Jambalaya

Jambalaya Recipe2

Rich, Hearty One-Pot Louisiana Classic

This version of jambalaya leans into deeply browned meats, balanced spices, and a slightly richer texture. It’s not overly spicy, making it family-friendly while still delivering authentic Southern flavor. Perfect for home cooks who want bold taste without complexity.

Why This Jambalaya Works

Deep flavor from proper browning
Balanced seasoning (not overpowering)
One-pot, no-stress cooking
Great for leftovers and meal prep
Easy to scale up for gatherings

Ingredients

Proteins

1 lb boneless chicken thighs, cubed
14 oz smoked sausage or andouille, sliced

Vegetables

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

Rice & Liquids

2 cups long-grain white rice
4½ cups chicken broth
1 cup crushed or diced tomatoes (optional – Creole-leaning)

Seasonings

1½ tsp Cajun seasoning
1 tsp paprika
½ tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne (optional)
½ tsp black pepper
Salt to taste
2 bay leaves

Cooking Fat & Garnish

2 tbsp vegetable oil
Chopped green onions or parsley

Instructions

Step 1: Brown the Sausage

Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown sausage slices until caramelized. Remove and set aside.

Step 2: Brown the Chicken

Add chicken to the same pot. Cook until well browned on all sides. Remove and set aside with sausage.

Step 3: Cook the Trinity

Reduce heat to medium. Add onion, bell pepper, and celery. Cook 6–8 minutes until soft and lightly golden. Stir in garlic and cook 30 seconds.

Step 4: Build Flavor

Add Cajun seasoning, paprika, thyme, oregano, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice & Liquid

Stir in rice, then add broth and tomatoes (if using). Return sausage and chicken to the pot and mix well.

Step 6: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes until rice is tender.

Step 7: Rest & Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff gently, garnish, and serve.

Jambalaya Recipe #2 Tips

Brown meats deeply for maximum flavor
Use long-grain rice only (short-grain gets mushy)
Don’t stir while simmering
Resting time improves texture
Adjust heat at the end, not the beginning

Cajun or Creole—Your Choice

Cajun Style: Skip tomatoes, add more browning
Creole Style: Keep tomatoes for richer sauce
Extra Smoky: Add smoked paprika or smoked sausage only

Storage & Reheating

Fridge: 4 days, airtight
Freezer: 3 months
Reheat: Stovetop with splash of broth

Final Thoughts

Jambalaya Recipe #2 is ideal when you want classic Louisiana flavor with a slightly richer finish. It’s simple, reliable, and perfect for anyone building a recipe collection or food blog.

OTHER RECIPES

A nice jambalaya recipe to try !
JAMBALAYA RECIPE INGREDIENTS

* 2 tablespoons peanut oil, divided
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced into rounds
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 3 cloves garlic, minced
* 1 (16 ounce) can crushed Italian tomatoes
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons Worcestershire sauce
* 1 teaspoon file powder
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth

JAMBALAYA RECIPE INSTRUCTIONS

1. First of all heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat.

Season the sausage and chicken pieces with Cajun seasoning.

Saute sausage until browned.

Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2. And then in the same pot, saute onion, bell pepper, celery and garlic until tender.

Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage.

Cook for 10 minutes, stirring occasionally.
3. Next is to stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

The jambalaya recipe is ready..enjoy the meal ! Nice !
jambalaya recipe-ii.

VIDEO:

Easy Cajun Jambalaya

Easy Cajun Jambalaya Recipe

Bold Louisiana Flavor Made Simple

Cajun jambalaya is a rustic, one-pot classic known for its smoky meats, deeply seasoned rice, and rich, savory flavor. Unlike Creole jambalaya, this Cajun version skips the tomatoes and relies on well-browned sausage, chicken, and spices to build bold depth—without complicated steps.

This easy Cajun jambalaya recipe delivers authentic taste using everyday ingredients and comes together in under an hour.

Why You’ll Love This Recipe

One pot, minimal cleanup
No tomatoes – true Cajun style
Easy to customize heat level
Perfect for meal prep and leftovers
Feeds a family or small crowd

Ingredients

1 tbsp vegetable oil
12 oz andouille or smoked sausage, sliced
1 lb boneless, skinless chicken thighs, diced
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups long-grain white rice
4 cups chicken broth
1½ tsp Cajun seasoning
1 tsp paprika
½ tsp dried thyme
¼–½ tsp cayenne pepper (optional)
½ tsp black pepper
Salt to taste
2 bay leaves
Chopped green onions (optional)

Instructions

Step 1: Brown the Sausage

Heat oil in a large pot or Dutch oven over medium heat. Add sausage and cook until well browned. Remove and set aside.

Step 2: Sear the Chicken

Add chicken to the same pot and cook until lightly browned on all sides. Remove and set aside with the sausage.

Step 3: Cook the Vegetables

Add onion, bell pepper, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds.

Step 4: Season and Build the Base

Add Cajun seasoning, paprika, thyme, cayenne, black pepper, and bay leaves. Stir until fragrant.

Step 5: Add Rice and Liquid

Stir in rice, then add chicken broth. Return sausage and chicken to the pot. Mix well.

Step 6: Simmer

Bring to a gentle boil. Reduce heat to low, cover, and simmer 25–30 minutes, until rice is tender and liquid is absorbed.

Step 7: Rest and Serve

Remove from heat and let rest 5 minutes. Remove bay leaves, fluff with a fork, and garnish with green onions.

Easy Cajun Jambalaya Tips

Use chicken thighs for juicier texture
Brown meats deeply for maximum flavor
Do not stir while rice cooks
If rice is firm, add ¼ cup broth and continue cooking
Jambalaya tastes even better the next day

Optional Variations

Spicy Cajun Jambalaya: Add hot sauce or extra cayenne
Shrimp Addition: Stir in raw shrimp during last 5 minutes
Turkey Sausage Swap: Lighter but still smoky
Low-Sodium Version: Use reduced-sodium broth and seasoning

Storage & Reheating

Refrigerate: Up to 4 days
Freeze: Up to 3 months
Reheat: Stovetop with a splash of broth

Final Thoughts

This easy Cajun jambalaya recipe delivers authentic Louisiana flavor without complicated steps. Smoky sausage, tender chicken, and perfectly seasoned rice make it a reliable go-to for comfort food lovers.

OTHERS RECIPE

JAMBALAYA RECIPE INGREDIENTS

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 8 ounces kielbasa, diced
* 1 onion, diced
* 1 green bell pepper, diced
* 1/2 cup diced celery
* 2 tablespoons chopped garlic
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon onion powder
* salt and ground black pepper to taste
* 2 cups uncooked white rice
* 4 cups chicken stock
* 3 bay leaves
* 2 teaspoons Worcestershire sauce
* 1 teaspoon hot pepper sauce

JAMBALAYA RECIPE INSTRUCTIONS

1. Heat oil in a large pot over medium high heat.

Saute chicken and kielbasa until lightly browned, about 5 minutes.

Stir in onion, bell pepper, celery and garlic.

Season with cayenne, onion powder, salt and pepper.

Cook 5 minutes, or until onion is tender and translucent.

Add rice, then stir in chicken stock and bay leaves.

Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.

Stir in the Worcestershire sauce and hot pepper sauce.

The Jambalaya recipe is ready to serve...enjoy it !
jambalaya-ii.

VIDEO:

CHICKEN AND SAUSAGE JAMBALAYA

Classic Louisiana Comfort in One Pot

Chicken and sausage jambalaya is the heart of Louisiana cooking—bold, smoky, and deeply satisfying. This iconic one-pot dish combines tender chicken, spicy smoked sausage, aromatic vegetables, and seasoned rice into a meal that feeds a crowd and tastes even better the next day.

Below are three foolproof chicken and sausage jambalaya recipes, plus expert tips to help you nail the flavor every time.

Classic Chicken and Sausage Jambalaya (Creole Style)

This version includes tomatoes for a rich, slightly saucy finish.

Ingredients

1 tbsp olive oil
12 oz andouille sausage, sliced
1 lb boneless chicken thighs, diced
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups long-grain rice
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1½ tsp Cajun or Creole seasoning
1 tsp smoked paprika
½ tsp dried thyme
½ tsp cayenne (optional)
Salt & black pepper
2 bay leaves
Green onions for garnish

Instructions

Heat oil in a large pot over medium heat.
Brown sausage; remove and set aside.
Brown chicken in the same pot; remove.
Sauté onion, bell pepper, and celery until soft.
Add garlic and spices; stir until fragrant.
Return chicken and sausage to pot.
Add rice, broth, tomatoes, and bay leaves.
Bring to a boil, reduce heat, cover, and simmer 25 minutes.
Rest 5 minutes, fluff, garnish, and serve.

Cajun Chicken and Sausage Jambalaya (No Tomatoes)

Smokier and drier, this Cajun-style jambalaya highlights browned meats and spices.

Ingredients

1 tbsp vegetable oil
12 oz smoked sausage
1 lb chicken thighs
1 onion, diced
1 bell pepper, diced
2 celery stalks
3 cloves garlic
2 cups long-grain rice
4 cups chicken broth
1½ tsp Cajun seasoning
1 tsp paprika
½ tsp thyme
¼–½ tsp cayenne
2 bay leaves

Instructions

Brown sausage deeply; remove.
Brown chicken until golden; remove.
Cook vegetables in rendered fat.
Add garlic and seasonings.
Stir in rice until lightly toasted.
Add broth, bay leaves, sausage, and chicken.
Cover and simmer 25–30 minutes.
Rest and fluff before serving.

Quick Weeknight Chicken and Sausage Jambalaya

Ready in about 35 minutes—perfect for busy nights.

Ingredients

10 oz smoked sausage
1 lb rotisserie chicken, shredded
1 small onion
1 bell pepper
1 cup instant or parboiled rice
2 cups chicken broth
1 cup diced tomatoes
1 tsp Cajun seasoning

Instructions

Brown sausage in skillet.
Add onion and pepper; cook until soft.
Stir in rice, broth, tomatoes, and seasoning.
Simmer 15 minutes.
Add chicken, heat through, and serve.

Pro Tips for Perfect Chicken and Sausage Jambalaya

Use chicken thighs for juicier results
Brown meat well for deeper flavor
Don’t stir rice while simmering
Let jambalaya rest before serving
Taste and adjust seasoning at the end

Creole vs Cajun Chicken Jambalaya

Style	Tomatoes	Texture	Flavor
Creole	Yes	Moist	Balanced, herby
Cajun	No	Drier	Smoky, bold

Storage & Reheating

Refrigerate: Up to 4 days
Freeze: Up to 3 months
Reheat: Stovetop with splash of broth

Final Thoughts

Chicken and sausage jambalaya is a timeless, crowd-pleasing dish that delivers bold flavor with simple ingredients. Whether you prefer Creole, Cajun, or a quick weeknight version, these recipes guarantee comfort in every bite.

OTHER RECIPES

JAMBALAYA RECIPE INGREDIENTS

1 lb. smoked pork sausage (sliced)
1 lb. boneless chicken thighs (or breasts if you don’t like dark meat) dark=more flavor
3 c. white long grain rice
6 c. water
1 tsp. vegetable oil
1 chopped white onion
1 chopped green bell pepper
3 tsp. of chopped/minced garlic
3 chicken bouillon cubes
2 tbsp. salt (or to taste)
1 tbsp. Pepper (or to taste)
3-4 drops of kitchen bouquet sauce (optional – this is for darker color)
A few sprinkles of cayenne pepper
Robert’s Louisiana seasoning (or "Season All") – teaspoon
1 tsp. worchestershire sauce
1 tsp. Louisiana Hot Sauce
1 "splash" of beer

JAMBALAYA RECIPE INSTRUCTIONS
In a large pot over medium/high heat "brown" your sliced sausage in the vegetable oil for approximately 5-7 minutes, stirring and turning – you want it to look cooked, and the bottom of the pot to be dark – the sausage will have a tendency to "stick" to the bottom, this is OK, that’s when you know it’s time to remove the sausage.

Repeat sausage step, except this time with the chicken – remove from heat. *

Add the onions, bell peppers, and garlic.

Sautee in the same pot until transparent and covered with the dark remains of Put your chicken and sausage back in the pot, along with the water. Also, add your seasonings, worchestershire, and Kitchen bouquet – While stirring occasionally, bring to a full boil

Add rice, bullion cubes, hot sauce, & beer— Stir occasionally and bring to boil.
Reduce heat to simmer, and cover for 1 hour. – DO NOT REMOVE LID DURING THIS TIME
Remove lid, turn off heat, serve up and enjoy the Jambalaya recipe of chicken and sausage !
Jambalaya recipe: jambalaya-skillet.

VIDEO:

JAMBALAYA SKILLET

Big Louisiana Flavor in One Easy Pan

When you’re craving the bold, smoky flavors of Louisiana jambalaya but don’t want to babysit a pot for an hour, skillet jambalaya is the answer. These recipes deliver classic Creole flavor using one pan, minimal cleanup, and weeknight-friendly cooking times—without sacrificing authenticity.

Below you’ll find three skillet-style jambalaya recipes, each with its own personality, plus expert tips to make them foolproof every time.

Why Make Jambalaya in a Skillet?

One-pan cooking = less cleanup
Faster than traditional stovetop jambalaya
Perfect for weeknights and small kitchens
Easy to customize protein and spice level
Great for meal prep and leftovers

Classic Chicken & Sausage Jambalaya Skillet

Ingredients

1 tbsp olive oil
12 oz andouille sausage, sliced
1 lb boneless chicken thighs, diced
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1 cup diced tomatoes
1 tsp smoked paprika
1 tsp Cajun seasoning
½ tsp thyme
¼–½ tsp cayenne (to taste)
Salt and black pepper
Green onions for garnish

Instructions

Heat oil in a large deep skillet over medium heat.
Brown sausage until crisp; remove and set aside.
Sear chicken in the same skillet until lightly browned.
Add onion, bell pepper, and celery. Cook until softened.
Stir in garlic and spices.
Add rice, broth, tomatoes, sausage, and chicken.
Bring to a simmer, cover, and cook 18–20 minutes.
Rest 5 minutes, fluff, garnish, and serve.

Shrimp Jambalaya Skillet (Fast & Flavorful)

Ingredients

1 tbsp butter or olive oil
1 lb raw shrimp, peeled & deveined
10 oz smoked sausage, sliced
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic
1 cup cooked rice (day-old works best)
½ cup chicken or seafood broth
1 tsp Cajun seasoning
½ tsp smoked paprika
Lemon wedges & parsley

Instructions

Sauté sausage in skillet until browned. Remove.
Add onion and bell pepper; cook until tender.
Add garlic and spices.
Stir in cooked rice and broth.
Add shrimp and sausage back in.
Cook 4–6 minutes until shrimp are pink.
Finish with lemon and parsley.

Low-Carb Cauliflower Rice Jambalaya Skillet

Ingredients

1 tbsp olive oil
12 oz smoked sausage
1 lb chicken breast or thighs
1 onion, diced
1 bell pepper, diced
2 cloves garlic
1 tsp Cajun seasoning
½ tsp paprika
12 oz cauliflower rice
Salt and pepper

Instructions

Brown sausage and chicken in skillet.
Add vegetables and cook until soft.
Stir in spices.
Add cauliflower rice and cook 5–7 minutes.
Serve hot with green onions.

Skillet Jambalaya Tips for Perfect Results

Use a deep, heavy skillet with a lid
Toast rice briefly before adding liquid
Don’t over-stir once simmering
Adjust broth if your skillet runs hot
Add shrimp last to prevent overcooking

Creole vs Cajun Skillet Jambalaya

Style	Tomatoes	Flavor
Creole	Yes	Slightly saucy, herby
Cajun	No	Smoky, bold, rustic

Both styles work beautifully in skillet recipes.

Storage & Reheating

Fridge: 3–4 days in airtight container
Freezer: Up to 2 months
Reheat: Skillet with splash of broth or microwave covered

Final Thoughts

Jambalaya skillet recipes bring the heart of Louisiana cooking into a fast, approachable format. Whether you prefer classic chicken and sausage, quick shrimp, or a low-carb version, these one-pan meals deliver big flavor with minimal effort.

OTHER RECIPES

JAMBALAYA RECIPE INGREDIENTS

1 medium green pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
1 tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into strips
2 tbsp. lite Creole seasoning, divided
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup water
1 can (8 oz.) low sodium tomato sauce
1/2 lb. cleaned medium shrimp
2 cups MINUTE® Brown Rice, uncooked

JAMBALAYA RECIPE INSTRUCTIONS
Heat oil in large nonstick skillet over medium-high heat. Add bell peppers, onions and celery; cook and stir until crisp-tender.

Toss chicken with 1 tbsp. of the seasoning. Add to skillet. Cook and stir 2 to 3 min. or until cooked through.

Add tomatoes, water, tomato sauce, shrimp and remaining 1 tbsp. seasoning; mix well. Bring to boil. Stir in rice; cover. Simmer 5 minutes Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 6 servings.

Cook's Note: Omit 1 tbsp. of the Creole seasoning. Substitute 1 pkg. (6 oz. each) Grilled Chicken Breast Strips for cooked fresh chicken strips. Cook and stir celery, onion, green pepper and chicken breast strips in hot oil until vegetables are tender. Continue as directed.

VIDEO:

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:

Louisiana Jambalaya Recipe

INGREDIENTS

Proteins

1 lb andouille sausage, sliced (authentically Louisiana)
1 lb boneless chicken thighs, cut into bite-size pieces
Optional but traditional: ½–1 lb shrimp, peeled & deveined

The Cajun Trinity

1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, diced

Aromatics & Seasonings

3–4 cloves garlic, minced
1–2 tablespoons Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon thyme
½ teaspoon oregano
2 bay leaves
Salt & black pepper to taste
Optional: ¼–½ teaspoon cayenne for heat

Rice & Liquids

1½ cups long-grain white rice
3 cups chicken broth
Optional for Creole style: 1 can (14.5 oz) diced tomatoes
(Creole = tomato jambalaya; Cajun = brown jambalaya with no tomatoes)

Oils

2 tablespoons vegetable oil or bacon fat for extra authenticity

Garnish

Green onions
Parsley
A splash of Louisiana hot sauce (classic)

🔥 HOW TO MAKE AUTHENTIC LOUISIANA JAMBALAYA

1. Brown the Sausage

Heat oil in a large heavy pot (Dutch oven preferred).
Sear the sliced andouille sausage until browned on both sides.
Remove and set aside.

The browned bits at the bottom (fond) are the foundation of deep Louisiana flavor.

2. Brown the Chicken

Season chicken with a little Cajun seasoning.
Add to pot and brown on all sides (doesn’t need to fully cook).
Remove and set aside with the sausage.

3. Cook the Cajun Trinity

Add onion, bell pepper, and celery to the same pot.
Cook 5–7 minutes until soft and lightly browned.
Add garlic and cook 1 minute more.

4. Add Seasonings & Optional Tomatoes

Stir in:

Cajun seasoning
paprika
thyme
oregano
bay leaves
(Optional) diced tomatoes

Let the spices bloom for 1–2 minutes.

5. Add Rice and Broth

Stir in the uncooked long-grain rice so it gets coated in the seasonings.
Add chicken broth and stir everything together.

6. Return Sausage & Chicken

Add all meat back into the pot.
Bring the mixture to a gentle boil.

7. Simmer

Lower heat to low, cover the pot, and simmer 20–25 minutes until rice is tender and liquid absorbed.

Don’t lift the lid! Steaming is essential for Louisiana-style rice texture.

8. Add Shrimp (Optional but Classic)

If using shrimp:

Add them during the final 5–7 minutes
Place them on top and cover
They will steam perfectly

9. Rest & Fluff

Turn off the heat but keep the pot covered for 10 minutes.
Fluff gently with a fork.

🌶️ LOUISIANA STYLE NOTES

Cajun Jambalaya (Brown Jambalaya)

No tomatoes
Darker color from browning meats heavily
Smokier flavor

Creole Jambalaya (Red Jambalaya)

Contains tomatoes
Slightly sweeter and more saucy

Classic Louisiana Add-Ins

A little Worcestershire (adds savory depth)
Extra andouille for smokiness
Shrimp added at the end
Hot sauce as a must-serve condiment

🍽️ SERVING SUGGESTIONS

Cornbread
Fried okra
Simple green salad
Sweet iced tea
Hot sauce on the table

OTHER RECIPES

A nice Jambalaya recipe to try !
Jambalaya Recipe Ingredients

* 3 lbs. shrimp shopping list
* 1 lb. smoked sausage (chroizo works good)
* 2 Tbsp. oil
* 1 Tbsp. butter
* 1 cup onions, chopped
* 1 cup green peppers, chopped
* 1/2 cup celery, finely chopped
* 1 16 oz. can tomatoes
* 3 cloves garlic, chopped
* 1/4 cup parsley, chopped
* 2 cups chicken stock
* 1/2 cup green onions, chopped
* 2 bay leaves
* 1 tsp. thyme
* 1 tsp. basil
* 1/8 tsp cayenne pepper (or more, if you so desire)
* 1 tsp. salt
* 1/8 tsp. cloves
* 1/8 tsp. allspice
* 1/2 tsp. chilli powder
* 1 1/2 cups long grain rice

Jambalaya Recipe INSTRUCTIONS
* Peel the shrimp.
* Slice the sausage and saute in oil and butter over low heat for about 5 minutes.
* Add the onions, green peppers, celery and garlic and saute slowly until the vegetables are tender.
* Stir in the tomatoes, seasonings, rice and stock.
* Add the shrimp and bring to a boil. Reduce the heat and cover.
* Simmer for about 25-30 minutes, or until rice is fluffy.
* During the last 5 minutes of cooking add the green onions and chopped parsley...and the Jambalaya recipe Louisiana style is ready to serve..enjoy it !
chicken-jambalaya-recipe i

VIDEO:

An Easy Jambalaya Recipe

INGREDIENTS

Proteins

1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
12 oz smoked sausage (like andouille), sliced into rounds
½–1 lb shrimp, peeled & deveined (optional but classic)

Vegetables (The Cajun Holy Trinity)

1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, diced

Seasonings

3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1–2 tablespoons Cajun or Creole seasoning
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
1–2 bay leaves
Salt & pepper to taste
Optional heat: ¼ teaspoon cayenne pepper

Rice & Liquids

1½ cups long-grain white rice
3 cups chicken broth (or stock)

Oils

2 tablespoons vegetable oil or olive oil

Garnishes (Optional)

Chopped green onions
Chopped parsley
A squeeze of lemon over the shrimp before serving

🔥 INSTRUCTIONS

1. Brown the Chicken and Sausage

Heat oil in a large pot or Dutch oven over medium-high heat.
Add chicken pieces, season lightly with Cajun seasoning, and brown for 4–5 minutes.
Remove and set aside.

In the same pot, add the sliced sausage and cook until lightly browned.
Remove and set aside.

Browning builds deep flavor and authentic jambalaya richness.

2. Sauté the Cajun Trinity

Add onions, bell pepper, and celery to the same pot.
Cook 5–7 minutes until softened and lightly caramelized.

Stir in garlic and cook 1 minute more.

3. Add Seasonings and Tomatoes

Add:

diced tomatoes
remaining Cajun seasoning
paprika
thyme
oregano
bay leaves

Stir well to coat the vegetables with spices so they bloom and release aroma.

4. Add Rice and Broth

Pour in the uncooked rice and stir to coat it with the tomato-spice mixture.
Add chicken broth and bring to a gentle boil.

5. Return Chicken and Sausage

Stir in the browned chicken and sausage.
Reduce heat to low, cover, and simmer 20–25 minutes, or until rice is fully cooked and liquid absorbed.

Avoid lifting the lid too often—steam cooks the rice.

6. Add Shrimp (Optional but Recommended)

If using shrimp, place them on top of the hot jambalaya during the last 5–7 minutes of cooking.
They will steam perfectly without overcooking.

7. Rest and Fluff

Turn off heat and let the jambalaya rest 5–10 minutes with the lid on.
Fluff gently with a fork.

🌶️ FLAVOR TIPS & VARIATIONS

Add More Heat

Extra Cajun seasoning
A few shakes of hot sauce
Red pepper flakes

More Creole-Style (With Tomato Flavor)

Add 1–2 additional tablespoons tomato paste.

More Cajun-Style (Less Tomato)

Reduce diced tomatoes to half a can or omit them entirely.

Seafood Version

Replace chicken with:

1 lb firm white fish chunks
extra shrimp
crab meat stirred in at the end

Smoky Version

Use andouille sausage and add a pinch of smoked paprika.

🍽️ SERVING SUGGESTIONS

Side of cornbread
Simple green salad
Garlic bread
Fresh lemon wedges

OTHER RECIPES

A nice Jambalaya recipe to try !

Jambalaya recipe Ingredients
* 8 tbsp olive oil
* 4 cloves of garlic
* 1 onion
* 3 peppers
* a good handful of chorizo, chopped
* 450g/1 lb chicken pieces, on or off the bone
* 2 chopped Scotch Bonnet or other chilli peppers, 1 red, 1 yellow
* 500g/1 lb 1oz long grain rice
* 2 tbsp Cajun spices
* 2 pints chicken stock
* 1 tsp chilli powder
* 2 tbsp turmeric
* mixed vegetables, e.g. carrots, peas, green beans, sprouts, courgettes. I often just buy the mixed frozen ones to keep it cheap!
* 450g/1 lb king prawns
* salt and ground black pepper

Jambalaya recipe INSTRUCTIONS 1.

Heat the oil in a large pan and add onion, chopped peppers, garlic, chorizo and chicken pieces then cook for around 8 minutes.
2. Add the chillis.
3. Add the rice and stir. Add the chilli powder, turmeric and Cajun spices and mix in well.
4. Add the chicken stock and bring to a simmer.
5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.
7. Simmer for about 45 minutes to an hour and then season with salt and pepper to taste. The Jambalaya recipe is ready to serve...enjoy it !
bubbas-jambalaya recipe

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Why This Jambalaya Works

Ingredients

Proteins

Vegetables

Rice & Liquids

Seasonings

Cooking Fat & Garnish

Instructions

Step 1: Brown the Sausage

Step 2: Brown the Chicken

Step 3: Cook the Trinity

Step 4: Build Flavor

Step 5: Add Rice & Liquid

Step 6: Simmer

Step 7: Rest & Serve

Jambalaya Recipe #2 Tips

Cajun or Creole—Your Choice

Storage & Reheating

Final Thoughts

Why You’ll Love This Recipe

Ingredients

Instructions

Step 1: Brown the Sausage

Step 2: Sear the Chicken

Step 3: Cook the Vegetables

Step 4: Season and Build the Base

Step 5: Add Rice and Liquid

Step 6: Simmer

Step 7: Rest and Serve

Easy Cajun Jambalaya Tips

Optional Variations

Storage & Reheating

Final Thoughts

Classic Chicken and Sausage Jambalaya (Creole Style)

Ingredients

Instructions

Cajun Chicken and Sausage Jambalaya (No Tomatoes)

Ingredients

Instructions

Quick Weeknight Chicken and Sausage Jambalaya

Ingredients

Instructions

Pro Tips for Perfect Chicken and Sausage Jambalaya

Creole vs Cajun Chicken Jambalaya

Storage & Reheating

Final Thoughts

Why Make Jambalaya in a Skillet?

Classic Chicken & Sausage Jambalaya Skillet

Ingredients

Instructions

Shrimp Jambalaya Skillet (Fast & Flavorful)

Ingredients

Instructions

Low-Carb Cauliflower Rice Jambalaya Skillet

Ingredients

Instructions

Skillet Jambalaya Tips for Perfect Results

Creole vs Cajun Skillet Jambalaya

Storage & Reheating

Final Thoughts

What Makes Andy’s Jambalaya Special?

Ingredients

Proteins

Vegetables (The Holy Trinity)

Pantry & Spices

Optional Garnish

Instructions

Step 1: Brown the Sausage

Step 2: Sear the Chicken

Step 3: Build the Flavor Base

Step 4: Season & Simmer

Step 5: Cook the Rice

Step 6: Add Shrimp

Step 7: Rest & Serve

Andy’s Pro Tips for Perfect Jambalaya

Variations

How to Store & Reheat

Final Thoughts

INGREDIENTS