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:

JAMBALAYA RECIPE