Louisiana Jambalaya

Louisiana jambalaya recipe made with andouille sausage, chicken, shrimp, rice, and classic Creole spices for a hearty one-pot meal. This easy jambalaya combines smoked paprika, cayenne, bell peppers, celery, and tomatoes for rich Southern flavor and perfectly seasoned rice. Ideal for Cajun and Creole recipes, one-pot dinners, and family meals, this dish is filling, protein-packed, and full of bold spices. Perfect for weeknight cooking, meal prep, or traditional Southern comfort food, this jambalaya delivers a balanced mix of meat, seafood, and vegetables in every bite.

Ingredients

• 1 tablespoon cooking oil
• 8 oz andouille sausage, sliced into ¼-inch rounds
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, chopped
• 2 cloves garlic, minced
• 14 oz can crushed tomatoes
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 cup uncooked white rice (long or short grain, not instant)
• 2 cups chicken broth
• 1 lb shrimp, peeled and deveined
• Chopped green onions (optional, for garnish)

Instructions

Heat the oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and chicken pieces, cooking until lightly browned on all sides, about 5 minutes.

Add the onion, bell peppers, and celery. Cook until the vegetables soften and the onion becomes translucent.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Mix well to combine all flavors.

Add the uncooked rice and pour in the chicken broth. Stir thoroughly.

Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 20 minutes, stirring occasionally, until the rice is nearly cooked and most of the liquid is absorbed.

Stir in the shrimp, cover again, and cook for another 5 minutes, or until the shrimp are pink and fully cooked.

Remove from heat, fluff gently, and garnish with chopped green onions if desired.

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Why You’ll Love This Recipe

This jambalaya combines smoky sausage, tender chicken, and juicy shrimp with seasoned rice for a rich one-pot meal. It’s hearty, flavorful, and ideal for family dinners or gatherings.

Tips

• Stir occasionally to prevent rice from sticking to the bottom.
• Use a heavy-bottomed pot for even heat distribution.
• Adjust cayenne pepper depending on your spice preference.
• Add shrimp at the end to avoid overcooking.

Variations and Substitutions

• Replace chicken with turkey or extra sausage.
• Add okra for a more traditional Creole-style dish.
• Use brown rice, but increase cooking time and liquid.
• Swap shrimp with crawfish or omit seafood entirely.

FAQs

Is jambalaya supposed to be spicy?
It has a mild to medium heat, but you can adjust cayenne pepper to taste.

Can I make this ahead of time?
Yes, it reheats well and flavors deepen after resting.

Can I freeze jambalaya?
Yes, store in airtight containers for up to 2 months.

Why is my rice mushy?
Too much liquid or overcooking can cause mushiness; keep an eye on simmer time.

Serving Suggestions

Serve Louisiana jambalaya hot with crusty bread, cornbread, or a simple green salad. It also pairs well with hot sauce or lemon wedges for extra flavor.