This jambalaya recipe is the ultimate rice dish with loads of shrimp, smoked andouille sausage, chicken, and rice, easy to make one pot comfort food!
The Best Jambalaya - My Favorite
If you like your jambalaya extra meaty, with plenty of chunky chicken, seasoned and seared shrimp, and spicy andouille sausage, then this recipe is going to make you happy. Are you a jambalaya fan? I love it so much.
I've had jambalaya all over the United States, especially in Louisiana where it was made famous, and this version is definitely my favorite.
The beauty of Cajun and Creole shrimp, chicken and andouille jambalaya is not only in the heat and awe-inspiring flavor, but also because it's an easy to make one-pot meal.
I made this recently for a gathering and let it sit covered on the stove while everyone else scrambled with their meals. I just kept mine warm and it was certainly a crowd pleaser.
If you've never enjoyed jambalaya before, let's discuss.
What is Jambalaya?
Jambalaya is a famous dish from Louisiana and south eastern United States typically made with a combination of meats, vegetables and rice.
The recipe and techniques vary from region to region, with meats ranging from seafood like crawfish, oysters and shrimp to smoked sausage, chicken, turkey, wild boar, duck and even alligator, among others.
Cajun and Creole versions differ somewhat, particularly in their use of tomatoes, seasonings and meats, but all together it is a highly popular and hearty rice dish.
I've enjoyed many different jambalayas around the U.S., especially on my trips to New Orleans, and love them all. The Cajun versions are outstanding, but there's something about Creole jambalaya that really gets me going.
My version is more of a Creole jambalaya, with tomato, lots of Cajun seasonings, both chicken and smoked andouille, and I'm tossing in extra peppers because I like mine bit spicy, though the extra peppers are optional.
Let's talk about how to make jambalaya, shall we?
Jambalaya Ingredients Needed
- Olive Oil. For cooking.
- Cajun Holy Trinity. This includes onion, bell peppers, and celery, plus garlic. I'm also including jalapeno pepper and serrano pepper for extra heat and flavor. Chiliheads only!
- Onion.
- Chicken. Boneless, skinless. Use breast or thigh meat.
- Andouille Sausage. Smoky awesomeness right here.
- Tomatoes.
- Spices. Cajun Seasonings, dried oregano and basil, salt and pepper. Garlic powder is good, too.
- Tomato Sauce.
- Chicken Stock. Vegetable stock is good, too.
- White Rice.
- Shrimp.
- Parsley. For garnish.
- Hot Sauce! If desired. Yes, I desire.
How to Make Jambalaya - the Recipe Method
STEP 1. The Vegetable Base. First, heat a large pan or Dutch oven to medium high heat. Add oil with onions, peppers and celery. Cook them down about 6-7 minutes, until they soften up.
STEP 2. Garlic, Chicken, and Andouille. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until the chicken is no longer pink and the sausage starts to cook through.
STEP 3. Tomatoes and Seasonings. Add tomatoes and stir to break apart. Crushed tomatoes or diced tomatoes are good here, too. Cook for 3 minutes.
Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
STEP 3b. Spice it Up! At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce and extra Cajun spices.
If not, omit. I would add it!
STEP 4. The Rice. Stir in the white rice. Long grain white rice is good. Bring to a quick boil then reduce heat to a simmer, stirring occasionally. Cover and let simmer for 20 minutes, or cook the rice until it is cooked and tender, to your preference. It could take 25 minutes to 30 minutes.
Cooking time can vary, so keep an eye on it and test.
STEP 5. Cook the Shrimp. Heat a small pan to medium heat and add oil. For the shrimp, season with salt, black pepper and Cajun seasoning (or use Creole seasoning) and sauté a couple minutes each side, until cooked through.
Stir the cooked shrimp into the Jambalaya pot and remove from heat.
You can fold the uncooked shrimp into the rice 10-15 minutes before cooking is finished to allow them to cook through, though I find the texture is much better with the shrimp when I cook them separately.
STEP 6. Serve! Serve your amazing Jambalaya into bowls and garnish with parsley or chopped green onions. Add in extra hot sauce if you'd like.
Enjoy! This is such a great recipe, perfect every time.
Recipe Tips & Notes
Jambalaya Rice
Long grain rice is good, though you can use other grains. Stick with white rice for jambalaya, not brown rice.
As mentioned, this is a thick and meaty version. I only added a single cup of rice and a single cup of chicken stock, with a focus on the proteins. I wanted those to stand out with huge chunks, but if you want this meal to stretch a bit further, double the rice and stock. I've done it both ways.
If you add more rice, up your simmering time to 45 minutes or so. Really just until the rice has properly cooked through. The rice will absorb all those flavors and fill up the pan, and it will still satisfy.
The Chili Peppers
With Cajun and Creole cuisine, green bell pepper is traditional. The regional food isn't meant to be HOT, but is filled with wonderful spices and flavors. However, if you're looking to spice things up a little, you can either swap the bells for hotter peppers, or just toss in those hotter peppers. Jalapeno peppers are always a great addition. Nice bit of heat, excellent flavor. Serrano peppers are also quite nice. Try a combination! You can always add in a bit of extra cayenne pepper for heat as well.
Gumbo Vs. Jambalaya
People often ask what's the difference between gumbo and jambalaya? Both are classic dishes from Louisiana, but gumbo is more of a soup-stew often served with rice, while jambalaya is made with rice. The rice is the biggest difference.
What to Serve with Jambalaya
Jambalaya is meant to be a one pot meal, so you can serve it on it's own with simple additions, like crusty bread or tasty corn bread. Give me a nice lager or IPA on the side and I'm happy.
This is a big meal and will serve a small group.
Patty's Perspective
I am amazed at how fast Mike put this meal together. And, I have to say this publicly, I wish he would make it more!
I'm excited that one of our favorite local grocery stores known for their deli makes their own andouille sausage.
I love the flavor in this dish. If you can find a high quality andouille, that can make a huge difference in the final meal.
Check Out Some of Our Other Popular Cajun Dishes
- Crockpot Jambalaya
- Cajun Chicken and Sausage Gumbo
- Cajun Pasta with Shrimp and Smoked Sausage
- Shrimp Creole
- Creole Chicken and Sausage Gumbo
- Mike’s Spicy Gumbo
- Cajun Maque Choux
- Cajun Red Beans and Rice
- Gumbo Vs. Jambalaya: What's the Difference?
If you love rice dishes like this, also try my Spanish paella recipe - so good!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Jambalaya Recipe
Ingredients
- 2 tablespoons olive oil
- 2 small onions chopped
- 1 red bell pepper chopped
- 2-3 serrano peppers chopped
- 2-3 jalapeno peppers chopped
- 2 stalks celery chopped
- 6 cloves garlic chopped
- 1 pound boneless, skinless chicken breast chopped
- ½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
- 3-4 tomatoes chopped – about a pound
- 3 teaspoons spicy Cajun seasoning
- 1 teaspoon dried oregano I love Mexican oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 8 ounces tomato sauce
- 1 cups chicken stock
- 1 cup white rice I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add more stock.
- ½ pound shrimp peeled and deveined
- 1 teaspoon olive oil
- Chopped parsley for garnish
- Your favorite hot sauce for serving
Instructions
- Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
- Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
- At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
- Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
- Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
- Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 2/15/22 to include new information, photos and video. It was originally published on 11/30/15.
Stacey W. says
I love extra spicy but careful, any more than the 1/2 of a serrano (without the jalepeno or hot sauce) would have ruined the dish for my family. Great recipe!
Mike Hultquist says
Glad you enjoyed it, Stacey!
Derrel says
Yummy! Good stuff
tonie moye says
This was a hit!! My family loved it.
Mike H. says
Thank you, Tonie - I am happy that you guys enjoyed it!
Candace says
I am planning to make this tomorrow and I want to add red pepper flakes to maybe spice it up a little, how much should be added?
Mike Hultquist says
Candace, I would start with a teaspoon, then simmer, taste, and adjust from there. Enjoy!
Diane says
I will be making this dish on Sat and I’m wondering the serving size; 1 cup or more?
Mike Hultquist says
It's a bit more than a cup, Diane, but yes, pretty close to that. I'll usually get 4 rather large meals out of this.
Charles Pascual says
So, we're looking through our saved jambalaya recipes this morning - nothing setting us free - then we open up yours and my wife says, "Don't read any more. This is it." Smart woman, my wife. We didn't have Serranos so, left those out. Used half the chicken and twice the shrimp because...we could. Otherwise, followed your recipe as written. Easy to follow, relatively quick to prep and cook, delicious dish. This goes to the top of the list as our go-to jambalaya recipe. Thanks.
Mike Hultquist says
Awesome! KUDOS to your wife, haha. Glad you enjoyed it!
Bart says
Wow, amazing flavours. Made this in a cast iron pot on the charcoal grill today and it turned out great. I couldn't find andouille sausage but substituted it with chorizo.
I will definitely make this again.
Mike says
Made this recipe for the first time and what a treat. The flavor was fantastic, it was hearty and delicious. Prep time was easy and quickly came together for a great dinner.
Mike Hultquist says
Awesome! Glad you enjoyed it, Mike. Thanks for sharing!
Chuck L says
Made this recipe tonight and really liked it.I turned the heat factor to a serious level. Love jambalaya at the level most won’t go to. A+ recipe
Mike Hultquist says
Thanks, Chuck!!
Sarah Hagos says
I have made this dish about 5-6 times now. It is amazing, hands down one of the best recipes that I have in my collection to date. It is a 10/10. Thank you for this wonderful recipe, I send all my appreciation for the many more years that I get to make this dish.
Mike Hultquist says
Thanks so much, Sarah. Very, very happy you've enjoyed it that much. Thanks for sharing, and yes! Many more years to come! Best to you.
Kristin Jones says
Is it 332 calories per serving ? And what is a serving size?
Mike Hultquist says
Kristin, it's 1/8 of the pot of jambalaya, really only a couple good sized scoops. This would serve 4 very hungry people, or 8 smaller portions.
Kevin says
WOW!! I have found my go-to jambalaya recipe. Got a pot simmering as I write. This the best jambalaya recipe I have tried to date and may be the last one I try. Lots of flavor, easy to make. Make it as spicy or mild as you want, just adjust the amount of hot peppers (personally I like it hot hot and extra hot). Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Great to hear, Kevin! Super happy you love it! We definitely do. Yes, easy to adjust! Thanks for sharing. =)
Stephanie says
Made this tonight and loved it. We have three small kids so I omitted the Serrano and jalapeños but did add the whole amount of Cajun seasoning. It was a good amount of heat (for them.) there was so much flavor! I used a Dutch oven and did get some burnt rice on the bottom but I think it was because I didn’t turn it down enough while simmering. Didn’t hurt the flavor at all. Definitely going to make this more.
Michael Hultquist - Chili Pepper Madness says
So great to hear, Stephanie! Super happy you all enjoyed it. I love it. Some people LOVE that crispy rice on the bottom. It is coveted in many cultural rice dishes. Thanks for sharing!!!
Anthony says
First time making jambalaya and it was an overwhelming success. My family really enjoyed this dish. Thank you, Thank you, Thank you.
Michael Hultquist - Chili Pepper Madness says
Great to hear, Anthony! Glad you enjoyed it! We LOVE this jambalaya. SO good!
Sina says
Do I add a pound of chicken breast or just 1 chicken breast?
Michael Hultquist - Chili Pepper Madness says
Sina, use 1 pound chicken. Thanks!! I hope you enjoy it.
Brenda says
First time making it and had some unexpected guests so I just added some more tomatoes and chicken broth and rice. Everyone loved it! I will definitely make this again!
Becky Lilly says
Can I put okra in this? If so, when would it be added?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Becky. I would add it when you add the onions, peppers and celery. Enjoy!
Lan says
This is an amazing recipe. Many thanks for sharing! Amongst other modifications, we used heirloom tomatoes that ripen in the yard and skipped the tomato sauce. We also wanted a less meaty version and skipped chicken and added less shrimp. It tasted fantastically. There were two things that could have gone better though. One, the bottom was quite charred, beyond what might be considered a charming characteristics. I think that it had something to do with my use of regular pan for convenience instead of dutch oven which is quite heavy. Next time I will use dutch oven. Did some googling around, and the other methods to prevent charring are to cook with dutch oven in oven, or use slow cooker for the rice cooking portion which requires some modification of liquid portion, or to turn off the range much earlier and let the rice sit longer on range. Hopefully one of these will work.
Second, the rice I have looks brownish instead of the beautiful and vibrant red that is shown in picture here. Was this due to my skipping tomato sauce? Perhaps adding Paprika can help? Or perhaps just fire up Photoshop 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Lan. Yes, some people actually enjoy that burnt rice at the bottom of the pot. It is a delicacy in many cultural rice dishes and goes by many different names. But yes, the Dutch oven will help, as will some lower heat. Color could come down to the amount of seasonings, heat and other factors. Glad you enjoyed it.
Paisley Brown says
Thanks for a terrific jambalaya recipe! We enjoyed it with shrimp added to the mix. Not too spicey and not too bland. PERFECT!
Meghan says
Love this recipe. We don’t eat sausage, so swapped that for filet mignon, and swapped the jalapeño and Serrano for poblanos (small kids) .. cooked the rice on the side and served the jambalaya over it.. absolutely delicious!!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad to hear it, Meghan. Glad it was enjoyed! A favorite around here for sure.
Daniele A. says
Amazing! Made this tonight! I left out the serrano peppers and chicken because I didn’t have them on hand. It was delicious! Even my 15 month old girl was digging it and had seconds! Thanks for a delicious simple recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed it, Daniele!
Janet Bradley says
5 stars already and haven't cooked it yet. But love everything about this recipe. One question, do you think I could use crushed tomatoes for the cubed I this recipe. I hate tomatoes, but use the sauce all the time. Do you think it would work?
Thanks, Jan
Michael Hultquist - Chili Pepper Madness says
Great, Jan! I'm sure you'll love it. Yep, you can use crushed tomatoes,, no problem. Let me know how it turns out for you.
GrammaSue says
This is amazing! I googled it and got a lot of recipes, but this one sounded the best. I have made a lot of Mike's recipes so I know they are good. This recipe has more spice and more peppers that we like. I did add a bit more stock but the overall outcome was perfect! Thanks so much Mike for sharing another GREAT (OUTSTANDING IMO) recipe with us! Hope you and family have a fantastic New Year!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, GrammaSue! I'm very happy you enjoyed it! Happy New Year to you and your family. All the best.
Lisa says
Hi looking forward to trying this recipe tonight. Just want some clarification... the onions and peppers, is this a rough chop? Or should they be diced small? Thanks!
Michael Hultquist - Chili Pepper Madness says
I do more of a rough chop, Lisa, though either will work. Enjoy!!
Candi says
I want to use beans instead of rice, so recommendations? I am thinking I want to turn this into a chili for a cook-off! Ha I have chili beans, black beans, and kidney! Thanks, look forward to it
Michael Hultquist - Chili Pepper Madness says
Hi, Candi. This would work, but be sure to really soak and possibly par cook the beans. At least cook them long enough to soften them up. Otherwise I think it would be very tasty! Let me know how it goes for you.
Courtney says
Honey!!! when I tell you that this this dish is oh so good, I made this for me and my family and now they want me to cook all the time. Baby, I can’t cook I just know how to follow instructions but this recipes fools them all .
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Courtney! Super happy they all loved it!
Ellie says
Hi! I just came across this recipe and as a lover of food thats so spicy it hurts, I have to try this one (and I plan on browsing your site and looking into your book).
One question, do you have any recommendations on how to modify the cooking time if I leave out the rice for a low carb option?
Michael Hultquist - Chili Pepper Madness says
Hi, Ellie. I would just follow the recipe without the rice. You'll want that simmering time to let the flavors develop a bit. It won't be as thick without the rice, but would be a very tasty sauce-like dish. Add extra shrimp! I think it would be great with cauliflower rice as well. Let me know how it turns out for you. Enjoy!
clara j Coffey says
I have a simple question. I bought your books & love all the recipes. When you say 1 half pound of shrimp is that peeled or head on? I love shrimp so I usually go for peeled.
Michael Hultquist - Chili Pepper Madness says
Hi, Clara. Use peeled for this recipe. You CAN use head on if you'd like, or in the shell, but then peel them after. Easier to just peel first. I hope you enjoy it. Thanks for the support!!! I do appreciate it.
Jay Cardis says
Not enough rating stars!! Absolutely fantastic , Mike.
Due to the pandemic I couldn't find andoullie sausage so I used
chorizo. Also used my homemade fish pepper sauce . I will definitely be
making this again. Keep the recipes coming !!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Great to hear, Jay! Super happy you enjoyed it. I really love this recipe. Jambalaya!!!
John Deaux says
Although I grew up eating a brown version I do enjoy both, the tomatoes in the red give it a different taste and sticky texture as opposed to the brown.
True Cajun cooking, the way my ancestors created it, is using what you have to feed the family and friends.....
Michael Hultquist - Chili Pepper Madness says
Thanks, John. Yes, this is more of a Creole version, but I love both as well! So good! And so easy to customize to your own preferences. I greatly appreciate the comments.
Jeremie says
Looks awesome Mike. I love jambalaya for a very long time now, But I have never eaten any other one than the one I make, because this dish is almost unknown in my country.
My concern is that the andouille sausage cannot be found here (our andouille is something completely different); how can you replace it, without losing the authentic taste?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie. Yes, I love this stuff. You can use a good quality smoked sausage, if you are able to find it. Or try it with smoked ham.
Jeremie says
I just made your recipe: it differs a bit from those I followed until now, but there's not a unique jamabalaya recipe!
The main differences were that, until now, I coated chicken with flour and cajun spices before adding it to the onions, and that the shrimps were cooked in the sauce and not sautéed.
But I followed, step by step, your own recipe: it was gorgeous! many thanks Mike!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeremie! Yep, there are certainly different ways to make jambalaya. This is more of a Creole version. Authentic Cajun versions skip the tomatoes and use all sorts of different meats, but overall the concept is the same. You can definitely cook the shrimp in the sauce, no problem. I do that sometimes. It's often easier to give them a quick saute then fold them in at the end, but either way! Great so many ways! I appreciate the comments. Glad you enjoyed it!
alan sparks says
I made this recipe last night for my wife and I and we absolutely loved it! I even shopped around for some decent andouille sausage to use since it's hard to find good sausage of any kind in northern Indiana. It wasn't that hard to make, about on par with a good stir fry. We gave some to my son-in-law, who loves my cooking anyway, and I thought he was going to cry he loved it so much! I was a little confused about liquid to rice ratio but it turned out just moist enough. Two thumbs up!
Michael Hultquist - Chili Pepper Madness says
Excellent, Alan! This is some great praise! Super happy you enjoyed it this much. Kudos for finding a good brand of andouille. A key element! Thanks for commenting!
Lindsay says
This tasted SO good! Even my almost 2 year old had a second helping and some of a third - with the jalapeños and all!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Lindsay! Thanks!
Jim says
I've already rated this 5 stars, but wanted to add a small shortcut I found if you're in a hurry. You can subsitute a 28 oz can of San Marzano peeled tomatoes for the fresh tomatoes and skip the can of tomato sauce and hardly tell the difference. I just break them up as it cooks.
Michael Hultquist - Chili Pepper Madness says
Thanks for the tip, Jim!
ann says
I used roasted jalapenos and ripe Thai chiles! Also Spanish serrano ham and a generic sausage. The base was leftover crab soup. With some tweaks, it was the perfect jambalaya. For the rice, I used leftover from Chinese takeout. That worked well. Added homemade HOT sauce to take it over the top! It was great!
Michael Hultquist - Chili Pepper Madness says
Sounds quite awesome, Ann! Glad you loved it!
Tracy says
I have made this 3-4 times since I discovered it, and I will be doing it again next week for the kids and I. I love it!! This time, I am going to try a Jamaican Jerk rub to season the shrimp and chicken.
Michael Hultquist - Chili Pepper Madness says
That sounds great! Thanks, Tracy!
Jim says
My go to although I cut the hot peppers in half for the family. Lay some Crystal hot sauce on top and it's just like I expect good jambalaya to taste.
Michael Hultquist - Chili Pepper Madness says
Perfect, Jim! I love it.
Jason says
Just cooked this up for the first time, absolutely fantastic, thank you will definitely be doing this again.
Valerie says
This was easy, delicious, and SPICY - perfect 'rainy night in' food! Thank you for sharing such a great recipe, I'll definitely be making this again soon!