This hearty jambalaya is packed with tender chicken, smoky andouille sausage, and juicy shrimp—all simmered together with bold Cajun spices and fluffy rice. It’s comforting, flavorful, and amazingly easy to make in one pot. If you love meaty, spice-forward Louisiana dishes, this version is sure to become a favorite.
I’ve tried jambalaya all over the U.S., especially throughout Louisiana, and nothing hits the spot like this homemade Creole-style version. The blend of tomatoes, aromatics, savory meats, and just the right amount of heat creates the kind of dish that keeps everyone coming back for seconds. It’s crowd-pleasing, deeply satisfying, and perfect for weeknights or gatherings.
What Is Jambalaya?
Jambalaya is a classic Louisiana dish made with rice, vegetables, and a mix of proteins such as chicken, sausage, or seafood. It’s bold, flavorful, filling, and varies slightly depending on whether it’s prepared in the Cajun or Creole style.
Cajun vs. Creole Jambalaya
- Cajun Jambalaya
Brown from the caramelized meats and vegetables, with no tomatoes. - Creole Jambalaya
Red-tinted from the addition of tomatoes, often with a mix of chicken, sausage, and shrimp.
→ This recipe is Creole-style.
The one thing all jambalayas have in common? Rice. It’s essential.
Why You’ll Love This Recipe
- Loaded with three proteins
- One-pot convenience
- Big, bold Cajun flavors
- Easy to customize the spice level
- Great for feeding a group
- Makes delicious leftovers
I even let this sit covered on the stove for a gathering recently—still warm, flavorful, and a total crowd pleaser.
Ingredients You’ll Need
Base & Vegetables
- 2 tbsp olive oil
- 2 small onions, chopped
- 1 red bell pepper, chopped
- 2–3 jalapeño peppers (optional – use serranos for extra heat)
- 2 celery stalks, chopped
- 6 garlic cloves, chopped
Proteins
- 1 lb boneless, skinless chicken breast, chopped
- ½ lb andouille sausage, chopped (use a full pound for extra meaty jambalaya)
- ½ lb shrimp, peeled and deveined
Tomatoes, Rice & Seasonings
- 3–4 tomatoes, chopped (about 1 lb)
- 1 tbsp Cajun seasoning (plus more to taste)
- 1 tsp dried oregano (Mexican oregano is great)
- 1 tsp dried basil
- Salt & pepper to taste
- 8 oz tomato sauce
- 1 cup chicken stock
- 1 cup long-grain white rice
For Serving
- Parsley
- Hot sauce
How to Make Jambalaya (Step-by-Step)
1. Sauté the Vegetables
Heat oil in a large pan or Dutch oven over medium heat. Add onions, bell pepper, jalapeños (if using), and celery. Cook 6–7 minutes until softened.
2. Add the Chicken & Andouille
Stir in the garlic, chicken, and sausage. Cook about 5 minutes, until the chicken is no longer pink and the sausage begins to brown.
3. Add Tomatoes, Spices & Liquids
Add chopped tomatoes and cook for 3 minutes, breaking them down. Stir in:
- Cajun seasoning
- Oregano
- Basil
- Salt & pepper
- Tomato sauce
- Chicken stock
For an extra-spicy version, add a few teaspoons of your favorite hot sauce.
4. Add the Rice & Simmer
Stir in the rice. Bring the mixture to a quick boil, then reduce to a low simmer.
Cover and cook 25–30 minutes, or until the rice is tender.
5. Cook the Shrimp Separately
Season shrimp with salt, pepper, and Cajun seasoning.
Sauté in a small pan for 1–2 minutes per side, until cooked through.
(Add the shrimp directly to the pot during the last 10–15 minutes if you prefer, but cooking separately gives a better texture.)
6. Finish & Serve
Stir shrimp into the jambalaya.
Garnish with fresh parsley and serve with extra hot sauce.
Enjoy your big, beautiful bowl of Creole comfort!
Recipe Tips & Notes
Rice Notes
- Long-grain white rice works best.
- If you want to stretch the recipe, increase rice to 2 cups and stock to 2 cups, and simmer about 45 minutes.
Make It Spicier
Add:
- Extra Cajun seasoning
- A diced jalapeño or serrano
- A splash of hot sauce
- A pinch of cayenne
Gumbo vs. Jambalaya
- Gumbo: a stew served over rice
- Jambalaya: rice cooks in the pot
What to Serve With Jambalaya
It’s a one-pot meal, but great with:
- Crusty bread
- Cornbread
- A cold lager or IPA
Storage
- Refrigerator: Up to 5 days in airtight containers
- Freezer: Up to 3+ months
Reheat on the stovetop or in the microwave.
Jambalaya Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 332 kcal