Best Jambalaya Recipe

Spicy, smoky, and intensely satisfying, jambalaya is a classic Louisiana feel-good food that’s perfect for feeding a crowd. My version combines the Cajun holy trinity of onion, celery, and bell peppers with juicy chicken, shrimp, andouille sausage, and rice that soaks up all that flavorful Cajun-spiced tomato broth.

If you’ve never made jambalaya before, it may seem intimidating at first, but I promise it’s easier than it looks. Plus, you can customize it to make it your own – switch up the meat or seafood, add more or fewer vegetables, or adjust the heat to your taste. Check out the Ingredients and Substitutions section below for more ideas.

With an average rating of 4.86 out of 5 stars from nearly 1,000 reader ratings, this jambalaya has become one of the most popular recipes on The Forked Spoon.

What is Jambalaya?

Jambalaya is a traditional Louisiana rice dish made with a combination of meat, seafood, vegetables, and seasonings. Everything cooks together in one pot, allowing the rice to absorb the flavorful broth and spices as it becomes tender.

There are two main styles of jambalaya:

• Creole Jambalaya (“Red Jambalaya”): Creole Jambalaya includes tomatoes, which give it its reddish color and slightly sweet, tangy taste. Popular proteins include Andouille sausage, chicken, shrimp, or crawfish, which are typically cooked with the Cajun holy trinity (onion, bell pepper, and celery). This style is commonly associated with New Orleans.
• Cajun Jambalaya (“Brown Jambalaya”): This version is traditionally made without tomatoes. Instead, its deeper brown color and rich, savory flavor come from thoroughly browning the meat and vegetables before adding the rice and broth.

My recipe is closer to Creole-style jambalaya because it includes tomatoes, but you’ll find plenty of variations throughout Louisiana, with different combinations of meat, seafood, vegetables, and seasonings.

Ingredients and Substitutions

Below are notes and possible substitutions for the ingredients in this Jambalaya Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.

Andouille Sausage: I recommend using andouille sausage for its smoky, garlicky, slightly spicy flavor. If you can’t find it, another fully cooked smoked sausage, such as kielbasa, will work, although the flavor will be milder.

Chicken: I like to make my jambalaya with boneless, skinless chicken thighs because they stay juicy and tender. Boneless, skinless chicken breasts also work, but be careful not to overcook them since they dry out more easily.

Shrimp: Use raw jumbo shrimp that have been peeled and deveined. Frozen shrimp work just as well, but thaw them completely before adding them to the pot. I don’t recommend precooked shrimp, as they can become rubbery.

Vegetables: Sometimes referred to as the holy trinity of Cajun cooking, or simply “trinity,” this aromatic mixture consists of finely diced onion, celery, and bell pepper. It’s the Cajun and Creole equivalent of French mirepoix or Spanish sofrito, where vegetables are gently cooked in butter or oil to soften and bring out their natural sweetness rather than deeply caramelize them. This recipe uses both red and green bell peppers, along with plenty of fresh garlic. You can adjust the ratio of vegetables to suit your preferences, but I wouldn’t leave out the holy trinity altogether.

Cajun Seasoning: This recipe uses 3 tablespoons of Cajun seasoning, dividing it between the chicken and vegetables. Keep in mind that store-bought blends can be very spicy and salty, so add additional heat and salt with caution. My go-to store-bought brand is Slap Ya Mama Cajun Seasoning, which is both spicy and salty. You can also use a brand you’re familiar with or make your own homemade Cajun seasoning blend to control the heat and salt. For a milder, more herb-forward variation, try my homemade Creole seasoning, although the flavor will be slightly different.

Additional Spices: Italian seasoning adds a herby, savory flavor that complements the smoky sausage and Cajun spices. The cayenne pepper and red pepper flakes add extra heat, so feel free to leave them out if you prefer a milder jambalaya.

Tomatoes: A 14-ounce can of diced or crushed tomatoes gives this Creole-style jambalaya its reddish color and rich tomato flavor. I like both options – diced tomatoes add a little more texture, while crushed tomatoes blend more evenly into the rice.

Rice: The type of rice used in jambalaya plays a crucial role in its texture, flavor, and overall success. The best types of rice include long-grain white rice such as Mahatma Extra-Long-Grain White Rice, which doesn’t need to be rinsed before cooking. Long-grain jasmine rice is another good option, especially if you enjoy its slightly floral, aromatic flavor, but unlike the Mahatma rice, jasmine rice should be rinsed and thoroughly drained before adding it to the pot. You can also use parboiled rice, such as Zatarain’s Parboiled Long Grain Rice. It’s more resistant to overcooking but doesn’t absorb flavors as well. I do not recommend substituting short-grain rice (e.g., sushi or arborio rice), brown rice, or instant rice, since they require different cooking times and liquid amounts.

Chicken Broth: Use low-sodium chicken broth so you have more control over the saltiness of the finished dish. Chicken stock also works well.

Okra: Not every jambalaya recipe includes okra, but it’s an ingredient I love in my gumbo recipe and enjoy adding here for its flavor and texture. It’s completely optional, so feel free to leave it out if you’re not a fan – there’s no need to replace it with anything else.

How to Make Jambalaya

The key to making really flavorful jambalaya is building the flavor in layers. We’ll start by browning the sausage and chicken, then use the same pot to cook the vegetables and rice. You can cook the rice on the stovetop or in the oven, whichever you prefer.

1. Brown the sausage. Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and let it cook for 1-2 minutes per side, until nicely browned. Transfer the sausage to a plate, but leave those flavorful drippings behind – they’ll help season everything else we cook in the pot.

2. Season the chicken. Add the bite-sized chicken thighs to a large bowl and toss with approximately 1 tablespoon of Cajun seasoning and some of the salt and black pepper. Give everything a good mix so the chicken is evenly coated before it goes into the pot.

3. Cook the chicken. Add another tablespoon of olive oil to the same pot over medium-high heat. Cook the seasoned chicken for 6-8 minutes, stirring occasionally, until lightly browned on the outside and cooked through to 165°F. Try not to crowd the chicken too much, or it will steam instead of brown. Transfer it to the plate with the sausage.

4. Sauté the vegetables. Reduce the heat to medium-low and add the remaining olive oil, followed by the onions, red and green bell peppers, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent. There’s no need to brown or caramelize them – we’re just bringing out their natural sweetness.

5. Add the garlic and seasonings. Stir in the minced garlic, remaining Cajun seasoning, salt, black pepper, and Italian seasoning. Add the cayenne pepper and red pepper flakes if you want the extra heat. Cook for about a minute, stirring constantly. By now, the vegetables should be coated in spices and everything should smell delicious.

6. Stir in the tomatoes. Add the diced or crushed tomatoes and Worcestershire sauce, stirring to combine. As you stir, scrape along the bottom of the pot to loosen any browned bits left from the sausage and chicken. Those little bits are packed with flavor and will help make the rice even more delicious.

7. Add the rice and broth. Stir the uncooked long-grain white rice into the tomato mixture, then pour in the chicken broth. If you’re using Mahatma Extra-Long-Grain White Rice, there’s no need to rinse it first. Jasmine rice, on the other hand, should be rinsed and thoroughly drained. Give everything a gentle stir to distribute the rice evenly, then bring the mixture to a boil.

8. Cook the rice until nearly tender. At this point, you can finish cooking the rice on the stovetop or in the oven. Both methods work well, but the oven requires less attention.

• Stovetop: Reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice cook for approximately 25-35 minutes, checking occasionally to make sure it isn’t sticking or burning on the bottom. I recommend giving it a gentle stir every 7-8 minutes as needed, but avoid stirring more than necessary. Replace the lid promptly to keep the steam inside.
• Oven: Preheat your oven to 350°F before starting the recipe. Once the rice and broth have come to a boil, cover the Dutch oven tightly and transfer it to the oven. Bake for approximately 25-35 minutes, or until the rice is nearly tender and most of the liquid has been absorbed. There’s no need to stir while it bakes.

Whichever method you choose, the rice is ready when it’s mostly cooked but still a little firm in the center. It will finish cooking in the next step.

9. Add the chicken, sausage, shrimp, and okra. If you cooked the rice in the oven, carefully return the pot to the stovetop and set it over low heat. Gently fold in the browned chicken and sausage, along with the raw shrimp and sliced okra, if using. Cover and cook over low heat for another 5-8 minutes, until the shrimp are pink and opaque, the chicken and sausage are heated through, and the rice is fully tender. Be gentle when stirring so the rice doesn’t become gummy.

10. Rest, garnish, and serve. Remove the pot from the heat and let the jambalaya rest, covered, for 5-10 minutes. This gives the rice a chance to absorb any remaining moisture and settle before serving. Gently fluff everything together, sprinkle with fresh parsley and chopped green onions, and enjoy!

How to Store, Freeze, and Reheat Jambalaya

Jambalaya makes delicious leftovers, but I recommend enjoying it fresh or refrigerated for the best texture, especially since this recipe contains shrimp.

• Refrigerator: Divide leftover jambalaya into shallow, airtight containers and refrigerate promptly, within 2 hours of cooking. Store in the refrigerator for up to 3-4 days.
• Freezer: Yes, you can freeze jambalaya, but keep in mind that the rice may become softer or mushy after thawing, and the shrimp can turn rubbery when reheated. For best results, divide the cooled jambalaya into individual portions and transfer to freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months for best quality.
• Thawing: Thaw frozen jambalaya overnight in the refrigerator rather than on the countertop.
• Reheating: For the stovetop, add the jambalaya to a skillet or pot with a splash of chicken broth or water. Cover and reheat gently over medium-low heat, stirring occasionally. For the microwave, place an individual portion in a microwave-safe bowl with a splash of broth or water, cover loosely, and heat in intervals, stirring halfway through. Reheat thoroughly to 165°F before serving.

Jambalaya FAQs

If you love the bold flavors in this jambalaya, check out some of my other favorite Cajun and Creole-inspired recipes, including Gumbo, Shrimp Étouffée, Cajun Dirty Rice, and this easy Red Beans and Rice.