This easy Jambalaya recipe brings all the flavors of New Orleans right to your dinner table! Smoky sausage, juicy chicken, and plump shrimp simmer together in one-pot with a flavorful Cajun spiced tomato rice.
Ellen’s Notes
This easy jambalaya recipe comes straight from my mom, who was born and raised in south Louisiana. She makes hers Creole-style, with a can of crushed tomatoes for that beautiful reddish color and saucy texture. Growing up she would always made a big pot when the whole family visited since it easily stretches to feed a crowd!
While Jambalaya can feel intimidating, the trick is just being patient with the trinity, not over stirring the rice, and adding the shrimp last so they don’t overcook. Long grain rice and a heavy-bottomed pot are your best friends here. Trust me, you won’t believe how much flavor comes out of such a simple ingredient list.
📌 Key Ingredient Notes
Long Grain Rice: This is non-negotiable for fluffy, separate grains. Skip short or medium grain — they’re too starchy and you’ll end up with mushy jambalaya. Always rinse it before adding to the pot to remove excess starch!
Yellow Onion, Green Bell Pepper, Celery: Together these are the “holy trinity” of Cajun and Creole cooking. Green bell pepper is traditional, but red works fine if it’s what you have on hand.
Chicken Thighs: Thighs are best here because they stay juicy through the long simmer. Chicken breast works in a pinch, but cut it into larger chunks so it doesn’t overcook and dry out.
Andouille Sausage: This is the traditional smoked Cajun sausage and is what gives jambalaya its signature smoky kick. If you can’t find it, smoked kielbasa is the closest substitute, though the dish will be a bit milder.
How To Make Jambalaya
See the printable recipe card for full ingredient list and directions below.
Step 1: Brown the chicken and sausage with oil in a large heavy bottomed pot.
Step 2: Add the holy trinity (onion, celery, bell pepper) and cook until reduced by half.
Step 3: Stir in the garlic and rice, cook for just a minute. Then add the cajun seasoning, Worcestershire, crushed tomatoes, and 2 cups of broth. Simmer partially covered and scrape the bottom of the pot occasionally.
Step 4: Add the remaining broth and shrimp. Stir, cover the pot, and turn off the heat. Let it sit until the shrimp have cooked, then serve immediately. I like to top mine off with a few sliced green onions for flavor and color.
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Ellen’s Recipe Tips
Rinse the rice before adding it. A quick rinse under cold water washes away the surface starch and is the easiest way to keep your rice fluffy instead of sticky.
Cook the trinity for a full 15 minutes. Most recipes rush this step, but letting the onion, bell pepper, and celery reduce to half their volume is where so much of the flavor comes from. The vegetables should look almost jammy by the end.
Scrape the bottom of the pot when the broth goes in. All those browned bits stuck to the bottom are pure flavor. A wooden spoon and a little broth lift it all right up into the sauce where it belongs.
Resist the urge to over-stir. Stirring rice while it’s simmering releases more starch and makes the final dish gummy. A gentle scrape every few minutes to prevent sticking is plenty.
FAQ – Recipe Help
Creole jambalaya, sometimes called “red” jambalaya, includes tomatoes and originated in the New Orleans area. Cajun jambalaya, or “brown” jambalaya, skips the tomatoes and gets its color from the meat being browned in the pot. This easy jambalaya recipe is made Creole style.
It has a gentle warmth from the andouille and Cajun seasoning but isn’t tongue-burning hot. If you want more heat, add cayenne or hot sauce. For less, use a milder smoked sausage like kielbasa in place of the andouille.
Absolutely. Just thaw them completely first by running them under cold water for a few minutes, then pat them very dry before adding them to the pot. Wet shrimp will water down the broth.
The two most common culprits are using the wrong type of rice (anything other than long grain) and stirring too often during the simmer. Stick with long grain, rinse it first, and only stir a few times to scrape the bottom of the pot.
Absolutely! Not everyone is a seafood fan, and the dish is still hearty and delicious without it. Just leave the shrimp out and add an extra half pound of chicken or sausage to make up for it.
Jambalaya is a complete meal on its own, but I love serving it with a piece of crusty garlic bread or a simple green salad. Cornbread is another favorite at our house.
How To Store Leftovers
Leftover jambalaya keeps beautifully in the fridge for up to 4 days in an airtight container. To reheat, add a splash of chicken broth or water to a skillet or saucepan and warm it over low heat, stirring gently to prevent the rice from drying out. The microwave works too. Just cover the dish loosely and stir halfway through.
Jambalaya can be frozen for up to 3 months, but I’d recommend leaving the shrimp out as they tend to get rubbery after being frozen. Thaw overnight in the fridge before reheating.
Easy Jambalaya
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 lb andouille sausage, sliced
- 1 large yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 4 stalks celery, chopped
- 1 tablespoon minced garlic
- 1 ½ cups long grain rice, rinsed
- 2 tablespoons cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 (15 oz) can crushed tomatoes
- 2 ½ cups chicken broth, divided
- 1 lb large shrimp, peeled and deveined
- sliced green onion, for garnish
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Instructions
- Heat the oil and butter in a large heavy bottom pot or Dutch oven over medium-high heat. Brown the chicken and sausage for about 5 minutes.
- Add the onion, bell pepper, and celery. Sauté 15 minutes. The vegetables need to reduce to half their size. The longer they sauté and cook down, the more flavorful the dish will be!
- Stir in the garlic and rice. Cook for 1 minute. Next add the Cajun seasoning, Worcestershire sauce, tomatoes, and 2 cups of the broth, making sure to scrape the bottom of the pot. Simmer for 20 minutes with the lid slightly askew, stirring occasionally.
- Pour the remaining 1/2 cup of broth into the pot and quickly add the shrimp. Stir just until the shrimp are covered with the rice, then place the lid firmly on the pot, and turn off the heat. Let the covered pot rest for 6 to 8 minutes, until the shrimp have cooked through (they will be pink and curled). Serve immediately with fresh chopped green onion on top.
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Notes
Nutrition
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