Welcome to the heart of New Orleans cuisine with this irresistible Creole Jambalaya recipe! This iconic one-pot dish, brimming with succulent chicken, plump shrimp, and savory sausage, is a global sensation and a perennial favorite, especially during Mardi Gras festivities. Our recipe brings together the vibrant flavors of the Gulf Coast, blending a rich, spicy vegetable and tomato mixture with authentic Creole herbs and perfectly cooked rice. It’s a truly great recipe that proves delicious, complex flavors don’t require complex cooking – no pre-packaged mixes needed here!

Jambalaya offers an unparalleled depth of flavor that transports you straight to the lively streets of New Orleans. The harmonious combination of tender meats, fresh vegetables, and aromatic spices creates a symphony of tastes and textures that is both comforting and exhilarating. Whether you’re a seasoned chef or a home cook looking for an exciting new dish, this easy-to-follow recipe promises a satisfying meal that’s perfect for any occasion, from weeknight dinners to festive gatherings. Get ready to impress your family and friends with an authentic taste of Louisiana’s vibrant culinary heritage.

Exploring Creole Jambalaya: A Culinary Heritage

The name “Jambalaya” is widely believed to originate from the Provençal French word “jambalaia,” meaning “mixed” or “stirred,” aptly describing this harmonious fusion of ingredients. Its culinary roots can be traced back to the Spanish Paella, a dish introduced to Louisiana during Spanish colonial times. However, a key distinction quickly emerged in Louisiana: local cooks adapted the dish, often replacing the expensive saffron of Paella with readily available tomatoes, giving Creole Jambalaya its characteristic reddish hue and tangy depth. This substitution marked the birth of a distinctly American culinary icon.

It’s fascinating to note that there are primarily two distinct styles of Jambalaya, each with its own loyal following and regional variations. The version we’re celebrating today is the Creole Jambalaya, often referred to as “red Jambalaya” due to its rich tomato base. This style is most commonly found and cherished in the vibrant culinary landscape of New Orleans, reflecting the city’s incredibly diverse historical influences from French, Spanish, African, and Caribbean cultures. New Orleans’ position as a major port city meant a constant influx of new ingredients and culinary traditions, all of which contributed to the sophisticated, layered flavors of Creole cuisine.

In contrast, the Cajun Jambalaya, which originated in the more rural, agricultural areas of Louisiana, takes a different approach. This “brown Jambalaya” omits tomatoes entirely, relying instead on a robust roux (a mixture of fat and flour cooked to a deep brown) as its flavorful foundation. The roux provides a nutty, earthy flavor and contributes to the dish’s darker appearance. Cajun cooking, developed by French Acadian exiles, typically utilized ingredients that were easily sourced from the bayous and farmlands, leading to a cooking style that is often more rustic and less reliant on imported goods than its Creole cousin. While both versions are undeniably delicious and share many common ingredients like rice and various meats, the presence or absence of tomatoes and the use of a roux are the defining characteristics that separate these two beloved Louisiana classics. Our recipe proudly showcases the rich, zesty profile of the Creole tradition, offering a taste of New Orleans’ culinary heart.

Jambalaya vs. Gumbo: Understanding the Louisiana Staples

If you appreciate the rich, complex flavors of Creole and Cajun cooking, you’ve likely encountered both Jambalaya and Gumbo. While both are quintessential dishes from Louisiana, sharing many ingredients like the “Holy Trinity” (onion, celery, bell pepper), various meats, and robust spice blends (often Cajun seasoning), they are fundamentally different in their preparation and presentation. On my site, I already feature a delectable Chicken and Sausage Gumbo, showcasing the versatility of these regional flavors and offering another fantastic taste of Louisiana.

The primary distinction between Jambalaya and Gumbo lies in how the rice is incorporated into the dish. In Jambalaya, the rice is cooked directly within the same pot as all the other savory ingredients and liquids. This means the rice thoroughly absorbs all the vibrant flavors of the broth, meats, and spices, becoming an integral part of the stew-like, textured consistency of the final dish. It is truly a complete, one-pot rice meal.

Gumbo, on the other hand, is more akin to a hearty stew or thick soup that is served *over* or *alongside* rice, rather than having the rice cooked directly within it. Gumbo typically features a dark roux as its base (similar to Cajun Jambalaya’s foundation) and often includes okra, a vegetable prized for its thickening properties and unique, somewhat earthy flavor, which is generally not found in traditional Jambalaya. This difference in rice preparation gives each dish its unique texture and character. So, while both offer a fantastic taste of Louisiana, remember this simple rule: rice goes *in* Jambalaya, but rice goes *with* Gumbo. This distinction is crucial for understanding and appreciating these two magnificent culinary creations.

Essential Ingredients for Your Chicken, Shrimp, and Sausage Jambalaya

Crafting the perfect Creole Jambalaya begins with selecting the right medley of fresh vegetables, flavorful meats, and aromatic spices that come together to create an unforgettable meal. This recipe ensures a depth of flavor that tastes truly homemade and authentic. You’ll find the precise quantities for each component in the comprehensive recipe card located at the bottom of this page. Here’s a breakdown of what you’ll need and why each element is crucial for that signature New Orleans taste:

• Chicken: For this easy chicken and shrimp Jambalaya, boneless, skinless chicken is ideal. You can use chicken thighs, which offer richer flavor and remain wonderfully moist, or opt for chicken breast or tenderloins for a leaner protein. Whichever cut you choose, ensure it’s cut into uniform 1-inch (1.5-cm) cubes for even cooking.
• Sausage: Traditionally, Andouille sausage is the backbone of Jambalaya, celebrated for its distinct smoky and spicy profile. If authentic Andouille is difficult to find outside the US, excellent substitutes include spicy Chorizo (ensure it’s the smoked Spanish or Portuguese variety, not fresh Mexican chorizo), Kielbasa (a flavorful smoked Polish sausage), or even a robust chicken or turkey sausage for a milder alternative. The key is a pre-cooked, smoked sausage that adds significant depth and texture.
• Bacon: Diced bacon strips are fantastic for this recipe. Frying them not only renders them deliciously crispy but also releases flavorful fat into the pan. This rendered fat becomes the rich base for sautéing your vegetables, infusing the entire dish with a wonderful smoky essence. The crispy bacon bits can also be added back at the end for an extra layer of texture.
• Shrimp: You can use either raw or pre-cooked shrimp for this recipe. For convenience and best taste, ensure they are peeled and thoroughly deveined. Large shrimp (e.g., 21/25 count) are preferred as they offer a substantial bite and don’t get lost among the other ingredients. Remember, shrimp cook very quickly, so they are added near the end to prevent them from becoming tough and rubbery.
• The Holy Trinity (Onion, Celery, Bell Pepper): These three aromatic vegetables form the indispensable foundation of nearly all Creole and Cajun dishes. For our Jambalaya, you’ll need finely chopped onions, celery stalks cut into strips, and a vibrant bell pepper, typically green (though red or yellow can be used for a sweeter touch). They soften and release their sweet, savory, and slightly pungent flavors, building the backbone of the dish’s complex taste.
• Garlic: Freshly crushed garlic cloves are an absolute must, infusing the Jambalaya with an indispensable pungent aroma and depth. Don’t skimp on the garlic; it’s essential for that authentic Creole kick.
• Tomato Paste & Sieved Tomatoes (Passata): These are the defining elements of Creole Jambalaya, distinguishing it as a “red Jambalaya.” Tomato paste adds a concentrated umami punch and richness, while sieved tomatoes (passata) create a smooth, luscious sauce that gives the dish its characteristic reddish hue and tangy depth.
• Chicken Stock: A good quality chicken stock provides the essential liquid for cooking the rice and infusing it with maximum flavor. Opt for a low-sodium stock so you can control the seasoning of the dish. If using regular stock, you may need to slightly reduce the amount of added salt.
• Creole Spices: A thoughtful blend of sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, and cayenne pepper delivers the characteristic warm, earthy, and spicy notes of Creole cuisine. These spices are crucial for achieving the depth and zest that makes Jambalaya so beloved. For a spicier kick, feel free to increase the cayenne pepper.
• Rice: Long-grain white rice is the unequivocally preferred choice for Jambalaya. Its firm texture holds up well to the long cooking process, absorbing the liquid beautifully without becoming overly sticky or mushy. Brown rice is not suitable due to its significantly longer cooking time and different textural properties. While Basmati rice is a long-grain variety, its distinct floral aroma doesn’t align with the robust, earthy flavor profile of a traditional Creole Jambalaya.
• Bay Leaves: These aromatic leaves add a subtle, herbaceous, and slightly woodsy note to the simmering sauce, deepening the overall flavor without being overpowering.
• Garnish (Spring Onions & Parsley): Freshly chopped spring onions (scallions) and optional fresh parsley add a burst of color and a fresh, bright finish to the dish when served, providing a pleasant textural and flavor contrast.

Step-by-Step: Crafting Your Easy Chicken, Shrimp, and Sausage Jambalaya

Creating this flavorful one-pot Creole Jambalaya is a straightforward and rewarding process, designed for home cooks of all skill levels. By following these steps, you’ll build layers of flavor that result in a truly authentic and delicious meal. For precise measurements and a convenient printable version of the recipe, refer to the full recipe card located at the very bottom of this page.

1. Prepare Your Aromatics (The Holy Trinity): Begin by heating your chosen oil (vegetable, olive, or sunflower) in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the finely chopped onions, diced celery, diced bell pepper, and crushed garlic. Sauté these essential vegetables, often referred to as the “Holy Trinity” in Creole and Cajun cuisine, for about 3-5 minutes, stirring occasionally, until they begin to soften and become wonderfully fragrant. This step is crucial for building the foundational flavor of your Jambalaya. Then, stir in the tomato paste and cook for another minute, allowing it to toast slightly and deepen its flavor and color.
2. Brown the Meats: Next, add the diced bacon, cubed chicken, and sliced sausage to the pot. Increase the heat slightly if needed and cook for about 5-7 minutes, stirring periodically. The goal is for the chicken to become lightly golden brown and the bacon to become crispy. This browning process adds rich, caramelized flavors that are essential to the dish’s complexity. Once done, reduce the heat to medium.
3. Build the Creole Sauce: Pour the sieved tomatoes (passata) and chicken stock into the pan. Immediately use a sturdy wooden spoon or spatula to scrape up any delicious browned bits (known as “fond”) stuck to the bottom of the pot. This deglazing step is vital, as these bits are packed with concentrated flavor and will dissolve into the sauce, enriching its taste. Bring the mixture to a gentle simmer.
4. Season to Perfection: Now, it’s time to infuse the sauce with its signature Creole flavors. Stir in the sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, and the initial ¼ teaspoon of salt. Mix everything thoroughly to ensure all the spices are well distributed throughout the sauce. Taste the sauce and adjust seasonings as needed, keeping in mind that the rice will absorb some of the salt and flavors. Bring the sauce back to a gentle boil.
5. Cook the Rice: Carefully add the long-grain white rice to the pan. Stir it in thoroughly, ensuring all the grains are completely submerged and well-mixed with the sauce and other ingredients. Make sure there are no dry spots of rice. Place the bay leaves on top of the rice. Once mixed, bring the liquid back to a gentle boil, then immediately reduce the heat to the lowest setting possible (a heat diffuser or simmering plate can be helpful if your stove runs hot to prevent burning). Cover the pot tightly with a lid and let it simmer undisturbed for 15-20 minutes. It’s crucial to avoid lifting the lid or stirring during this time, as this releases steam and can prevent the rice from cooking evenly and absorbing all the flavorful liquid. The trick is to allow the rice to slowly absorb all the liquid and cook perfectly, resulting in tender, fluffy grains. Over-stirring at this stage will release starch, making the rice sticky and gummy.
6. Add the Shrimp: After the rice has cooked for 15-20 minutes and most of the liquid has been absorbed, gently stir in the peeled and deveined shrimp. Replace the lid and let the Jambalaya simmer for another 5-7 minutes, or until the shrimp are just cooked through and turn opaque and pink. Be very careful not to overcook the shrimp, as they can quickly become tough and rubbery if cooked too long.
7. Final Touches and Serve: Remove the bay leaves from the pot. Give the Jambalaya a final gentle stir, taste, and adjust for salt and pepper if necessary. Garnish generously with freshly chopped spring onions (scallions) and optional fresh parsley for a burst of color and fresh flavor. Serve immediately and savor the authentic taste of your homemade Creole masterpiece!

Perfect Pairings: What to Serve with Your Jambalaya

Jambalaya is a hearty and complete meal on its own, packed with a wonderful array of flavors and textures that make it incredibly satisfying. However, in true New Orleans fashion, it’s often complemented by a few key side dishes that enhance the overall dining experience, adding balance, freshness, or an extra layer of Southern comfort. Here are some traditional and recommended pairings that will elevate your Jambalaya feast:

• Corn Muffins: A beloved staple in Southern cuisine, fluffy, slightly sweet corn muffins are an absolute must-have accompaniment for Jambalaya. Their tender crumb provides a delightful textural and flavor contrast to the savory and spicy main dish. They’re perfect for soaking up any delicious remaining sauce and are enjoyed in large quantities across New Orleans and throughout the South.
• Roasted Corn on the Cob: The sweet, charred kernels of roasted or grilled corn on the cob offer a refreshing sweetness that beautifully balances the robust spice and richness of the Jambalaya. A simple pat of butter, a sprinkle of salt, and perhaps a touch of cayenne are all you need to make this a delicious and fitting accompaniment.
• Crisp Green Salad: To cut through the richness of the Jambalaya and add a fresh, vibrant element to your meal, a simple green salad is always an excellent choice. Opt for crisp lettuce (like romaine or butter lettuce), a light, tangy vinaigrette, and perhaps some cherry tomatoes or cucumber for added crunch and acidity. This provides a refreshing counterpoint to the hearty main course.
• Crusty French Bread: A warm, crusty loaf of French bread, or even a soft baguette, is perfect for soaking up every last drop of the flavorful Jambalaya sauce. It adds a satisfying texture and helps ensure no delicious flavor goes to waste, making the meal even more filling and enjoyable.
• Hot Sauce: For those who love an extra kick and wish to customize their spice level, a selection of your favorite Louisiana hot sauces (like Tabasco, Crystal, or Louisiana Hot Sauce) should always be on the table. It allows each diner to add a personal touch of heat.

Your Jambalaya Creations & More Inspiration

We absolutely love seeing your culinary creations and hearing about your cooking adventures! If you’ve whipped up this delicious Creole Jambalaya recipe, please share your photos on Instagram and tag #byandreajanssen. Your beautiful dishes inspire other home cooks, and we frequently share our favorites with our community!

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Andréa