Gimme Some Oven


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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 jambalaya flavors that everyone will love.

The BEST Jambalaya Recipe

I thought it was time we revisit an old favorite recipe of mine here on the blog today, which I love all the more because it always reminds me of two of my favorite people — John and Cate’s famous jambalaya recipe! ♡

John and Cate were two of the very first neighbors I met when I moved to downtown Kansas City five years ago. When I arrived in the neighborhood, I didn’t know a soul around. But a cute new coffee shop serendipitously also happened to be opening next door that very week. And as I began to stop by morning after morning to order my favorite iced pour-over, I noticed that another couple was doing the same. Eventually we all introduced ourselves, and one of my favorite friendships was born.

For years, the three of us crossed paths at the coffee shop nearly every morning — giving each other groggy pre-caffeinated hugs, catching up on the past day’s events, ruffling the heads of one another’s pups, talkin’ shop about all things small business, and finally settling in at nearby tables with our laptops to work for a few hours. Then morning hangs eventually extended to evenings, swinging by one another’s places for impromptu happy hours and dinners, sneaking up to the rooftops to watch the fireworks on the 4th of July, or rallying all of our neighbors together each Tuesday for our beloved “neighbor nights” dinners.

In a heartbeat, these two moved from being neighbors, to what we called “freighbors”, to what we now consider “framily.” And I miss them and our Tuesday nights something fierce now, being 4800 miles across the ocean.

But whenever I pull out the ingredients to whip up a batch of their famous homemade jambalaya recipe, I’m instantly transported back to their old loft, and those impromptu, hilarious, always-longer-than-planned hours we used to spend cooking up a storm together in the kitchen. And the jambalaya simmering on the stove, wine glasses being refilled left and right, random neighbors showing up when they heard we were cooking. And those easy, good, long nights shared around the table together as our little neighborhood family.

As Julia Child once said, “People who love to eat are always the best people.” And John and Cate are certainly two of my best.

So is their jambalaya. ♡

Easy Jambalaya Recipe | 1-Minute Video

Jambalaya Ingredients:

Alright, let’s talk ingredients. To make classic jambalaya, you will need:

  • The Cajun/Creole “holy trinity”: Celery, onion and green bell pepper (although for some extra color, I’ve also used red and yellow bell peppers).
  • Jalapeño and cayenne: For heat. Feel free to add more or less of either, depending on your heat preferences.
  • Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my favorite seasonings.
  • Chicken, shrimp and Andouille sausage: Or whatever proteins you prefer. Feel free to choose one or two, or you can use all three like I do.
  • Chicken stock: If the rice needs more liquid as it cooks, feel free to add in more.
  • Crushed tomatoes: For flavor.
  • White rice: Long grain is traditional, but short grain white rice also works.
  • Okra: Fresh or frozen; we will use this to help thicken the jambalaya.
  • Salt and Black Pepper: Very important! Don’t forget to taste and season with salt and pepper to taste at the end.

Also, feel free to garnish with whatever you prefer! I like to use sliced green onions and a hint of chopped fresh parsley and lemon wedges.

How To Make Jambalaya:

Heads up! I’ve edited this method a bit since I first posted this recipe back in 2014. The ingredients are all the same — I just changed the order of things slightly.

Next, let’s talk about how to make jambalaya. Simply…

  1. Sauté the chicken and sausage. Sauté until the chicken is cooked through and the sausage is lightly browned. Then transfer to a clean plate and set aside.
  2. Sauté the veggies. Sauté the onion, bell pepper, celery, jalapeño and garlic until soft.
  3. Add rice, liquids and seasonings. Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir.
  4. Cover and cook. Then cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
  5. Add the okra and shrimp.  And cook for a final 5 minutes or so, until the shrimp is pink and opaque. Add the chicken and sausage back in.
  6. Taste and season. Season the jambalaya with salt and pepper (and extra Cajun/Creole seasoning, if needed) to taste.
  7. Serve warm. Garnished with your desired toppings!

Options To Customize Your Jambalaya Recipe:

Want to mix things up? Feel free to:

  • Add more/less heat: If you’d like a milder jambalaya, I’d recommend nixing the jalapeño and just stirring in some cayenne at the end if you’d like. For a spicier jambalaya, use two jalapeños. And then you can always add more cayenne at the end if you’d like.
  • Pick your protein: Chicken, shrimp and Andouille sausage are all traditional options for jambalaya. But feel free to choose just one, two or use all three, depending on what proteins you like. Other options could include other kinds of seafood (i.e. cod, mussels, clams, crawfish, etc.), pork or firm tofu.
  • Make it vegetarian: Wanting to avoid the meat? No prob! I also love making a vegetarian version of this with veggie stock and lots of hearty veggies (such as carrots, squash, mushrooms, broccoli, etc). Some veggies can withstand the long cooking time with the rice. But if you use some softer veggies, feel free to set them aside after sautéing at the beginning, and then add them back in at the very end.
  • Use file powder: Not into okra? Feel free to sub in 1.5 teaspoons file powder instead.

What To Serve With Jambalaya:

Since this dish is already incredibly hearty, I would recommend serving it with anything light and fresh, such as:


My original photo for this jambalaya recipe from 2014.

More Great Cajun Recipes:

Love this jambalaya recipe? Be sure to also check out these faves:

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 484 reviews
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 0 About 6-8 servings 1x


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.


  • 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
  • 34 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


  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.


*Feel free to use fresh or frozen okra.  If using frozen, make sure to thaw it before adding to the jambalaya.

If you like spicy jambalaya, I would recommend adding in 2 jalapeños.  If you would like it more mild, you can omit the jalapeño altogether.

This recipe was edited slightly in August 2018 — just the order of the steps, not the ingredients.

Chicken Jambalaya Recipe with Sausage and Andouille Sausage

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1,252 comments on “Jambalaya”

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  1. I made this tonight! My family went wild for it, everyone went back for seconds! The only modification I made was, I used brown rice instead of white rice! This recipe will definitely be on rotation!

  2. I made this tonight for dinner and it was amazing!! The only ingredient I didn’t use was the okra, as we’re not fans in my household. I followed the instructions exactly and it turned out very delicious!

  3. My husband is critical when I try a new recipe but we both absolutely loved this one! I used crawfish instead of shrimp and it was divine.

  4. This is definitely the best jambalaya recipe. I’ve tried a lot of different recipes. This one is a keeper! Thanks for sharing!!!!

  5. Can you use Italian Sausage instead of the Andouille Sausage? Any suggestions to make it mild?

    • I wouldn’t use Italian, try smoked sausage if you don’t like andouille and don’t use jalapeños if you don’t want spicy. Try old bay seasoning to add flavor instead of Cajun or cayenne if you like a more milder flavor

  6. Made it for dinner and my son had 3 helpings! We added extra chicken, tomato and bell pepper (family of 6) and it turned out beautifully.

  7. This was so amazing! Thank you for sharing! I will definitely make this again.

  8. Mardi Gras and I set my relucatant-cook spouse loose on this recipe. WOW!!! FANTASTIC!!! The spice level was perfect – nice kick but not too hot for the kids – and the flavors blend fantastically. Keeping this one for next year!

  9. I made this for Fat Tuesday (in SC) & had a few friends over. Everyone loved it! I made a couple slight adjustments; added extra tomatoes & a little extra chicken stock, but this was very well received. I will make it again, not counting my husband & I having some left-overs this evening!

  10. Takes loner than 55minutes. It is good receipe. We doubled recipe for leftovers and to bring to a housewarming!

  11. What is the best way to reheat this if I wanted to make it a day ahead of time and then serve it at a dinner party?

  12. Yummy. A bit hot next time I will leave out the cayenne pepper did not add the jalapeño. Used Canned green Chile’s instead. Used brown jasmine rice and turkey sausage. Thanks

  13. Turned out great – thanks for the recipe! I substituted fresh chopped tomatoes to use them up before they went bad and skipped the chicken b/c we were out, but it was a big hit with the family!

  14. My first attempt at Jambalaya and thanks to this recipe it was a slam dunk! The family loved it and it definitely got printed and a place in my recipe binder! Thanks for making me look like a pro. It was very easy to follow.

  15. I love this recipe! I’ve made it about 6 times now and it always turns out delicious. I usually make it with brown rice (which takes a bit longer but doesn’t turn out mushy) but tonight I used riced cauliflower. Little soupier but still awesome. I just thickened it a titch. Thanks for another great recipe.

  16. This. Was. Deeeelicious!!! My family and I LOVED it!! Thanks for such an easy to follow, amazing recipe!! Can’t beat these flavors!!

  17. My family loves this! I’ve made it twice and always receive great compliments. I left out the okra. I use chicken, shrimp and pork. I would highly recommend this dish.

  18. Awesome , but can i freeze this

  19. This is so good! I live in AZ now but am a Southerner. Tastes like home!

  20. Just had a huge spoonful, Yum, Yum,??‍♂️??‍♂️ first time I’ve made Jambalaya. I followed the recipe exactly, fabulous!!! Thank you for a great recipe. Love your site ???

  21. OMG…so amazing….first time making jambalya and it was phenomenal.

  22. Fantastic!!! My first time using this recipe, and I will definitely use it again. My family loved it. My son said “just the right amount of spicy” Not enough stars, so I’ll add my own :-) ☆☆☆☆☆

  23. This recipe is outstanding. Very simple to follow.
    I only have one suggestion. Make it a day in advance. As good as it was when I made it, it was 10 times better two days later as the spices had time to really open up.

  24. This turned out great! Wonderful flavor and I would have posted a picture but it was gone before I had a chance. I used chicken sausage and fresh tomatoes. Making again for sure.

  25. The best jambalaya!!!! The lemon adds a great flavour too. I used scallops and shrimp with the chicken and sausage.

  26. Amazing recipe! It’s one of my go-to crowd pleasers.. Love it?

  27. Can I cook the rice separately and add after?

  28. Excellent flavor! The family all loved it. Will definitely use this recipe next time! ?????? I’d like to know how to end up with more flaky rice. It was a bit wet.

  29. Great recipe! Spiced it up with 2 jalapeños and 2 Serrano’s. Also used boneless skinless chicken thighs instead of breasts.

  30. You weren’t kidding…this is an AMAZING recipe! Made this last night for dinner and everyone raved about it. Including my parents, husband and – the kicker- our children (ages 2 and 3) loved it as well! At the end, I did end up adding about 1 cup of sour cream because I found it too spicy (I was the only one apparently), but it was delicious that way too. Thank you so much for sharing!

  31. Would love to know if you’ve calculated the calories! This was terrific!

  32. Love this recipe! Made it several times already. I use chicken thighs instead of chicken breast. I use bone-in and skin chicken thighs. I debone and skin the thighs and cook a Chicken broth for the recipe from the scraps.
    I add the chicken and the sausage back with the rice.
    Other than that i pretty much follow the recipe. Add more vegetables than what is asked for.
    Best Jambalaya recipe I ever had!

  33. Delicious!!! I forwent the jalapeños and it was still plenty spicy and full of flavor!

  34. Looks delicious, but thats not Jambalaya

  35. I made this on the weekend. Oh man! It lived up to its billing. It will be a regular now for sure.

    Thank you!!

  36. Love this recipe. I have used it twice far and my family loves it! I made a few changes to make the dish pescatarian friendly. I use vegetable broth instead of chicken, I use the Beyond Meat “Spicy Italian”” veggie sausages and shrimp. The veggie sausages I cook separately and add them to the dish when I put the shrimp in.

  37. I’ve made this twice and I am making it again tonight! The first time I made it was with chicken and shrimp and we absolutely loved it! The second time was with just the andouille sausage. I prefer not to use the sausage again as it was much spicier then I could handle but my husband and daughter enjoyed the heat. I also think that the jalepeno that I used the second time was also much hotter than the first one. Anyway, this is a great recipe that I’ve added to my favs! Thank you! <3

  38. Made this for supper tonight added a pound of scallops it was great

  39. This is such a great recipe, my husband (from New Orleans) loves it!

  40. I was so excited to try this recipe. As an accomplished cook I can tell you this is way too spicy. My beloved husband managed to choke this down while I ate leftover cold pizza. Don’t waste your time.

  41. Could I make this using cauliflower rice instead?

  42. First time ever making Jambalaya and it was amazing!! My husband loved it, and it was very easy to make. Thanks for sharing this bomb recipe ?

  43. Fantastic. Easy to follow and taste was great. Didn’t have any jalapeños but it was plenty flavorful. Cut the proteins in half – used chic shrimp and andouille since we are only 2 but it was more than enough – excellent.

  44. So delicious! I made this recipe on the weekend intending it to be a week night meal, we ended up eating it right away!!

  45. I just want to say that I make this meal ALL the time. Like, constantly. It is delicious and amazing and a huge hit!

  46. This was a very easy & tasty meal to make.

  47. I made this over the weekend for Father’s Day and it was easy to follow. I didn’t use the andouille sausage, just chicken and shrimp. What I did change was that I added more celery and used a can of fire roasted crushed tomatoes, and I really liked the outcome.

  48. This is an excellent recipe! I used chicken and a spicy turkey sausage a local grocer makes, and skipped the shrimp. The okra is a great addition for texture. I also made the cajun seasoning and now have it in the cupboard for the next time. Thank you for such a wonderful dinner idea.

  49. Can this recipe be done without the rice?? If so, any change to the preparations?

  50. Made this and it was so good until I added in the okra. It made the whole dish slimy. So disappointed. I have never cooked with okra before. Don’t use it. Waste of 50$. Pissed off