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.
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
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.
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.
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
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
Here's a longer, mouth-watering Chicken Jambalaya recipe that's sure to become a favorite.
Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup long-grain rice
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 tsp Cajun seasoning
1 tsp dried thyme
2 bay leaves
Salt and pepper, to taste
2 tbsp olive oil
8 oz Andouille sausage, sliced
Fresh parsley, chopped (for garnish)
Green onions, sliced (for garnish)
Instructions:
Brown the Sausage and Chicken: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove and set aside. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside with sausage.
Soften the Veggies: Add remaining 1 tbsp olive oil to the pot. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Add Seasonings and Rice: Stir in Cajun seasoning, thyme, and bay leaves. Add rice and cook for 2 minutes, stirring constantly.
Add Liquids and Protein: Add diced tomatoes, chicken broth, browned sausage, and chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Serve: Remove bay leaves. Fluff jambalaya with a fork. Garnish with parsley and green onions. Serve hot ruthkitchen.com.
Tips and Variations:
Use boneless, skinless chicken thighs for tender and juicy meat.
Adjust Cajun seasoning to your desired spice level.
Add other veggies like okra or corn for added flavor and nutrition.
Serve with crusty bread or over rice for a filling meal.
Enjoy your delicious Chicken Jambalaya!
OTHER RECIPES
A nice jambalaya recipe to try !
Jambalaya recipe INGREDIENTS
* 2 tablespoons butter * 1/3 cup chopped celery * 1/4 cup chopped onion * 1/4 cup chopped green bell pepper * 1 (14.5 ounce) can diced tomatoes * 1 1/2 cups chicken broth * 2/3 cup white rice * 1 teaspoon dried thyme * 1/2 teaspoon garlic salt * 1/4 teaspoon ground black pepper * 1/2 teaspoon hot pepper sauce * 1 bay leaf * 2 cups cooked, cubed chicken meat
Jambalaya recipe INSTRUCTIONS
1. Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf. 2. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and the Jambalaya recipe is ready to serve hot. Enjoy ! easy-cajun-jambalaya.
Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Stir in cooked sausage and serve hot!
OTHER RECIPES
A nice jambalaya recipe to try !
Jambalaya Recipe INGREDIENTS
* 1 pound ground beef * 1 pound smoked sausage, cut into 1/4 inch slices * 1 onion, chopped * 3 stalks celery * 1 clove chopped garlic * 1 medium head cabbage, chopped * 1 (14.5 ounce) can stewed tomatoes * 14 1/2 fluid ounces water * 1 cup uncooked rice * garlic salt to taste
Jambalaya Recipe INSTRUCTIONS 1. In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done. The jambalaya recipe of cabbage is ready to serve...! Chicken-Jambalaya recipe-I
Without a doubt, this is the finest jambalaya recipe! It is surprisingly simple to prepare, adaptable with your preferred proteins (I opted for chicken, shrimp, and Andouille sausage), and bursting with vibrant, zesty Cajun jambalaya flavors that everyone will adore.
I felt it was time to revisit a cherished recipe of mine here on the blog today, which I appreciate even more because it always brings to mind two of my favorite individuals — John and Cate’s renowned jambalaya recipe! ♡
John and Cate were among the very first neighbors I encountered when I relocated to downtown Kansas City five years ago. Upon my arrival in the neighborhood, I was unfamiliar with anyone. However, a charming new coffee shop fortuitously opened next door that very week. As I began to visit morning after morning to order my preferred iced pour-over, I observed that another couple was doing the same. Eventually, we all introduced ourselves, and one of my most treasured friendships was formed.
For years, the three of us met at the coffee shop nearly every morning — exchanging sleepy pre-caffeinated hugs, updating each other on the previous day’s happenings, petting each other’s dogs, discussing all matters related to small business, and finally settling at nearby tables with our laptops to work for a few hours.
Over time, our morning gatherings expanded to evenings, visiting each other’s homes for spontaneous happy hours and dinners, sneaking up to the rooftops to view the fireworks on the 4th of July, or gathering all of our neighbors together each Tuesday for our beloved “neighbor nights” dinners.
In an instant, these two transitioned from being neighbors to what we termed “freighbors,” and now we consider ourselves “framily.” I deeply miss them and our Tuesday nights, especially now that I am 4800 miles away across the ocean.
Whenever I gather the ingredients to prepare a batch of their renowned homemade jambalaya recipe, I am immediately transported back to their former loft, recalling those spontaneous, amusing, and often longer-than-anticipated hours we spent creating culinary delights together in the kitchen.
The jambalaya bubbling on the stove, wine glasses being replenished continuously, and neighbors dropping by upon hearing we were cooking. Those delightful, enjoyable, and lengthy evenings spent around the table as our little neighborhood family.
As Julia Child famously stated, “People who love to eat are always the best people.” John and Cate undoubtedly rank among my closest friends.
Their jambalaya is equally exceptional. ♡
Jambalaya Ingredients
Now, let’s discuss the ingredients. To prepare classic jambalaya, you will require:
The Cajun/Creole “holy trinity”: Celery, onion, and green bell pepper.
Jalapeño and cayenne: For spiciness. Adjust the quantity of either according to your heat preference.
Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my preferred seasonings.
Chicken, shrimp, and Andouille sausage: Or any proteins of your choice. You may opt for one or two, or use all three as I do.
Chicken stock: If the rice requires additional liquid during cooking, feel free to add more.
Crushed tomatoes: For added flavor.
White rice: Long grain is traditional, but short grain white rice is also suitable.
Okra: Fresh or frozen; this will help thicken the jambalaya.
Salt and Black Pepper: Essential! Remember to taste and season with salt and pepper at the end.
Additionally, feel free to garnish with your preferred toppings! I enjoy using sliced green onions, a sprinkle of chopped fresh parsley, and lemon wedges.
How To Make Jambalaya
The ingredients remain unchanged — I merely adjusted the sequence slightly.*
Next, let’s discuss the preparation of jambalaya. Simply…
Sauté the chicken and sausage. Cook the chicken thoroughly and lightly brown the sausage. Afterward, transfer them to a clean plate and set aside.
Sauté the vegetables.
Cook the onion, bell pepper, celery, jalapeño, and garlic until they become soft.
Incorporate rice, liquids, and seasonings.
Add the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne, and bay leaf. Stir everything well.
Cover and cook. Cook for 25-30 minutes, ensuring to stir the mixture every 5 minutes to prevent burning, until the rice is almost tender.
Add the okra and shrimp.
Cook for an additional 5 minutes until the shrimp turns pink and opaque.
Return the chicken and sausage to the pot.
Taste and season. Adjust the jambalaya with salt and pepper, and add more Cajun/Creole seasoning if necessary, to taste.
Serve warm. Garnish with your preferred toppings!
Recipe Variations
Looking to change things up? Feel free to:
Adjust the heat level: For a milder jambalaya, consider omitting the jalapeño and adding some cayenne at the end if desired. For a spicier version, use two jalapeños and add more cayenne at the end if you wish.
Choose your protein: Traditional jambalaya includes chicken, shrimp, and Andouille sausage. However, you can opt for one, two, or all three based on your preferences. Other protein options include various seafood (such as cod, mussels, clams, crawfish, etc.), pork, or firm tofu.
Make it vegetarian: If you prefer to avoid meat, no problem! I enjoy creating a vegetarian version using vegetable stock and a variety of hearty vegetables (like carrots, squash, mushrooms, broccoli, etc.). Some vegetables can endure the long cooking time with the rice, but if you use softer vegetables, consider setting them aside after sautéing and adding them back in at the end.
Substitute with file powder: If you’re not a fan of okra, you can replace it with 1.5 teaspoons of file powder instead.
What To Serve With Jambalaya
Since this dish is already quite filling, I suggest pairing it with something light and refreshing, such as:
My preferred Everyday Salad recipe
Freshly sliced seasonal fruit (or this Berry Fruit Salad or Winter Fruit Salad)
Iced tea, a crisp dry white wine, or perhaps a round of Moscow Mules
Jambalaya
My original photograph for this jambalaya recipe from 2014.
More Great Cajun Recipes
If you enjoy this jambalaya recipe, be sure to explore these favorites:
My All-Time Favorite Gumbo
Vegetarian Gumbo
Creamy Cajun Shrimp Pasta
Cajun Corn Chowder
Description
Undoubtedly the best jambalaya recipe! It is surprisingly simple to prepare, customizable with your preferred proteins (I utilized chicken, shrimp, and Andouille sausage), and packed with bold, zesty Cajun flavors that everyone will appreciate.
Notes
*You are welcome to use either fresh or frozen okra. If opting for frozen, ensure it is thawed before incorporating it into the jambalaya.
If you prefer a spicier jambalaya, I recommend including 2 jalapeños. Conversely, if you desire a milder flavor, you may choose to omit the jalapeño entirely.
This recipe was slightly revised in August 2018 — only the sequence of the steps was altered, not the ingredients.
OTHER RECIPES
Try this nice Jambalaya recipe ! INGREDIENTS
* 1 (2 to 3 pound) whole chicken, cut into pieces * 1 pound smoked sausage, sliced * 3 green bell peppers, diced * 2 onions, diced * 5 cloves garlic, minced * 2 (14.5 ounce) cans peeled and diced tomatoes * 1 tablespoon chili powder * 1/2 teaspoon hot pepper sauce * 1/2 teaspoon ground cayenne pepper * 1 teaspoon Worcestershire sauce * 5 bay leaves * 1 (6 ounce) can tomato paste * 1 cup uncooked white rice
INSTRUCTIONS
1. Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken. 2. In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes. 3. Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin. 4. Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired. The Jambalaya recipe is ready to serve.... bubbas-jambalaya
