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Home One Pot Recipes

Jambalaya recipe

By:Nagi
Published:3 Jun '19Updated:3 Jul '20
157 Comments
Recipe v Video v Dozer v

Jambalaya recipe – one of New Orleans’ most beloved dishes! Juicy plump shrimp/prawns, golden seared sausage and tender chicken jumbled up with Creole spiced tomato rice and tender vegetables. This easy Jambalaya is filled with big punchy Louisiana flavours is arguably the world’s best one pot meal!

Jambalaya in a pot, ready to be served

Jambalaya

There’s chicken and rice.

Then there’s Jambalaya.

It’s chicken and rice. PLUS smoked sausages. PLUS prawns (shrimp). PLUS bacon. All mixed up with perfectly cooked rice in a Creole spiced tomato broth and tender vegetables.

It is one of THE most epic rice dishes in the world*. And I scoffed down many a bowl during my travels to New Orleans, determined to replicate it back at home.

And finally, here is is!!

* Along with Biryani, Bibimbap, Paella and Tachin, she says in a small voice, knowing full well that she probably declared those to the “epic” too.

Jambalaya in a cast iron pot, ready to be served

About THIS Jambalaya recipe

It’s generally understood that there are two types of jambalaya – Creole and Cajun. Creole Jambalaya has its roots in the New Orleans area and is cooked in a tomatoey sauce, while Cajun Jambalaya is the rustic country version that omits the tomatoes and goes for a simpler approach.

This recipe is the Creole style Jambalaya that I am more familiar with, that I ate too much of during my travels to New Orleans!

How your mama cooked it

Like many great dishes from the South, improvising and making use of what is at hand is at the heart of this dish. So there are broad guidelines but no hard rules around what goes into a Jambalaya – for many, it’s however your mama cooked it!

The “holy trinity” of bell pepper, celery and onion is fairly standard. Meat-wise, seafood, chicken, pork, sausages, cured meat, rabbit and game can all find their way into the pot.

The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice. Don’t worry if you can’t get Andouille, I’ve figured out some excellent subs that anyone can get, read more below!

Along with the sausage, chicken and shrimp (prawns) seems to be a classic combination with Creole Jambalaya. So we’re going to stick with the tried-and-true and go for this combo!

Jambalaya in a bowl, ready to be eaten

What goes in Jambalaya

A whole lot of good stuff! When you look at the ingredients, you know you’re in for a good thing, right?? 🙂

Just a note about a few of the items:

  • Sausages – Andouille sausages are the traditional type used which are hard to find outside of the US. But don’t fret! There are near perfect subs – read below the photo for more information.

  • Bacon – while not found in most traditional recipes, some call for cooking in bacon fat which, as you might imagine, is a very tasty thing. 🙂 So I figure, why not?

  • Homemade Creole Spice Mix – because I’ve never been 100% happy with store bought (even the ones I’ve brought back from the States). There’s not that many spices in it anyway!

  • Rice – long grain white rice is best, medium and short grain are ok. Risotto, paella, brown rice, and wild rice won’t work. Jasmine and basmati rice will work but will add a non-New-Orleansy flavour to the dish 😂

What goes in Jambalaya

Sausages used in Jambalaya – Andouille

Traditionally, the sausages used in Jambalaya are Andouille which are spicy, heavily smoked pork sausages. The Andouille imparts smokey flavour as it cooks with the rice – this is one of the characteristics of traditional Jambalaya.

But for all those who, like me, do not live in the States and literally cannot find Andouille sausages anywhere (and I have hunted wide and far), do not fret, there is still a path to a GREAT Jambalaya…..

Best substitute for Andouille sausages

Your Jambalaya will still make any Louisiana Mama proud if you use either of these substitution options:

  1. Smoked sausages – kielbasa or other Polish sausage from a Polish or European deli. This is the best substitute for Andouille, I’d go as far as to say they’re a 95% match. I get mine from Boot and Wurst (Warriewood, Sydney) and Tatra Delicatessen in Parramatta, Sydney. I always ask for the smokiest sausage they have; or

  2. Kransky* or even chorizo, which are not very smokey, combined with SMOKED bacon and SMOKED paprika (instead of unsmoked, which the recipe calls for).

To be honest though, even if you make this with ordinary sausages, unsmoked bacon and normal paprika, you’re still going to end up with a mighty tasty dish loaded with plenty of Cajun flavours!

* These are sold at Woolworths in Australia ($8-12/kg). Though labelled as smoked, it’s not enough to add much smokey flavour into the dish.


How to make Jambalaya

Here’s how this Jambalaya recipe goes down. I always start by browning the bacon and sausage because they release flavoured fat in which everything else is seared.

How to make Jambalaya

Essentially, once each of the proteins are seared (which I like to do separately to ensure they get good colour on them because as I always say, colour = flavour!), Jambalaya is really just a one pot rice recipe. Everything gets tossed in and cooked in the one pot.

TOP TIP: BAKE IT!

You’ll make your Jambalaya life a whole lot less stressful by baking the rice rather than cooking it on the stove (and I’ve recently discovered Serious Eats agrees!).

Jambalaya cooked on the stove requires experience. You need to master the skill of knowing how many times you can stir the rice so it cooks evenly and stop the base from burning, but ensuring you don’t stir too often which turns the rice into a gluey mushy mess (because this activates the starch).

The ONLY rice made for stirring is risotto rice. It distresses me to see so many Jambalaya recipes “out there” that say to stir lots. Distresses me!!😂

So – skip the mushy rice and head straight for stress free Jambalaya-Nirvana by simply popping it in the oven instead. 100% hands free, Jambalaya perfection Every. Single. Time! ~ Nagi x

Close up of Jambalaya in a pot, ready to be served

Watch how to make it

Jambalaya Recipe Source: This Jambalaya recipe is a RecipeTin Family effort that evolved based on our taste. Not too tomatoey, spiced but not too spicy, and rich with smoky flavours from the sausage as well as smoked bacon (our little touch).

We sought inspiration from recipes by the chefs from two of our favourite restaurants we visited on our last trip to New Orleans: The incredible Mother’s Restaurant (recipe) and a recipe from renowned Louisiana chef Donald Link (of Herbsaint and Cochon restaurants) for Cajun style jambalaya.

We also arrived at the same conclusion as Serious Eats’ recipe that the oven method is the most foolproof way to ensure your rice is evenly cooked without scorching the bottom of the pot, or over-stirring and ending up with gluey mushy rice!

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Close up of Jambalaya

Jambalaya Recipe (easy)

Author: Nagi
Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Mains
Cajun, Louisiana, New Orleans
5 from 40 votes
Servings5
Tap or hover to scale
Print
Recipe VIDEO above. Many people consider this to be the world's best one pot rice meal.... you won't hear any arguments from me!! Filled with big, punchy New Orleans flavours, a homemade Creole/Cajun spice delivers top notch flavour with consistency results for everyone, no matter where you live in this big wide world.
This Jambalaya is started on the stove then finished in the oven - exactly the same outcome as cooking the whole thing on the stove (the traditional way), but far less risk of uneven cooked rice and mushy gluey rice from over stirring. And it's just easier - entirely hands off time! 🙂

Ingredients

  • 1 tbsp vegetable oil
  • 180g (6oz) bacon , preferably SMOKED, chopped
  • 200g (7oz) andouille or smoked sausage , sliced 0.5cm / 1/5" thick (Note 1)
  • 300g (10oz) chicken thigh , skinless boneless, cut into 2.5cm /1" pieces
  • 12 prawns/shrimp , raw, large, (peeled, with or without tails)
  • 4 garlic cloves , minced
  • 1 tbsp (15g) butter
  • 1 onion , large, cut into 1.5 cm / 0.5" pieces
  • 2 celery ribs , cut into 1.5 cm / 0.5" pieces
  • 2 green capsicum / bell pepper , medium, cut into 1.5 cm / 0.5" pieces
  • 1.25 cups long grain rice , uncooked (Note 2)
  • 2.5 cups (625ml) chicken broth / stock (Note 3)
  • 200g (6.5oz) crushed canned tomato
  • 2 tbsp tomato paste
  • 1 cup green onions , sliced, plus more for serving

Cajun Spice Mix:

  • 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
  • 4 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne powder (adjust spice to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions

  • Preheat oven to 180C/350F (all types).
  • Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
  • Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
  • Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
  • Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
  • Add butter, then garlic, onion, celery and capsicum. Cook for 5 minutes or until soft.
  • Add rice, stir to coat grains in oil.
  • Add chicken broth, tomato paste, canned tomato, thyme and Spices.
  • Stir well, then add chicken, sausages and bacon (including all liquid).
  • When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, then transfer to oven. (See video)
  • Bake 30 minutes, then remove - rice should be practically cooked (Note 5).
  • Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
  • Remove from oven (see video for finished consistency), stir gently then serve, garnished with more green onions if desired.

Recipe Notes:

1. Andouille Sausages - smokey spicy Louisiana sausages, imparts smokey flavour into dish. Hard to find outside the US - I have not found them anywhere in Sydney, Australia.
Best substitute for Andouille:
a) Smoked polish sausages from Polish or European delis (ask for the smokiest!)
b) Kransky* or even chorizo plus SMOKED bacon (instead of normal) and SMOKED paprika (instead of sweet). Extra smokey flavour will make up for non smokey sausages.
* Found in supermarkets in Australia like Woolies, Coles. Note: Kransky in supermarkets is labelled as smoked, but they are not very smokey.
But honestly, even if you make this with normal sausages, normal bacon and normal paprika, you're still going to end up with a mighty tasty dish! 🙂 
2. Rice - long grain is best here for the rice texture in the finished dish. Medium and short grain rice will work ok too but the rice is a bit stickier. Recipe not suitable for: risotto, paella, brown, wild rice. Will work with jasmine and basmati but they will add a fragrance not typically associated with Jambalaya!
3. Chicken broth - FULL SALT broth used here, if you only have low sodium chicken broth then add an extra 3/4 tsp salt.
4. Pot size - I use a 30 cm / 12" Chasseur cast iron pot which is 2.5 L/2.5 quart. A large dutch oven works a treat here too, or any very large skillet with a lid.
5. Consistency - the rice should be juicy and wet, not dry and stodgy nor swimming in liquid. The rice itself should be soft but not mushy and gluey on the outside (notorious problem with overstirring when Jambalaya is cooked on the stove).
6. Nutrition per serving (this is a decent size bowl!)

Nutrition Information:

Calories: 707cal (35%)Carbohydrates: 51g (17%)Protein: 31g (62%)Fat: 41g (63%)Saturated Fat: 15g (94%)Cholesterol: 158mg (53%)Sodium: 1563mg (68%)Potassium: 918mg (26%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1565IU (31%)Vitamin C: 59.1mg (72%)Calcium: 105mg (11%)Iron: 3.6mg (20%)
Keywords: Jambalaya, Jambalaya recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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The golden glow of Dozer in the car as we do winter meal deliveries in the cover of darkness!

He loves coming for food delivery rides – all the attention and free treats at every stop! 🐶

Dozer the golden retriever dog night food delivery

Dozer the golden retriever dog night food delivery

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157 Comments

  1. Chantalle says

    October 30, 2019 at 7:51 am

    Hi Nagi,
    Can I make this recipe without doing it in the oven? Problem is that my pots are not for ovens. And to buy one is to expensive for me. Hope to hear from you. Wan’t to make this jambalaya, perfect flavours for these cold autumn days.

    Reply
  2. Jen Allen says

    October 25, 2019 at 10:31 pm

    5 stars
    Thank you for posting this recipe. It is delicious and plentiful!! Can leftovers be frozen?

    Reply
    • Nagi says

      October 27, 2019 at 5:08 pm

      Hi Jen, I’m so glad you loved it – yes you can freeze the leftovers (if you have any) 🙂

      Reply
  3. Chantalle says

    October 20, 2019 at 8:50 pm

    Hi Nagi,
    Can I make this recipe without doing it in the oven? Problem is that my pots are not for ovens. And to buy one is to expensive for me. Hope to hear from you. Wan’t to make this jambalaya, perfect flavours for these cold autumn days.

    Reply
  4. Esther S says

    October 16, 2019 at 4:49 pm

    Got to be one of our favourites! Usually up the green capsicum, use a double smoked Kransky, and sub in smoked paprika. Superduper!

    Reply
    • Nagi says

      October 17, 2019 at 1:50 pm

      Yum! Sounds great Esther!

      Reply
  5. susan lupkin says

    October 3, 2019 at 5:44 am

    5 stars
    This was sooo good ! Will make it again and again !

    Reply
    • Nagi says

      October 3, 2019 at 4:23 pm

      Wahoo! That’s great Susan – N x

      Reply
  6. Linda Soucy says

    October 1, 2019 at 12:20 am

    Going to make this today. One question, hubby doesn’t want shrimp. Should I increase chicken or sausage amounts?

    Reply
    • Nagi says

      October 1, 2019 at 1:58 pm

      Just leave them out and add a different protein Linda 🙂

      Reply
  7. Gena Olson says

    September 30, 2019 at 10:54 pm

    Made this for dinner Sunday and it was delicious. My son and husband said “Make it again!! My daughter loved the shrimp. one problem..not much left…Who gets the left overs tonight?!!!:)

    Reply
    • Nagi says

      October 1, 2019 at 2:03 pm

      I’m so glad it was a hit! That’s awesome to hear Gena!

      Reply
  8. Lalani Aluvihare says

    September 29, 2019 at 4:15 pm

    5 stars
    Dear Nangi ,
    Made this today .
    Simply delicious !

    Reply
    • Nagi says

      September 30, 2019 at 9:23 am

      Thanks so much Lalani!

      Reply
  9. Melony says

    September 27, 2019 at 3:43 am

    Sorry let’s try this again… Do you wash the rice before adding to the recipe?

    Reply
    • Nagi says

      September 27, 2019 at 7:00 am

      Hi Melony, no not in this recipe – N x

      Reply
  10. Sara says

    September 23, 2019 at 1:25 pm

    Have received the best compliment ever, my 10 year old son telling me “I want to eat this Jambalaya every day!”. Thanks Nagi for sharing the recipe 🙂

    Reply
    • Nagi says

      September 23, 2019 at 2:38 pm

      He has an amazing palate!

      Reply
  11. Rob says

    September 6, 2019 at 12:30 pm

    5 stars
    Hi Nagi, tried this recipe and the flavours were fantastic. Only problem was the odd rice grain was quite hard and not cooked. The bulk of the rice was cooked to perfection. Any ideas what I may have done wrong? Cooked in a quality cast iron pot using long grain rice and followed the recipe in detail. Thanks in advance.

    Reply
    • Nagi says

      September 7, 2019 at 12:09 pm

      Hi Rob, sometimes this happens to me when I cook on my stove as it’s old and the heat distribution isn’t great!!

      Reply
  12. Ken says

    September 1, 2019 at 2:16 am

    Do you have a version that will work with brown rice? It’s healthier! 🙂

    Reply
    • Nagi says

      September 2, 2019 at 3:35 pm

      I don’t just yet Ken, sorry!

      Reply
  13. Cece Louise says

    August 16, 2019 at 9:10 am

    The flava in this recipe is gorgeous!! Just wondering how to store left overs and how long to store in fridge if not freezing? Thank you so much ☺️

    Reply
    • Nagi says

      August 16, 2019 at 10:18 pm

      Hi Cece, I’d store up to 3 days in the fridge – N x

      Reply
  14. Ron Collins says

    July 10, 2019 at 12:04 pm

    Lots of work to prepare but well worth it. Turned excellent – delicious. Five stars ++

    Reply
    • Nagi says

      July 11, 2019 at 9:20 am

      I think it’s so worth it, glad you agree Ron! 😄

      Reply
  15. Joanna Forbes says

    July 8, 2019 at 9:16 pm

    5 stars
    This looks amazing. I would love to cook this for my partner but neither of us are fond of celery. Can you suggest an alternative please? Many thanks.

    Reply
    • Nagi says

      July 9, 2019 at 7:53 am

      Hi Joanna, just leave it out – N x

      Reply
  16. Cath says

    June 28, 2019 at 11:52 am

    5 stars
    DELICIOUS; 2ND time making, great Blogs, I always turn to your page for ideas & recipes

    Reply
    • Nagi says

      June 28, 2019 at 6:49 pm

      woot! I’m so glad you love it Cath!

      Reply
  17. Deanne says

    June 25, 2019 at 7:02 am

    Do you know roughly how many of each type of meat is required?

    Reply
    • Nagi says

      June 25, 2019 at 6:42 pm

      Hi Deanne, It’s all in the recipe – N x

      Reply
  18. Chris-27 says

    June 24, 2019 at 9:43 am

    5 stars
    I cook my rice like pasta, and always have a couple of bags of leftover cooked rice in the freezer. So, I threw in 2-1/2 cups of thawed long grain white rice, and decreased the bake time to 20 minutes. Very good, indeed! My husband’s from NOLA and it passed his comfort food test. 🙂

    Reply
    • Nagi says

      June 24, 2019 at 4:46 pm

      That’s great to hear Chris!!!

      Reply
  19. Adele Berndt says

    June 20, 2019 at 4:23 am

    Absolutely perfect! Thank you for the great recipe.

    Reply
    • Nagi says

      June 20, 2019 at 2:59 pm

      Thanks so much for letting me know Adele!

      Reply
  20. Jodie says

    June 20, 2019 at 3:47 am

    Hi Nagi, this looks amazing and will be making soon…I am sure the hubby will love it! Why leave the tail on the shrimp though? I see this all the time and don’t understand it…
    Thank you!

    Reply
    • Nagi says

      June 20, 2019 at 3:00 pm

      Hi Jodie, you can take it off if you prefer, it just looks better for presentation – N x

      Reply
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