This mouthwatering Jambalaya recipe is perfect for spicing up your dinner routine. This Cajun-inspired dish is packed with flavor and will impress even the pickiest eaters. Our recipe includes a mix of savory meats, spicy vegetables, and fragrant spices cooked to perfection in a hearty tomato sauce. You can even add shrimp to it if you’d like!
Though the ingredient list is long, it’s incredibly easy to make, so you can enjoy a restaurant-quality meal in the comfort of your own home. So why settle for bland dinners when you can impress your family and friends with some tasty Creole Jambalaya? Get ready to take your taste buds on a journey to the colorful streets of New Orleans with just one bite!
Be sure to serve it with a slice or two of my Corn Spoon Bread that you see in the pictures.
History of Jambalaya
Jambalaya originated in the state of Louisiana, specifically in the city of New Orleans. It is a blend of Spanish, French, and African cuisine, making it a true representation of the melting pot that is Louisiana. Jambalaya is a one-pot dish traditionally made with rice, meat, and vegetables, created to use leftover ingredients, making it a practical and economical meal for families.
Today, jambalaya is a staple in Louisiana cuisine and is enjoyed worldwide. It is a dish that has evolved over time, with each cook adding their own unique twist to the recipe.
SAVE THIS CAJUN JAMBALAYA TO YOUR FAVORITE PINTEREST BOARD!
I can’t say enough good things about this recipe. It’s so good, and this one-pot meal makes plenty to share with friends or serve for lunch the next day. Boy, just talking about it makes me want to get right back in the kitchen and get the recipe going again!
Ingredients for Jambalaya
To make jambalaya, you will need a variety of ingredients. The main ingredients are rice, meat, and vegetables. Here’s what you need to make this hearty dish:
- 2 tablespoons canola oil or olive oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pound Andouille pork sausage, chopped
- 1 tablespoon of all-purpose flour
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 28-ounce can of stewed tomatoes
- 14.5-ounce can of diced tomatoes
- 4 cups chicken broth (or chicken stock)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons fresh flat-leaf parsley, chopped
- ¾ teaspoon Cajun spice
- 4 cups uncooked medium-grain white rice
- 3 tablespoons butter, cut into pieces
- 1 pound raw shrimp, peeled and deveined (optional)
- 1 teaspoon Old Bay seasoning
Step-by-Step Recipe
Now that you have all your ingredients, it’s time to start cooking! Here’s how to make our easy jambalaya recipe:
- First, season your chicken with salt and pepper. In a large Dutch oven like this one, or large pot, drizzle oil and cook the chicken and sausage over medium-high heat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
- I cooked my chicken first, then removed it from the pot and cooked the sausage on its own. You can do the same or cook them together.
- Place flour in the bottom of the pot, stirring constantly over medium heat until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook for at least 5 minutes.
- Next, add the chicken broth, spices, and any remaining salt and pepper to the pot and bring it to a boil. Add the uncooked rice, chicken, and sausage and return it to a boil.
- Dot the top with butter, cover the pot, and place in the oven. Bake for 30 minutes or until most of the liquid is absorbed. Your cook time may vary based on your ingredients.
- Remove that fragrant jambalaya from the oven and sprinkle with Old Bay seasoning. If you’re going to add shrimp, do it now, then return the pot to the oven for an additional five minutes or until the shrimp are cooked through.
Tips for Making Perfect Jambalaya
Making jambalaya can be intimidating, but with a few tips, you can make a delicious meal every time. Here are some suggestions for making the perfect jambalaya:
- Use a heavy-bottomed pot or Dutch oven to prevent burning.
- Don’t stir the jambalaya too much while it’s cooking. This can cause the rice to become mushy.
- Use medium or long-grain white rice for the best texture.
- Use a good-quality Cajun seasoning for the best flavor.
How to Customize Your Jambalaya
One of the great things about jambalaya is that it is such a versatile dish that can be customized to your liking. Here are some ways to make it your own:
- Use a different type of sausage, or another meat, such as shrimp, crawfish, or pork. Consider skinless chicken thighs instead of breasts.
- Add other vegetables, such as okra or tomatoes.
- If you don’t like spicy food, adjust the spice level to your liking. Spice lovers can increase or add spices such as crushed red pepper flakes, cayenne pepper, hot sauce, or creole seasoning.
- Use a different type of rice, such as brown rice or basmati rice.
Serving and Storing This Spicy Creole Dish
Jambalaya is best served hot, straight from the pot. You can garnish it with chopped parsley or green onions for added flavor. It’s delicious for Mardi Gras or any time of the year!
Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove until heated through. We LOVE eating the leftovers!!
Can you freeze Jambalaya?
Jambalaya can be frozen for up to three months. Keep frozen jambalaya in the freezer until you’re ready to defrost and reheat it.
When reheating frozen jambalaya, thaw in the fridge overnight and then reheat in a pot on the stove or the microwave until hot throughout. Alternatively, try reheating Jambalaya in a slow cooker or put the frozen jambalaya straight into a skillet.
I hope you’ll try making this delicious dinner dish. My whole family loved it, and it’s become a staple in my menu rotation. Let me know how you like it!
Weeknight Dinner Recipes
Busy weeks call for more planning when it comes to dinner ideas. It’s a good thing I have these slow cooker recipes to help next time you’re in a bind!
- Slow Cooker Beef Chili Verde Polenta
- Slow Cooker Sloppy Joes
- Crockpot BBQ Root Beer Shredded Chicken Sandwiches
- Crockpot Pork Ragu
- Sausage Alfredo Rigatoni
- Skillet Spinach Lasagna
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Jambalaya
Ingredients
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 pound Andouille sausage chopped
- 1 tablespoon flour
- 1 medium onion diced
- 1 green pepper diced
- 3 cloves garlic minced
- 28 ounces stewed whole tomatoes
- 14.5 ounces diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons fresh flat leaf parsley chopped
- ¾ teaspoon Cajun spice Use more or less as preferred
- 4 cups medium grain white rice uncooked
- 3 tablespoons butter cut into small pieces
- 1 teaspoon Old Bay seasoning
- 1 pound raw shrimp peeled and deveined (OPTIONAL and not included in nutritional information)
Instructions
- Preheat oven to 350° F. Heat a large Dutch oven over medium-high heat and place the canola oil into it.
- Season chicken on both sides with some of the salt and pepper and then brown the chicken on both sides in the Dutch oven.
- Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
- Place chopped sausage into the pot and brown. Remove and set aside with the chicken.
- Place flour in the bottom of the pot, stirring constantly until browned. Add onion and pepper and sauté until soft. Add garlic and tomatoes and cook at least 5 minutes.
- Add broth, thyme, basil, parsley, Cajun spice, and remaining salt and pepper, and bring to a boil.
- Add rice, chicken, and sausage and return to a boil.
- Dot the top with butter, cover the pot and place in oven. Bake for 30 minutes or until most of the liquid is absorbed.
- Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
- Return pot to oven for approximately 5 minutes until shrimp are cooked through.
Nutrition
This post was originally published March 3, 2012. It has been updated in format and with pictures on August 30,2023.
Comments & Reviews
My family would love this no seafood version, too…so yummy! And I hope there is better news about Ava next time you post~
Can I make this in the crockpot??