Jambalaya

This easy jambalaya recipe is a hearty one-pot meal made with chicken, shrimp, and smoky andouille sausage simmered with Cajun spices, veggies, and rice.

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For more than 10 years now, this easy jambalaya recipe has been a go-to for readers craving something hearty, nostalgic, and bursting with flavor. The mix of smoky andouille sausage, juicy chicken and shrimp (or whichever proteins you prefer!) all simmer together with Cajun seasoning to make this classic dish absolutely irresistible. It’s the kind of one-pot comfort food that’s cozy and festive at the same time and easy enough for a regular weeknight.

Over the years, I’ve loved seeing how many of you have made this recipe your own. Some keep it classic, others swap in different proteins (hello, crab or veggie sausage!), toss in extra veggies, or dial the heat up or down depending on your crew’s taste. However you adapt it, the end result is reliably delicious — and the leftovers reheat beautifully, which is always a win!

If you’re new to cooking jambalaya, don’t worry. This recipe is surprisingly simple to pull off and comes together in under an hour. And if you’re a longtime fan, I hope this serves as a reminder to bring it back to your dinner rotation soon!

Easy Jambalaya Recipe | 1-Minute Video

Jambalaya Ingredients

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

• The Cajun “holy trinity”: A classic mix of celery, onion, and green bell pepper that forms the flavorful base of almost any jambalaya. Green peppers are traditional, but I sometimes like to add red or yellow peppers for extra color and sweetness.
• Heat: A jalapeño plus a pinch of cayenne pepper add just the right kick. Adjust both up or down depending on how spicy you like things.
• Seasonings: A blend of garlic, Cajun or Creole seasoning, thyme, and a bay leaf gives this dish its signature depth and warmth.
• Proteins: I like a hearty mix of chicken, shrimp, and andouille sausage, but you can keep it simple with just one or two — or even swap in other favorites (crab, smoked sausage, veggie sausage, etc.).
• Rice: Long-grain white rice is traditional and cooks up light and fluffy, but short-grain works too if that’s what you have on hand.
• Chicken stock: Keeps everything flavorful and helps the rice cook evenly; add extra if the pot starts to look dry.
• Tomatoes: A can of crushed tomatoes adds acidity and richness to the broth.
• Okra: Fresh or frozen — it naturally thickens the jambalaya and adds that classic Southern touch.
• Finishing touches: Kosher salt and black pepper for seasoning at the end, plus optional green onions, parsley, and lemon wedges for a pop of freshness before serving.

Helpful Tips

Detailed step-by-step instructions are included in the recipe below, but here are a few quick tips to read through if you’re making this recipe for the first time:

• Prep everything first. Jambalaya moves quickly once you start cooking, so it helps to have all of your veggies chopped and proteins ready to go before you heat the pan.
• Brown the chicken and sausage well. Let the andouille get nice and golden to build a flavorful base for the entire pot. Those browned bits add so much flavor and will season the rice beautifully.
• Stir the rice often. Give the pot a good stir every 5 minutes or so while it simmers to prevent the rice from sticking or scorching on the bottom.
• Adjust liquid as needed. If the rice looks dry before it’s fully cooked, stir in a splash of extra chicken stock. (Different rice brands can absorb liquid differently.)
• Don’t overcook the shrimp. Add the raw shrimp toward the very end and simmer just until pink and opaque — they cook quickly!
• Season at the end. Taste and add more salt, pepper, or Cajun seasoning once everything’s done. The flavors will deepen as it simmers, so wait to adjust until the end.

Jambalaya Variations

This recipe is endlessly adaptable, so please feel free to customize and make it your own! Here are a few ideas:

• Different proteins: Swap the chicken, shrimp, or sausage for whatever you love — smoked turkey, crab, crawfish, or even a vegetarian sausage all work well.
• Make it vegetarian: Skip the meat and load up on extra veggies (zucchini, mushrooms, or additional peppers are great). Use veggie stock and add beans for extra protein if you’d like.
• Adjust the heat: Prefer it milder? Omit the jalapeño and cut back the cayenne. Want it spicier? Add an extra jalapeño, cayenne, or a splash of hot sauce.
• Rice swaps: Use brown rice for a nuttier flavor and more fiber (you’ll need to increase the cooking time and stock as needed), or try cauliflower rice for a lighter, low-carb version.
• Extra veggies: Toss in chopped tomatoes, zucchini, mushrooms, or greens (like kale or spinach).
• Seafood jambalaya: Skip the chicken and sausage and double the shrimp, or mix in crabmeat, scallops, or mussels at the end.
• Filé powder: Stir in a pinch of filé powder (ground sassafras leaves) at the very end for an authentic Creole touch and extra depth of flavor.

More Favorite Cajun Recipes To Try!

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

• My All-Time Favorite Gumbo
• Vegetarian Gumbo
• Creamy Cajun Shrimp Pasta
• Cajun Corn Chowder

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Jambalaya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 570 reviews

• Author: Ali
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 0 About 6-8 servings

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Description

This easy jambalaya recipe is a hearty one-pot meal made with chicken, shrimp, and smoky andouille sausage simmered with Cajun spices, veggies, and rice.

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Ingredients

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• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 (14-ounce) package andouille sausage, thinly sliced into rounds
• 2 small green and red bell peppers, cored and diced
• 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 to 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

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Instructions

1. Cook the chicken and sausage. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chicken and sausage and sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer both to a clean plate and set aside.
2. Sauté the veggies. Add the remaining 2 tablespoons olive oil to the pot. Stir in the bell peppers, celery, jalapeño, onion, and garlic. Sauté for about 6 minutes, stirring occasionally, until the onions have softened and the veggies are fragrant.
3. Simmer the rice. Add the crushed tomatoes, 3 cups chicken stock (reserve the rest in case you need more), rice, Cajun seasoning, thyme, cayenne, and bay leaf. Stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 25 to 30 minutes, stirring every 5 minutes or so to prevent the rice from sticking. Add extra stock as needed if the mixture starts to look dry.
4. Add the shrimp and okra. Stir in the shrimp and okra. Continue cooking for 5 to 7 minutes, stirring occasionally, until the shrimp are pink and opaque.
5. Return the chicken and sausage. Stir the cooked chicken and sausage back into the pot and discard the bay leaf.
6. Season. Taste and adjust with salt, black pepper, and extra Cajun seasoning if you’d like more heat or flavor.
7. Serve. Spoon the jambalaya into bowls and garnish with green onions, parsley, and a squeeze of lemon juice if desired. Serve warm and enjoy!

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Notes

• Okra: Feel free to use fresh or frozen okra.  If using frozen, be sure to thaw it (you can do so quickly in the microwave if needed) before adding to the jambalaya.
• Source: This recipe was created by my friends, John and Cate — thank you, guys!