• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Dinners & Main Course » Jambalaya Recipe

Jambalaya Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
November 8, 2021
4.80 from 691 votes


Last Updated November 8, 2021 | 68 Comments

This post may contain affiliate links. Read my disclosure policy.

57.1K shares
jump to recipe
jambalaya long pinterest pin
Jambalaya Long pinterest pin
Jambalaya pinterest pin collage
Jambalaya pinterest pin collage
Jambalaya pinterest pin collage
Jambalaya pinterest pin collage

Jambalaya is a classic one-pot recipe filled with chicken, sausage, shrimp, and rice. Completely irresistible, this easy recipe includes all the classic flavors of true Cajun/Creole cooking like Cajun seasoning and starts with finely diced onion, bell pepper, and celery – the holy trinity of Cajun cuisine. Learn all about this representative New Orleans dish, including how it’s made below!

Close up image of a large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.

Jambalaya

This is the best jambalaya recipe you will ever make – guaranteed! So delicious and so easy to make, it may appear overwhelming at first glance, but it’s actually quite easy to make once you get started. Plus, everything cooks in the same pot, making it perfect for busy weeknights.

In this version, you’ll find chopped onion, celery, and bell peppers, juicy chicken, shrimp, andouille sausage, and delicious Cajun spiced tomato rice. It practically springs from the pot with its awesome mouthwatering flavors.

Spicy, smoky, comforting, and filling, it’s hard to pass up a bowl of this New Orleans classic.

What is Jambalaya?

Originating in Louisiana with French and Spanish influence, Jambalaya is a rice dish made with meat and vegetables. Traditional recipes almost always have some kind of smoked sausage (such as andouille sausage), in addition to one or two other meats.

The vegetables, a mixture known as the “holy trinity”, usually consist of onion, celery, and green bell pepper. Typically you’ll find fewer vegetables, lots of rice, and a variety of different cooked meats.

Close up image of a large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.

What’s in Jambalaya

Jambalaya is a savory rice dish consisting of meat (pork, chicken, or rabbit), seafood (shrimp, crawfish, crab), various seasonings (Cajun seasoning, salt, black pepper, Italian seasoning, cayenne, crushed red pepper), vegetables (onions, celery, bell peppers, tomatoes, and sometimes, okra), chicken stock, and rice.

How to Make Jambalaya

1. Preheat your oven to 350 degrees F. Grab a large Pot or Dutch oven and set it over medium heat. Add about a tablespoon of olive oil or butter and sear the sausage rounds on both sides for approximately 1-2 minutes. Remove the seared sausage to a clean plate and set it aside.

Tip

If you are using raw sausage (i.e. non-smoked sausage) you’ll want to cook your sausage whole, first. Once it’s cooked, you can remove them from the pan to slice.

2. Meanwhile, add the chicken to a large bowl and season with Cajun seasoning, salt, and black pepper. Set the same pot that was used to sear the sausage over medium-high heat and cook the chicken until just cooked. Remove to a clean plate and set it aside.

  • You may use chopped chicken breast or chicken thighs.
Collage of three images the first of sauteing sausage rounds, the second of raw chicken covered in Cajun spices, and the third of chicken cooking in a large Dutch oven .

3. Return the same pot back to the stovetop and set it over medium heat. Add about a tablespoon of olive oil and the minced onions, bell peppers, and celery. Cook for 8-10 minutes, stirring often.

Tip

When cooking the onions, bell pepper, and celery (aka “holy trinity” or mirepoix) the goal is to cook them low and slow. This will sweeten, rather than char or brown them.

4. Add the garlic, Cajun seasoning, salt, black pepper, cayenne powder, Italian season, and red pepper flakes. Cook for an additional minute or so, stirring continuously.

Tip

This recipe is spicy. If you are sensitive to spicy foods, omit the cayenne pepper and red pepper flakes.

5. Combine the canned tomatoes, Worcestershire sauce, white rice (thoroughly washed and drained), and low-sodium chicken broth. Bring to a simmer then cover and reduce heat to low.

Collage of six images showing the steps to make jambalaya.

6. Allow the rice to cook. This can be done on the stovetop or in the oven:

  • Stovetop: Cook for approximately 25-30 minutes, or until the rice is nearly cooked through. To prevent the rice from burning and sticking to the bottom of the pot, stir every 5 minutes or so.
  • Oven: Transfer pot to the oven and bake for approximately 25 minutes, or until the rice is nearly cooked. Stirring every 5 minutes is not necessary.

7. Cook the shrimp. I like to cook the shrimp in a separate skillet. This prevents overcooking and keeps the shrimp nice and juicy.

Tip

If you prefer to cook your shrimp in the same pot as everything else, wait to add the raw shrimp until after you’ve returned the chicken and sausage and added the okra. Cover and transfer to the oven to cook for 5-10 minutes (or until shrimp is cooked through).

8. Once the rice is nearly cooked, gently stir in the shrimp, sliced okra, chicken, and sausage. Gently mix to combine. Cover and continue to cook on low (or in the oven) for an additional 5-8 minutes.

9. Remove from heat. Season to taste and serve garnished with chopped parsley, hot sauce, and chopped green onions.

Large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.

What to Serve with Jambalaya?

Here are some of the most popular side dishes to serve with Jambalaya.

  • Cornbread – handsdown the most popular side dish
  • French bread with butter
  • Corn on the cob
  • Collard greens
  • Green salad
  • Tomato salad
  • Hush puppies
  • Fruit salad
  • Cheddar biscuits

Frequently Asked Questions

What is andouille sausage?

Typically bright red from all the added seasoning, andouille sausage bursts with spicy flavor. They are delicious.

What is a good substitute for andouille sausage?

Substitute with a different variety of smoked sausage, Mexican chorizo, kielbasa, or skip the sausage completely.

Can Creole seasoning be used in place of the Cajun seasoning?

Yes. Cajun seasoning and Creole seasoning are very similar to each other. The primary difference between the two is that Creole seasoning typically contains additional paprika, sweet basil, celery seed, oregano, and white pepper in addition to the usual garlic powder, onion, black pepper, and Cayenne pepper.

Is Jambalaya spicy?

Yes. This recipe is absolutely spicy. If you prefer a more mild dish, omit the cayenne pepper and red chili flakes. On the other hand, if you really love spicy foods, feel free to add a diced jalapeño at the same time as the holy trinity or garnish with hot sauce at the end of cooking.

What is the best rice for jambalaya?

Use any type of long-grain white rice. This includes regular long-grain white rice, basmati rice, or jasmine rice. Do not use enriched rice or minute rice, or any type of short-grain white rice.

Can I use brown rice instead of white rice?

While I do not have personal experience making this recipe with brown rice, if you choose to try it with brown rice, note that the cooking time will be longer (about 15 minutes more) and you will need additional water.

What is a good substitute for okra?

Alternatives to fresh okra include frozen okra (thaw before adding) or file powder. And although technically, it isn’t traditional to Jambalaya, I love the flavor.

Is jambalaya a soup?

No. Jambalaya is a rice dish with various meats and vegetables.

What is the “holy trinity” of Cajun cuisine?

The “holy trinity” of Cajun cooking, or simply “trinity” to some, is an aromatic mixture consisting of finely diced onion, celery, and green or red bell pepper. It is the Cajun/Creole version of a mirepoix or soffrito.

Soffrito (also known as mirepoix)- a simple base made from finely diced vegetables (the mix of vegetables will vary by country and cuisine) that are cooked in butter or oil, low and slow as to sweeten the ingredients rather than caramelize them.

Serving spoon with a large scoop of Jambalaya hovering over a pot filled with jambalaya recipe.

Gumbo vs Jambalaya

The easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is, at its core, a rice dish (much like paella). Gumbo, on the other hand, is more of a soup with rice that is cooked separately and served on the side. Like Jambalaya, Gumbo contains a mix of vegetables and meat and some kind of shellfish, like shrimp or crawfish, but the overall stock is thinner, almost like a broth.

Learn more: What is Gumbo?

Creole vs. Cajun Jambalaya

When it comes to jambalaya, there are two main categories: Cajun and Creole. The main difference between the two focuses on the order in which the ingredients are cooked and whether tomatoes are used (or not).

  1. Creole Jambalaya “red jambalaya”– Creole Jambalaya includes tomatoes and (usually) includes shrimp. Typically, the chicken and the sausage are added to the pot and cooked together with the “holy trinity”.
  2. Cajun Jambalaya “brown jambalaya”– unlike Creole Jambalaya, this version does not contain tomatoes. The meat is browned in the pot first, leaving bits of meat stuck to the bottom of the pot, giving this version a deep brown color with lots of delicious smoky and caramelized flavoring.

This jambalaya recipe is a mix of the two. I’ve added tomatoes (Creole) but browned the meat (Cajun).  I decided to take the best of both and mix them into one.

Large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.

Can You Freeze Jambalaya?

Technically, yes. If you plan to freeze leftover jambalaya – shrimp and all – keep in mind that, once reheated, the shrimp will likely be quite chewy and tough and the rice will probably be extra mushy.

If you don’t mind chewy shrimp and mushy rice, be sure to bring your leftovers to room temperature (or cooler) before transferring them to freezer-safe bags, removing as much air as possible. Freeze for up to two months or so.

If you don’t like chewy shrimp and mushy rice, you may want to cook less shrimp upfront and cook new shrimp whenever you decide to defrost and reheat your leftovers. As for mushy rice, the best way to prevent this is to freeze the rice before it’s fully cooked.

Reheat frozen jambalaya one of two ways – on the stovetop or in the microwave.

On the stovetop, place the bag in a pot of hot water (not boiling water), and allow the jambalaya to slowly start to thaw. Drain the water and place the slightly thawed jambalaya in the pot with a few tablespoons of hot water or chicken broth. Cook over low heat, stirring often until warmed through.

In the microwave, transfer the jambalaya to a microwave-safe container with a few tablespoons of hot water or chicken broth. Cover with a damp paper towel. Microwave at 30-second increments, stirring between each, until warmed through.

Close up image of a large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.

More Rice Recipes and Cooking Resources

  • Different Types of Rice: Varieties and What to Do With Them
  • What is Arborio Rice?
  • How to Cook Jasmine Rice
  • Easy Dirty Rice Recipe (Cajun Rice)
  • Easy Red Beans and Rice Recipe
  • Slow Cooker Jambalaya Stew

Have you tried making this Jambalaya Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Close up image of a large white pot filled with cooked jambalaya made with white rice, chicken, andouille sausage, and shrimp, and garnished with chopped parsley and green onions.

Jambalaya Recipe

4.80 from 691 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Jambalaya is a classic one-pot recipe filled with chicken, sausage, shrimp, and rice. Completely irresistible, this easy recipe includes all the classic flavors of true Cajun/Creole cooking like Cajun seasoning and starts with finely diced onion, bell pepper, and celery – the holy trinity of Cajun cuisine.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine American, Cajun
Servings 8 servings
Calories 564 kcal

Ingredients
 
 

  • 3 tablespoon olive oil - divided
  • 1 pound Andouille sausage - (or any smoked sausage)
  • 1.5 pounds boneless skinless chicken breasts or thighs - chopped into 1-inch cubes
  • 3 tablespoon Cajun seasoning - divided and adjusted to suit your own personal taste/heat preference
  • 2 medium yellow onions - diced
  • 1 green bell pepper - seeded and diced
  • 1 red bell pepper - seeded and diced
  • 3 stalks celery - diced
  • 6 cloves garlic - minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne - optional
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 (14 ounce) can diced/crushed tomatoes
  • 2 teaspoon Worcestershire sauce
  • 1.5 cups uncooked long-grain white rice
  • 2.75 cups low sodium chicken broth
  • 1 cup okra - thinly sliced (or 1 tsp file powder)
  • 1 pound raw shrimp - peeled and deveined
  • fresh chopped parsley - to garnish
  • chopped green onion - to garnish
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 350 degrees F (180 degrees C).
  • Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
  • Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
  • To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.
  • Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.
  • Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid
  • Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot (see note – how to cook your rice in the oven).
  • As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
  • When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
  • Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

Jessica’s Notes

Note – how to cook your rice in the oven – You may also transfer your pot or Dutch oven to a preheated 350-degree oven. To cook the rice in the oven, rather than on the stovetop, simply bring the rice to a simmer, mix, and cover with a tight-fitting lid. Transfer to the oven and bake for approximately 25 minutes, or until the rice is nearly cooked. Remove from the oven, very gently stir in the sausage, chicken, cooked shrimp, and okra. Cover and return to the oven to cook for an additional 5-8 minutes, or until everything is heated through.
As written, this recipe is very spicy. Omit the added cayenne powder and red chili flakes if you’re sensitive to spicy foods.
Always thaw the shrimp (and okra if using frozen) before adding to the cooked rice. This will help eliminate extra water (due to thawing) from being released into the pot, turning your perfectly cooked rice into a soggy mess.
This recipe is not 100% authentic since it includes okra. Okra is typically reserved for gumbo.
Updated May 3, 2019, May 29, 2020, and Nov. 8, 2021

Nutritional Information

Calories: 564kcal | Carbohydrates: 35g | Protein: 46g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 244mg | Sodium: 1398mg | Potassium: 844mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1595IU | Vitamin C: 10.3mg | Calcium: 151mg | Iron: 3.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Best Jambalaya Recipe, How to Make Jambalaya, Jambalaya, Jambalaya Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

57.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Arya says

    March 5, 2023 at 1:32 pm

    5 stars
    Just made it, it was fantastic. I used more chicken broth, but it was still amazing. Thank you for the recipe!

    Reply
  2. Mike says

    March 2, 2023 at 12:06 pm

    5 stars
    Excellent recipe. I’ll be making it again.

    Reply
  3. Nate says

    February 25, 2023 at 9:40 pm

    Not a fan of whole tomatoes. Can i make this without them and still get that great taste?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 26, 2023 at 11:03 am

      You can make it without tomatoes; it will be more of a brown/Cajun-style jambalaya 🙂

      Reply
  4. Katie says

    February 3, 2023 at 9:36 am

    5 stars
    You can make this even better by using raw tomatoes and stewing half the jalapeno into it!!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • A large white bowl filled with creamy potato salad and garnished with chopped parsley. Easy Creamy Potato Salad Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure