Welcome to the heart of Louisiana cuisine with this incredible Jambalaya recipe featuring chicken, shrimp, and sausage! Originating from the vibrant culinary traditions of New Orleans, this iconic rice dish has captured palates worldwide with its rich, complex flavors and comforting appeal. It’s a beloved staple, especially famous during Mardi Gras celebrations, bringing a taste of the festive spirit right into your kitchen.

What makes this Jambalaya so special? It’s the harmonious blend of succulent shrimp, tender chicken, and savory sausage, all perfectly integrated into a spicy, aromatic vegetable-tomato mixture seasoned with classic Creole herbs and spices. The result is a profoundly flavorful and hearty meal that’s surprisingly simple to prepare in a single pot – no complex steps or pre-packaged mixes needed. Get ready to create a truly great recipe that will become a family favorite!

Creole Classic Jambalaya: A Taste of New Orleans History

The name “Jambalaya” is believed to be derived from the Provencal word “Jambalaia,” meaning a “mix” or “stirred dish,” perfectly describing its medley of ingredients. This celebrated dish shares its roots with the Spanish Paella, brought to Louisiana by Spanish settlers. However, a key distinction emerged: due to the scarcity and cost of saffron in the New World, tomatoes became the vibrant, flavorful replacement, giving birth to what we now recognize as Creole Jambalaya.

It’s fascinating to note that there are primarily two distinct types of Jambalaya, each with its own character and geographical prevalence. The version we are focusing on today is the Creole Jambalaya, often called “red Jambalaya” because of its rich tomato-based sauce. This style is most commonly found and celebrated in New Orleans, where French, Spanish, and African culinary influences converged to create a unique cuisine. On the other hand, Cajun Jambalaya, predominant in rural Louisiana, omits tomatoes and typically uses a dark roux as its base, resulting in a browner, earthier dish. Both are undeniably delicious, but the Creole version with its bright, tangy tomato base is a hallmark of New Orleans cooking.

Jambalaya vs. Gumbo: A Culinary Showdown

Creole and Cajun cuisines are rich with interconnected dishes, and it’s easy to confuse some of them. While I adore the depth of Creole cooking – evidenced by the delicious Chicken and Sausage Gumbo recipe already on this site – understanding the nuances between dishes like Jambalaya and Gumbo is key. Both often share a similar cast of characters, including a flavorful Cajun seasoning blend, and many of the same meats and aromatics. Their taste profiles can be strikingly similar, yet their fundamental preparation sets them apart.

The primary distinction lies in the rice. With Jambalaya, the rice is cooked directly in the same pot as all the other ingredients, absorbing every bit of flavor and thickening the entire dish into a cohesive, flavorful meal. It truly is a one-pot wonder. Conversely, Gumbo is essentially a rich, savory stew, often thickened with a roux and sometimes okra or filé powder. The rice for Gumbo is almost always cooked separately and served on the side, allowing it to soak up the luxurious sauce rather than becoming part of it. Another key difference is the use of okra; while it’s a common and traditional vegetable found in Gumbo, it is typically not included in Jambalaya.

Essential Ingredients for Your Ultimate Chicken, Chorizo, and Shrimp Jambalaya

Crafting a truly authentic and delicious Jambalaya starts with selecting the right ingredients. Below, we’ll break down the key components for this robust and flavorful dish. You’ll find the precise measurements for each ingredient in the detailed recipe card at the bottom of this blog post.

• Chicken: For convenience and optimal texture, boneless, skinless chicken is ideal. You can use chicken thighs for a richer flavor and juicier texture, or chicken breast or tenderloins for a leaner option. Ensure it’s cut into uniform 1-inch (1.5-cm) cubes for even cooking.
• Bacon: Strips of bacon are perfect for this recipe. As they fry, they render their flavorful fat, which is then used to sauté the vegetables and brown the other meats. This not only adds a smoky depth to the dish but also ensures the bacon bits themselves become wonderfully crispy before being incorporated back in.
• Sausage: Traditionally, Andouille sausage is the star in New Orleans Jambalaya, known for its spicy, smoky flavor and coarse texture. However, it can be difficult to find outside of Louisiana. Excellent alternatives include a good quality Chorizo (which adds a lovely paprika-infused spice) or Kielbasa (a smoked sausage). Chicken sausage can also be used for a lighter take. Make sure it’s cut into bite-sized pieces.
• Shrimp: Both raw and already-cooked shrimp work well, though raw shrimp tend to absorb more flavor from the pot. Opt for peeled and deveined shrimp for ease of preparation. The size isn’t critical, but large shrimp offer a more substantial bite. Remember, shrimp cook quickly, so timing their addition is crucial for tender results.
• Vegetables (The Holy Trinity): A foundational element of Creole cooking, the “Holy Trinity” consists of finely chopped onions, celery, and bell peppers (though bell peppers are not listed in the original ingredients, they are a common and highly recommended addition for flavor and color). Garlic and tomato paste further enhance the aromatic base, building layers of flavor.
• Spices: The soul of this Jambalaya lies in its Creole seasoning. A robust blend of sweet paprika, dried oregano, dried thyme, cayenne pepper, garlic powder, onion powder, and salt creates that signature spicy, savory, and herbaceous profile. Feel free to adjust the cayenne to your desired level of heat.
• Rice: Long-grain white rice is the preferred choice for Jambalaya. Its firm texture holds up well during cooking, absorbing the liquid and flavors without becoming mushy. Brown rice is not recommended as it requires different cooking times and liquid ratios, which would significantly alter the dish’s texture. While Basmati can be prepared similarly, it lacks the traditional flavor and texture profile of authentic Jambalaya.
• Liquid Base: Sieved tomatoes (or crushed tomatoes) provide the vibrant “red” characteristic of Creole Jambalaya, adding tanginess and a rich base. Chicken stock brings savory depth and the necessary liquid for the rice to cook perfectly. Adjust salt content if your stock is already salted.

How to Make Easy One-Pot Jambalaya (Chicken, Shrimp, and Chorizo)

Making homemade Jambalaya from scratch is incredibly rewarding and simpler than you might think. This step-by-step guide will walk you through the process, ensuring a flavorful and authentic result every time. For exact measurements and a printable version, refer to the recipe card at the bottom of this page.

1. Sauté the Aromatics (Frying Vegetables): Begin by heating your chosen oil (vegetable, olive, or sunflower oil work well) in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the finely chopped onion, celery, crushed garlic, and tomato paste. Sauté for about 3-5 minutes, stirring frequently, until the vegetables are softened and fragrant, and the tomato paste has deepened in color. This step builds the crucial aromatic foundation for your Jambalaya.
2. Brown the Meats: Next, add the bacon bits, cubed chicken breast (or thighs), and your chosen sausage (chorizo or smoked sausage) to the pot. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and the bacon has rendered its fat and crisped up. Browning the meats adds a layer of rich, caramelized flavor to the dish. Once browned, turn the heat down to medium.
3. Build the Creole Sauce: Pour the sieved tomatoes and chicken stock into the pan. Using a wooden spoon, gently scrape any delicious brown bits (known as “fond”) from the bottom of the pot. These bits are packed with flavor and will dissolve into the sauce, enriching its taste.
4. Season to Perfection: Now it’s time to infuse the dish with its signature Creole flavors. Add the sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper (adjust to your preferred spice level), and salt. Mix all the spices thoroughly into the sauce. Bring the mixture to a gentle boil, allowing the flavors to meld beautifully.
5. Incorporate and Cook the Rice: Carefully add the long-grain white rice to the pan. Stir everything well until the rice is evenly coated with the flavorful sauce and thoroughly combined with the meats and vegetables. This ensures all the flavors melt together and the rice absorbs maximum taste. Place the bay leaves on top of the rice. Bring the mixture back to a boil, then immediately reduce the heat to the absolute minimum (a simmering plate can be helpful to maintain a very low heat). Crucially, put the lid on the pan and let it simmer undisturbed for 15 minutes. Resist the urge to stir further during this time! Excessive stirring releases starch, which can make your Jambalaya sticky and mushy. The initial good stir is enough to prevent sticking; after that, let the rice cook gently without interference.
6. Add the Shrimp and Finish: After 15 minutes, when the rice is nearly cooked through and has absorbed most of the liquid, add the peeled and deveined shrimp to the pan. If using raw shrimp, they will turn pink and cook quickly. If using pre-cooked shrimp, they only need to warm through. Replace the lid and let it simmer for another 5 minutes. Do not cook the shrimp for too long, as they will become tough and rubbery. Once done, remove the bay leaves, give the Jambalaya a gentle stir, taste, and adjust seasoning with additional salt and pepper if needed. Garnish generously with freshly chopped green onions (and optional fresh parsley) before serving.

Serving Suggestions: What to Pair with Your Homemade Jambalaya

While a hearty bowl of Jambalaya is a complete meal on its own, certain side dishes can elevate the experience, offering textural contrast and complementary flavors. In New Orleans, it’s common to see Jambalaya served alongside these delicious accompaniments:

• Corn Muffins: A true Southern classic! These slightly sweet and savory muffins are incredibly popular in New Orleans and make the perfect pairing for Jambalaya. Their soft, crumbly texture offers a wonderful contrast to the rich rice dish, and they’re excellent for soaking up any remaining sauce. You can find a fantastic recipe for homemade corn muffins here.
• Roasted or Grilled Corn on the Cob: Another favorite, corn on the cob provides a burst of natural sweetness and a satisfying crunch. Whether roasted, grilled, or simply boiled, a side of fresh corn enhances the Southern comfort food vibe of your meal. Try this delicious bourbon butter grilled corn recipe for an extra special touch.
• Simple Green Salad: To cut through the richness of the Jambalaya, a light and refreshing green salad is always an excellent choice. A vinaigrette-dressed salad adds a bright, fresh element that balances the robust flavors of the main dish.
• Crusty Bread: A simple loaf of crusty French bread is perfect for soaking up any lingering delicious juices from the bottom of your plate.
• Hot Sauce: For those who love an extra kick, a dash of your favorite Louisiana-style hot sauce is a must-have on the side.

Tips for the Perfect Jambalaya Every Time

• Don’t Rush the Browning: Allowing your bacon, chicken, and sausage to properly brown (and for the bacon to render its fat) is crucial for developing deep, complex flavors. This step can’t be skipped or rushed.
• Use a Heavy-Bottomed Pot: A sturdy pot or Dutch oven ensures even heat distribution, which helps prevent the rice from sticking and burning at the bottom while cooking thoroughly.
• Resist Over-Stirring: Once the rice is added and initially mixed, avoid stirring it while it simmers. Stirring releases starch, leading to a gummy or sticky texture instead of fluffy, separate grains.
• Adjust Spice Levels: The amount of cayenne pepper can be tailored to your preference. Start with a smaller amount and add more at the end if you desire more heat.
• Taste and Adjust: Always taste your sauce before adding the rice, and again after the dish is cooked. Salt, pepper, and additional spices can be adjusted to your liking.
• Fresh Herbs for Garnish: While dried herbs are essential for cooking, a sprinkle of fresh chopped parsley or green onions at the end brightens the dish and adds a lovely fresh aroma.

Storage and Reheating Instructions

Jambalaya makes fantastic leftovers, and it’s easy to store and reheat for delicious meals throughout the week:

• Cool Quickly: For best food safety and quality, cool your Jambalaya as quickly as possible after cooking. Divide it into shallower containers to speed up the cooling process.
• Refrigerator: Store leftover Jambalaya in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, transfer cooled Jambalaya to a freezer-safe container or heavy-duty freezer bags. It will keep well in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating on the Stovetop: Place the Jambalaya in a frying pan or pot over medium heat. Add a splash of chicken broth or water (1-2 tablespoons per serving) to prevent drying out. Stir gently and cook until heated through.
• Reheating in the Oven: For larger quantities, transfer the Jambalaya to an oven-safe dish. Add a little liquid (broth or water), cover with aluminum foil, and heat at 320°F (160°C) for about 20-30 minutes, or until thoroughly heated.
• Reheating in the Microwave: For individual servings, place Jambalaya in a microwave-safe dish, add a tablespoon of water or broth, cover loosely, and microwave in 1-minute intervals, stirring in between, until hot.

Frequently Asked Questions (FAQs) About Jambalaya

What is the difference between Creole and Cajun Jambalaya?

Creole Jambalaya (like this recipe) uses tomatoes, giving it a reddish hue and tangy flavor, popular in New Orleans. Cajun Jambalaya omits tomatoes and often starts with a dark roux, resulting in a browner, earthier dish more common in rural Louisiana.

Can I use brown rice for Jambalaya?

It is not recommended. Brown rice requires more liquid and a longer cooking time, which will significantly alter the texture and cooking process of traditional Jambalaya, potentially making the other ingredients overcooked or the dish too soupy.

What can I substitute for Andouille sausage?

Andouille sausage is ideal for its smoky, spicy flavor. If unavailable, good substitutes include spicy Chorizo, Kielbasa (smoked sausage), or even a robust chicken or pork sausage. Ensure it has some good flavor to contribute to the dish.

How do I prevent my Jambalaya from becoming mushy?

The key is to avoid over-stirring the rice once it’s added. Stir only once to combine, then cover and let it simmer undisturbed. Also, ensure you use the correct liquid-to-rice ratio and do not overcook the rice.

Is Jambalaya always spicy?

Traditional Jambalaya usually has a noticeable kick, primarily from cayenne pepper and spicy sausage. However, you can easily adjust the spice level to your preference by reducing or increasing the amount of cayenne pepper.

Can I make Jambalaya vegetarian?

While not traditional, you can adapt Jambalaya to be vegetarian by omitting the meats and using vegetable broth. Load it up with extra vegetables like bell peppers, zucchini, mushrooms, and kidney beans for substance and flavor. You could also add plant-based sausage for a smoky note.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

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Andréa

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