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Jambalaya

A one-pot Louisiana classic of rice cooked with chicken, smoky andouille sausage, shrimp, tomatoes, peppers and Creole spices.

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A bowl of jambalaya with sausage, rice and sliced green onions
Photo: Jambalaya - 3315899200 by Arnold Gatilao, CC BY 2.0, via Wikimedia Commons

Jambalaya is one of Louisiana's signature dishes, a one-pot meal of rice, meat and vegetables that reflects the region's Spanish, French, West African and Caribbean influences. There are two main styles: Creole (or "red") jambalaya from New Orleans, made with tomatoes, and Cajun (or "brown") jambalaya from rural Louisiana, made without. This is a Creole-style version with chicken, smoky andouille sausage and shrimp.

Why this recipe works

  • The holy trinity. Onion, celery and green bell pepper are the flavor foundation of Creole and Cajun cooking.
  • Browning the sausage and chicken. Browned meat and the bits it leaves in the pot give the rice a deep, savory flavor.
  • Long-grain white rice. It cooks to distinct, separate grains. Rinsing it removes excess starch and prevents a gummy pot.
  • Leaving the lid on. The rice cooks by steaming; resist stirring it while it simmers.

About andouille sausage

Andouille is a coarse, heavily smoked and spiced pork sausage central to Louisiana cooking. If you cannot find it, use any smoked sausage, such as kielbasa, and add a little extra cayenne.

FAQ

Can I leave out the shrimp?

Yes. Chicken and sausage jambalaya is very common; add an extra 8 oz (225 g) of chicken.

Is jambalaya very spicy?

It is as hot as you make it. The amounts here give a moderate warmth. For another rice dish from a world away, try our mushroom risotto.

Jambalaya

Print recipe

Prep time
Cook time
Total time
Servings
6
Difficulty
Easy
Course
Dinner
Cuisine
Creole

Ingredients

For the Creole seasoning

For the jambalaya

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Mix the Creole seasoning ingredients.

  2. Heat the oil in a large Dutch oven over medium-high heat. Brown the sausage for 5 minutes, then transfer to a plate.

  3. Season the chicken with ½ teaspoon of the salt and half the Creole seasoning. Brown for 5 to 6 minutes, then transfer to the plate.

  4. Reduce the heat to medium. Add the onion, bell pepper and celery and cook for 6 to 8 minutes, until soft. Add the garlic and the remaining seasoning and cook for 1 minute.

  5. Add the tomatoes, rice, broth, bay leaves and remaining ½ teaspoon salt. Return the sausage and chicken and bring to a boil.

  6. Reduce the heat to low, cover and simmer for 20 minutes without stirring.

  7. Scatter the shrimp over the rice, cover and cook for 6 to 8 minutes more, until the shrimp are pink and the rice is tender and has absorbed the liquid.

  8. Remove from the heat and let stand, covered, for 5 minutes. Remove the bay leaves, stir gently and sprinkle with green onions and parsley.

Notes

  • If the rice is still firm when the liquid is absorbed, add ¼ cup (60 ml) of hot broth, cover and cook for 5 minutes more.

Tips

  • Serve with hot sauce at the table so everyone can adjust the heat.

Substitutions

  • Store-bought seasoning: use 1½ tbsp Creole or Cajun seasoning and reduce the salt.
  • Brown rice: add ½ cup (120 ml) more broth and simmer for 40 minutes before adding the shrimp.

Storage and reheating

  • Refrigerate for up to 3 days. Reheat with a splash of broth.
  • Freeze for up to 2 months; the shrimp may become a little firmer.
Around the World Comfort Classics #cajun creole #feeds a crowd #one pot #rice

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