Why You’ll Love Jambalaya Recipe
• Classic Cajun flavors with a mix of tender chicken, juicy shrimp, and savory sausage.
• One‑pot meal means less cleanup and big flavor.
• Adaptable — you can swap proteins or adjust the heat to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
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)
Garnishes as desired: green onions, parsley, hot sauce
Directions
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Brown the chicken. Heat 1 tablespoon olive oil in a large pot over medium‑high heat. Add the chicken, season lightly with salt and pepper, and cook until lightly golden and just cooked through. Transfer to a plate.
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Brown the sausage. Add the sausage to the pot and cook briefly until lightly browned. Transfer to the plate with the chicken.
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Cook the okra (optional). Add a small drizzle of oil if needed and sauté the okra until lightly golden, then set aside.
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Sauté the vegetables. Add the remaining oil, onion, bell peppers, celery, and jalapeño. Cook until softened. Add the garlic and cook until fragrant.
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Toast the rice. Stir in the rice, Cajun seasoning, thyme, and bay leaf until lightly toasted and fragrant.
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Simmer. Add crushed tomatoes and most of the chicken stock. Bring to a simmer, then cover and cook until the rice is tender and the liquid is mostly absorbed.
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Add proteins and okra. Stir in the okra, shrimp, chicken, and sausage. Cover and let steam off the heat until the shrimp are cooked through.
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Finish. Discard the bay leaf, stir in lemon juice if using, and adjust seasoning to taste.
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Serve. Serve hot with garnishes.
Servings and timing
Serves about 6–8 people. Total time is approximately 55 minutes (about 15 minutes prep and 40 minutes cooking).
Variations
• Swap or add proteins like crab, smoked turkey, or veggie sausage.
• Make it vegetarian by using vegetable stock and extra veggies.
• Adjust heat level by adding or reducing jalapeño and cayenne.
• Use brown rice (with slightly longer cooking time) or cauliflower rice for a lighter version.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze up to 2–3 months; thaw before reheating.
• Reheating: Warm in a covered skillet over low heat with a splash of stock or water to rehydrate.
FAQs
What is jambalaya?
Jambalaya is a classic Louisiana dish of rice cooked with meats, seafood, vegetables, and bold seasonings.
Can I make this without seafood?
Yes — you can omit shrimp or replace it with extra chicken or sausage.
Is jambalaya spicy?
It can be, but you can control the heat by adjusting jalapeño and cayenne amounts.
What rice should I use?
Long‑grain white rice is traditional and cooks light and fluffy.
Can I use pre‑cooked rice?
Fresh rice is best here, but if using pre‑cooked rice, add it near the end and adjust liquid accordingly.
Can I freeze leftovers?
Yes — this dish freezes well for 2–3 months.
Do I have to sauté the okra first?
It’s optional, but sautéing helps reduce its sliminess and improves texture.
What seasonings are key?
Cajun seasoning, thyme, garlic, and bay leaf give this dish its signature flavor.
What can I serve with jambalaya?
Light sides like salad, cornbread, or fruit balance the rich flavors.
Can I make this vegetarian?
Yes — use vegetable stock and hearty vegetables like zucchini or mushrooms.
Conclusion
This jambalaya combines bold Cajun flavors with tender meats and rice for a satisfying one‑pot meal that’s easy to make and perfect for sharing. Whether you’re making it for a weeknight dinner or a festive occasion, it’s flavorful, filling, and endlessly customizable.
