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.
This is the best jambalaya recipe I’ve ever used. I’ve made it several times since I found it 5 years ago. Thank you!
– LISA
Say hello to one of the most-loved recipes on Gimme Some Oven. ♡
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:
Jambalaya
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 0 About 6-8 servings 1x
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Return the chicken and sausage. Stir the cooked chicken and sausage back into the pot and discard the bay leaf.
- Season. Taste and adjust with salt, black pepper, and extra Cajun seasoning if you’d like more heat or flavor.
- Serve. Spoon the jambalaya into bowls and garnish with green onions, parsley, and a squeeze of lemon juice if desired. Serve warm and enjoy!
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!
Making this tonight. Looks delicious!
Thanks Michelle, we hope you enjoy it! :)
This is much easier to cook and tastes way better than other Jambalaya recipes I’ve tried. My son is a student and this is the first meal he learnt to make from scratch. However, being a student, the meat in the recipe is more often than not hot dogs – but it seems to work! We find that cutting the quantity of rice down to 1 cup works well with the amount of stock given and yields 3 large (student sized) portions.
Thank you Judith, we’re happy you and your son enjoy this! Also, thanks for sharing your rice tip with us!
Had this for dinner today and it was amazing! So happy I found this recipe! Thank you!!!
Awesome Karen, we’re glad you enjoyed it! :)
oh my gosh – I’m drooling. I’ve been wanting to try Jambalaya from scratch but hadn’t found a recipe I liked. I think this is it! I also want to mention, I LOVE refrigerated minced garlic. It makes my life so much easier!
Thanks Aileen, we hope you love this! :)
Simple and great tasting, I’m making it again tonight and thought I would have a peek at the recipe just to be sure. I follow it to the letter and it comes out better each time I make it! Thanks for the recipe, one of my favorite things to make for company now.
Thanks Terry, we’re happy you enjoy it! :D
I just made this for a friends birthday party and it was aHUGE hit! I doubled the recipe and I thought I’d have too much – they completely cleaned me out. Thanks so much.
Hey Hilary, we’re so happy you and your friends enjoyed this! :D
LOVE LOVE LOVE THIS! Although a lot of prep work went into the chopping (i.e. allow for 1.25 hours), it was well worth it! My family loved it at a dinner party and there was not a drop to be spared. I was able to prepare this recipe with the following modifications: 2 lbs of shrimp, 2 cups of rice (Increase the chicken broth), 3 chicken breasts, white onion (1.5 c) as the large onion allowed for 3 cups, used 1 seeded jalapeño, and 1 tbsp of creole seasoning. I too followed another commenter’s suggestion to sauté the andouille sausage first, reserve the liquid from the sausage, and then use the same broth to sauté the chicken breast. I did however, get comments on the spiciness of the meal so I would recommend that using what is barely recommended, and then add some hot sauce to the dish after it is plated. The meal was simply amazing. My 17 year old nephew made the request and found this recipe, my 16 year old nephew who rarely eats meat went back for seconds, and the entire dinner party loved it. I would like to know how those that commented on doubling or tripling the recipe fared, and how it was done. I know leftovers would have been the hit the next day. (We have to survive on Thanksgiving Leftovers!!!)
We’re so happy to hear you and your family loved this Monica – thanks for sharing! Also, thanks for sharing your modifications. :)
Thanks so much for taking the time to share Monica – we’re happy you and your family enjoyed this! :D
I’ve used this recipe twice now and it is absolutely delicious!! I had to tone down the cayenne a tad because I’m pregnant and couldn’t handle the heat! haha, I told my boyfriend I was making jambalaya for dinner and he was jumping for joy, he loves it too!
Thanks for sharing Kasey, we’re happy to hear that! :D
As a born and raised New Orleanian (who loves to cook), I have to compliment your recipe. I make my own homemade jambalaya and it is very close to mine. The only difference is I use chicken thighs instead of breast, I add 1/2 cup of chopped green onion, and instead of Cajun seasoning I make my own using chili powder, paprika, cayenne, black pepper, kosher salt, minced parsley,thyme, and 2 crushed bay leaves. I get requests for my jambalaya all the time. If you’d like to stick to Cajun seasoning, Tony Chachere’s is the local favorite. It’s technically Creole not Cajun, but it’s fantastic.
Thanks for sharing Shelley, and for your compliment! And w think your recipe sounds amazing!
I made this recipe for my husband and another couple earlier this year. I will be making it again, this time for 4 couples, in a few weeks. I’m planning to make one recipe as is and modify the recipe to make another omitting the meat. I have two questions:
1. Do you have any suggestions on how to make the rice separately? In other words, how much of the stock goes toward the rice versus the ‘sauce’?
2. Do you have any vegetable suggestions to add to the meatless option in additional to okra?
Thanks so much. We loved this the first time!
Awesome!! Unfortunately I’m really not sure how much of the stock would go into the rice, but you’re welcome to cook it separately in stock and then add it back to the dish. The bummer is that the rice itself won’t be infused with as many of the flavors. And any kinds of squash, peppers, cauliflower, and/or even eggplant would be delicious with a vegetarian version!