Jambalaya: A Hearty, Flavourful Taste of New Orleans

There’s something about a big pot of jambalaya that just feels like home. This Creole classic from Louisiana has become a favourite in kitchens everywhere. It’s got it all: juicy meats, succulent seafood, veggies, and just the right amount of spice, all cooked together in one delicious pot.

Today, I’m sharing a jambalaya recipe that’s packed with chicken, Andouille sausage, shrimp, crawfish, and okra, plus the famous holy trinity of Creole cooking—onion, bell pepper, and celery. It’s a little bit of everything, and it’s all bursting with flavour!

Why You'll Love This Jambalaya

Jambalaya is perfect for so many occasions—whether you're hosting a family dinner, planning a weekend gathering, or simply craving something comforting. The key to a great jambalaya is layering the flavours. You start with the vegetables and seasonings, build up with the rice and liquid, and then finish with your proteins, letting everything cook together so that all the flavours meld beautifully.

And don’t even get me started on the texture! You've got the heartiness of the rice, the bite of the sausage, the tenderness of the chicken, the delicate shrimp, and the chewiness of the okra—all in one dish. It’s a symphony of flavors and textures that’s guaranteed to satisfy.

Ingredients

For the Jambalaya:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

• 1 lb Andouille sausage (sliced into 1/4-inch thick rounds)

• 1 lb shrimp, peeled and deveined

• 1 lb crawfish tails (or substitute with more shrimp if not available)

• 1 cup okra, sliced into 1/4-inch thick rounds

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 1/2 cups long-grain rice (or jasmine rice)

• 4 cups chicken broth (preferably low-sodium)

• 1 can (14.5 oz) diced tomatoes (drained)

• 2 tablespoons tomato paste

• 2 teaspoons Creole seasoning (or Cajun seasoning)

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (adjust to heat preference)

• 1/2 teaspoon thyme (dried or fresh)

• 2 bay leaves

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil (or vegetable oil)

For Garnish:

• Green onions (for garnish)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Ingredients:

Before you start cooking, make sure everything is ready to go. Slice the okra, sausage, and chicken. Mince the garlic and dice the onion, bell pepper, and celery. If you’re using frozen shrimp and crawfish, make sure they’re thawed and drained—nobody wants watery jambalaya!

2. Brown the Chicken and Sausage:

Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, until browned on all sides. Remove the chicken and set it aside.

In the same pot, add the Andouille sausage and cook for another 3-4 minutes until the sausage is browned. Remove it and set it aside with the chicken. You’ll want all that flavorful goodness to stay in the pot!

3. Cook the Vegetables:

Add another tablespoon of olive oil if needed, then toss in the onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Add the garlic and cook for another 30 seconds until it’s nice and aromatic.

4. Build the Base:

Stir in the tomato paste and cook for about 2 minutes. This step helps to darken the tomato paste slightly, which builds a deeper flavour. Add the diced tomatoes, Creole seasoning, paprika, cayenne pepper, thyme, and bay leaves. Stir it all together until well combined.

5. Add the Rice and Liquids:

Now, pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rice and stir to combine. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is partially cooked and most of the liquid is absorbed. Be sure to stir occasionally to prevent the rice from sticking to the bottom.

6. Add the Okra, Chicken, and Sausage:

Once the rice is partially cooked, add the okra, chicken, and sausage back into the pot. Stir to combine and cover the pot again. Let everything cook for an additional 10-15 minutes, or until the rice is fully cooked and tender. If it looks too dry, add a little more broth or water to keep it moist.

7. Add the Shrimp and Crawfish:

Now it’s time to add the shrimp and crawfish tails (or extra shrimp if that’s your thing). Stir them in and cook for another 5-7 minutes, or until the shrimp turn opaque and the crawfish are heated through.

Taste and adjust the seasoning with a little salt and pepper if needed.

8. Rest and Garnish:

Once everything’s cooked and the rice is tender, remove the pot from the heat and let it sit, covered, for about 5 minutes to let the flavours meld. Discard the bay leaves before serving.

9. Serve:

Serve the jambalaya hot, garnished with freshly chopped green onions and parsley. You can even serve it with some crusty bread on the side if you want to make it extra special!

Tips for Perfect Jambalaya

• Make it ahead: Jambalaya is one of those dishes that’s even better the next day! If you have leftovers, store them in the fridge and let the flavours develop overnight. Just reheat it before serving.

• Customizing the protein: Feel free to swap out the proteins! Duck, ham, or even crab can work beautifully in this dish. Just adjust your cooking times depending on the protein you use.

• Adjust the spice level: If you like your jambalaya with a bit more heat, feel free to add extra cayenne or a few dashes of hot sauce to kick things up a notch.

• Vegetarian option: Want a veggie version? Simply skip the meats and seafood and add more vegetables like bell peppers, zucchini, and mushrooms for a hearty, flavorful dish.

Final Thoughts

This jambalaya recipe is a true celebration of Creole flavours and a perfect way to bring a taste of Louisiana into your home. From the savoury sausage and tender chicken to the juicy shrimp and crawfish, every bite is packed with flavour and comfort. Whether you’re making it for a family dinner or a weekend gathering, it’s sure to impress.

So, what are you waiting for? Gather your ingredients, get that pot simmering, and enjoy a big bowl of homemade jambalaya. You’ll be transported straight to the heart of New Orleans with every bite!

Bon appétit!

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Jen’s Jambalaya

Yield: 8

Author: Jennifer Cartier

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

For the Jambalaya

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 lb Andouille sausage (sliced into 1/4-inch thick rounds)
• 1 lb shrimp, peeled and deveined
• 1 lb crawfish tails (or substitute with more shrimp if not available)
• 1 cup okra, sliced into 1/4-inch thick rounds
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 1/2 cups long-grain rice (or jasmine rice)
• 4 cups chicken broth (preferably low-sodium)
• 1 can (14.5 oz) diced tomatoes (drained)
• 2 tablespoons tomato paste
• 2 teaspoons Creole seasoning (or Cajun seasoning)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to heat preference)
• 1/2 teaspoon thyme (dried or fresh)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil (or vegetable oil)

For Garnish

• Green onions (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Slice the okra, sausage, and chicken. Mince the garlic and dice the onion, bell pepper, and celery. If you’re using frozen shrimp and crawfish, make sure they’re thawed and drained.
2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, until browned on all sides. Remove the chicken and set it aside.
3. In the same pot, add the Andouille sausage and cook for another 3-4 minutes until the sausage is browned. Remove it and set it aside with the chicken.
4. Add another tablespoon of olive oil if needed, then toss in the onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Add the garlic and cook for another 30 seconds until it’s nice and aromatic.
5. Stir in the tomato paste and cook for about 2 minutes. This step helps to darken the tomato paste slightly, which builds a deeper flavour. Add the diced tomatoes, Creole seasoning, paprika, cayenne pepper, thyme, and bay leaves. Stir it all together until well combined.
6. Now, pour in the chicken broth and bring the mixture to a boil. Once boiling, add the rice and stir to combine. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is partially cooked and most of the liquid is absorbed. Be sure to stir occasionally to prevent the rice from sticking to the bottom.
7. Once the rice is partially cooked, add the okra, chicken, and sausage back into the pot. Stir to combine and cover the pot again. Let everything cook for an additional 10-15 minutes, or until the rice is fully cooked and tender. If it looks too dry, add a little more broth or water to keep it moist.
8. Now it’s time to add the shrimp and crawfish tails (or extra shrimp if that’s your thing). Stir them in and cook for another 5-7 minutes, or until the shrimp turn opaque and the crawfish are heated through. Taste and adjust the seasoning with a little salt and pepper if needed.
9. Once everything’s cooked and the rice is tender, remove the pot from the heat and let it sit, covered, for about 5 minutes to let the flavours meld. Discard the bay leaves before serving.
10. Serve the jambalaya hot, garnished with freshly chopped green onions and parsley. You can even serve it with some crusty bread on the side if you want to make it extra special!

Notes

Tips for Perfect Jambalaya

• Make it ahead: Jambalaya is one of those dishes that’s even better the next day! If you have leftovers, store them in the fridge and let the flavours develop overnight. Just reheat it before serving.
• Customizing the protein: Feel free to swap out the proteins! Duck, ham, or even crab can work beautifully in this dish. Just adjust your cooking times depending on the protein you use.
• Adjust the spice level: If you like your jambalaya with a bit more heat, feel free to add extra cayenne or a few dashes of hot sauce to kick things up a notch.
• Vegetarian option: Want a veggie version? Simply skip the meats and seafood and add more vegetables like bell peppers, zucchini, and mushrooms for a hearty, flavorful dish.

Nutrition Facts

Calories

509

Fat

22 g

Sat. Fat

6 g

Carbs

38 g

Fiber

3 g

Net carbs

35 g

Sugar

5 g

Protein

39 g

Sodium

1127 mg

Cholesterol

206 mg

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