One Pot Jambalaya
It’s Louisiana Week on House of Nash Eats and we are making some of the best foods and flavors that the Pelican State is known for. This easy jambalaya recipe was an absolute favorite for my family when I was recipe testing and one they have been asking me to make again! If you are new here, I have an ongoing series that I like to call “American Eats” where I’m exploring the best known foods of each state, one state at a time. Be sure to follow along and check out the recipes I have made from YOUR state! Or leave me a comment and let me know what I should cover when I get there. Louisiana has a rich food tradition that was influenced by its history as a melting pot of French, African, American and French-Canadian cultures that are reflected in its Creole and Cajun cuisine. The capitol city of Louisiana is Baton Rouge, although the largest city in the state is New Orleans, which is known for its colonial-era French Quarter, raucous Mardi Gras festival, and jazz. Food from Louisiana is rich and diverse thanks to its incredible culture. They make everything! Sweet beignets, po’ boy sandwiches, gumbo, and étouffée. The list goes on and on! It was brutal to narrow down what I wanted to make and share for the blog this week. Making one-pot recipes is a time-saving hack every kitchen needs! Explore more one-pot meals like my creamy One Pot Bruschetta Chicken Pasta, or my hearty One Pot Lasagna Soup!
What is Jambalaya?
Jambalaya is a Louisiana favorite dish of spiced rice, veggies, and protein which can be anything from chicken to sausage to shrimp and more. It’s all cooked in one large pot and can be as spicy as you like it, depending on whether you like spicy food or not. And you can always add hot sauce for even more heat!
What does jambalaya taste like?
Jambalaya has a wonderful warmth from the creole or cajun seasoning as well as the comforting familiarity of rice and chicken or sausage. My favorite version isn’t too spicy – maybe a medium heat at most – but there is a lot of depth of flavor thanks to the holy trinity of green bell pepper, onion, and celery.
How is creole jambalaya different from cajun jambalaya?
When it comes to jambalaya, there are also two kinds: Creole and cajun, of course! The Creole version like this recipe is a red, tomato-based jambalaya with shrimp along with chicken and sausage. Chicken and sausage are added to the pot and cooked along with the “holy trinity” of cajun cooking. The Holy Trinity is onion, bell pepper, and celery. The cajun version is a brown jambalaya with no tomatoes. The meat is browned first in the bottom of the pot, before adding in the “holy trinity” vegetables and stock. The bits of meat that stick to the bottom is what gives Cajun Jambalaya it’s brown color.
Why you’ll love this recipe for Jambalaya
Jambalaya has to be one of my favorite weeknight meals! It is loaded with plenty of protein from chicken, andouille sausage, and shrimp, fiber and nutrition from veggies, AND rice, as well as absolutely bursting with amazing creole flavor! This Jambalaya recipe is really easy! It’s all made in one pot in under an hour. Perfect for busy families during the week. There’s less to clean in the end, and this jambalaya recipe doesn’t skimp on flavor. It is a little spicy, but the cayenne and red pepper flakes are optional, especially if you have little ones! My heat-sensitive kids (9 and 6) handled it just fine.
One Pot Jambalaya Ingredients
Chicken: I used chicken thighs, and cut them into 1-inch pieces, removing the bones. Thighs add a lot more flavor and are more tender than chicken breasts. But you can use chicken breasts if that’s what you have on hand to use up. Spicy andouille sausage: Andouille is a strong-flavored sausage that is essential for jambalaya. Chorizo, kielbasa, or spicy Italian sausage will work too, in a pinch, although they will each impart a slightly different flavor and aren’t as authentic to real Louisiana-style cajun or creole Jambalaya. Shrimp: Adds even MORE protein! These are mixed in right at the end so they’re not over-cooked. The Holy Trinity: Onion (I used a yellow onion), peppers (both green and red in this case), and celery, of course. I also added chopped green onions for some extra flavor and freshness and because I just love them! Garlic: Again, adding an extra boost of flavor. You can definitely tell if the garlic is missing from this dish! Tomatoes: Both crushed tomatoes and tomato paste. I wanted the tomato flavor to taste really rich! Cayenne pepper and red pepper flakes: These are optional but the kick of heat is so delicious! I definitely recommend adding both. Herbs: Thyme and oregano gives a nod to creole foods Italian influences. Creole seasoning: A blend of (usually) onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika, and salt. You can buy store-bought, or try making your own! Chicken stock: Stock adds flavor and helps the rice to cook properly so that it becomes nice and soft, and the jambalaya isn’t too dry. Rice: White rice is what you’ll need here. Any long grain white rice will work, but basmati or jasmine are both great as well. Just make sure you rinse it well as you can’t rinse the rice after it’s added to the jambalaya.
What kind of sausage should I use?
The traditional jambalaya sausage is the andouille sausage. It’s a spicy red sausage, loaded with flavor and seasoning. However, it can sometimes be tricky to track down andouille sausage at the local grocery stores, although it’s becoming more and more readily available and I found it at every supermarket I went to. If you run into trouble locating some though, I’d suggest substituting a strong flavored sausage like Mexican or Spanish chorizo, a German or Polish sausage like kielbasa, and in a pinch, even a spicy Italian sausage will do! If you’re feeling adventurous, you can try to make your own andouille sausage. If you don’t want to mess with the casings, just make them into small meatballs before browning them in the pan.
Jambalaya Recipe substitutions and variations
You can use brown rice if you prefer for a more nutritious version, although white long grain rice is traditional. The cook time will just be a little longer to cook the brown rice all the way through.
How to make the Best Jambalaya Recipe
What to serve with Jambalaya
French bread Olive Garden salad Roasted green beans Fried okra Southern collard greens Cornbread Hush puppies Garlic bread Cucumber salad Corn on the cob
Storing and Freezing this Homemade Jambalaya Recipe
Jambalaya keeps well in an airtight container in the fridge for up to 4 days. Reheat it thoroughly before consuming the leftovers. This easy jambalaya recipe can also be frozen in an airtight container like a ziplock bag for up to 3 months. Thaw before reheating.
More Louisiana Inspired Recipes
Grilled Cajun Chicken Dry Rub Seasoning Shrimp Étouffée Grilled Cajun Chicken Sandwiches Grilled Cajun Chicken Salad with Creamy Cajun Dressing New Orleans Beignets
Adapted from Swanky Recipes and The Forked Spoon.
Instant Pot Red Beans and Rice
Mardi Gras King Cake
Chicken and Sausage Gumbo
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
