Can I make jambalaya without seafood?

Yes! You can omit the shrimp and add extra chicken or sausage. If you want a vegetarian version, swap the meat for mushrooms, beans, or extra vegetables.

What type of rice should I use for jambalaya?

Long-grain white rice works best because it absorbs flavors well and stays fluffy. Avoid using instant or short-grain rice, as they can become mushy.

How can I make this jambalaya spicier?

For extra heat, add more Cajun seasoning, diced jalapeños, cayenne pepper, or a splash of hot sauce. You can also use spicy andouille sausage instead of mild.

Can I prepare jambalaya in advance?

Yes, jambalaya actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

Authentic Creole Jambalaya

Name: Authentic Creole Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Creole
Ingredients: 2 tablespoons olive oil; 2 small onions, chopped; 1 red bell pepper, chopped; 2-3 jalapeño peppers, chopped (optional, for extra spice); 2 stalks celery, chopped; 6 cloves garlic, minced; 1 pound boneless, skinless chicken breast, chopped; ½ pound andouille sausage, sliced; 3-4 tomatoes, chopped (about 1 pound); 1 tablespoon Cajun seasoning (or more to taste); 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper, to taste; 8 ounces tomato sauce; 1 cup chicken stock; 1 cup long-grain white rice; ½ pound shrimp, peeled and deveined; 1 teaspoon olive oil (for cooking shrimp); Fresh parsley or green onions, chopped (for garnish); Hot sauce (optional, for serving)

Description

This Creole jambalaya is a one-pot meal loaded with smoky andouille sausage, tender chicken, and juicy shrimp, all simmered in a flavorful tomato-based broth with Cajun spices. Perfect for a quick and satisfying dinner, it’s packed with bold Louisiana flavors and comes together effortlessly in under an hour.

Ingredients

Scale

2 tablespoons olive oil
2 small onions, chopped
1 red bell pepper, chopped
2–3 jalapeño peppers, chopped (optional, for extra spice)
2 stalks celery, chopped
6 cloves garlic, minced
1 pound boneless, skinless chicken breast, chopped
½ pound andouille sausage, sliced
3–4 tomatoes, chopped (about 1 pound)
1 tablespoon Cajun seasoning (or more to taste)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
8 ounces tomato sauce
1 cup chicken stock
1 cup long-grain white rice
½ pound shrimp, peeled and deveined
1 teaspoon olive oil (for cooking shrimp)
Fresh parsley or green onions, chopped (for garnish)
Hot sauce (optional, for serving)

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Instructions

Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, bell peppers, celery, and jalapeños. Cook for 6–7 minutes until softened and aromatic.
Cook the chicken and sausage: Stir in the minced garlic, chopped chicken, and sliced andouille sausage. Continue cooking for about 5 minutes, stirring occasionally, until the chicken is no longer pink and the sausage starts to brown.
Build the flavor base: Add the chopped tomatoes and stir, letting them break down and release their juices. Sprinkle in the Cajun seasoning, oregano, basil, salt, and black pepper. Stir well to coat everything in the spices.
Simmer the rice: Pour in the tomato sauce and chicken stock, stirring to combine. Stir in the white rice, making sure it’s evenly distributed. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Prepare the shrimp: While the rice is cooking, season the shrimp with salt, black pepper, and a little Cajun seasoning. Heat a small pan with olive oil over medium heat. Cook the shrimp for about 2 minutes per side until opaque and fully cooked.
Combine and serve: Stir the cooked shrimp into the jambalaya and remove from heat. Let the dish rest for a few minutes to allow the flavors to meld. Garnish with fresh parsley or green onions, and serve with extra hot sauce if desired.

Notes

If using brown rice, increase the cooking time by 10–15 minutes and add more broth as needed.
For a smokier flavor, use fire-roasted tomatoes instead of fresh tomatoes.
Adjust the spice level by adding more or less jalapeños and Cajun seasoning.
Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: Creole, Southern

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 332 kcal
Sugar: 5g
Sodium: 525mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 61mg