One of America’s most iconic dishes, this rice comes fully loaded with sausage, chicken, shrimp, veggies and a whole world of big flavors. It may look intimidating, but trust me, you’ll master our surprisingly easy jambalaya recipe in no time! We’re big time fans of Cajun and Creole food. BIG time! From simple Red Beans and Rice to a piled high Shrimp Po’ Boy to their famous hangover cure Yakamein, we love it all. But if there’s just one dish that they’re most famous for, it has to be jambalaya. And when we finally cooked it for you, we wanted it to be just perfect. We’ve tried our hand at Jambalaya Pasta and Jambalaya Soup, but this here is the real deal!
What is Jambalaya?
Jambalaya is a classic dish that originates from Louisiana, combining influences from French, Spanish, and West African cuisines. It’s a hearty and versatile one-pot rice dish, much like a Spanish paella. The meat in a jambalaya can vary but typically includes sausage, along with other meats or seafood like chicken, shrimp, or sometimes even crawfish. The vegetables includes the “holy trinity” in Cajun and Creole cooking: onions, celery, and bell peppers. What sets jambalaya apart is its robust flavor profile. The dish is very well seasoned with a mix of herbs and spice. There are two main variations. Creole jambalaya, which we are making today, includes tomatoes, and Cajun jambalaya does not. At its heart, jambalaya is a community dish, typically made in large amounts and shared at gatherings.
Why You’ll Love Our Easy Jambalaya Recipe
Creole Jambalaya Ingredients
Holy trinity – Onion, celery and bell pepper. Similar to Italian Soffritto, it’s a combination of vegetables that are diced small and sautéed to create a flavor base. Garlic – Can’t live without it. Meats – We’re going full on with andouille sausage, chicken and shrimp. Rice – Regular long grain is traditional, but we prefer basmati because it’s easier to work with. Tomato – To make it Creole. We are using both crushed tomatoes and tomato paste. Chicken broth – We use Better than Bouillon. Seasonings – Creole seasoning, thyme, oregano and bay leaf.
Check out our collection of top Cajun and Creole Recipes!
A Note About Creole Seasoning
We always keep around a jar of our homemade Creole Seasoning. If you love those NOLA flavors, we highly recommend making a big batch for future use, it only takes a few minutes. If you use store bought Creole seasoning, shop carefully for a brand with lower sodium content. Some of the brands are very heavy on the salt. The amount of Creole seasoning used in this recipe is based off of our homemade seasoning. If using store bought, use low sodium chicken broth, and taste and adjust for salt towards the end of cooking.
Authentic Jambalaya Recipe
- Brown the meats: In a large pot (we used a 7qt dutch oven), heat olive oil over medium high heat. Add andouille and brown on both sides. Remove to a plate. Season chicken with 1 Tbsp Creole seasoning. Add to the pot and brown on all sides. Plate it out.
- Create the sauce base: Add holy trinity and sauté till the veggies beginning to soften. Add garlic and cook for a minute. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, thyme, oregano, bay leaf, chicken, sausage and remaining Creole seasoning. Cook for 5 minutes.
- Finish the jambalaya: Mix in chicken broth, then bring to a boil. Add rice, and mix well. Reduce heat to low, cover and simmer, stirring every 2-3 minutes, for 15 minutes. Stir in shrimp. Continue cooking, covered and stirring every few minutes, for additional 10-15 minutes until rice and shrimp are cooked (time will vary depending on the size of the shrimp).
Recipe Tips and Notes
Jambalaya vs Gumbo
Jambalaya and gumbo are perhaps Louisiana’s two signature dishes, but sometimes there is confusion among non-locals. While both share some common ingredients, they are distinctly unique in preparation, texture, and presentation. Jambalaya is primarily a rice dish. The flavors meld together as the dish simmers, with the rice absorbing the seasoned broth, resulting in a hearty, one-pot meal. On the other hand, Gumbo is a rich and flavorful soup or stew that’s thickened with a roux, okra, or file powder. Once the base is prepared, a variety of ingredients, including meats like sausage and chicken, and sometimes seafood, are added. Unlike jambalaya, where the rice cooks within the dish, gumbo is traditionally served over separately prepared rice.
What to Serve with Jambalaya
Jambalaya is a hearty meal all by itself. That being said, it’s nice to have a little something on the side, especially if entertaining. Some type of bread goes great, especially Cornbread. Also, a warm crusty bread such as a baguette or our easy No Knead Bread are nice with jambalaya. Try a nice fresh salad to balance the richness. Either a Wedge or Caesar salad are good choices, as is Creole Coleslaw. For appetizer ideas, Fried Green Tomatoes and Shrimp Remoulade are perfect starts for your jambalaya night.
Leftovers and Storage
Leftover jambalaya can typically be stored in the refrigerator for 3-4 days. If making just chicken and sausage jambalaya, without the shrimp, you can add a day or two to storage time. Store in an airtight container. When you’re ready to eat the jambalaya, simply microwave it or cook it on stovetop over medium heat until heated through out. If needed, add a splash of water. Give this easy jambalaya recipe a try in your kitchen. It’s the most famous dish out of Louisiana for good reason. Trust me, you’ll savor every bite! If you’re a big fan of Cajun and Creole cooking like us, check out our travel guides Things to do in New Orleans and What to Eat in New Orleans. They just might inspire you to visit and try these delicacies in person! In the meantime, make sure to save or pin this recipe so you always know where to find it. And don’t forget to subscribe to GypsyPlate, we’re always cooking up new recipes for you…
Jambalaya, on our Gypsy Plate… enjoy!
Try these other great Cajun and Creole recipes:New Orleans BBQ ShrimpCajun Shrimp and GritsGrillades and GritsShrimp CreoleMaque ChouxCochon de LaitEggs CochonDirty Rice
