Classic Jambalaya Recipe: A Bold New Orleans Favorite
A vibrant Creole celebration of spices, textures, and soulful Louisiana cooking.
Jambalaya is the heart and soul of New Orleans—an iconic rice-based dish that fuses French, Spanish, and African influences for a deeply satisfying meal. Packed with juicy chicken, spicy andouille sausage, fresh shrimp, and plenty of bright vegetables, jambalaya is beloved for its bold flavors and festive spirit. Whether you’re cooking for Mardi Gras, a weeknight dinner, or a large gathering, mastering this classic recipe will bring the taste of Louisiana right to your kitchen.
What Is Jambalaya?
Jambalaya is a savory, one-pot dish featuring rice, meat (often a combination of chicken and sausage), seafood like shrimp, and a colorful trio of vegetables: onion, celery, and bell pepper. Signature Cajun and Creole spices lend heat, smoke, and fragrance, while the rice absorbs all the rich flavors as it cooks. Traditionally baked to perfection, jambalaya is a celebration of Southern cuisine, renowned for both its heartiness and versatility.
Why You’ll Love This Jambalaya Recipe
- Authentic Texture: Fluffy, separate grains of rice soaked in a rich, flavorful broth.
- Layered Flavor: Each bite bursts with spiced sausage, juicy chicken, sweet shrimp, and aromatic vegetables.
- Perfect for a Crowd: The recipe is easily doubled or tripled for gatherings or celebrations, such as Mardi Gras.
- Hearty and Hearty: A complete meal in one pot—protein, vegetables, and carbs in every forkful.
Ingredients
For an unforgettable jambalaya, gather these classic ingredients. You can customize the spice level and protein choices to suit your taste:
- 5 Tbsp. olive oil, divided
- 1 1/2 tsp. kosher salt, divided
- 1 1/2 tsp. smoked paprika, divided
- 1 tsp. ground black pepper, divided
- 1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 lb. jumbo shrimp, peeled and deveined, tails removed
- 1/2 lb. andouille sausage, sliced 1/4-inch thick
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 4 cloves garlic, finely chopped
- 1/4 tsp. cayenne pepper
- 3 cups chicken broth
- 1 (14-oz.) can diced tomatoes, undrained
- 1 tsp. dried thyme
- 2 bay leaves
- 2 cups long-grain white rice, rinsed
- 1/4 cup chopped fresh Italian parsley
- Sliced green onion, for serving
- Hot sauce, for serving
Step-by-Step Directions
- Preheat the Oven: Set your oven to 325°F to get started.
- Prepare the Marinade: In a small measuring cup, whisk together 4 tablespoons olive oil, 1/2 teaspoon salt, 1 teaspoon smoked paprika, and 1/2 teaspoon ground black pepper.
- Marinate the Chicken and Shrimp:
- In a medium bowl, toss the chicken cubes with 3 tablespoons of the seasoned oil mixture, ensuring an even coat.
- In a separate bowl, coat the shrimp with the remaining 1 tablespoon of the mixture. Cover and refrigerate the shrimp until ready to cook.
- Cook the Sausage: In a large Dutch oven or oven-safe pot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the andouille sausage slices and cook until they develop a crisp, golden exterior (about 3 to 5 minutes). Remove sausage with a slotted spoon to a plate.
- Brown the Chicken: Using the same pot and reserved drippings, add the marinated chicken. Sauté until lightly browned (3 to 4 minutes), stirring occasionally. Remove to the plate with the sausage.
- Sauté the Vegetables: Keeping the pot over medium heat, add onion, celery, green and red bell peppers, and jalapeño. Cook, stirring frequently, until vegetables are golden and softened, about 6 to 8 minutes. Stir in garlic, remaining 1 teaspoon salt, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and cayenne. Sauté just until fragrant, 30 seconds to 1 minute.
- Combine and Simmer: Pour in chicken broth and tomatoes (with juices). Add dried thyme, bay leaves, reserved sausage, and chicken. Stir to combine. Bring mixture to a boil over medium heat.
- Add Rice: Stir in the rinsed long-grain white rice, ensuring it is evenly distributed. Cover the pot securely with its lid.
- Bake: Transfer the covered pot to the oven and bake until the rice is tender and liquid absorbed, about 20 to 25 minutes.
- Add Shrimp: Using oven mitts, carefully remove the pot from the oven. Distribute the marinated shrimp over the hot rice—do not stir. Return the pot to the oven, uncovered, and bake until shrimp are pink and cooked through, 5 to 7 minutes more.
- Rest and Garnish: Remove from oven. Cover and let rest for 10 minutes before topping with fresh chopped parsley. Serve hot, garnished with sliced green onion and with hot sauce on the side for a customizable spicy kick.
Pro Tips for the Perfect Jambalaya
- Use Long-Grain Rice: Shorter rice varieties can become mushy. Rinsing the rice before cooking prevents sticking and clumping.
- Sauté Proteins in Batches: Brown sausage and chicken separately to maximize flavor and avoid overcrowding the pan.
- Do Not Stir in Shrimp: Layer shrimp on top of the rice and bake uncovered until just cooked for plump, tender results.
- Let It Rest: Resting after baking lets flavors meld and rice fully absorb the cooking liquid.
Ingredient Variations
This is a classic recipe, but jambalaya welcomes adaptation:
- Sausage Choices: Substitute andouille with smoked sausage or kielbasa for a milder taste.
- Protein Swaps: Try turkey, pork, or only seafood for pescatarian versions.
- Heat Level: Add or omit jalapeño and adjust cayenne to personal preference.
- Vegetarian Option: Omit meats and use vegetable broth for a wholesome veggie jambalaya.
- Herb Substitutions: Use fresh thyme or oregano if desired.
Serving Suggestions
- Traditional: Serve jambalaya hot with extra hot sauce, sliced green onions, and a sprinkle of fresh parsley.
- Cooling Side Dish: Pair with a cucumber salad or vinegary coleslaw to balance the dish’s warmth and spice.
- For a Complete Spread: Add crusty French bread, cornbread, or collard greens for a Southern feast.
What others are reading
Storing and Reheating Jambalaya
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Jambalaya freezes well. Portion cooled jambalaya into freezer-safe containers for up to 2 months. For the best texture, add cooked shrimp fresh when reheating rather than freezing with shrimp already in the dish.
- Reheating: Warm in the microwave or in a covered skillet over medium-low heat with a splash of water or broth to prevent drying out.
Common Questions About Jambalaya
What Is the “Holy Trinity” in Cajun and Creole Cooking?
The “holy trinity” refers to a base of onion, celery, and bell pepper, foundational for flavor in jambalaya and much of New Orleans cuisine.
Can I Make Jambalaya Ahead of Time?
Absolutely. Cooked jambalaya reheats well and the flavors deepen after a day in the fridge. Cook shrimp fresh for the best texture if making ahead.
Should I Use White or Brown Rice?
Long-grain white rice is traditional for jambalaya, ensuring a tender and fluffy result. Brown rice requires longer cooking and additional liquid but can work if preferred.
How Spicy Is This Jambalaya?
The dish has a gentle warmth from smoked paprika, jalapeño, and cayenne, but you control the heat. Adjust these ingredients and serve with hot sauce for extra fire.
Is Jambalaya the Same as Gumbo?
Although both are Southern classics, jambalaya is a rice dish cooked with all its ingredients, while gumbo is a stew often served over rice and thickened with a roux or okra.
Table: Key Jambalaya Ingredients and Roles
| Ingredient | Purpose in Dish |
|---|---|
| Chicken thighs | Rich, juicy flavor and protein base |
| Andouille sausage | Spicy and smoky depth |
| Shrimp | Sweetness and ocean brine; finishing touch |
| Holy Trinity (onion, celery, bell pepper) | Classic aroma and flavor foundation |
| Garlic & jalapeño | Pungency and gentle heat |
| Tomatoes | Savory tang and moisture |
| Rice | Hearty base that absorbs all flavors |
| Smoked paprika, thyme, bay leaves | Earthiness and aroma |
Jambalaya Variations
Jambalaya’s beauty lies in its adaptability. Here are some popular twists:
- Creole Jambalaya: Includes tomatoes (as above) for a vibrant, slightly tangy finish.
- Cajun Jambalaya: Omits tomatoes; delivers a more rustic and smokier flavor profile.
- Seafood-Only Jambalaya: Features shrimp, crawfish, or crab for a coastal spin.
- Smoky Jambalaya: Smoked paprika and charred sausage deepen the flavor.
Frequently Asked Questions (FAQs)
Can I use precooked rice?
No—raw, long-grain rice is best because it cooks in the seasoned broth, absorbing all the flavors.
Is there a vegetarian version?
Yes! Omit chicken, sausage, and shrimp. Add okra, mushrooms, and additional vegetables. Substitute vegetable stock for broth.
How do I adjust for a larger group?
Double or triple ingredient quantities. Use a larger Dutch oven and monitor liquid to ensure the rice cooks evenly.
What’s the best hot sauce to serve?
Classic Louisiana-style hot sauces, such as Crystal or Tabasco, complement jambalaya’s flavors perfectly.
Can I freeze jambalaya?
Jambalaya can be frozen in airtight containers up to 2 months. For best texture, add shrimp upon reheating rather than freezing them with the rest.
Expert Tips & Final Thoughts
- Prep in advance by chopping vegetables and proteins ahead for weeknight meals.
- Adjust the spice to suit your family’s preferences—more or less cayenne, and hot sauce to taste at the table.
- Serve with a fresh salad for a refreshing side: a cucumber or vinegar-based salad cools the palate and balances the meal’s warmth beautifully.
With its rich spice, tenderness, and riot of flavors, this classic New Orleans jambalaya brings together all the best of Southern cooking. Cook it once, and it might just become your new favorite family tradition.
References
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