Bookmark
Louisiana Jambalaya brings together a lively mix of chicken, sausage, shrimp, vegetables, rice, and bold spices for a meal that feels like a celebration in every bite. This classic Creole dish captures the vibrant flavors of New Orleans and offers a hearty, soul-warming experience that’s perfect for sharing with family or friends.
I first made this jambalaya on Fat Tuesday and it was such a hit that it quickly became a regular request in our home. The blend of spices and fresh ingredients always reminds me of lively gatherings around the dinner table.
Ingredients
- Andouille sausage: the smoky spice adds traditional Creole flavor choose a brand with good balance of heat and seasoning
- Chicken breasts or thighs: thighs offer more juiciness but breasts work well too fresh and skinless is best
- Onion: yellow or white onion gives a sweet and savory base pick firm onions without soft spots
- Green bell pepper: adds crisp texture and subtle sweetness select bright green and firm peppers
- Celery: for aromatic depth and crunch look for crisp fresh stalks
- Garlic: essential for aroma and zest use fresh cloves for best flavor
- Crushed tomatoes: provides acidity and heartiness opt for good quality canned tomatoes with no added sugar
- Smoked paprika: delivers depth and slight smokiness aim for Spanish smoked paprika if possible
- Salt and pepper: essential seasoning to elevate all ingredients
- Cumin: adds warmth and earthiness pick fresh ground cumin for best aroma
- Dried oregano, basil, and thyme: these herbs bring classic Creole herb notes ensure your dried herbs are fresh for a punch of flavor
- Cayenne pepper (optional): for heat and kick adjust amount based on your spice tolerance
- Uncooked white rice: the base of the dish absorbs flavors and binds everything together choose long grain for best texture
- Chicken broth: provides moisture and richness homemade or low sodium store bought work well
- Shrimp: adds seafood sweetness and protein peeled and deveined shrimp make cooking easier
Instructions
- Sear the Meats:
- Heat oil over medium heat in a large Dutch oven or heavy pot. Add sliced andouille sausage along with chopped chicken pieces. Cook about five minutes until both are lightly browned. This step builds rich base flavors.
- Cook the Vegetables:
- Add diced onion, green bell pepper, and celery to the pot. Stir and cook until the onion softens and becomes translucent. Add minced garlic and cook for an additional minute so its aroma blooms without burning.
- Add the Spices and Tomatoes:
- Pour in crushed tomatoes along with smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne if using. Mix well to coat the meat and vegetables. This layer provides that signature Creole seasoning.
- Incorporate Rice and Broth:
- Stir in uncooked white rice, followed by chicken broth. Turn the heat up to bring the mixture to a boil, then reduce to medium low. Cover and simmer gently for about 20 minutes, stirring occasionally, until rice is tender and has absorbed the broth.
- Add the Shrimp:
- Nestle the shrimp into the pot, cover again, and cook for another five minutes or until shrimp are opaque and cooked through. Be careful not to overcook the shrimp as they can become rubbery.
- Final Touches and Serving:
- Give everything a good stir to mix in the shrimp, then garnish with sliced green onions if desired. Serve hot immediately and enjoy the burst of layered flavors.
What I love most about this dish is how the sausage and the blend of herbs and spices come together to create such a warm, comforting flavor that feels truly authentic. Every time I make jambalaya, it takes me back to lively family gatherings filled with laughter and great music.
Storage Tips
Store leftover jambalaya in an airtight container in the refrigerator for up to four days. For longer storage, transfer to freezer safe containers and freeze for up to three months. To thaw, move it to the fridge overnight. Keep in mind that textural changes may occur in the shrimp after freezing so you might prefer to add shrimp fresh when reheating.
Ingredient Substitutions
If andouille sausage is unavailable or you prefer milder flavors smoked sausage kielbasa or chorizo are excellent alternatives. You can swap chicken thighs for breasts to reduce fat or try turkey sausage for a leaner option. Brown rice can replace white rice but will require more liquid and longer cooking time.
Serving Suggestions
Serve jambalaya with a side of crusty French bread or cornbread to soak up the flavorful juices. A green salad with a tangy vinaigrette cuts through the richness nicely. For an authentic touch, add some hot sauce on the side and let guests season as desired.
Enjoy this vibrant, comforting jambalaya with family and friends. It’s a simple way to bring New Orleans flavors to your table.
Common Recipe Questions
- → Can I use other sausages instead of andouille?
Yes, kielbasa, smoked sausage, or chorizo can be great alternatives, especially if you prefer less spice than traditional andouille.
- → What distinguishes jambalaya from gumbo?
Jambalaya is a one-pot dish with rice cooked inside, while gumbo is a stew served over rice. Gumbo usually has a thicker, stew-like texture.
- → Is jambalaya Creole or Cajun in origin?
It is both, combining Creole and Cajun seasonings and influences common to Louisiana’s culinary heritage.
- → Can I substitute the spice mix with store-bought Cajun seasoning?
Yes, a favorite Cajun seasoning blend can replace the individual spices, but the original spice mix offers a unique flavor balance.
- → Is brown rice suitable for this dish?
Brown rice can be used, but it requires more liquid and longer cooking time to become tender.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months, though shrimp texture may change after freezing.