louisiana jambalya recipe.

 

Louisiana Jambalaya Recipe (Authentic, Flavorful & Easy)

Louisiana Jambalaya Recipe – Easy Cajun Chicken & Sausage Jambalaya

Make this hearty Louisiana Jambalaya with chicken, smoked sausage, rice, vegetables, and Cajun seasoning. A flavorful one-pot Southern dinner that's easy to make.

Louisiana Jambalaya Recipe

This Louisiana Jambalaya Recipe is a hearty one-pot meal packed with tender chicken, smoky sausage, aromatic vegetables, perfectly seasoned rice, and classic Louisiana flavors. It's comforting, filling, and perfect for a family dinner or weekend gathering.

Jambalaya is one of Louisiana's most recognizable dishes and is closely associated with both Cajun and Creole cooking. This version focuses on the rustic, deeply seasoned flavors commonly associated with Cajun-style jambalaya.

The best part? Everything cooks together in one pot, allowing the rice to absorb the savory flavors of the chicken, sausage, vegetables, and seasonings.

Why You'll Love This Louisiana Jambalaya

• One-pot meal: Less cleanup and plenty of flavor.
• Big Louisiana flavor: Cajun seasoning, smoked sausage, and aromatic vegetables create a delicious combination.
• Hearty and filling: Rice, chicken, and sausage make this a complete meal.
• Perfect for families: Easy to scale for a crowd.
• Great for meal prep: Leftovers reheat beautifully.
• Customizable: Add shrimp, extra vegetables, or adjust the spice level.
• Comfort food classic: Perfect for weeknight dinners and gatherings.

Ingredients

For the Jambalaya

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 12 ounces smoked andouille sausage, sliced
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 1 can (14.5 ounces) diced tomatoes, with juices
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon cayenne pepper, optional
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped

Optional Shrimp

• 1 pound large shrimp, peeled and deveined

How to Make Louisiana Jambalaya

1. Brown the Chicken

Heat the olive oil in a large heavy-bottomed Dutch oven or pot over medium-high heat.

Season the chicken with a little salt, black pepper, and Cajun seasoning.

Add the chicken and cook for approximately 4–5 minutes, stirring occasionally, until browned on the outside.

Remove the chicken and set aside.

2. Brown the Sausage

Add the sliced andouille sausage to the same pot.

Cook for about 3–4 minutes, stirring occasionally, until lightly browned.

Transfer it to a plate with the chicken.

3. Cook the Holy Trinity

Add the onion, bell pepper, and celery to the pot.

Cook for approximately 5–6 minutes, stirring occasionally, until the vegetables soften.

Add the minced garlic and cook for another 30–60 seconds.

4. Add the Seasonings

Stir in:

• Cajun seasoning
• Smoked paprika
• Thyme
• Oregano
• Black pepper
• Cayenne pepper, if using

Cook for about 30 seconds to release the aroma of the spices.

5. Add the Rice and Tomatoes

Stir in the tomato paste.

Add the rice and diced tomatoes.

Stir well so the rice is coated with the flavorful mixture.

6. Add the Broth

Pour in the chicken broth.

Add the bay leaf.

Return the browned chicken and sausage to the pot.

Stir everything together.

7. Simmer the Jambalaya

Bring the mixture to a gentle boil.

Reduce the heat to low and cover the pot.

Simmer for approximately 20–25 minutes, or until the rice is tender and has absorbed most of the liquid.

Avoid stirring too frequently because excessive stirring can make the rice sticky.

8. Add Shrimp, If Using

If you're making shrimp jambalaya, add the shrimp during the final 5–7 minutes of cooking.

Cook until the shrimp turn pink and opaque.

9. Rest the Jambalaya

Remove the pot from the heat.

Let the jambalaya rest, covered, for approximately 5–10 minutes.

Remove the bay leaf.

Fluff the rice gently with a fork.

10. Garnish and Serve

Sprinkle the jambalaya with chopped parsley and sliced green onions.

Taste and adjust the seasoning if necessary.

Serve hot.

Pro Tips for the Best Louisiana Jambalaya

Use long-grain rice

Long-grain white rice works especially well because it stays relatively separate instead of becoming overly sticky.

Brown the meat first

Don't skip browning the chicken and sausage. The browned bits left in the bottom of the pot contribute tremendous flavor.

Don't rush the vegetables

Cooking the onion, bell pepper, and celery until softened builds the flavor base of the dish.

Use andouille sausage

Smoked andouille gives jambalaya its distinctive smoky, savory flavor.

Don't over-stir the rice

Once the rice is simmering, avoid repeatedly stirring it. This helps maintain a better texture.

Control the spice

Cajun seasoning and andouille sausage can already provide plenty of heat. Add cayenne gradually according to your preference.

Let it rest

A short resting period allows the rice to finish absorbing moisture and makes the finished jambalaya easier to fluff.

Cajun vs. Creole Jambalaya

Louisiana has two well-known styles of jambalaya.

Cajun jambalaya generally has a darker, rustic appearance and often focuses on meat and vegetables without tomatoes.

Creole jambalaya, sometimes associated with New Orleans cooking, commonly includes tomatoes.

This recipe uses tomatoes for a flavorful version that combines classic Louisiana ingredients while remaining approachable for home cooks.

Louisiana Jambalaya Variations

Chicken and Sausage Jambalaya

Use only chicken and smoked sausage for a simple and hearty version.

Shrimp Jambalaya

Add peeled shrimp during the final few minutes of cooking.

Seafood Jambalaya

Combine shrimp with other seafood such as crab or crawfish.

Cajun Jambalaya

Skip the tomatoes and use additional broth for a more rustic Cajun-style preparation.

Spicy Jambalaya

Add cayenne pepper, hot sauce, or diced jalapeños for extra heat.

Sausage Jambalaya

Use additional smoked sausage and reduce or omit the chicken for an easy sausage-focused version.

What to Serve With Louisiana Jambalaya

Serve jambalaya with:

• Cornbread
• Collard greens
• Southern-style green beans
• Corn on the cob
• Coleslaw
• Garlic bread
• Simple green salad
• Pickled vegetables
• Hot sauce

A cold glass of sweet tea also makes a great Southern-style accompaniment.

How to Store Louisiana Jambalaya

Allow leftovers to cool and transfer them to an airtight container.

Refrigerate for up to 3–4 days.

Reheat individual portions in the microwave or gently in a saucepan with a splash of chicken broth or water.

Can You Freeze Jambalaya?

Yes. Allow the jambalaya to cool completely before placing it in an airtight freezer-safe container.

Freeze for up to 2–3 months.

Thaw overnight in the refrigerator and reheat thoroughly before serving.

The rice texture may be slightly softer after freezing, but the flavor remains delicious.

Frequently Asked Questions

What is Louisiana jambalaya made of?

Jambalaya typically combines rice with meat or seafood, vegetables, broth, and seasonings. Common ingredients include chicken, smoked sausage, onion, bell pepper, celery, garlic, and Cajun or Creole seasonings.

Is Louisiana jambalaya Cajun or Creole?

Both Cajun and Creole traditions have their own versions of jambalaya. Cajun versions often omit tomatoes, while Creole versions commonly include them.

What meat is best for jambalaya?

Chicken thighs and smoked andouille sausage are excellent choices because they provide moisture, richness, and smoky flavor.

Can I add shrimp to jambalaya?

Yes. Add peeled and deveined shrimp during the final 5–7 minutes of cooking so they don't become rubbery.

What kind of rice is best for jambalaya?

Long-grain white rice is a reliable choice because it absorbs the cooking liquid while maintaining a relatively fluffy texture.

Why is my jambalaya mushy?

Too much liquid, overcooking, or excessive stirring can make the rice mushy. Measure the liquid carefully and avoid repeatedly stirring while the rice cooks.

Can I make jambalaya ahead of time?

Yes. Jambalaya can be prepared ahead and refrigerated. Reheat it gently with a small amount of broth or water.

Is jambalaya spicy?

It can be. The heat depends on the Cajun seasoning, sausage, cayenne, and other ingredients used. You can easily adjust the spice level.

Nutrition Facts

Approximate nutrition per serving:

• Calories: 520
• Protein: 32g
• Carbohydrates: 48g
• Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 135mg
• Sodium: 980mg
• Fiber: 3g
• Sugar: 6g

Nutrition information is an estimate and will vary depending on the ingredients and serving size.

Similar Recipes

• Cajun Gumbo
• Shrimp and Sausage Gumbo
• Chicken and Sausage Gumbo
• Louisiana Red Beans and Rice
• Cajun Shrimp Pasta
• New Orleans Shrimp Étouffée
• Dirty Rice
• Cajun Chicken
• Southern Cornbread
• Southern-Style Collard Greens

Final Thoughts

This Louisiana Jambalaya Recipe delivers everything you want from a comforting Southern one-pot dinner: tender chicken, smoky andouille sausage, flavorful rice, aromatic vegetables, and bold Cajun seasoning.

Brown the chicken and sausage well, build your flavor base with onion, bell pepper, celery, and garlic, and let the rice gently absorb the seasoned broth. For an extra-special version, add shrimp toward the end.

Whether you're cooking for a weeknight family dinner or a Louisiana-inspired gathering, this hearty jambalaya is a delicious recipe to add to your collection.

Recipe Card

Louisiana Jambalaya Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8
Cuisine: American, Louisiana, Cajun-inspired
Category: Dinner, Main Course, One-Pot Meal

Ingredients

• 1½ pounds chicken thighs, cubed
• 12 ounces andouille sausage, sliced
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 14.5 ounces diced tomatoes
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon thyme
• ½ teaspoon oregano
• 1 bay leaf
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon cayenne, optional
• 2 green onions, sliced
• 2 tablespoons parsley, chopped
• 1 pound shrimp, optional

Instructions

1. Brown seasoned chicken in olive oil and set aside.
2. Brown the andouille sausage and set aside.
3. Cook onion, bell pepper, and celery until softened.
4. Add garlic and cook briefly.
5. Stir in Cajun seasoning, paprika, thyme, oregano, pepper, and cayenne.
6. Add tomato paste, rice, and diced tomatoes.
7. Pour in chicken broth and add the bay leaf.
8. Return chicken and sausage to the pot.
9. Cover and simmer for 20–25 minutes, until the rice is tender.
10. Add shrimp during the final 5–7 minutes, if using.
11. Rest covered for 5–10 minutes.
12. Remove the bay leaf, fluff the rice, garnish with green onions and parsley, and serve hot.