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Home One Pot

Jambalaya recipe

By:Nagi
Published:3 Jun '19Updated:13 Sep '22
238 Comments
Recipe v Video v Dozer v

This proper Jambalaya recipe is for one of New Orleans’ most iconic and beloved dishes! Here, a rubble of juicy plump shrimp/prawns, seared smoky sausage and tender chicken are dotted through fragrant, Creole-spiced tomato rice and tender vegetables. This easy Jambalaya is packed with big punchy Louisiana flavours and is arguably the world’s best one-pot meal!

Jambalaya in a pot, ready to be served

Jambalaya

Around the world there are many chicken and rice dishes, all delicious in their own right. But then there’s Jambalaya.

It’s chicken and rice, yes. PLUS smoked sausages. PLUS prawns (shrimp). PLUS bacon. All mixed up with rice perfectly-cooked in a Creole spiced tomato broth along with tender vegetables. It’s damned hard to argue Jambalaya isn’t one of THE most epic rice dishes in the world*.

I scoffed down many a delicious bowl of the stuff during my travels some years ago in New Orleans, spiritual home of Jambalaya in the South. These unforgettable experiences allowed me to get a proper feel for what truly makes a Jambalaya tick, and I was determined replicate the dish 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 tomato-y 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, the kind I ate too much of during my travels in New Orleans!

Jambalaya is however yo’ 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 yo’ 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 but 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 absolutely work but might add a non-New-Orleansy bent to the dish 😂

What goes in Jambalaya

Andouille: The traditional Jambalaya sausage

Traditionally, the sausages used in Jambalaya are andouille sausages which are spicy, heavily smoked pork sausages. The andouille imparts smoky 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 substitutes for andouille sausage

The taste of your Jambalaya will still make any Southern Mama proud if you use either of these substitution options:

  1. Smoked sausages –Kielbasa or other smoked European sausage from a Polish, German or European deli. This is the best substitute for andouille, I’d go as far as to say they’re a very close match. I get mine from Brot and Wurst (Warriewood, Sydney) and Tatra Delicatessen (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). Not quite as good a match, but will get you get much of the way there.

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 66 votes
Servings5
Tap or hover to scale
Print
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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) low-sodium chicken broth / stock (Note 3)
  • 200g (6.5oz) crushed canned tomato
  • 2 tbsp tomato paste
  • 1 cup green onions , sliced, plus more for serving

Creole Seasoning 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 3 to 4 minutes or until slightly softened.
  • Add rice, stir to coat grains in oil.
  • Add chicken broth, tomato paste, canned tomato, thyme and Seasoning Mix.
  • 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, and transfer to oven. (See video)
  • Bake 20 minutes. Remove lid and check rice by eating a few grains (careful, very hot!) If the rice is just about done (Note 5 for the correct consistency), go to next step. If rice grains are still firm in the centre, continue to cook, checking rice every 5 mins - most ovens take about 30 mins total cooking (see Note 7).
  • 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 to fluff, 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 - Low-sodium chicken broth is used here. If using full salt chicken stock, reduce salt in spice mix to 1/4 tsp. You can also use homemade chicken stock!
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. Correct consistency - The jambalaya should be juicy and wet, not dry and stodgy nor swimming in liquid. The rice itself should be soft but still holding its shape with a little bite, like risotto cooked a little past al dente. It should not be completely soft, mushy or 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!)
7. Oven cooking time - The total cooking time can very quite a lot, depending on what sort of pot you use (cast iron vs regular thinner-walled pot) and your oven (fan-forced vs slower, older ovens). Cooking times can be as long as 45 minutes, but in my oven and most others, it's done in 25 - 30 mins. This is why I recommend you start checking at 20 mins, and then every 5 mins after that.

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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238 Comments

  1. Alexandra says

    December 3, 2021 at 11:07 am

    5 stars
    It was my first time making this dish and my first time trying it in the first place, so I do not have anything else to compare it to, but it was incredibly delicious. So much that I am making it again today! Yum!

    Reply
  2. Alan says

    December 3, 2021 at 10:40 am

    5 stars
    Really solid and delicious Jambalaya recipe! You are becoming my go-to for recipes, even for things I already know how to make.

    Reply
    • Nagi says

      December 3, 2021 at 11:54 pm

      So glad you enjoyed it Alan!! N x

      Reply
  3. Loretta Nevarez says

    November 19, 2021 at 1:22 am

    Hi there! This recipe looks so good! Can this be done on the stove top? I dont have a dutch oven….yet!

    Reply
  4. Recipe Bake says

    November 16, 2021 at 7:44 am

    Thank you for sharing this delicious recipe. This is the best jambalaya I’ve ever had! Easy to prepare and love the flavor and heat will make this one of my favorites.

    Reply
  5. Susan says

    November 14, 2021 at 3:42 am

    I am making your Jambalaya recipe for a dinner party tonight to 20. I am going to put it into a large copper Mauviel open casserole with tight tin foil to bake. How long do you think it will take to bake with 5 cups of long grain rice?
    Thanks in advance!

    Reply
    • Nagi says

      November 15, 2021 at 11:54 am

      Hi Susan – that will depend on the size/depth of the pan as the larger the surface area, the faster the liquid evaporates. I haven’t tried scaling this up that much so would have to test it to determine timings. N x

      Reply
  6. Tammy Sco says

    November 3, 2021 at 12:35 pm

    This is my go to recipe from now on. I’ve even passed this recipe onto my 17 yo as they love it that much. Thank you

    Reply
    • Nagi says

      November 3, 2021 at 6:11 pm

      We like to keep the teenagers happy and fed! N x

      Reply
  7. April says

    November 3, 2021 at 11:00 am

    5 stars
    Ugh, What did I do wrong? My rice was way under cooked. I thought I followed the recipe to the t. Despite it all, flavor is fantastic. I put the whole thing back on the stove and added more broth to get the rice tender.

    Reply
    • Nagi says

      November 3, 2021 at 6:44 pm

      What rice did you use, April?

      Reply
  8. Robyn says

    October 26, 2021 at 8:13 pm

    Nagi can this be frozen

    Reply
    • Nagi says

      October 27, 2021 at 4:13 pm

      You can freeze it after cooking but the prawns won’t be as good when thawed and reheated. N x

      Reply
  9. Jennie says

    October 23, 2021 at 5:22 am

    Making for a tailgate. Can I make this the night before?

    Reply
    • Nagi says

      October 24, 2021 at 7:16 pm

      Hi Jennie…it should reheat ok but the rice might dry out a bit. How are you heating it up at the tailgate party? BBQ? N x

      Reply
      • Jennie says

        October 27, 2021 at 8:18 am

        Crockpot. It did fine, but Indid do it that morning.

        Reply
  10. Lynn Vaughn says

    October 18, 2021 at 11:01 pm

    5 stars
    Why do people put shrimp with the tails on in recipes like this? I’ve seen it many times so I guess it’s accepted but I still don’t know why.

    Reply
    • Nagi says

      October 19, 2021 at 5:09 am

      Hi Lynn! It’s mainly for visual reasons and also because a lot of people (like me!) enjoy grabbing the shrimp by the tail to eat it rather than being civilised and using a fork 😂 N x

      Reply
      • Lynn says

        October 20, 2021 at 10:23 am

        Thanks, Nagi! I’ll let you know when I try this recipe. It sounds divine!

        Reply
  11. Sohiela says

    October 17, 2021 at 3:10 pm

    Hi Nagi I am a trible cook I hate cooking cauze I don’t know what to cook also I am working long hours as a nurse but if I make food I only follow your recepies I love your muffin pancake all food recepi if I found time I wish I could one day be a good cook love your food I am your big fan love looking at your recepies even I don’t cook God bless you take care

    Reply
  12. Léa Thibault says

    September 14, 2021 at 1:21 am

    Do you think we could slow cook it in place of the oven? thanks

    Reply
    • Nagi says

      September 14, 2021 at 1:42 pm

      Not this one as written sorry Lea! N x

      Reply
  13. Simone O says

    August 24, 2021 at 7:45 pm

    Hi Nagi, I’ve made this before and absolutely loved it.. I was wondering if I could make it with Chicken Marylands instead of little pieces. I guess I would brown them like I would the pieces and put them into the rice before I put it all into the oven but.. how would it effect the timing since they’ll take longer to cook through??

    Reply
    • Nagi says

      August 25, 2021 at 9:47 am

      It won’t work as written here unfortunately as bone in pieces take much longer to cook sorry!! N x

      Reply
  14. Bonnie says

    August 24, 2021 at 5:21 am

    5 stars
    OMG, made this for dinner & it’s a hit! I didn’t add the chicken and despite my error adding shrimp and meats too early it was still delicious. I’m sure I”ll try more of your recipes. Flavors spot on, great explanations & work arounds with a diverse selection of recipes. Thank-you!

    Reply
  15. Carol Ryan says

    August 19, 2021 at 1:10 am

    5 stars
    Using up the leftover jambalaya. Shredded some lettuce sliced tomatoes stuffed a few tortilla. Added grated cheese was a super ad hoc lunch. Xx

    Reply
  16. Gregory Cain says

    August 18, 2021 at 8:58 am

    Made this today, and it was fabulous. Another home-run for you, Nagi. Made a few changes, some for taste, some for convenience. Doubled the cayenne, and might use even more next time. Used a whole can of tomatoes because I’m not going to store a half can of them, and therefore reduced the chicken stock to 2 cups. Used yellow/red bell peppers instead of the green ones. Used smoked paprika because I didn’t want to buy a tin of sweet for just this recipe. Just amazingly good! Next time I might add juice of one lime just to add a little acid/brightness. Wonderful! Thank you!

    Reply
  17. Carol Ryan says

    August 17, 2021 at 12:21 am

    Just wanted to say ty for all you do in these trying times. Your recipes are so easy to follow and for once mine actually look like the picture. I’ve just made the jambalaya it’s to die for everyone loved it so once again th Nagi xxxx

    Reply
  18. Maggie says

    August 14, 2021 at 2:26 am

    You are amazing Nagi. I am in the uk and we tried to do our bit here to for vulnerable folk. But you are an individual doing this! Well done. Xx ps I used to make “sweet treats” for my elderly neighbours whilst lock down was on …a small thing, but they did like the cakes!! Well done you .I just love Dozer and your recipes. Yum yum

    Reply
    • Carol Ryan says

      August 17, 2021 at 12:25 am

      5 stars
      Just wanted to say ty for all you do in these trying times. Your recipes are so easy to follow and for once mine actually look like the picture. I’ve just made the jambalaya it’s to die for everyone loved it so once again th Nagi xxxx

      Reply
  19. Sarah B. says

    August 13, 2021 at 10:31 pm

    5 stars
    Made this last night and it was amazing. Yet again Nagi, you make me look like I know how to cook to my family and friends 🙂 Will be making this one on the regular. Even my southern-born husband said it was probably the best Jambalaya he’s had.

    Reply
  20. Val says

    August 13, 2021 at 7:30 pm

    Nagi, I commend you for doing a great job in this awful,time. Glad Dozer is being spoiled too.😷

    Reply
    • Nagi says

      August 14, 2021 at 10:40 am

      Thanks so much Val! N x

      Reply
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