New Orleans Jambalaya

Why You’ll Love This Recipe

You’ll love this New Orleans jambalaya because it’s full of flavor, color, and texture—all cooked together in one pot. It’s an easy way to feed a crowd, and the mix of smoky sausage, tender chicken, and juicy shrimp makes it both filling and irresistible. Plus, you can easily adjust the spice level and ingredients to suit your taste, making it a flexible and crowd-pleasing dish for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long-grain white rice
• Chicken thighs or breast, cut into pieces
• Smoked sausage (such as andouille), sliced
• Shrimp, peeled and deveined
• Olive oil
• Onion, finely chopped
• Celery, diced
• Green bell pepper, diced
• Garlic, minced
• Diced tomatoes (canned or fresh)
• Chicken broth
• Tomato paste
• Cajun seasoning
• Smoked paprika
• Dried thyme
• Bay leaf
• Salt
• Black pepper
• Green onions and parsley (for garnish)

Directions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sausage and cook until browned. Remove and set aside.
2. Add the chicken pieces to the same pot and cook until golden brown on all sides. Remove and set aside with the sausage.
3. In the same pot, add onion, celery, and green bell pepper. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
4. Stir in tomato paste, diced tomatoes, Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper. Mix well.
5. Add the rice and stir to coat it with the seasonings and vegetables.
6. Pour in the chicken broth, return the sausage and chicken to the pot, and bring to a boil.
7. Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is cooked and most of the liquid is absorbed.
8. Stir in the shrimp, cover, and cook for an additional 5 minutes until the shrimp turn pink and tender.
9. Remove the bay leaf, fluff the rice with a fork, and garnish with chopped green onions and parsley before serving.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

• Seafood Jambalaya: Skip the chicken and sausage, and use a mix of shrimp, crab, and crawfish.
• Vegan Jambalaya: Replace meat with plant-based sausage and use vegetable broth.
• Spicy Jambalaya: Add extra cayenne pepper or a few dashes of hot sauce.
• Brown Rice Version: Substitute white rice with brown rice and extend the cooking time by 10–15 minutes.
• Smoky Flavor Boost: Add a bit of liquid smoke or extra smoked paprika for a deeper flavor.

Storage/Reheating

Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water to loosen the rice. You can also reheat in the microwave in 1-minute intervals, stirring in between. To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What’s the difference between Cajun and Creole jambalaya?

Cajun jambalaya typically has no tomatoes and is brown in color, while Creole jambalaya includes tomatoes and has a red hue.

Can I make jambalaya ahead of time?

Yes, jambalaya tastes even better the next day as the flavors develop. Store it in the fridge and reheat before serving.

What type of rice works best for jambalaya?

Long-grain white rice is traditional because it holds its texture and absorbs flavor well.

Can I make jambalaya without seafood?

Absolutely. You can use just chicken and sausage for a classic meat version.

How spicy is jambalaya?

It depends on your Cajun seasoning blend. Start mild, then adjust with cayenne or hot sauce to taste.

Can I use pre-cooked shrimp?

Yes, but add them at the very end to avoid overcooking.

How do I prevent the rice from getting mushy?

Avoid over-stirring and use the correct rice-to-liquid ratio. Keep the lid on while simmering.

Can I use brown rice instead of white rice?

Yes, but it requires more liquid and a longer cooking time—about 10–15 minutes more.

What can I serve with jambalaya?

It pairs well with cornbread, green salad, or sautéed greens.

Can I freeze jambalaya?

Yes, it freezes very well. Store in airtight containers for up to 3 months and thaw before reheating.

Conclusion

New Orleans jambalaya is a true taste of the South—bold, spicy, and full of character. With its layers of smoky sausage, tender chicken, and juicy shrimp all mingled with flavorful rice and spices, this one-pot wonder delivers comfort and excitement in every bite. Perfect for gatherings or weeknight dinners, it’s a timeless classic that celebrates Louisiana’s rich culinary heritage.

New Orleans Jambalaya

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A bold and flavorful one-pot New Orleans jambalaya packed with rice, sausage, chicken, shrimp, and aromatic spices. This Cajun-Creole classic is hearty, smoky, and perfect for feeding a crowd.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Main Course, Rice Dish
• Method: One-Pot, Simmered
• Cuisine: Cajun, Creole, American
• Diet: Halal

Ingredients

• 1 1/2 cups long-grain white rice
• 2 tbsp olive oil
• 8 oz chicken thighs or breast, cut into bite-sized pieces
• 8 oz smoked sausage (such as andouille), sliced
• 8 oz shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 3 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 2 green onions, chopped (for garnish)
• 2 tbsp chopped fresh parsley (for garnish)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage and cook until browned. Remove and set aside.
2. Add chicken to the same pot and cook until golden on all sides. Remove and set aside with the sausage.
3. Add onion, celery, and bell pepper to the pot. Sauté for about 5 minutes until softened, then add garlic and cook for 1 minute more.
4. Stir in tomato paste, diced tomatoes, Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper. Mix well.
5. Add rice and stir to coat with the seasonings and vegetables.
6. Pour in chicken broth, then return the sausage and chicken to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes until the rice is cooked and liquid is absorbed.
7. Stir in shrimp, cover, and cook for an additional 5 minutes until shrimp are pink and cooked through.
8. Remove the bay leaf, fluff rice with a fork, and garnish with green onions and parsley before serving.

Notes

• Use long-grain rice for the best texture; short-grain rice can become mushy.
• Adjust spice level with cayenne or hot sauce to taste.
• For a smoky vegetarian version, use vegan sausage and vegetable broth.
• Leftovers taste even better the next day as flavors meld.
• Freeze for up to 3 months in airtight containers.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 420
• Sugar: 4g
• Sodium: 890mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 145mg