JAMBALAYA RECIPE: ANDY'S JAMBALAYA RECIPE

ANDY'S JAMBALAYA RECIPE

A Bold, Hearty Taste of Louisiana

Few dishes capture the soul of Louisiana cooking like a steaming pot of jambalaya. Andy’s Jambalaya is a deeply satisfying, one-pot meal packed with smoky sausage, tender chicken, juicy shrimp, and perfectly seasoned rice. This recipe balances heat, depth, and comfort—making it ideal for family dinners, gatherings, or whenever you’re craving classic Southern flavor.

What Makes Andy’s Jambalaya Special?

Authentic Creole flavor with layered spices
One-pot simplicity—minimal cleanup
Customizable heat level
Perfect for meal prep and leftovers
Feeds a crowd without fuss

Ingredients

Proteins

1 lb boneless, skinless chicken thighs, diced
12 oz andouille sausage, sliced
1 lb raw shrimp, peeled and deveined

Vegetables (The Holy Trinity)

1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced

Pantry & Spices

2 cups long-grain white rice
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juice)
2 tbsp olive oil
1½ tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
½–1 tsp cayenne pepper (to taste)
1 tsp salt (adjust as needed)
½ tsp black pepper
2 bay leaves
1 tsp Worcestershire sauce

Optional Garnish

Chopped green onions
Fresh parsley
Hot sauce

Instructions

Step 1: Brown the Sausage

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced sausage and cook until browned and lightly crisp. Remove and set aside.

Step 2: Sear the Chicken

In the same pot, add chicken pieces. Cook until lightly browned on all sides. Remove and set aside with the sausage.

Step 3: Build the Flavor Base

Add onion, bell pepper, and celery to the pot. Sauté for 5–7 minutes until softened and fragrant. Stir in garlic and cook for 30 seconds.

Step 4: Season & Simmer

Add smoked paprika, thyme, oregano, cayenne, salt, black pepper, bay leaves, and Worcestershire sauce. Stir well.
Return chicken and sausage to the pot. Add diced tomatoes, rice, and chicken broth. Stir to combine.

Step 5: Cook the Rice

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until rice is tender and liquid is absorbed.

Step 6: Add Shrimp

Nestle shrimp into the rice, cover, and cook for 5–7 minutes until shrimp are pink and cooked through.

Step 7: Rest & Serve

Remove bay leaves. Let the jambalaya rest for 5 minutes. Fluff gently with a fork and garnish as desired.

Andy’s Pro Tips for Perfect Jambalaya

Use chicken thighs instead of breast for juicier results
Don’t over-stir once the rice is cooking
For extra smokiness, add a pinch of smoked chili powder
Prefer Creole style? Tomatoes stay. Cajun style? Skip them.
Jambalaya tastes even better the next day

Variations

Seafood Jambalaya: Add crab meat or crawfish tails
Spicy Kick: Increase cayenne or add fresh chopped jalapeños
Turkey or Duck Jambalaya: Swap proteins for a deeper, richer flavor
Vegetarian Jambalaya: Use vegetable broth and smoked mushrooms

How to Store & Reheat

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze for up to 3 months
Reheat: Warm gently on the stovetop with a splash of broth

Final Thoughts

Andy’s Jambalaya is more than a recipe—it’s a celebration of Southern tradition, bold spices, and shared meals. Whether you’re feeding a crowd or cooking for yourself, this dish delivers comfort, flavor, and authenticity in every bite.

OTHER RECIPES

Jambalaya Recipe Ingredients:

1/4-1/2 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices
2 cups diced ham - recommended
kosher salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 tbsp minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 tbsp kitchen bouquet
2 tbsp seasoning salt
2 tsp old bay seafood seasoning
1 tsp oregano
1 tsp thyme
2 cups green onions, chopped
parsley, to taste

JAMBALAYA RECIPE INSTRUCTIONS
Fry the bacon until crisp and/or pork sides till almost charred; remove from pan and set aside.

Season chicken with salt, pepper, garlic powder and onion powder; brown in hot oil in 8 quart Dutch oven over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside.

Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt.

Stir in chicken stock, reserved chicken and sausage, seasoning salt, Kitchen Bouquet, Old Bay seasoning, oregano and thyme.

Bring to a boil.

Add rice and return to a boil.

Cover and reduce heat to simmer.

Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely.

Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender.

Stir in green onions.

Sprinkle with parsley.

For brown jambalaya, add 1 heaping tbsp. brown sugar to hot oil and caramelize, or make a roux, or use Kitchen Bouquet.

For red jambalaya, add approximately 1/4 cup paprika or use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.

For seafood jambalaya, add cooked seafood when rice is cooked....enjoy the Jambalaya recipe

1. Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper).
2. Use 1-1/4 cups of liquid for every 1 cup of uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice.
3. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.

VIDEO:

JAMBALAYA RECIPE