Best Jambalaya Recipe

Hello everybody! This is Emily and Kelly the sisters from Sisters Recipes and we will look at a dish that has been loved for over generations- Jambalaya. And for those of you that haven’t made this bold one pot dish before, don’t worry, because I am here to help you. This type of meal nourishes people, fills the house with great smells, and provides a true feel of Louisiana.

With each culinary creation, one captures great traditions of family recipes rich in sentiment. In every spoonful of jambalaya recipe, I am transported back to the kitchen of my mother, where she prepared my favorite rice dish. Jambalaya is more than just rice; it is a delicious concoction of seasoned sausage, chicken, shrimp, spices, and rice. When I seasoned and sauteed everything together, it reminded me of Creole and Cajun fusion. What amazed me the most was that one was able to make a dish of this flavor complexity in a very short time after coming back from work.

And since no dish is complete without a dessert, we have an incredible addition (cuddly and delightful is a hint to this perfect ending).

Let’s get started, so grab a large pot.

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What Makes This Jambalaya recipe So Good?

After countless attempts and indeed, mistakes, we’ve utilized the taste of all our beautiful errors to perfect the family recipe. We have been preparing Jambalaya recipe in our family kitchen for years. This is why I can assure that you are going to love this recipe:

• Bold, smoky flavors – Thanks to the holy trinity of Cajun cooking (onion, bell pepper, and celery), plus garlic, spices, and andouille sausage, every bite is packed with flavor.

• Loaded with protein – Chicken, shrimp, and sausage come together for the ultimate trifecta of meatiness.

• One-pot magic – Fewer dishes? Yes, please. Everything cooks in the same pot, making cleanup a breeze.

• Perfectly seasoned rice – The rice soaks up all the spices and broth, giving it an unbelievably rich taste.

• Customizable – Love it extra spicy? Prefer different meats? You do you—this dish can handle it!

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Ingredients You’ll Need

Here’s what you need to bring this Jambalaya recipe to life:

Proteins

• 1 lb preferably boneless and skinless chicken thighs cut into cubes
• 12 oz andouille sausage (sliced)
• 1 lb shrimp (peeled & deveined)

Veggies & Aromatics

• 1 medium onion (chopped)
• 1 green bell pepper (chopped)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)

The Good Stuff (Spices & Liquids)

• 2 tbsp olive oil
• 1 can (14.5 oz) diced tomatoes
• 1 ½ cups long-grain white rice
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp oregano
• ½ tsp cayenne pepper (or to taste)
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 2 tsp hot sauce (optional, but highly recommended)

Garnish

• 2 green onions (sliced)
• Fresh parsley (chopped)

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How to Make Jambalaya Recipe: Step-by-Step

1. Brown the Meats

In a large pot or Dutch oven, olive oil should be warmed over medium heat. Add the sliced andoille sausage and cook for 3-4 minutes until browned. Remove and set aside. In the same pot, add a tbsp of oil as well as the chicken pieces. Sear until golden brown and set aside with the sausage.

2. Sauté the Veggies

In that same pot (yes, all those browned bits are gold!), add the onion, bell pepper, and celery. Sauté for approximately 5 minutes, or until tender. Add the garlic and sauté for another 30 seconds.

3. Build the Flavor

Combine the diced tomatoes along with smoked paprika, thyme, oregano, cayenne, salt, pepper, hot sauce, and mix thoroughly.

4. Add the Rice & Broth

Mix in the rice so that it is covered with all the food’s flavors. Add the chicken broth and bay leaf. Let it simmer.

5. Cook Until Perfect

Reduce the heat to low, cover, and allow it to simmer for 20 minutes. Don’t remove the lid! Give the rice time to soak up all them flavors.

6. Add the Shrimp & Finish

After the rice becomes soft, add the shrimp and mix well. Cover the pot and cook for5 minutes until the shrimp shrimp begins to change to a pink color. Add the previously removed sausage and chicken back to the pot, mix everything well, and turn off the burner.

7. Garnish & Serve

Sprinkle with green onions and fresh parsley. Serve hot and enjoy every bite!

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What is The Difference Between Cajun Jambalaya Recipe and Creole jambalaya?

The answer to your question is a good one! The primary difference between Cajun Jambalaya and Creole Jambalaya lies in tomatoes and color. And it’s all a matter of culinary traditions from parts of Louisiana.

Cajun Jambalaya (a.k.a. “Brown Jambalaya”)

• No tomatoes. Instead, the flavor comes from browned meats, spices, and broth.
• The dish has a deeper brown color because the meat (usually chicken, sausage, or both) is seared first, creating a rich base.
• More commonly found in rural Louisiana, where Cajun cooking focuses on bold, smoky flavors without relying on extra ingredients like tomatoes.

Creole Jambalaya (a.k.a. “Red Jambalaya”)

• Includes tomatoes, giving it a reddish color.
• The proteins (chicken, sausage, shrimp) are cooked with the “holy trinity” (onion, bell pepper, celery) and then combined with tomatoes, broth, and rice.
• More popular in New Orleans and southeastern Louisiana, where Creole cooking incorporates French, Spanish, and Caribbean influences.

In conclusion, both types taste really great, it only matters if you prefer a Creole Jambalaya which is slightly saucier and has a tomato base, or a smoky flavored Cajun Jambalaya. You can’t go wrong with either!

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Is Jambalaya Supposed to Be Dry or Soupy?

While making jambalaya, ensure that it is moist and not too soupy. The rice needs to be well seasoned while slightly sticky, but never watery. Because of the juicy broth, the rice is cooked perfectly.

That said, some elements may influence contouring:

1. Creole vs. Cajun Jambalaya

• Creole Jambalaya (with tomatoes) can have a slightly saucier texture, especially when it’s fresh off the stove.
• Cajun Jambalaya (without tomatoes) tends to be drier and smokier, with all the liquid absorbed into the rice.

2. Rice-to-Liquid Ratio

• If you add too much broth, your jambalaya can turn out too wet.
• If you don’t add enough, it can become too dry and risk burning.

3. Cooking Method

• Once you add the rice, avoid stirring too much—this helps prevent mushy, overcooked grains.
• Let the jambalaya sit for a few minutes after cooking to let the flavors meld and the moisture distribute evenly.

Bottom Line?

The jambalaya needs to be moist and full of flavor, not so soupy that it resembles gumbo, or too dry like fried rice. If it’s too wet, let it simmer uncovered for a few minutes. And when it’s too dry, just gently stir in some broth.

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What to Serve with Jambalaya

With Jambalaya being such a filling dish, lightening things up a bit with something sweet to round things out is a good idea. And truly, nothing balances it out better than Easy Blueberry Cottage Cheese Muffins.

Think of soft, fluffy muffins with bits of cottage cheese and bursting with sweet, juicy blueberries. Not too sweet, but just enough to offset this southern dish. Bonus tip: they also work great for breakfast (if you can save any of them).

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Tips for the Best Jambalaya

• Use fresh shrimp. It makes a world of difference in texture and taste.

• Don’t stir the rice while it’s cooking. This helps keep it fluffy instead of mushy.

• Add a squeeze of lemon at the end. A little acidity brightens up the dish.

• Make it ahead! This dish tastes even better the next day once the flavors meld.

Frequently Asked Questions About Jambalaya Recipe

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And that’s it, our favorite Jambalaya recipe that’s rich in flavor, history, and a kick of spice. If you’re hungry for some Louisiana goodness, cooking for the family, or meal prepping for the week, this dish is sure to help.

Also, make sure to check out my Easy Blueberry Cottage Cheese Muffins that work perfectly as a dessert. Let’s be real now, every extraordinary dish calls for a delightful treat.