Authentic Jambalaya

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Authentic Jambalaya is easily one of our all-time favorite NOLA dishes.

Even if it’s not Mardi Gras when you’re reading this, when you make this Authentic Jambalaya recipe, you’ll feel like you’re down in the French Quarter having this amazing bowl of pure goodness!

Welcome to the Big Easy!  YUM!

Authentic Jambalaya recipe

Hey! Watch us make this amazing Authentic Jambalaya! Then see the recipe below.



This classic jambalaya recipe starts off with the Cajun holy trinity (plus 2): Onion, green bell pepper, celery, garlic, and jalapeño.

This is what you call a very good start to something that’s going to become spectacular!

Here we go!

Authentic Jambalaya recipe

Oh, we how we love homemade jambalaya.

It’s similar to the mix of culture and tastes down Louisiana way…so vibrant and diverse and just so much flavor.

This is food that’s good for your belly and your attitude!  The history of jambalaya is as fully textured and colorful as the dish itself.  Just incredible!

Authentic Jambalaya recipe

There are several types of jambalaya; some the have shrimp/seafood, and others that don’t. Some have tomatoes, others don’t. Our favorite version, which is considered Creole-style, and is most popular in New Orleans, has ample sausage, chicken AND shrimp and tomatoes.

Oh, we have to say it again, this Authentic Jambalaya recipe is one of our all-time favorites.

And, it’s not hard to make! We promise!! You’ve just got to give this iconic dish a try. You’re going to love it!

Authentic Jambalaya recipe

A white bowl with authentic jambalaya

Authentic Jambalaya

Let me tell you it doesn't get much better than this amazing Authentic Jambalaya recipe! Classic New Orleans flavor. We love using chicken, andouille sausage and shrimp. Along with the other spices and aromatics that make this a NOLA favorite. So good!
4.89 from 9 votes
Print Pin Rate
Course: Cajun
Cuisine: Cajun
Keyword: New Orleans cuisine, rice
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 542kcal


  • 3 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3/4 lb andouille sausage sliced into rounds
  • 1 yellow onion chopped
  • 1 large green bell pepper cored, seeded and chopped
  • 3 celery ribs chopped
  • 1 jalapeno corred, seeded, and chopped
  • 6 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 tbsp hot sauce i.e., Louisiana, Tobacco, Crystals
  • 2 tsp fresh thyme chopped (or 1 teaspoon, dried)
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 28 oz. can whole tomatoes crushed with your hands, liquid reserved
  • 4 cups chicken stock
  • 2 bay leaves
  • 2 cups long-grain rice we use white
  • 1 lb large shrimp peeled and deveined


  • Pre-heat oven to 350 degrees F.
  • Season chicken with salt and pepper.
  • In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium-high heat.
  • Add the chicken pieces and saute until browned, about 5 minutes. Remove from pot and cut into bite-size pieces. Set aside.
  • Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
  • Add the sausage and cook until starting to brown, about 4 to 5 minutes.
  • Add the onion, bell pepper, celery, jalapeño and garlic. Sauté until soft, about 5 minutes.
  • Add the tomato paste, vinegar and hot sauce and stir to combine, about 1 minute.
  • Add the thyme, cayenne, garlic powder, chili powder, and a healthy pinch of salt and pepper. Cook until aromatic, about 2 minutes.
  • Stir in the tomatoes, reserved tomato liquid, stock, bay leaves, and then rice.
  • Cover and cook in the oven until the rice is nice and tender, about 1 hour.
  • Remove from the oven and test the rice. If still a little stiff, place back in the oven for another 15 to 20 minutes. Then, remove from oven and stir in the shrimp and cooked chicken.
  • Return to the oven (covered) for 5 minutes. Remove from oven and let stand for 15 minutes.
  • Stir with a wooden spoon and then plate into warmed bowls and serve at once.
  • Serve with additional hot sauce.


Once in the oven, stir the jambalaya a couple of times to prevent sticking and burning on the bottom of the pan.
If rice is still not completely tender in the final minutes, add another ½ to 1 cup of stock, stir, and cook for another 15 to 20 minutes. 


Calories: 542kcal | Carbohydrates: 44g | Protein: 38g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 1111mg | Potassium: 568mg | Fiber: 1g | Sugar: 3g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 3mg
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    • Hi Lise, you could pre-cook the rice before cooking, but we’d recommend reducing the liquid by a cup of two. We’ve adjusted the timing a bit and increase the amount of stock, which will ensure the rice is cooked perfectly! Let us know if you make the jambalaya and how it turns out! Thanks!! Kris & Wesley

  • 5 stars
    Today is Mardi Gras so sadly as I won’t be on Bourbon Street this year I tried this recipe and WOW. I’ve tried tons of jambalaya recipes and they’ve always missed the mark but wow all the flavors are definitely here. The rice could have stood to be cooked a few minutes longer but that may be my oven. I used bacon fat instead of olive oil because I was feeling extra “Gras” and that took it to another level. This is my new go to.

    • Hi Dee! So sorry for the delayed response! We’ve been dealing with the arctic blast issues here in Texas!! We are so thrilled you loved the jambalaya so much!! And couldn’t be happier that it allowed you to celebrate Mardi Gras in some form!! And your modifications sound great!! Thanks so much for letting us know and for the wonderful review…that means the world to us!! All the best, Kris & Wesley

  • I couldn’t find any Tobacco hot sauce, so I crumbled in half a Marlboro light. Tasted a bit sweet somehow? I got a bit lightheaded after my second serving (sometimes spicy food does that to me), but I couldn’t stop eating it! Probably going to make it again tomorrow. Excellent recipe!

    • Hi Natasha! That is SO AWESOME to hear that you had success with our Jambalaya recipe. Woo hoo! Hope you had a wonderful Mardi Gras and THANK YOU SO MUCH for the great review! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Best jambalaya recipe I have yet to make! I got the andoulli sausage from butcher at the local grocery store here in California. I have never been to New Orleans but this recipe makes me want to make the trip. One thing I didn’t notice the recipe mention was when to add smoked paprika so I assumed it’s with the other spices. Overall saving this recipe for sure.

  • Sounds great but one question.Is the shrimp raw or already cooked? I don’t want overcooked shrimp. Thanks so much.

    • Hi April! We put the shrimp (uncooked) into the pot, and mix it up with the jambalaya, in the last 5 to 10 minutes of cooking. Be sure to cover, and place back in the oven for 5 to 10 minutes. Remove and let sit for 15 minutes. This will cook the shrimp perfectly without overcooking them. We definitely recommend checking to make sure the shrimp is fully cooked before serving. If you’re using extra-large shrimp, it may need to stay in the oven a tad longer. Hope this helps, and let us know if you make it. We LOVE this jambalaya!

  • I made this exactly as the recipe read but after an hour and 15 minutes the rice was still crunchy. I had to keep adding stock so I’m wondering if the 2 cups of stock was just not enough. I did use white rice as well. The flavors were amazing but the crunchy rice not so much.

    • Hi Glenda! Oh no!!! We are so sorry to hear you had an issue with the rice. Long grain white rice should have been okay. We’ll re-visit and re-test! Thank you for letting us know! All the best, Kris & Wesley

    • Nina!! You just made us more happy than you’ll ever know!! That’s awesome and we are so happy you and the family love it!! Huge WIN!!! Thanks again and stay in touch!! Best, Kris & Wesley

  • 5 stars
    This recipe is soooo good. Could tell from the rich color, reminded me of the time I had it New Orleans. Will be making again and inviting more people over to share the wonderful dish.

      • Hi Greg, best way would be to re-heat in an oven set at 300°F. You might add a few splashes of stock before you put it into the oven, just to keep it nice and moist. In a pinch, the microwave works, too!!

    • That’s awesome to hear, Greg! We are so glad you liked our jambalaya recipe! It’s one of our favorite dishes and perfect for Mardi Gras! And thank you so very much for letting us know. That really means the world to us. Please stay in touch! Best, Kris & Wesley

  • Great recipe that allows lots of room to riff off of it! Have made it twice with some variations, partly because we are on vacation and didn’t have all of the ingredients. Keep the good flavors coming lads.

    • Hi Geoff!! Thanks so much for letting us know and we are so happy that you are having success with the recipe. We LOVE jambalaya so much!! Stay in touch, lots more to come!! All the best, Kris & Wesley

  • 5 stars
    I am a researcher that spends hours looking at recipes to find the BEST! And hands down, this was the best! I made your recipe as written with the exception of replacing the red wine vinegar with wine and it was exceptional! Your site is FUN and your recipes are wonderful, I plan on making more of them.

    • Connie!! You have no idea how happy that makes to hear! We are THRILLED you had great success with our Jambalaya recipe! We just love good jambalaya, especially when you make it at home! And thank you so much for your kind message, it means the world to us. Please stay in touch!!! All the best, Kris & Wesley

  • 5 stars
    THIS looks AMAZING! I have searched so many of these online and they do not include jalapeno. Why wouldn’t jalapeno be included?? It’s a spicy dish! This seems like the perfect Jambalaya recipe! Cannot wait to try it and I will update my review!!! Thanks so much! Cheers to you both!

    • Thank you so much!! We absolutely LOVE Jambalaya, and we really thank you will like this recipe, too! It does have a bit of a kick to it, and you’re right…It’s jambalaya for goodness sake…it needs some heat! Cheers to you and please let us know how it turns out!! All the best, Kris & Wesley

  • This was delicious! Very easy to make. I made it the day before I was wanting to serve it, to allow all of the flavors to combine. I added 2 additional cups of chicken broth, and baked it until hot. The 2 of us have enjoyed it, it’s better every day!

    • Hey Sara!! Thank you so much! Yes! Shrimp, of course, is a wonderful addition, and very common. Have you tried any other kind of fish in jambalaya? We’d be interested to know. Thanks again, and please stay in touch! Best, Kris & Wesley

  • 5 stars
    Delicious! Had to cook on the stove for a while after taking it out of the oven — the rice didn’t cook in the oven. Also found that it came out quite spicy for us – We used a pretty spicy andouille so that probably added to the heat! Next time I’d cut the cayenne in half or maybe even eliminate it. I will definitely use this recipe again!

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