The Best Homemade Jambalaya — A Bold, Flavor-Packed Creole Classic

Jambalaya is one of the most iconic dishes to come out of Louisiana’s vibrant culinary tradition. It’s bold, spicy, smoky, deeply savory, and incredibly comforting — a one-pot masterpiece that blends French, Spanish, African, and Caribbean influences into a single unforgettable meal. The best part? Homemade jambalaya is surprisingly simple once you understand the flow of the dish: build flavor slowly, layer ingredients purposefully, and let the rice absorb every bit of goodness in the pot.

This recipe delivers a true, authentic-style jambalaya featuring andouille sausage, tender chicken, juicy shrimp, and perfectly seasoned Creole rice. Everything cooks in one pot, making it as practical as it is delicious. Whether you’re cooking for a weekend gathering, meal prepping for the week, or simply craving something hearty and soul-warming, this jambalaya is guaranteed to stun.

What Makes This the Best Homemade Jambalaya?

1. The Holy Trinity

Louisiana cuisine begins with three foundational aromatics:

• Onion
• Bell pepper
• Celery

This combination gives jambalaya its unmistakable fragrant base.

2. Authentic Andouille Sausage

Smoky, spicy andouille is non-negotiable. Its rendered fat seasons the entire dish.

3. Three Proteins for Maximum Flavor

This recipe uses:

• Chicken for tenderness
• Sausage for smoky spice
• Shrimp added at the end for freshness

Each brings something unique, and together they create an unforgettable balance.

4. Perfectly Seasoned Creole Broth

Cajun seasoning, paprika, garlic, herbs, tomatoes, and broth combine to infuse the rice with flavor in every bite.

5. One Pot = Perfect Absorption

The rice cooks in the seasoned broth, not added later. This is key to flavorful jambalaya.

Understanding Jambalaya Styles

There are two primary styles:

Creole Jambalaya (“Red Jambalaya”)

Uses tomatoes and has a richly colored red-orange rice. This is the version in today’s recipe.

Cajun Jambalaya (“Brown Jambalaya”)

No tomatoes — relies on slow browning of meat for deeper color.

Today’s version is the Classic Creole Style, which most home cooks prefer and recognize.

Ingredients

• 1 lb andouille sausage, sliced
• 1 lb boneless chicken thighs, diced
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 (14 oz) can diced tomatoes
• 1 tablespoon Cajun seasoning (plus extra to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 2 bay leaves
• 1 tablespoon hot sauce (optional)
• Green onions for garnish

Instructions

1. Brown the Sausage: Heat oil in a large pot or Dutch oven. Add andouille sausage and sear until browned. Remove and set aside.
2. Sear the Chicken: Add diced chicken to the pot, season lightly, and cook until browned on all sides. Remove and set aside with sausage.
3. Sauté Trinity + Garlic: Add onion, peppers, and celery. Cook 5–6 minutes until softened. Add garlic and cook 30 seconds.
4. Add Tomato Paste: Stir in tomato paste and cook 2 minutes to deepen flavor.
5. Add Seasoning: Add Cajun seasoning, paprika, thyme, salt, and pepper. Stir to coat the vegetables.
6. Add Tomatoes + Rice: Add diced tomatoes and uncooked rice; stir well to coat rice in spices.
7. Add Broth: Pour in chicken broth and add bay leaves. Return sausage and chicken to the pot.
8. Simmer: Bring to a boil, then cover and simmer 20 minutes on low heat, stirring halfway through.
9. Add Shrimp: Stir in shrimp, cover, and cook 5 minutes until pink.
10. Finish: Remove bay leaves, fluff rice, adjust seasoning, and garnish with green onions.

The Best Homemade Jambalaya

A bold, flavor-packed Creole jambalaya loaded with chicken, sausage, shrimp, and perfectly seasoned rice simmered in one pot.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Dish

Cuisine: American, Creole, Louisiana

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

Main

• 1 lb andouille sausage sliced
• 1 lb chicken thighs diced
• 1 lb shrimp peeled and deveined
• 2 tbsp olive oil
• 1 onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 stalks celery diced
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 14 oz diced tomatoes
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp thyme dried
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 cups long-grain rice
• 3 cups chicken broth
• 2 bay leaves

Equipment

• Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon

Method

 

1. Brown andouille sausage in oil and remove from pot.
2. Sear diced chicken until lightly browned and remove.
3. Sauté onion, peppers, and celery until softened.
4. Add garlic and tomato paste; cook until fragrant.
5. Add Cajun seasoning, paprika, thyme, salt, and pepper.
6. Stir in diced tomatoes and uncooked rice.
7. Pour in chicken broth and add bay leaves; return sausage and chicken to pot.
8. Cover and simmer 20 minutes, stirring once.
9. Add shrimp, cover, and cook 5 minutes until pink.
10. Remove bay leaves, fluff rice, garnish, and serve.

Notes

Adjust Cajun seasoning to taste; add hot sauce for extra spice.

Expert Tips for Perfect Jambalaya

1. Don’t lift the lid too often

Steaming is essential for cooking the rice evenly.

2. Use long-grain rice only

Short grain gets mushy.

3. Add shrimp at the end

Shrimp cooks FAST — adding it early leads to rubbery texture.

4. Adjust heat level easily

Cajun seasoning + hot sauce controls spice.

5. Let it rest 10 minutes

The rice finishes absorbing flavor off heat.

Flavor Variations

Smoky Jambalaya

Add ½ teaspoon liquid smoke.

Spicy Jambalaya

Use spicy andouille + extra Cajun seasoning.

Seafood-Style

Replace chicken and sausage with extra shrimp, crab, and crawfish.

Vegetable Jambalaya

Use veggie broth + mushrooms + zucchini.

Serving Suggestions

Jambalaya pairs beautifully with:

• Cornbread
• Garlic bread
• Southern coleslaw
• Fried okra
• Simple green salad
• Sweet tea

Storing & Reheating

Refrigerate:

Up to 4 days.

Freeze:

Freezes very well for up to 3 months.

Reheat:

Stovetop with a splash of broth to refresh the rice.