Homemade Jambalaya – Easy one-pot recipe! (2024)

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Katerina

4.81 from 93 votes

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This one-pot jambalaya recipe is easy, delicious, and satisfying, thanks to the addition of chicken, shrimp, and spicy andouille sausage. You’re 30 minutes away from a Mardi Gras dinner that the whole family will love!

Homemade Jambalaya – Easy one-pot recipe! (2)

Jambalaya is my go-to winter stew! During the winter season, I make this jambalaya recipe about once a month. When the weather’s chilly, there’s nothing better than a hearty comfort food dinner with a little bit of heat to warm you up inside and out! My jambalaya is flavorful and filling, and it’s also the perfect casserole for feeding a crowd. It’s a versatile dish that can be adjusted to suit your personal flavor preferences, and it really is an excellent recipe for those who like to try new things.

What is Jambalaya?

Jambalayais a popular Creole and Cajun dish with African, Spanish, and French influences. Because it originated in Louisiana, it’s often associated with Mardi Gras, but there’s no reason you can’t eat it year-round. It is often prepared with chicken, shrimp or crawfish, andouille sausage, and rice, although many variations exist. The meat-and-rice combo is flavored with the Cajun holy trinity of onion, celery, and green pepper, along with herbs, spices, and diced tomatoes. In addition to being the ultimate comfort food, this recipe is also the ultimate one-pot dinner. You’ve got your veggies, your meat, and your starch all in one convenient pot. It’s a perfect weeknight dinner, friends!

Homemade Jambalaya – Easy one-pot recipe! (3)

Jambalaya Ingredients

  • Yellow onion
  • Celery ribs
  • Bell peppers: Green is the classic choice for a jambalaya recipe, but you can use red, orange, or yellow if you prefer.
  • Garlic
  • Boneless skinless chicken breasts: I like boneless skinless chicken breasts, but you can also use a different cut of chicken.
    Sweet paprika: Sweet paprika is ideal, smoked paprika is delicious too, but avoid hot paprika unless you like your jambalaya spicier.
  • Oregano
  • Andouille sausage: This is a smoked sausage made with pork, onions, peppers, and other seasonings. Cut the sausage into 1/4-inch rounds.
  • Tomato paste: If you buy a can for this recipe, freeze the rest in 1-tablespoon portions, pop them in a freezer bag, and you won’t need to buy a new can next time you need tomato paste!
  • Low-sodium fat free chicken broth: Chicken stock can also be used, but because stock is unseasoned, you’ll need to add more salt to the recipe.
  • Diced tomatoes
  • Long grain rice
  • Cajun seasoning: Cajun seasoning can bring a lot of heat, so feel free to adjust to your liking.
  • Shrimp: Peel and devein the shrimp.

How to Make Jambalaya

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  1. Prepare. Heat the oil in a large Dutch oven set over medium heat.
  2. Cook the trinity. Add the onions, celery, and bell peppers to the Dutch oven and season with salt and pepper. Cook for 4 minutes or until just softened. Stir in garlic and cook for 1 minute.
  3. Add the chicken. Stir in the chicken, sweet paprika, and oregano and cook for 5 minutes, or until the chicken is nicely browned on all sides.
  4. Add the next several ingredients. Add the sausage and tomato paste; stir and cook for 1 minute, then add the chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring the mixture to a boil.
  5. Simmer. Reduce the heat to medium-low and cover the pot. Cook for 20 minutes, or until the rice is tender and most of the liquid is absorbed.
  6. Finish. Add the shrimp and cook for 4 to 5 minutes, or until it’s pink and cooked through. Remove from heat, garnish with sliced green onions and dried parsley, then serve.
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Recipe Tips

  • Can’t find andouille sausage? You can use a different type of smoked sausage like kielbasa or chorizo.
  • Keep an eye on the rice. After 10 minutes, lift the lid of the Dutch oven and take a peek. If it looks dry, add more chicken broth.
  • Don’t overcook it. Jambalaya isn’t a saucy dish, but it isn’t a dry rice dish either, so don’t wait for all of the liquid to absorb. As soon as the rice is tender, you can move onto the next step of the recipe.
  • Adjust it to your liking. Cajun food is known for being spicy, but you can always make this jambalaya recipe on the milder side and then let everyone adjust the heat for their own individual servings by adding Tabasco or extra Cajun seasoning.
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Serving Suggestions

Jambalaya is a complete meal with protein, vegetables, and grains all in one pot. Serve it as-is, or top it with extra green onions, parsley, or hot sauce. If you’d like to add a side, serve jambalaya with coleslaw, tomato cucumber salad, and cornbread.

Storage

  • Leftover jambalaya can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
  • Reheat it in a saucepan over medium-low heat and gently stir until heated through – or just pop it in the microwave! Add water or broth if it’s too thick.
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More Cajun-Inspired Recipes

  • Chicken and Sausage Gumbo
  • Sheet Pan Andouille Sausage with Potatoes and Veggies
  • Slow-Cooker Cajun Jambalaya Recipe
  • Cajun Shrimp and Guacamole Tortilla Bites
  • Mom’s One-Skillet Sausage and Rice

Homemade Jambalaya – Easy one-pot recipe! (12)

Jambalaya Recipe

Katerina | Diethood

Enjoy the vibrant flavors of this delicious one-pot jambalaya packed with juicy chicken, zesty shrimp, tender rice, and fiery andouille sausage.

4.81 from 93 votes

Rate this Recipe!

Servings : 6 Servings

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 bell peppers, diced (you can use red, green, yellow, orange, etc.)
  • salt and fresh ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • ¼ teaspoon sweet paprika
  • 1 teaspoon dried oregano
  • 6 ounces andouille sausage, sliced into ¼-inch rounds
  • 2 tablespoons tomato paste
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup long grain rice
  • 1 teaspoon cajun seasoning, or to taste
  • 1 pound raw shrimp, peeled and deveined
  • 2 green onions, thinly sliced, for garnish
  • chopped fresh parsley, for garnish

Instructions

  • In a large Dutch oven heat olive oil over medium heat.

  • Add onions, celery, and bell peppers, and season with salt and pepper. Cook for 4 minutes or until just tender. Stir in garlic and cook for 1 minute.

  • Stir in chicken and add sweet paprika and oregano. Cook for 5 minutes, or until chicken is browned on all sides. Stir in the sliced sausage and tomato paste; cook for 1 minute.

  • Add chicken broth, crushed tomatoes, rice, and cajun seasoning. Bring mixture to a boil; reduce heat to medium-low and cover the pot with a lid. Cook for 20 minutes or until rice is tender and most of the liquid is absorbed.

  • Add the shrimp and cook for 3 to 4 minutes or until the shrimp is pink and cooked through.

  • Remove from heat and garnish with sliced green onions and parsley.

  • Serve.

Notes

  • Chicken: I use boneless, skinless chicken breasts, but this tastes great with boneless, skinless chicken thighs, too.
  • Andouille Sausage: If you can’t find andouille sausage or want to try something different, you can use polish kielbasa or chorizo.
  • Rice: Long grain rice is the best choice for jambalaya as it cooks up fluffy and separate, creating a better texture.
  • Broth: Use a rich chicken (or seafood) broth to cook your jambalaya. This will add depth and more flavor to the dish.
  • Seasonings: Adjust the ingredients and seasonings to suit your tastes.

Nutrition

Calories: 365 kcal | Carbohydrates: 35 g | Protein: 27 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.1 g | Cholesterol: 73 mg | Sodium: 498 mg | Potassium: 839 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1749 IU | Vitamin C: 62 mg | Calcium: 65 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: American/Southern

Keyword: cajun jambalaya, chicken jambalaya, homemade jambalaya

Did you make this recipe?Leave a Rating!

Categories:

  • Chicken Recipes
  • Dinner Recipes
  • Holidays
  • One Pot Meals
  • Quick Dinner Ideas
  • Seafood
Homemade Jambalaya – Easy one-pot recipe! (2024)

FAQs

What kind of rice is best for jambalaya? ›

One of the biggest complaints when making jambalaya is that the rice ends up mushy. And there's two main culprits of this – choosing the wrong type of rice and over-stirring. For this recipe, you want long-grain white rice, like basmati or jasmine. Don't use short-grain rice.

What is the Holy Trinity of jambalaya? ›

The Holy Trinity is the Cajun and Creole counterpart to this trio, consisting of onion, celery, and rather than carrot, green bell peppers. Just like mirepoix, the Holy Trinity is one of the first things to hit the pan, acting as an aromatic base for dishes like Gumbo, Jambalaya, and Crawfish Étouffée.

What is the ratio of liquid to rice in jambalaya? ›

Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes. Add the liquid and meats. Pour in 2 1/2 cups water or chicken broth and bring to a boil.

Is jambalaya made with tomatoes or without tomatoes? ›

Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato, and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. The recipe I'm focusing on here is the former, with tomato.

What makes jambalaya taste like jambalaya? ›

Whereas the seasoning combination of onion, celery, bell pepper, cayenne pepper and thyme give jambalaya its Creole/Cajun flavors, paella has a Mediterranean flavor profile owing to lemon, paprika, saffron and olives.

What is the difference between Cajun and Creole seasoning for jambalaya? ›

Popular Cajun seasonings like Tony Chachere's and Slap Ya Mama get heat from red pepper, with black pepper, salt, and garlic powder in the mix to enhance the flavor of food. Creole seasoning rounds out spicy red pepper with herbs like thyme, oregano, basil, and bay leaf.

What is the difference between gumbo and jambalaya? ›

Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. In gumbo, there should be more liquid than rice, while jambalaya should not be liquid-y or mushy.

What's the difference between Cajun and Creole? ›

So, what's the difference between these two cuisines? While they are very similar, they do utilize different ingredients. Cajun food is typically spicier than Creole food, and it also contains more pork and crawfish. Creole food utilizes more ingredients like tomatoes, shrimp, oysters, and crab.

What are onions, celery, and carrots called in cooking? ›

The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It's used in a ratio that's 2 parts onion to 1 part celery and carrot. Saute in Butter. Mirepoix is the start of many French dishes, such as coq au vin and lamb stew.

Can you put raw rice in jambalaya? ›

Sauté the onion, bell pepper, celery, jalapeño and garlic until soft. Add rice, liquids and seasonings. Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf.

Is jambalaya supposed to be thick or runny? ›

Jambalaya, on the other hand, is a rice dish. Your average recipe contains about double the amount of liquid to rice, but the liquid cooks down. Jambalaya shouldn't turn out watery or mushy. Recipes with tomato sauce will turn out a little wetter, however, almost as wet as risotto, and that's totally normal.

Do you wash rice before cooking jambalaya? ›

You shouldn't rinse rice if you are making risotto, paella, or rice and beans. In these instances, the free starch present on the rice contributes to the creamy texture of these dishes. The same goes for dishes like gumbo or jambalaya.

What pairs well with jambalaya? ›

What To Serve With Jambalaya
  • Parmesan Garlic Bacon Patties.
  • Cornbread.
  • Air Fryer Blooming Onion.
  • Garlic Cheddar Biscuits.
  • Garlic, Bacon & Cheese Pull-Apart Bread.
  • Pull Apart Christmas Tree Cheesy Bread.
  • Spicy Ranch Zucchini Fries.
  • Roasted Vegetables.
Apr 28, 2023

What are the two types of jambalaya? ›

There are two types of jambalaya: Cajun and Creole. Cajun jambalaya originates from the bayous of Louisiana, featuring andouille sausage and various veggies. Creole jambalaya incorporates tomatoes and shrimp, using influences from Spain, France, and African locals.

What is similar to jambalaya? ›

Gumbo and jambalaya are classic Louisiana dishes that have become popular across the country. Both dishes boast multicultural Creole and Cajun roots, so they are similar all the way up to the point they're quite different. The main difference between the two is the role of the rice, which is integral to both.

Which tastes better, jasmine or basmati rice? ›

Both jasmine and basmati rice have a more pronounced aroma and taste than standard white rice. Choose jasmine rice when you want a fluffy, creamy dish. Try basmati in a pilaf, salad, or grain bowl where you want the texture of the individual rice grains to shine through.

What kind of rice do they use in New Orleans? ›

Dirty rice, commonly referred to as “Cajun rice” or “dirty rice dressing” is a regionally famous rice recipe from Cajun country, Louisiana. The classic rice dish is golden brown in color from browning meat and simmering the rice in a well seasoned and flavorful stockpot full of herbs, and vegetables.

Why is my rice not getting soft in jambalaya? ›

➡️ Why is my Jambalaya rice crunchy? Not using enough liquid causes crunchy rice or cooking it over too high of heat. Remember to use the correct ratio of rice to liquid, as stated in the recipe. Also, be sure to bring the liquid just to a boil, cover the pan, then reduce the heat to low.

What kind of rice is used in Creole cooking? ›

This quick version of Red Beans and Rice is made using fresh vegetables, pinto beans, Cajun seasoning, tomato sauce and Mahatma® Ready to Heat Garlic & Olive Oil Jasmine Rice – alternatively, use your preferred rice variety like Jasmine Rice Instant Pot or white rice.

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