This Authentic Jambalaya with chicken, shrimp, and sausage is a hearty New Orleans dish filled with Cajun flavours. It's quick and straightforward to make. Guess what? With less cleaning, all you need is just one pot or pan.
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Why Choose this Recipe
Authentic Flavor: Your recipe brings the true taste of Creole or Cajun cooking, with perfectly balanced spices and fresh ingredients. Like the cajun grilled chicken and cajun red snapper.
Customizable: Whether you prefer seafood, chicken, or sausage, your recipe offers flexibility to suit different tastes and dietary needs.
Perfect for Any Occasion: Whether it's a family dinner, special gathering, or a cozy night in, your jambalaya is the perfect dish to impress.
What is Jambalaya?
Jambalaya is a popular Louisiana Creole dish with Spanish, French, and West African influences. It is very similar to African Jollof rice with a little twist. It typically consists of meat (such as chicken, sausage, or seafood), vegetables (like bell peppers, onions, and celery), and rice, all cooked with a combination of spices like Cajun and Creole seasoning. Sausage is a key ingredient in hot dog rolls/sausage rolls as well.
Jambalaya can be made in different variations, with some versions being more tomato-based (referred to as "red jambalaya") and others being more brown and savoury (known as "brown jambalaya").
It's a flavorful and hearty dish often associated with Cajun and Creole cuisine and is a staple in many Louisiana households, just like smothered turkey, mac and cheese and collard greens.
INGREDIENTS and VARIATIONS.
- White Rice: Any white rice will do, but I suggest long-grain basmati. NOTE: Different types of rice have different cooking times. I know most Jambalaya is mushy, but I am not a mushy rice lover, so follow this recipe if you like yours grainy.
- Meats: This recipe calls for chicken, shrimp, and sausage. While andouille sausage is most often used, I use any type. Beef and pork can also be substituted for the chicken. Chicken breasts and thighs will work for this recipe, as will boneless skinless chicken.
- Veggies: Onion and celery—this combination is divine. You can also add red or green bell peppers.
- Shrimp: Make sure the shrimp is deveined and peeled. Jumbo shrimp is more meaty, so I recommend that. I use the leftover shrimp to make my Shrimp Scampi without Wine.
- Seasonings: Cajun seasoning, oregano, thyme, black pepper and salt. I used the store-bought cajun.
- Tomato and Tomato Paste: This gives the rice a reddish colour. Diced or crushed tomatoes.
- Chicken Broth: This recipe calls for lots of broth, half broth and half water. Vegetable or beef broth is also a good option. You can also use my homemade broth recipe.
- Garlic: For flavour.
If you want a kick of heat, you can add some red pepper flakes.
Tips to Avoid Mushy Rice
- Avoid over-stirring.
- Ensure that some water from the tomatoes dries during frying before adding the rice.
- Add water in batches so the rice doesn't overcook.
- When rice is fully cooked, please turn off the heat and keep it covered so it becomes fluffy.
- Long-grain basmati rice is the best rice, which isn't mushy.
Storage Tips
Any leftovers can be stored in an airtight container in the fridge for 4-5 days.It can also be frozen for up to 3 months. Thaw in the refrigerator overnight and then microwave to reheat.
Recipe FAQS
Yes, you can customize your jambalaya with chicken, sausage, shrimp, or even add a combination of proteins to suit your taste.
Absolutely! You can make a delicious jambalaya with just chicken and sausage, or stick to a vegetarian version with vegetables and beans
Yes, you can substitute brown rice, but keep in mind that it will take longer to cook, so adjust your cooking time accordingly.
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Authentic Jambalaya
Ingredients
- 2 cups Long-grain white rice washed and uncooked
- 9-10 Shrimps peeled and deveined
- 10 ounces Sausage smoked or regular
- 1 lb Boneless chicken diced
- 2 ribs Celery chopped
- 1 large Onion chopped
- 2 Green onion chopped
- 1 can Crushed tomatoes 14 or 15 oz.
- 2 tablespoon Tomato paste
- 3-4 cloves Garlic minced
- 1 teaspoon Dried Thyme
- 2 tbsp Cajun seasoning
- 1 teaspoon Oregano
- 3-4 cups Chicken or vegetable broth low sodium
- Pinch Salt and pepper to taste
- Cooking oil
Instructions
- Combine the Cajun seasoning, black pepper, salt, oregano and thyme.1 teaspoon Dried Thyme, 2 tablespoon Cajun seasoning, Pinch Salt and pepper to taste, 1 teaspoon Oregano
To Season Chicken and Shrimps
- Mix and toss the chicken with ½ tablespoon of the above mixed seasoning in a bowl.1 lb Boneless chicken
- Mix and toss the shrimp with 1 teaspoon of the mixed seasonings. Save the rest to cook the rice.
Cook the Chicken, Sausage and Shrimps
- Add 3 tablespoon oil to a pan over medium heat. Cook for about 3-4 minutes on each side until light brown. Remove and set aside on a plate.
- You may add oil to cook the shrimp for 2 minutes on each side. Remove and set aside on a plate.9-10 Shrimps
- Add 1 tablespoon oil to the pan and sauté the sausage for few minutes until brown on both sides. Remove and set aside on a plate.10 ounces Sausage
To Cook the Jambalaya
- Add 4-5 tablespoon oil to the pan and sauté the onion and garlic until fragrant for 1 minute.1 large Onion, 3-4 cloves Garlic
- Add the tomato paste and crushed tomato. Stir occasionally for 3 to 4 minutes till some water dries. This avoids mushy rice.1 can Crushed tomatoes, 2 tablespoon Tomato paste
- Add the remaining mixed seasoning, washed rice, celery, and chicken broth. Stir to combine.2 cups Long-grain white rice, 2 ribs Celery, 3-4 cups Chicken or vegetable broth
- Cover the pan or pot and cook on medium heat for 15-20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot.
- You may add water or broth if needed. Cook until the rice is tender and fluffy.
- Add the cooked chicken, shrimp and sausage when fully cooked. Gently stir to combine.
- Garnish with chopped green onion and serve.2 Green onion
Lisa
Ingredients list calls for crushed tomatoes but directions say diced, which is better or does it matter?
its crushed tomatoes.
Nita
I saw crushed tomatoes in the ingredients list
Bilikis
So delicious
Bilikis
This is irresistible
Bilikis
This recipe is irresistible
Melanie Mize
Delicious recipe. We have just spent time in the old South, Arkansas so I took the liberty of using chicken, Italian sausage and ground beef telling our guests that in the Old South I could use squirrel, possum or armadillo so don’t mess with me! They loved it!
hahahahahha so funny, but thanks for the fantastic feedback.
Sandra McCollum
I am baffles as to why you call this dish Cajun. New Orleans cuisine is Creole. The ingredients you list ate also used in Creole Cuisine. Unless things have drastically changed, no real cook in New Orleans uses andouille sausage. Moreover, jambalaya is West African, introduced by slaves brought to Louisiana to grow rice. Unless you are referencing tomatoes as a Spanish influence, and the Creole seasoning as French, this is an African dish. Even paella was introduced to Spain by Moors who had lived in Africa. I am aware that Louisiana historians confuse this fact as influencing Louisiana cuisine, but it is incorrect. Paella was not a ubiquitous dish in Spain until the reign of Franco. During the time of Spanish colonization of Louisiana, even the Spanish would have been unaware.
Wow, thanks for that information.
Linda Hennebury
If this is not right, how do you make it?
Collin Twersky
I like this weblog so much, bookmarked.
Thank you Collins