This 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 recipe, you’ll feel like you’re down in the French Quarter having this amazing bowl of pure goodness! It’s so good and is even better the next day!
How To Make Jambalaya at Home
There are just so many things to love about this classic dish.
And don’t worry, if you don’t like shrimp then leave it out! Same with the sausage or chicken!
All of the components do come together to make a dish that is really authentic in taste and texture, and not hard to make at all!
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The Difference Between Cajun and Creole Jambalaya
This dish is very popular in Louisiana and you’ll find different family recipes all across the state. There really are two major categories, however. Cajun vs. Creole.
Cajun typically has a smokier taste and does not usually include tomatoes. Often, the proteins are cooked first, and then on the Cajun holy trinity of vegetables: Onion, green bell pepper, and celery.
Our version includes three types of protein: Chicken, sausage, and shrimp, which is common in the Creole version. Creole also usually includes tomatoes, which our includes, as well.
It’s similar to the mix of culture and tastes down Louisiana way…so vibrant and diverse and just so much flavor. The history of jambalaya is as fully textured and colorful as the dish itself. Just incredible!
EXPERT TIP: We love using uncooked Andouille sausage links for our recipe. If you can’t find raw andouille sausage, you can usually find smoked sausage in most well-stocked supermarkets. The smoked sausage is already cooked so all you need to do is brown the slices in your pot. For raw, you’ll need to cook the sausage first, either on the grill or in a hot skillet.
Sear the chicken, remove it, and then give the cooked sausage a quick brown in the pot. The shrimp goes in right at the end of the cooking process.
For the shrimp, we like large, extra-large, or even jumbo.
We don’t recommend leaving the tails on because they can get in the way when guests dig into a serving, but that’s a matter of personal taste.
If you can find gulf shrimp, go for it! Authentic and so delicious.
You’ll stir in the shrimp during the final 15 minutes of cooking the jambalaya.
How To Serve and Store
This recipe will easily feed 8 to 12 people, depending on how hungry they are and what else you are serving. It’s great for a Mardi Gras party, watching the big game, or a delicious Sunday night dinner.
We serve it right out of the pot with some warm crusty bread and lots of Louisiana-style hot sauce. A cold beer is certainly a nice addition, too.
EXPERT TIP: As mentioned, the dish is even better served the next day. Store in an air-tight container in the fridge and then heat it up on the stove, adding another ½ cup or so of chicken broth to loosen it up.
Other Classic Louisiana Dishes
Some of these dishes are Creole, some are Cajun, some are famous in New Orleans, but all of them are downright delicious.
- Shrimp and Okra Gumbo
- Sausage and Chicken Gumbo
- Crawfish Étouffée
- Dirty Rice
- Red Beans and Rice
- Homemade Beignets
In the meantime, aren’t you craving some made-from-scratch jambalaya? Woo hoo!
Folks, you may not be able to make it down to Mardi Gras or the Big Easy anytime soon, but that doesn’t mean you can’t bring it home to your kitchen.
This dish is always a crowd favorite and sure to get lots of cheers of joy when you serve it to friends and family.
There is just something magical about this incredible Louisiana classic dish.
Only thing better? A little Louisiana hot sauce drizzled on top of the steaming bowl of yumminess!
Ready to make the best dish this side of the bayou? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Jambalaya
Equipment
- Large pot, such as an 8 qt Dutch oven
Ingredients
- 3 tbsp olive oil
- 1 lb chicken thighs boneless, skinless
- Salt and pepper
- 1 lb andouille sausage fully cooked and sliced into rounds (SEE NOTES)
- 1 yellow onion chopped
- 1 large green bell pepper cored, seeded and chopped
- 3 celery ribs chopped
- 1 jalapeno cored, seeded, and chopped
- 4 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 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 28 oz. can whole tomatoes crushed with your hands
- 4 cups chicken stock
- 2 bay leaves
- 1½ cups long-grain rice we use white
- 1 lb shrimp peeled and deveined
- 2 tbsp parsley fresh, chopped, for garnish (optional)
Instructions
- Preheat 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 sauté 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 cooked sausage and cook until starting to brown, about 4 minutes.
- Add all remaining ingredients, except for the shrimp and cooked chicken. Add 2 tsp of salt and 1 tsp black pepper. Stir to fully combine.
- Cover and cook in the oven until the rice is nice and tender, about 1 hour.
- Remove from oven and stir in the shrimp and cooked chicken. Return to the oven (covered) for 15 minutes. The shrimp should be nice and pink, if it doesn't look fully cooked, return to the oven for another 10 to 15 minutes.
- Stir with a wooden spoon and garnish with fresh parsley, if desired. Serve at once with additional hot sauce.
Notes
Nutrition
POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February, 2022!
Would you recommend precooking the rice a bit before adding to recipe?
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
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 Robert! Sounds awesome! Be careful, though, if you’re getting lightheaded!!! We are so glad you enjoyed the jambalaya and thank you for letting us know!! Best, Kris & Wesley
Too funny, Robert!
One of the best Jambayla’s! Very good!
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
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.
AWESOME, Chris!! So glad you loved it as much as we do! And thank you for letting us know, we truly appreciate that! Stay in touch! All the best, Kris & Wesley
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
This is super fabulous as you both are!!!! I’m Creole and this is spot on!! My family loved it
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
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.
Also what do you think is the best way to reheat this? Thanks again
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
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
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!
First off, you guys are hilarious! Second, this recipe looks delicious!! Ever add fish with the chicken?
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
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!
Oh, my, Jambalaya! This looks so delish! Will have to try this soon. Thanks for sharing!