Jambalaya

Jambalaya is a bold and savory one-pot Cajun classic that brings the heart of New Orleans right to your kitchen. Loaded with juicy chicken, smoky sausage, succulent shrimp, and tender rice all simmered in aromatic Creole spices, this dish is rich, deeply flavorful, and perfect for feeding a crowd. Finished in the oven for the perfect texture, it’s the ultimate comfort food with a spicy Southern twist.

Why You’ll Love This Recipe

This Jambalaya recipe offers a complete meal in one pot—protein, veggies, and rice—all infused with layers of spice and depth. It’s easy to prep, full of authentic Louisiana flavor, and has that perfect fluffy rice texture thanks to the oven finish. Whether you’re hosting a dinner party or craving something hearty for the week, this dish delivers big flavor and plenty of comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon vegetable oil

• 200g (7oz) smoked beef sausage, sliced 0.5cm thick

• 300g (10oz) chicken thigh, skinless and boneless, cut into 2.5cm pieces

• 12 large raw prawns/shrimp, peeled (tails optional)

• 4 garlic cloves, minced

• 1 tablespoon butter

• 1 large onion, chopped into 1.5cm pieces

• 2 celery ribs, chopped into 1.5cm pieces

• 2 green bell peppers, chopped into 1.5cm pieces

• 1¼ cups long grain rice, uncooked

• 2½ cups (625ml) low-sodium chicken broth

• 200g (6.5oz) crushed canned tomato

• 2 tablespoons tomato paste

• 1 cup green onions, sliced (plus more for garnish)

Creole Seasoning Mix:

• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried)

• 4 teaspoons sweet paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cayenne powder (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon salt

Directions

1. Preheat Oven:
   Preheat your oven to 180°C (350°F).

2. Brown the Meats:
   Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
   Add the sausage slices and cook for about 3 minutes until golden. Remove and set aside.
   Add chicken pieces and sear until golden on the outside (they don’t need to be fully cooked). Remove and set aside with the sausage.
   Sear the prawns for 1½ minutes per side, then remove and reserve separately.

3. Sauté the Vegetables:
   In the same pan, add butter. Sauté the minced garlic, onion, celery, and bell pepper for 3–4 minutes until slightly softened.

4. Add Rice and Liquids:
   Stir in the rice, coating the grains in the butter and vegetables.
   Add chicken broth, crushed tomatoes, tomato paste, thyme, and all the Creole seasoning mix. Stir well.

5. Combine and Bake:
   Return the chicken and sausage to the pan along with any juices. When the mixture begins to bubble across the surface, stir once more to ensure the rice is submerged.
   Cover the pot with a lid and transfer to the oven. Bake for 20 minutes.
   Check the rice for doneness. If still firm, continue baking in 5-minute intervals (most ovens take about 30 minutes total).

6. Finish with Shrimp:
   Once the rice is nearly done, stir in the prawns and sliced green onions. Cover and return to the oven for 3 more minutes.

7. Serve:
   Remove from the oven and gently fluff the rice. Serve warm, garnished with extra green onions if desired.

Servings and timing

Servings: 5 servings
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories per serving: 552 kcal

Variations

• Seafood Jambalaya: Replace chicken and sausage with crab, crawfish, scallops, or more shrimp.

• Spicier version: Increase cayenne or add diced jalapeños for more heat.

• Vegetarian: Use plant-based sausage, vegetable broth, and extra vegetables like mushrooms and okra.

• With okra: Stir in sliced okra with the vegetables for added Southern flair.

• Rice substitutions: Try brown rice (adjust cooking time) or parboiled rice for a firmer texture.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

To reheat, warm in a skillet over medium heat with a splash of water or broth until hot. You can also microwave individual portions in 1-minute intervals, stirring in between.

For freezing, allow the jambalaya to cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What’s the difference between Jambalaya and Gumbo?

Jambalaya is a rice-based dish where the rice cooks in the pot with the meat and vegetables. Gumbo is more of a thick stew served over cooked rice.

Can I make this without shrimp?

Absolutely. Just leave out the shrimp or replace it with more chicken or sausage.

Can I use precooked rice?

This recipe is designed for uncooked rice so it absorbs all the flavors. Precooked rice won’t work as intended.

How spicy is it?

The spice level is moderate. You can reduce or increase cayenne powder to your preference.

Can I use brown rice?

Yes, but it will require additional cooking time and possibly more liquid.

What kind of pot is best for this?

A heavy-bottomed, oven-safe Dutch oven or large skillet with a lid works best.

Can I skip the oven step?

You can finish it on the stovetop, covered and on low heat, but the oven method gives the rice a fluffier texture and reduces sticking.

Is Jambalaya gluten-free?

Yes, as long as your sausage and chicken broth are certified gluten-free.

Can I add more vegetables?

Definitely. Bell peppers of other colors, okra, or diced tomatoes all work well in this dish.

Conclusion

This Jambalaya recipe is a bold, flavor-packed one-pot meal that celebrates the rich culinary traditions of Louisiana. With tender chicken, smoky sausage, and juicy shrimp nestled in seasoned rice, it’s a satisfying dish that’s easy enough for a weeknight and special enough for guests. Versatile, vibrant, and absolutely delicious—this is Southern comfort food at its best.

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