Jambalaya Recipes

How To Make Jambalaya

This jambalaya is packed with rich, deep flavors, and stars smoky andouille sausage and juicy chicken thighs.

Prep: 900sec

Total: 3600sec

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 10.3 g, unSaturated Fat 0.0 g, Carbohydrate 91.0 g, Sugar 2.6 g, servingSize Serves 4, Protein 38.2 g, Fat 36.9 g, calories 856 cal, Sodium 1205.2 mg, Fiber 2.8 g, Cholesterol 0 mg

Ingredients:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne
• 2 medium scallions
• 1 small yellow onion
• 3 medium stalks celery
• 1 medium green bell pepper
• 3 cloves garlic
• 1 (about 12-ounce) package andouille or smoked sausage
• 12 ounces boneless, skinless chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons neutral oil, such as canola, divided
• 2 cups medium or long-grain white rice
• 2 1/2 cups water or low-sodium chicken broth
• Vinegar-based hot sauce (I like Crystal), for serving (optional)

Instruction:

1. Make the Creole seasoning. Place 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon ground white pepper, and 1/2 teaspoon ground cayenne in a small bowl and stir to combine.
2. Prepare the vegetables. Thinly slice 2 medium scallions and set aside for garnish. Prepare the following and add to a medium bowl: Dice 1 small yellow onion, 3 medium celery stalks, and 1 medium green bell pepper (about 1 cup each); mince 3 garlic cloves.
3. Prepare the meats. Cut 1 package andouille sausage into 1/2-inch thick rounds. Cut 12 ounces boneless, skinless chicken thighs into bite-size pieces. Season the chicken with 1/2 teaspoon of the kosher salt and 1 tablespoon of the Creole seasoning.
4. Brown the sausage. Heat 1 tablespoon of the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. You’ll know the oil is hot enough when a sprinkle of water pops and crackles. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side. Using tongs, transfer the sausage to a plate.
5. Brown the chicken. Add the remaining 1 tablespoon canola oil to the drippings in the pot. Add the chicken and cook until browned, 2 to 3 minutes per side. Using tongs, transfer the chicken to the plate with the sausage.
6. Sauté the vegetables. Add the onion and garlic mixture, remaining Creole seasoning, and remaining 1 1/2 teaspoon kosher salt. Cook, scraping up the browned bits from the bottom of the pot and stirring occasionally, until the onions are translucent, about 2 minutes.
7. Add the rice and toast. Add 2 cups white rice and cook, stirring frequently, until the rice is opaque and toast-y smelling, about 3 minutes.
8. Add the liquid and meats. Pour in 2 1/2 cups water or chicken broth and bring to a boil. Return the chicken and sausage and any accumulated juices to the pot and give everything one good stir to mix together. Cover, reduce the heat to low, and simmer undisturbed until the rice is cooked through, 20 to 30 minutes.
9. Stir and let sit. Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.
10. Fluff and serve. Once rice is at desired consistency, fluff and serve. I like to garnish mine with the scallions and a few dashes of my favorite vinegar-based hot sauce.

Jambalaya

Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.

Prep: 15min

Total: 55min

Yield: 0

Ingredients:

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3-4 cups chicken stock
• 1 1/2 cups uncooked long grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Instruction:

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.
6. Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.

Jambalaya Recipe (Creole)

An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 576 kcal, Carbohydrate 46 g, Protein 43 g, Fat 22 g, Saturated Fat 5 g, Cholesterol 183 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 tablespoons cooking oil, (divided)
• 2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
• 10 ounces (300 g) andouille sausage, (sliced into rounds)
• 1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
• 1 onion (diced)
• 1 small green bell pepper (capsicum), (seeded and diced)
• 1 small red bell pepper (capsicum), (seeded and diced)
• 2 stalks/ribs celery, (chopped)
• 4 cloves garlic, (minced)
• 14 ounces (400 g) can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon each dried thyme and dried oregano
• 1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 cup thinly sliced okra ((or 1 teaspoon file powder))
• 1 1/2 cups uncooked white rice ((short grain or long grain))
• 3 cups low sodium chicken broth
• 1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
• Sliced green onions and chopped parsley, (to garnish)

Instruction:

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
2. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
3. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally.
5. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
6. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
7. Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

The BEST Jambalaya Recipe Ever!

FAQ

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