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This one-pot jambalaya recipe is easy, delicious, and filling, packed with chicken, shrimp, and spicy andouille sausage. You’re 30 minutes away from a Mardi Gras dinner that the whole family will love!
If you’re a fan of Cajun flavors, make this rich and hearty chicken and sausage gumbo and blackened mahi mahi, too! For a quick and easy meal, try my quick sheet pan sausage and veggies.
5 Star Review
“I’m typing this as I’m eating this meal and let me say it is sooo good! So much easier than i expected and turned out great <3” – Lils
Jambalaya is my go-to winter stew. During the winter season, I make this jambalaya recipe about once a month. When the weather’s chilly, there’s nothing better than a hearty comfort food dinner with a little bit of heat to warm you up inside and out!
I first discovered this deliciousness during my college years on a trip to New Orleans. It was Mardi Gras, and that’s when I first tasted jambalaya, and I instantly fell in love! It’s also when I first had red beans and rice, amazing beignets, and a lot of Bloody Marys. Good times!
My jambalaya is a tribute to that first encounter, and it’s both flavorful and filling. It’s the perfect casserole for feeding a crowd with a side of cornbread casserole.
What Is Jambalaya
Jambalaya is a popular Creole and Cajun dish with African, Spanish, and French influences. Because it originated in Louisiana, it’s often associated with Mardi Gras, but there’s no reason you can’t eat it year-round. It is often prepared with chicken, shrimp or crawfish, andouille sausage, and rice, although many variations exist.
The meat-and-rice combo is flavored with the Cajun holy trinity of onion, celery, and green pepper, along with herbs, spices, and diced tomatoes. In addition to being the ultimate comfort food, this recipe is also the ultimate one-pot dinner. You’ve got your veggies, your meat, and your starch all in one convenient pot. It’s a perfect weeknight dinner, friends!
Ingredients You’ll Need
To make the best Jambalaya recipe, we’ll use classic Cajun ingredients like sausage, tomatoes, shrimp, and seasonings that are easily found at your local grocery store.
- Yellow onion and celery ribs: The cornerstone of amazing Cajun cuisine is all about sautéing diced onions, bell peppers, and celery together. Their flavors meld beautifully, infusing the sauce with an irresistible taste.
- Bell peppers: Green is the classic choice for a jambalaya recipe, but you can use red, orange, or yellow if you prefer.
- Garlic: Please try to use fresh garlic, but if that’s not available, add 1/2 to 3/4 teaspoon of garlic powder.
- Boneless skinless chicken breasts: I like boneless skinless chicken breasts, but you can also use a different cut of chicken, such as chicken thighs.
Sweet paprika: Sweet paprika is ideal, smoked paprika is delicious too, but avoid hot paprika unless you like your jambalaya spicier. - Oregano: I use about a teaspoon of dried oregano, but you can also use dried thyme or a crushed Bay leaf. Both herbs will add a slightly different yet still delicious flavor to the dish.
- Andouille sausage: This smoked sausage is made with pork, onions, peppers, and other seasonings, and it is a staple in Creole cooking.
- Tomato paste: If you buy a can of tomato paste for this recipe, freeze the leftovers in 1-tablespoon portions.
- Low-sodium fat free chicken broth: Chicken stock can also be used, but because stock is unseasoned, you’ll need to add more salt to the recipe.
- Diced tomatoes: The tomatoes add a rich, tangy sweetness to jambalaya that complements the other ingredients and spices. Crushed tomatoes are also okay to use.
- Long grain rice: Long grain rice cooks up fluffy and doesn’t clump together.
- Cajun seasoning: Cajun seasoning can bring a lot of heat, so feel free to adjust to your liking.
- Shrimp: Peel and devein the shrimp.
Recipe Tips
- Can’t find andouille sausage? You can use a different type of smoked sausages like kielbasa or chorizo. If you prefer, you can also use chicken sausages.
- Keep an eye on the rice. After 10 minutes, lift the lid of the Dutch oven and take a peek. If it looks dry, add more chicken broth.
- Don’t overcook it. Jambalaya isn’t a saucy dish, but it isn’t a dry rice dish either, so don’t wait for all of the liquid to absorb. As soon as the rice is tender, you can move onto the next step of the recipe.
- Adjust it to your liking. Cajun food is known for being spicy, but you can always make this jambalaya recipe on the milder side and then let everyone adjust the heat for their own individual servings by adding Tabasco or extra Cajun seasoning.
Serving Suggestions
This Jambalaya recipe is a complete meal with protein, vegetables, and grains all in one pot. Serve it as-is, or top it with extra green onions, parsley, or hot sauce. If you’d like to add a side, serve jambalaya with coleslaw, tomato cucumber salad, and cornbread.
Storage
- Leftover jambalaya can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
- Reheat it in a saucepan over medium-low heat and gently stir until heated through – or just pop it in the microwave! Add water or broth if it’s too thick.
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Jambalaya Recipe
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 bell peppers, diced (you can use red, green, yellow, orange, etc.)
- salt and fresh ground black pepper, to taste
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cubed
- ¼ teaspoon sweet paprika
- 1 teaspoon dried oregano
- 6 ounces andouille sausage, sliced into ¼-inch rounds
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 1 cup long grain rice
- 1 teaspoon cajun seasoning, or to taste
- 1 pound raw shrimp, peeled and deveined
- 2 green onions, thinly sliced, for garnish
- chopped fresh parsley, for garnish
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.
- Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.
- Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.
- Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.
- Remove from heat and garnish with sliced green onions and parsley.
- Serve.
Equipment
Notes
- Chicken: I use boneless, skinless chicken breasts, but this tastes great with boneless, skinless chicken thighs, too.
- Andouille Sausage: If you can’t find andouille sausage or want to try something different, you can use polish kielbasa or chorizo.
- Rice: Long grain rice is the best choice for jambalaya as it cooks up fluffy and separate, creating a better texture.
- Broth: Use a rich chicken (or seafood) broth to cook your jambalaya. This will add depth and more flavor to the dish.
- Seasonings: Adjust the ingredients and seasonings to suit your tastes.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Jambalaya
This easy Cajun jambalaya recipe is incredibly flavorful and simple to make at home. Just follow my step-by-step guide below, and you’ll have a delicious meal in no time!
- Prepare. Heat the oil in a large Dutch oven set over medium heat.
- Cook the trinity. Add the onions, celery, and bell peppers to the Dutch oven and season with salt and pepper. Cook for 4 minutes or until just softened. Stir in garlic and cook for 1 minute.
- Add the chicken. Stir in the diced chicken, sweet paprika, and oregano and cook for 5 minutes or until the chicken is nicely browned on all sides.
- Add the next several ingredients. Add the sausage and tomato paste; stir and cook for 1 minute, then add the chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring the mixture to a boil.
- Simmer. Reduce the heat to medium-low and cover the pot. Cook the Jambalaya for 20 minutes or until the rice is tender and most of the liquid is absorbed.
- Finish. Add the shrimp and cook for 4 to 5 minutes or until it’s pink and cooked through. Remove from heat, garnish the jambalaya with sliced green onions and dried parsley, then serve.
I’m using a 4 quart lodge dutch oven & am wondering if I double this recipe, will it fit? Or, should I just use the single size recipe?
Hi!
I’d recommend sticking with the single recipe if you’re using a 4-quart Dutch oven. I make this in a 5-quart, and it fills up nicely, so doubling it in a 4-quart would likely be too tight. Hope you love it! 😊
We love this recipe so much! It’s quick and easy and really delicious! All our family love your jambalaya recipe! Thank you!
So happy to hear that, thank you! It means a lot that your whole family enjoys the jambalaya! 🙂
Turned out Delicious, best I’ve ever had 😋
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
In no way does this recipe represent anything close to an authentic cajun jambalaya, or even creole jambalaya. It’s honestly shameful to post something like this. There are plenty of reputable sources for authentic jambalaya that are VERY easy to find. This is not the 90s. We’ve had Google and Youtube for decades. Stop being lazy and use those tools.
I’m sure this recipe produces something that tastes good, but it should never be called “Jambalaya.”
Hi there! Appreciate the passion, but this recipe actually comes from someone who lives in Louisiana, so it’s definitely not something I just made up. That said, I’d love to hear more about what specifically you think is missing—did you try it, or are we just gatekeeping jambalaya today? 😁
The whole family enjoyed.