Classic Creole Jambalaya Recipe

Introduction

Jambalaya is a quintessential Louisiana dish rooted in Spanish, French, and West African traditions. It’s a one-pot wonder filled with bold flavors, featuring a mix of smoked sausage, tender chicken, aromatic vegetables, spices, and rice. Jambalaya is often made in two main styles: Creole (with tomatoes) and Cajun (without tomatoes) — this recipe leans Creole for that rich, savory tomato base.

Perfect for parties, weeknight dinners, or leftovers, this hearty and soulful dish brings the vibrant taste of New Orleans to your kitchen.

Ingredients (Serves 6–8)

Proteins:

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
12 oz Andouille sausage, sliced into rounds
Optional: ½ pound shrimp, peeled and deveined (add at the end)

Vegetables (the “holy trinity” of Cajun cooking):

1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced

Base:

1 (14.5 oz) can diced tomatoes (with juice)
1½ cups long-grain white rice (uncooked)
3 cups chicken broth (preferably low sodium)
2 tablespoons tomato paste

Seasoning:

1½ teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
2 bay leaves
Hot sauce (optional, to serve)

Garnish:

Chopped green onions
Fresh parsley

Instructions & Method

1. Prep the ingredients:

Dice all your vegetables and proteins before starting. This makes the cooking process faster and more efficient.
Season chicken pieces lightly with salt and pepper.

2. Brown the meat:

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Add the sausage slices and brown them (about 4-5 minutes). Remove and set aside.
In the same pot, add chicken and sear until browned on all sides (it doesn’t need to be cooked through). Remove and set aside with the sausage.

3. Sauté vegetables:

Add onion, bell pepper, and celery to the same pot. Sauté for about 5–6 minutes, until softened.
Stir in the garlic and tomato paste. Cook for another 1–2 minutes until fragrant.

4. Add rice and seasonings:

Stir in the uncooked rice, paprika, thyme, oregano, cayenne, salt, black pepper, and bay leaves. Let the rice toast slightly for about 2 minutes.

5. Add liquids and proteins:

Pour in the diced tomatoes (with juice) and chicken broth. Stir well.
Return the sausage and chicken to the pot. Bring to a gentle boil.

6. Simmer:

Reduce heat to low, cover tightly, and simmer for 25–30 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

7. (Optional) Add shrimp:

If using shrimp, stir them into the jambalaya during the last 5 minutes of cooking, until just pink and cooked through.

8. Rest and serve:

Turn off the heat and let the pot rest, covered, for 5 minutes to finish steaming.
Remove bay leaves. Fluff with a fork and garnish with chopped parsley and green onions.

Serving Suggestions

Serve hot with a splash of hot sauce or a wedge of lemon.
Pair with cornbread or a crisp green salad.
Keeps well in the fridge for up to 3–4 days. Tastes even better the next day!