Why You’ll Love Classic Jambalaya Recipe
• One‑pot meal with minimal cleanup
• Bold, savory Cajun flavors everyone enjoys
• Flexible — swap or add proteins you like
• Great for feeding a crowd or meal prepping
• Leftovers taste even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts or thighs, cut into bite‑sized pieces
fine sea salt and freshly‑cracked black pepper
1 (14‑ounce) package andouille sausage, thinly sliced into rounds
1 cup sliced okra
1 medium white onion, diced
2 small bell peppers (green, red, or a mix), cored and diced
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
4 cloves garlic, minced
1½ cups uncooked long‑grain white rice, rinsed
2 tablespoons Cajun seasoning
½ teaspoon dried thyme
1 bay leaf
1 (14‑ounce) can crushed tomatoes
3 to 4 cups chicken stock
1 pound large raw shrimp, peeled and deveined
1–2 teaspoons fresh lemon juice (optional)
garnishes: thinly‑sliced green onions, chopped fresh parsley, hot sauce
Directions
-
Heat 1 tablespoon of the olive oil in a large pot over medium‑high heat. Add the chicken, season with salt and pepper, and cook until lightly golden and nearly cooked through. Transfer to a plate.
-
Add the sausage to the pot and brown for a few minutes. Transfer to the plate with the chicken.
-
(Optional) Sauté okra in a small drizzle of oil until lightly golden, then set aside.
-
Add remaining olive oil, then the onion, bell peppers, celery, and jalapeño. Cook until softened. Add garlic and cook briefly until fragrant.
-
Stir in rice, Cajun seasoning, thyme, and bay leaf. Toast the rice for a minute.
-
Add crushed tomatoes and most of the chicken stock, bring to a simmer, then reduce heat and cover. Cook until the rice is tender and most liquid is absorbed.
-
Stir in the okra, shrimp, chicken, and sausage. Cover and let steam off‑heat until shrimp turns pink and opaque.
-
Remove the bay leaf, add lemon juice if using, taste and adjust seasoning. Serve hot.
Servings and timing
Serves about 6–8 people. Total time is about 55 minutes, including about 15 minutes for prep and 40 minutes for cooking.
Variations
• Use smoked turkey, crab, crawfish, or vegetarian sausage instead of or in addition to the usual proteins.
• Make it vegetarian by substituting veggie stock and adding extra veggies like zucchini or mushrooms.
• Adjust spice level by increasing or decreasing jalapeño and cayenne pepper.
• Swap brown rice (longer cooking time) or cauliflower rice for a lighter variation.
Storage/Reheating
Cool leftover jambalaya and store in an airtight container in the fridge for up to 3–4 days. Reheat on the stovetop over low heat with a splash of stock or in the microwave until warmed through. To freeze, portion into freezer‑safe containers for up to 3 months, then thaw and reheat.
FAQs
What makes jambalaya different from gumbo?
Jambalaya is a hearty rice‑based one‑pot dish, while gumbo is a stew served over rice, often thickened with roux or filé powder.
Can I make this spicy or mild?
Yes — adjust the jalapeño and cayenne to suit your taste.
Can I skip the shrimp?
Absolutely. You can use more chicken or sausage instead.
What is the “holy trinity” in Cajun cooking?
It’s celery, onion, and bell pepper — the flavor base for many Cajun dishes.
Can I use brown rice instead of white?
Yes — but brown rice takes longer and needs more liquid.
Is this gluten‑free?
Yes, if your Cajun seasoning and stock are gluten‑free.
What should I serve with jambalaya?
Serve with crusty bread, green salad, or cornbread for a complete meal.
How do I prevent the rice from burning?
Stir occasionally and add extra stock if the mixture seems too dry.
Can I make this ahead of time?
Yes — prepare up to the simmering step, then cool and refrigerate before finishing with proteins later.
How do I know when the shrimp is cooked?
Shrimp turns pink and opaque when done — avoid overcooking.
Conclusion
This classic jambalaya recipe brings bold Cajun flavors to your table with tender proteins, flavorful rice, and aromatic vegetables. It’s adaptable, delicious, and perfect for both weeknight dinners and weekend gatherings.
Classic Jambalaya Recipe
This classic jambalaya recipe is a flavorful, hearty one-pot dish made with chicken, sausage, and shrimp, simmered with rice, vegetables, and Creole seasonings. It’s a New Orleans favorite that’s perfect for feeding a crowd or meal prepping for the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 pound Andouille sausage, sliced into 1/4-inch rounds
- 1 medium white onion, diced
- 1 bell pepper, cored and diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken stock
- 2 teaspoons Creole seasoning (or more to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 pound raw shrimp, peeled and deveined
- Salt and pepper, to taste
- Sliced green onions and chopped fresh parsley (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
- Add the sausage to the pot and sauté until browned. Remove and set aside with the chicken.
- Add the remaining tablespoon of olive oil. Sauté onion, bell pepper, and celery for about 5 minutes, until softened. Stir in the garlic and cook for 1 more minute.
- Add the diced tomatoes, rice, chicken stock, Creole seasoning, thyme, cayenne, bay leaf, and cooked chicken and sausage. Stir to combine.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes, or until rice is cooked through, stirring occasionally.
- Stir in the shrimp and cook for another 5-7 minutes, or until shrimp are pink and cooked through.
- Remove the bay leaf. Taste and season with salt and pepper as needed. Garnish with green onions and parsley before serving.
Notes
- You can adjust the spice level by increasing or decreasing the cayenne pepper.
- Use pre-cooked shrimp to reduce cooking time if desired.
- This dish stores well and can be refrigerated for up to 3 days.
- Creole seasoning blends may vary—adjust salt and heat to taste.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 155mg
