Jambalaya

Jump to Recipe

My friends taught me how to make their homemade jambalaya recipe. And it's a total winner.

Jambalaya Recipe | gimmesomeoven.com

Some people make popcorn to celebrate the Academy awards.  Some might whip up a fancy cocktail or two. My neighbors John and Cate?  They invite the whole neighborhood over for a massive jambalaya feast.  NBD. Actually though, it was a big deal because his jambalaya was freaking amazing.  I went back for thirds, in between cheering on Lupita and watching Brad Pitt hand out pizza.  It was an epic night all around. So I asked John if he would teach me his ways.  And like a good neighborrrr, John and Cate were therrrrre. Here’s what I learned…

Jambalaya Recipe | gimmesomeoven.com

First of all, I learned that these two make a pretty darn cute team in the kitchen.  They’ll both be the first to admit that John is more of the cook in the family, whose specialty is usually anything Italian.  But his family is from Alabama and have been making jambalaya for decades, usually with fresh shrimp from the Gulf, they are quick to note.  (Something we Midwesterners just dream about…)

Jambalaya Recipe | gimmesomeoven.com

For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux.  But John assured me that the whole dish can be made in under an hour.  My kind of meal. So last week, he and Cate came by for an afternoon cooking sesh.  John manned the stove and Cate peeled shrimp, and I basically cheered them on and took notes and photos.  And then dove in and (again) had thirds once everything was cooked. Here’s the how to:

Jambalaya Recipe | gimmesomeoven.com

You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion.  You all know that I’m a sucker for color in cooking, so I picked up three different colors of peppers for this version.  Oh, and I accidentally forgot fresh garlic, so cheated and went with the refrigerated stuff.  Judge away…I use it all the time.  :) Saute the veggies up until they’re nice and soft.

Jambalaya Recipe | gimmesomeoven.com

Then add in your meat.  We went with chicken and andouille sausage for this batch, and then added in shrimp at the very end.  Feel free to swap out whatever proteins you like for this recipe.

Jambalaya Recipe | gimmesomeoven.com

Saute those up until mostly cooked.  (The chicken should not be pink on the outside.)

Jambalaya Recipe | gimmesomeoven.com

Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir.  Cover and let it simmer on medium-low for about 30 minutes, or until the rice is cooked, stirring occasionally so that the rice doesn’t burn on the bottom of the pan.

Jambalaya Recipe | gimmesomeoven.com

Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through.  Season with additional salt and pepper and hot sauce, if needed.

Jambalaya Recipe | gimmesomeoven.com

Then serve it topped with a little fresh parsley and scallions for garnish.

Jambalaya Recipe | gimmesomeoven.com

BAM.  So flipping good. And also, very easy to customize especially when it comes to heat.  I prefer jambalaya heavily seasoned and spicy, but if you like a milder version, just go easy on the Cajun seasoning and only use one seeded jalapeno.  If want to “kick it up a notch”, add lots of seasoning, pop in two jalapenos (with seeds), and maybe even add some hot sauce in at the end. John also likes to add in okra to the dish, which I love.  But if you’re anti-okra, hakuna matata, just leave it out.

Jambalaya Recipe | gimmesomeoven.com

Big thanks to John and Cate for Jambalaya 101.  I’ve already made the dish once more since our little lesson, so I think it’s safe to say I’m hooked.  ;)

Jambalaya Recipe | gimmesomeoven.com

Jambalaya

Learn how to make this easy and delicious homemade jambalaya!

Ingredients:

  • 3 Tbsp. olive oil
  • 2 ribs celery, chopped
  • 1 white onion, diced
  • 1 small red bell pepper, cored and diced
  • 1 small yellow bell pepper, cored and diced
  • 1 small green bell pepper, cored and diced
  • 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below)
  • 4 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. andouille sausage, thinly sliced into rounds
  • 3 cups chicken stock
  • 1 (14 oz.) can crushed tomatoes
  • 1 1/2 cups uncooked white or brown rice
  • 2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
  • 1 bay leaf
  • 1 tsp. thyme, crushed
  • 1/4 tsp. cayenne pepper
  • 1 lb. raw shrimp, peeled and deveined
  • (optional) 1 cup thinly-sliced okra
  • salt and pepper
  • (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

Directions:

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

*If you like spicy jambalaya, I recommend adding 2 jalapenos with their seeds in. If you like it mild, I'd go with just 1 seeded jalapeno. Or you can go somewhere in between, and always add extra hot sauce at the end if it's too mild.

**I also like heavily seasoned jambalaya, so I go with a full 2 Tbsp. If you think that might be too much, I recommend adding just 1 Tbsp and then taste-testing the rice before adding the shrimp. If you want to add more at that point, just stir some extra seasoning in when you add the shrimp.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Jambalaya Recipe | gimmesomeoven.com

Leave a Comment:





Comments

1 4 5 6
  1. Jordan — July 17, 2016 @ 5:44 pm (#)

    Loved this recipe! I used raw sausage and rendered the fat in the pan first, then used that with only one tablespoon of Olive oil to saute the vegetables. I also used brown rice which took over an hour to get tender – totally worth it. Just brought all the flavors together even more. I think the spicy version described above is perfect for if you’re used to food with some kick, but not extremely spicy ethnic food.

    • Hayley @ Gimme Some Oven — July 17th, 2016 @ 9:23 pm

      Thank you for sharing with us Jordan! We’re so glad to hear you enjoyed this! :)

  2. Mary — July 21, 2016 @ 7:23 pm (#)

    I’ve made this recipe a bunch, and it is very good! This time I decided to use brown rice though and it has currently been cooking for over an hour and still nowhere close to being done. I definitely suggest using white rice. 

    • Hayley @ Gimme Some Oven — July 21st, 2016 @ 9:40 pm

      Thanks for sharing Mary — we’re happy you enjoy this! We’re sorry to hear about the trouble with the brown rice though, that’s good to know. :)

  3. Taylor — July 23, 2016 @ 11:23 am (#)

    Absolutely love this recipe! First time making it and it won’t be the last. Was a big hit in my house! Thanks for a great dish

    • Hayley @ Gimme Some Oven — July 23rd, 2016 @ 4:21 pm

      Thanks Taylor — we’re so glad to hear that! :)

  4. Katie — July 25, 2016 @ 4:31 pm (#)

    I love this recipe! I am wondering if it can be frozen…we are going camping for a week and would like to include it in our menu

    thanks

    • Hayley @ Gimme Some Oven — July 26th, 2016 @ 10:03 am

      Hi Katie! Unfortunately jambalaya doesn’t freeze so well. Technically you can freeze it, sure, but after you reheat it, the texture changes. Both the shrimp and rice (especially the shrimp) tend to get mushy.

  5. Danielle — July 25, 2016 @ 9:01 pm (#)

    LOVE this jambalaya recipe, but have yet to make it in under an hour. It always takes a lot longer than expected, but it’s totally worth it. Flavor is amazing and it makes a ton of food! Thanks for the tasty dinner recipe!

    • Hayley @ Gimme Some Oven — July 26th, 2016 @ 9:39 am

      We’re so glad you enjoy it Danielle!

  6. Michelle — August 1, 2016 @ 5:01 pm (#)

    My go to recipe!!  Only thing I change is I add more rice and more celery!

    • Hayley @ Gimme Some Oven — August 3rd, 2016 @ 11:56 am

      We’re so glad you love it Michelle! :)

  7. Tim — August 3, 2016 @ 10:18 pm (#)

    Delicious recipe. I forgot to buy sausage but 1/2lb applewood smoked bacon worked really well. I didn’t have raw chicken so I added 1lb cooked pollock, 1lb calamari rings/arms, 1lb black mussel meat, 1lb Dungeness crab meat along with the 1lb gulf shrimp and finished with shredded Parmesan cheese. I didn’t shell the shrimp since I like how the flavors are trapped inside and I eat the shrimp shell-on, sans head of course. I will definitely be making this again.

    • Hayley @ Gimme Some Oven — August 4th, 2016 @ 8:22 am

      Thanks for sharing Tim — we’re so glad you enjoyed it and we bet that applewood smoked bacon was awesome in this!

  8. Lucas — August 14, 2016 @ 10:46 pm (#)

    Absolutely amazing recipe. Only things I have changed is my store didn’t have andouille sausage so I got smoked sausage instead. I also am not a fan jalapeño so I just substitute it for another bell pepper. I have yet to add the celery or the okra but I’m hoping to include them some time in the future! This is my number one go to for a good tasty meal. 

    • Hayley @ Gimme Some Oven — August 15th, 2016 @ 9:10 am

      Thanks for sharing, Lucas! We’re so glad you enjoyed this!

  9. Bethany L — August 18, 2016 @ 7:07 pm (#)

    Love this recipe!!! It takes a little while, but a lot of that time is just simmering so it doesn’t feel like a ton of work. It’s got just the right amount of spice. Will definitely make again!

    • Hayley @ Gimme Some Oven — August 19th, 2016 @ 12:09 pm

      We’re so glad you enjoy it, Bethany! :)

  10. Julie — August 22, 2016 @ 4:26 pm (#)

    Made this for supper last night. We loved it! My husband had 3 helpings. The only change I made was I didn’t have andouille sausage instead I used chirozo sausage (mild) as the 2 jalapeños with some of their seeds made it spicy enough.

    • Hayley @ Gimme Some Oven — August 23rd, 2016 @ 11:45 am

      We’re so happy you guys liked it, Julie! :D

  11. Erin — August 29, 2016 @ 10:47 am (#)

    This is on recipe rotation! Great, reliable recipe that is easily adaptable as to what ingredients I have on hand. For example, last night I made with chorizo sausage and ground turkey and left out the shrimp, okra and chicken. I didn’t have any chicken stock and just used water which, due to the spice and tomatoes, you could not tell one bit. Finally, I always use brown rice instead of white rice and increase the cooking time. Will make again and again, thank you!!!

    • Hayley @ Gimme Some Oven — August 30th, 2016 @ 7:27 am

      We’re glad to hear that, Erin! :)

  12. Kara — August 29, 2016 @ 5:34 pm (#)

    This is my go to recipe!! Always a crowd pleaser thank you so much for posting! 

    • Hayley @ Gimme Some Oven — August 30th, 2016 @ 7:47 am

      Thanks, Kara — we’re so glad you love it!

  13. Patty — August 29, 2016 @ 9:36 pm (#)

    Great recipe! I made the creole seasoning from allrecipes and used the full 2 T.  I did not add the thyme and cayenne in the recipe, as the creole seasoning had both in it.  Was glad I didn’t, still had plenty of kick. Used the okra in it and topped with green onion. Delicious!  One question, the recipe calls for 2 chicken breasts. Do you mean 2 chicken breast halves?  That’s what I used because it was about a pound and in proportion with the sausage and shrimp. 

    • Hayley @ Gimme Some Oven — August 30th, 2016 @ 7:44 am

      Thank you, Patty — we’re glad you enjoyed it! And yes, we mean two chicken breast halves, so you did this correctly.

  14. Leeanne — September 17, 2016 @ 7:34 pm (#)

    Soo good thank you for sharing 

    • Hayley @ Gimme Some Oven — September 18th, 2016 @ 10:16 am

      We’re so glad you liked it, Leeanne!

  15. Gail Dusome — September 18, 2016 @ 1:12 pm (#)

    I mak this a lot!  We love it. I omit the green pepper because my son doesn’t like it and I use spicy Italian sausage. Soooo good, and easy. I prep the veggies and sausage in the morning so it’s basically a dump and go dinner for me. 
    Love it, thanks for the recipe!

    • Hayley @ Gimme Some Oven — September 18th, 2016 @ 6:45 pm

      We’re so happy you’re a fan, Gail! :D

  16. MelDre — September 21, 2016 @ 6:52 pm (#)

    Made this for dinner, loved it!  Was in a hurry so I used minute rice so only used 2 cups of broth. Cooked in about a half hour. 
    Thanks for the recipe!

    • Hayley @ Gimme Some Oven — September 25th, 2016 @ 3:32 pm

      You’re welcome, Mel — we’re so glad you loved it! :)

  17. Cathy — September 25, 2016 @ 9:13 pm (#)

    Best. Jambalaya. Ever. 

    • Hayley @ Gimme Some Oven — September 27th, 2016 @ 10:39 am

      Thank you, Cathy — we’re so glad you enjoyed it!

  18. Adam and Amanda — September 26, 2016 @ 11:50 pm (#)

    So we did the recipe but no andouille sausage and used frozen Okra :(. It was still 9/ 10 but we added hot Italian sausage we needed no salt for the recipe. We added some Sauvignon blanch during the process and paired it with that as well. I just wished we had the andouille for the recipe. Maybe linguisa next time.

    • Hayley @ Gimme Some Oven — September 27th, 2016 @ 12:49 pm

      We’re glad you enjoyed it — hopefully you guys can get a hold of some andouille next time (it definitely makes this dish sing)! :)

  19. Mary Gallo — September 27, 2016 @ 12:49 pm (#)

    Was surprised ato how well family and I loved, loved, loved it because we hate spicy. Will definitely add to recipe book. Thank you for posting. Oh, and since allergic to shrimp, cut up a pound of cod and used instead. Will try with scallops when make again

    • Hayley @ Gimme Some Oven — September 27th, 2016 @ 12:57 pm

      We’re so glad you and your family enjoyed it, Mary, and we bet it was yummy with the cod! :)

Trackbacks/Pingbacks

  1. Pingback: 6 Heirloom Grans You Should Try Immediately | Luvo

  2. Pingback: Experience The Magic Of These 14 Soul Food Recipes