi Andy, yes, brown rice rice takes more than double the amount of time as white rice and you’ll likely need a little more liquid as well.
Sherri says
I have made this receipe twice! It is awesome! Best jambalaya receipe I’ve found…. will not disappoint!
Kimberly @ The Daring Gourmet says
Awesome, Sherri, I’m so glad – thank you!
Amy says
This recipe is so so good. I’m wondering if you’ve tried the recipe using instant pot. I think I might have to reduce the chicken broth. Thanks for sharing the recipe. I love it.
Katie says
I have to make a batch for 25 people. I understand the amounts (6×), but since I want to do this ahead of time, can I pre cook the rice and add it at the last minute after I add the shrimp?
Also, how far ahead of time can I make it.
Sounds great! Hope I don’t flunk
Karen Akkermans says
Made this yesterday. I never had or made jambalaya before and this was an A++ first taste of it! Easy, relatively quick and a crowdpleaser. This recipe has earned it’s place in our rotation :)
Kimberly @ The Daring Gourmet says
Fantastic, Karen, I’m so glad to hear it, thank you!
Christin wiech says
This is a fantastic recipe! I made it tonight for dinner. The only thing I did differently was I added a diced jalapeno. Very flavorful! Thank you for the great recipe :)
Kimberly @ The Daring Gourmet says
That’s fantastic to hear, Christin, thank you!