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!

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 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. If using frozen, be sure to let it thaw before adding to the recipe.
• 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.

Recipe 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.
• 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 576 reviews

• Author: Ali
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 6–8 servings 1x

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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
• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• fine sea salt and freshly-cracked black pepper
• 1 (14-ounce) package andouille sausage, thinly sliced into rounds
• 1 cup sliced okra
• 1 medium white onion, diced
• 2 small bell peppers (green, red, or a mix), cored and diced
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 1½ cups uncooked long-grain white rice, rinsed
• 2 tablespoons Cajun seasoning (see note below)
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 (14-ounce) can crushed tomatoes
• 3 to 4 cups chicken stock
• 1 pound raw large shrimp, peeled and deveined
• 1–2 teaspoons fresh lemon juice (optional, but recommended)
• garnishes: thinly-sliced green onions, chopped fresh parsley, hot sauce

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Instructions

1. Brown the chicken. Heat 1 tablespoon of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in an even layer and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly golden and just cooked through. Transfer to a plate and set aside.
2. Brown the sausage. Add the sausage to the same pot and cook for 2–3 minutes, stirring occasionally, until lightly browned. Transfer to the plate with the chicken.
3. Quick-sauté the okra (optional but recommended). Add a small drizzle of oil to the pot if needed. Add the okra and sauté for 3–4 minutes, stirring occasionally, until lightly golden. Transfer the okra to a small bowl and set aside. (This step helps reduce okra’s sliminess and keeps its texture intact.)
4. Sauté the vegetables. Add the remaining 2 tablespoons olive oil to the pot. Stir in the onion, bell peppers, celery, and jalapeño. Sauté for 5–6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, until fragrant.
5. Toast the rice. Add the rice, Cajun seasoning, thyme and bay leaf. Stir constantly for about 1 minute, until the rice is lightly toasted and the mixture is fragrant.

    

6. Simmer. Stir in the crushed tomatoes and 3 cups chicken stock. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18–20 minutes, until the rice is tender and most of the liquid has been absorbed. If the rice is still not tender, you can add an extra ½ cup of broth, but try to avoid stirring too much so that the rice cooks evenly.
7. Add the okra, shrimp, and meats. Stir in the okra, shrimp, and the reserved chicken and sausage. Turn off the heat, cover, and let everything steam for 4–5 minutes, until the shrimp are pink and opaque.
8. Finish and season. Discard the bay leaf. Stir in the lemon juice, then taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed.
9. Serve. Serve immediately, garnished with green onions, parsley, and hot sauce if desired, and enjoy!

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Notes

Cajun seasoning: Please note that Cajun seasoning can vary widely by brand in both saltiness and heat. Start with less if your blend is strong, and add more to taste at the end. You may also need to add significantly more salt to the recipe if your Cajun seasoning does not include salt.

Source: This recipe was shared with me by my friends, John and Cate. It was edited lightly in 2025 to include browning the chicken and sausage separately for deeper flavor, rinsing and briefly toasting the rice so it cooks up fluffy (not mushy), sautéing the okra first (if desired) to reduce sliminess, and finishing the jambalaya with a squeeze of lemon juice to brighten up all of the flavors.