Y'all, I'm so excited about this Jambalaya recipe! It's got all the smoky sausage, juicy chicken, shrimp and perfect Creole spice you could ever want. Plus, it's surprisingly easy for a dish this flavorful. Ready to make your weeknight dinner a whole lot tastier? Let's do it!

Jump to:

Ingredients for Jambalaya
How to Make Jambalaya (Step by Step Guide)
Full Recipe
Serving Suggestions & Sides
Pro Tips for Perfect Jambalaya
Why use Par-Boiled Rice?
What would be the Liquid Ratio?
Troubleshooting 101 Jambalaya recipe

A large pot of Jambalaya with shrimp, sausage, rice, and colorful vegetables. — This classic Jambalaya recipe delivers! Authentic Cajun flavors, easy instructions, and guaranteed to satisfy.

A Brief History Lesson:

The Flavor Melting Pot: Jambalaya is a dish born from a mix of cultures! It's got French and Spanish influences, hints of West African cuisine, and a whole lot of Louisiana love.
Adapting to the Land: Early settlers used whatever they could find – rice, spices, local veggies, and different meats – creating that classic Jambalaya flavor.

The Heart of Cajun Cooking: The Holy Trinity

The Flavor Base: Every Cajun cook knows it – onions, bell peppers, and celery. This simple combo kicks off so many amazing dishes, especially Jambalaya.
Sauté = Flavor: Don't just toss 'em in! Cooking down the "trinity" brings out sweetness and builds that rich, savory background flavor.

Specialty Ingredients

Andouille: Smoky and Spicy: This sausage gives Jambalaya its signature kick. It's got a coarse texture and a serious flavor punch.
Creole or Cajun Seasoning: The Spice Shortcut: This blend has all the good stuff: paprika, garlic, oregano... If you're short on time, it's your Jambalaya flavor booster. (You can always make your own too!)

Ingredient Spotlight: Okra (Optional)

Thickener or Not?: Okra adds a unique texture and helps thicken the Jambalaya slightly. Some folks love it, others not so much. Totally your call!

Ingredients Breakdown:

Ingredients for Jambalaya

Chicken Thighs. ⇢ Ditch those boring chicken breasts! Boneless, skinless thighs pack way more flavor AND save you a few bucks – win-win! If you prefer a leaner option, chicken breast will still work, just be careful not to overcook it.

Andouille sausage. ⇢ Classic andouille is made with pork – that's where you get that rich, smoky flavor that's perfect for Jambalaya. Chicken andouille is a totally valid option if you prefer a milder sausage. Can't find andouille? Chorizo or kielbasa bring some smoky goodness too. In a pinch, even hot dogs will add some spice to the party! Short on time? Rotisserie chicken and pre-sliced sausage make this a weeknight lifesaver.

The Holy Trinity. ⇢ Onions, bell peppers (go ahead, get colorful!), and celery get this party started. Imagine the smell as they sizzle in the pot... that's the aroma of pure Cajun magic happening, bringing sweetness, spice, and savory notes.

Jalapeño. ⇢ Adds an extra layer of heat (totally adjustable – if you like it mild, seed the pepper!)

Garlic. ⇢ Infuses everything with its savory goodness.

Tomato Sauce. ⇢ Classic Creole Jambalaya calls for tomato sauce. It adds richness and that touch of sweetness. Feel free to swap in crushed tomatoes if you prefer a chunkier texture. True Cajun Jambalaya sometimes skips the tomatoes altogether. It's all about personal preference!

Chicken stock. ⇢ Homemade chicken broth is always best! It adds a depth of flavor you can't get from store-bought. If you don't have homemade, reach for a low-sodium chicken base. You can control the salt level and avoid an overly salty Jambalaya.

Par-Boiled Long-grain white rice. ⇢ The foundation of the dish, soaking up all those incredible flavors. I used the Zatarain's Enriched Long Grain Parboiled Rice

Cajun or Creole seasoning. ⇢ Tony Chachere's creole seasoning is my go-to for that classic Creole flavor. It's the perfect blend of spices and just the right amount of heat. Can't find Tony's? No worries! There are plenty of other great Cajun or Creole blends out there. Feeling adventurous? Whip up your own homemade cajun seasoning mix! You get to customize the heat and control the salt – perfect if you're watching your sodium intake.

Dried thyme. ⇢ Adds a subtle earthiness.

Cayenne pepper. ⇢ Customize the spiciness to your liking!

Bay leaf. ⇢ Traditional in many stews, adding a subtle, herby touch.

Shrimp. ⇢ Plump and juicy, they cook quickly and add a lovely seafood element.

Okra (optional). ⇢ Adds a unique texture and helps thicken the sauce slightly – love it or leave it!

Salt and pepper. ⇢ The essentials for seasoning and bringing all the flavors together.

How to Make Jambalaya (Step by Step Guide)

Pat the Chicken Dry.
Blot those chicken pieces dry with paper towels – this is a little trick that makes a big difference! It helps them get a nice golden sear. Now, sprinkle on 1 tablespoon of that Creole seasoning for a tasty start.

Build the Flavors.
Get that Dutch oven nice and hot over medium heat. Drizzle in the olive oil, then add the chicken. Give those pieces some space to brown evenly – don't overcrowd the pan! Cook until they have a beautiful golden color on all sides. Then, scoop them out with a slotted spoon and set them aside on a plate.

Now it's the Andouille's turn! Toss it in the hot pan and cook for a few minutes until it gets some nice browned bits. Join the chicken on the plate, and pop a piece of foil over them to keep everything warm.

The "Trinity" Softens and Sweetens.
Time for the flavor base! More oil in the pot (those 2 remaining tablespoons). Toss in those diced onions, peppers, and celery, along with a good pinch of salt. Let them sizzle and soften – about 10-12 minutes is usually perfect.

Keep an eye on the bottom of the pot! If you see some tasty brown bits, that's flavor! Splash in a bit of water and scrape them up with your spoon. Now, add the garlic and let it cook until it fills the kitchen with that amazing smell – about 2 minutes should do it.

Sauce it Up.
In goes the par-boiled rice! Give it a good stir so every grain gets a glossy coating of that flavorful oil. Now, bring back the chicken and sausage – it's a reunion in the pot! Add the tomato sauce and the chicken stock – your flavorful base is building! Toss in those bay leaves, thyme, a pinch of cayenne (or more if you're bold), and the Creole or Cajun seasoning.

Crank up the heat and get those tomato sauce and chicken stock bubbling away. Don't be shy – give the bottom of the pot a good scrape with your wooden spoon! All those delicious browned bits add even more flavor to your Jambalaya.

Note: When you make your own Cajun seasoning, add ¾ teaspoon of kosher salt for that just-right flavor. Store-bought ones sometimes pack a salty punch, so it's better to add salt to taste later.

Let it Simmer.
Okay, we've got a simmer! Now, turn the heat way down low. Give the bottom of the pot a gentle scrape with your wooden spoon – we don't want any rice sticking down there. Pop the lid on and let the rice cook for about 25 minutes. It should be tender, but still have a little bite to it.

Give it a Quick Stir.
Halfway through, take the lid off and give the rice a quick stir. This helps prevent it from sticking too much. Don't overdo the stirring though – too much can make your Jambalaya a bit mushy. We want fluffy rice, not gluey rice! However, one gentle stir at the halfway point will help prevent a sticky mess at the bottom.

The Grand Finale.
Shrimp time! They go in along with the okra (if you're using it). Cook until those shrimp turn a beautiful pink. Don't forget to fish out that bay leaf!

Season and Serve.
It's taste test time! Does it need some salt and pepper? Maybe a final hit of Cajun spice?
Off the heat it goes. Let it rest a few minutes so all those flavors can mingle.
Dish it up! Fresh parsley, green onions, and hot sauce on the side for those who want it. This is your masterpiece – enjoy!

Jambalaya makes fantastic leftovers! Find out how to freeze and reheat it for easy meals later. 'Can you freeze Jambalaya?'

Full Recipe

Serving Suggestions & Sides

Looking for the perfect sides to complete your Jambalaya meal? Check out my ideas for delicious pairings! Check my post 'What goes good with Jambalaya?

Classic Comfort:
- Cornbread: A slightly sweet and crumbly cornbread is the perfect partner to soak up the delicious sauce. Try it with honey butter for an extra treat!
- Potato Salad: Potato Salad: Creamy or vinegar-based, a cool potato salad offers a refreshing balance to the spice of the Jambalaya. If you love seafood, check out this recipe for a loaded seafood baked potato – it's surprisingly delicious with Jambalaya!
- Coleslaw: A simple, tangy coleslaw adds a delightful crunch.
Fresh and Light:
- Green Salad: A simple salad with a vinaigrette dressing provides a crisp contrast to the rich flavors of the Jambalaya or you check out my Thai Beef salad recipe here.
- Cucumber Salad: Thinly sliced cucumbers are tossed in a tangy, garlicky dressing with a hint of sweetness and sesame oil.
- Sautéed Greens: Collard greens, mustard greens, or Swiss chard with garlic add a healthy, flavorful side.
Extra Cajun Flair:
- Hush Puppies: These crispy fried cornmeal bites are a Southern staple.
- Fried Okra: Adds a unique texture and even more Southern charm.
- Corn Maque Choux: A creamy corn dish with peppers and onions that complements the jambalaya perfectly.

Pro Tips for Perfect Jambalaya

Rice Rules: The Key to Fluffy Grains

Be gentle! Stirring your Jambalaya too much can make the rice mushy, and nobody wants that. Follow the recipe, give it one good stir at the halfway point, and trust the process.
A little sticking is okay. You might notice some rice at the bottom gets a bit crispy - that's actually delicious flavor!

Seasoning Tips: Salt & Spice

Store-bought = Salty: A lot of those pre-made Cajun blends have a ton of salt. If you're using one, skip adding extra salt until you taste the finished dish.
Homemade = Flavor Control: When you make your own seasoning, you can adjust the salt to your liking (usually about ¾ teaspoon works well).

The Shrimp Debate: To Cook or Not to Cook?

Purists, take note: Traditionally, raw shrimp are added right near the end to cook in the hot, flavorful liquid.
My preference: I find shrimp get a tastier texture and plumper bite when I sauté them with seasoning separately first. It's your call, experiment and find what you like best!

Spicing Things Up (Or Cooling Them Down)

Your Heat, Your Way: Love the burn? Extra cayenne is your friend. Prefer it milder? Scale it back, or even skip the jalapeño altogether.
Flavor Exploration: Toss in fresh herbs at the end, play with different smoked paprikas... Jambalaya is your canvas!

Why use Par-Boiled Rice?

Parboiled rice is a smart choice for Jambalaya to help avoid the dreaded mushy texture. Here's why:

What is Parboiled Rice?

Pre-Steamed and Dried: Parboiled rice has undergone a special process where it's partially cooked in its husk before being milled and packaged.
Firmer Grains: This process makes the rice kernels less starchy and firmer, so they hold their shape better when cooked.
Less Sticky: Parboiled rice cooks up with separate, fluffy grains, perfect for absorbing the flavorful broth in Jambalaya without turning into a soggy mess.

Advantages of Parboiled Rice for Jambalaya:

Forgiving: It can handle a bit more liquid or a slightly longer cooking time, offering a margin of error.
Textural Perfection: Achieve that classic Jambalaya texture with distinct rice grains that are still tender and flavorful.
Readily Available: Brands like Zatarain's and many store-brand options offer parboiled rice, making it easy to find.

While regular long-grain white rice can also work, parboiled rice gives you that extra insurance against mushiness, especially if you're new to making Jambalaya!

What would be the Liquid Ratio?

While parboiled rice is more forgiving, it's still a good idea to start with the classic 2:1 liquid to rice ratio, even when using parboiled rice in your Jambalaya. Here's why:

Flavor Base: The 2:1 ratio allows the rice to properly absorb the flavorful broth and tomato base, ensuring a well-seasoned dish.
Starting Point: Beginning with the standard ratio provides a baseline. You can always add a splash more liquid during cooking if needed. It's trickier to fix a Jambalaya that started with too much liquid.
Recipe Factor: Most Jambalaya recipes are designed with the 2:1 ratio in mind. Following the recipe gives you the best chance of success.

The Break down

The 2:1 ratio refers to the total amount of liquid you use in your Jambalaya compared to the amount of rice. Here's how it breaks down:

For every 1 cup of rice, you would typically use 2 cups of liquid.
The liquid usually consists of a combination of:
- Chicken (or vegetable) broth: This is the main flavorful base.
- Crushed/diced tomatoes: Adds richness, acidity, and some extra liquid.

Example:

If your recipe calls for 2 cups of rice, you would aim for a total of 4 cups of liquid. This could be:

3 cups chicken broth + 1 cup crushed tomatoes
2 ½ cups chicken broth + 1 ½ cups crushed tomatoes

The ratio of broth to tomatoes can be adjusted slightly based on how thick or tomato-y you want your Jambalaya.

Important Note:

Remember, vegetables like onions, peppers, and celery also release some liquid as they cook. Remember, as the Jambalaya simmers, keep an eye on the liquid level and the rice texture. If it seems too dry before the rice is fully cooked, you can carefully add a little more broth. Parboiled rice gives you that wiggle room for adjustments!

Troubleshooting 101 Jambalaya recipe

Here's your Troubleshooting 101 guide for common Jambalaya mishaps, complete with causes and solutions:

1 Mushy Jambalaya

Causes: Too much liquid, overcooked rice, using regular long-grain rice instead of parboiled.
Solutions:
- If it's during cooking, uncover the pot and simmer to evaporate some liquid.
- Sadly, once the rice is overcooked, it's tricky to rescue the texture.
- Prevention: Start with the 2:1 liquid-to-rice ratio, use parboiled rice, and monitor the rice doneness.

2 Burnt Bottom

Causes: Heat too high, not stirring enough during simmering, pot too thin.
Solutions:
- Sadly, the burnt flavor can't be fixed. Carefully scrape off the edible sections.
- Prevention: Use a heavy-bottomed pot, stir regularly during the rice cooking stage, and keep the heat on medium-low once simmering.

3 Bland Jambalaya

Causes: Not enough salt, under-seasoned, veggies not cooked long enough.
Solutions:
- Taste as you go! Add salt and spices throughout the cooking process.
- A dash of hot sauce, a squeeze of lemon, or a sprinkle of fresh herbs at the end can brighten flavors.
- Prevention: Taste your Cajun seasoning blend – some are milder than others.

4 Dry Jambalaya

Causes: Rice undercooked, not enough liquid to start with.
Solutions:
- Carefully add some warm broth or water, cover, and simmer until the rice is tender.
- Prevention: Check rice doneness near the end of the cooking time.

5 Overly Spicy Jambalaya

Causes: Overzealous with the cayenne or jalapeño.
Solutions:
- A bit of extra crushed tomato can help cut the heat.
- Adding richness (a swirl of cream, dollop of sour cream when serving) can temper the spice.
- Prevention: Taste your Cajun spice mix. Start with less cayenne than the recipe calls for, adding more gradually.

Additional Tips:

Undercooked Shrimp: These need additional cooking time until they turn pink and opaque.
Too Salty: Unfortunately, tricky to fix. Serving alongside unseasoned rice or a plain salad can balance things out.
Stuck-on Bits are Great!: The little bits at the bottom are full of flavor. Deglaze the pot with a splash of broth to create a simple sauce.

A Brief History Lesson:

The Heart of Cajun Cooking: The Holy Trinity

Specialty Ingredients

Ingredient Spotlight: Okra (Optional)

Ingredients for Jambalaya

How to Make Jambalaya (Step by Step Guide)

Full Recipe

Jambalaya Recipe

Ingredients:

Proteins:

The Trinity:

For the Sauce

For Toppings:

Garnish:

Instructions:

Notes:

Pro tips for perfect jambalaya

Seasoning tips: salt & spice

The shrimp debate: to cook or not to cook?

Spicing things up (or cooling them down)

Nutrition Information: