Louisiana-Style Jambalaya

Table of Contents

🍛🌶️ Louisiana-Style Jambalaya

A classic one-pot wonder from New Orleans, featuring chicken, andouille sausage, shrimp, and rice simmered with the “Holy Trinity” of vegetables and Creole spices.

Prep time: 20 mins | Cook time: 40 mins | Serves: 6

📝 Ingredients

500 g (2 ½ cups) long-grain white rice (like Jasmine or Uncle Ben’s)
300 g (10 oz) chicken thigh or breast, cut into bite-sized pieces

200 g (7 oz) andouille sausage, sliced (or any smoked sausage like kielbasa)
200 g (7 oz) raw shrimp, peeled and deveined
1 large onion, diced

1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced

1 can (14 oz / 400 g) diced tomatoes (with their juice)
4 cups (1 liter) chicken broth
2 tbsp Creole or Cajun seasoning (like Tony Chachere’s or Slap Ya Mama)

2 tbsp olive oil or vegetable oil
2 bay leaves
Salt and black pepper to taste

Green onions and parsley, chopped (for garnish)
Hot sauce for serving (optional)

👩‍🍳 Instructions

1. Prepare the Base:

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Season the chicken pieces with salt, pepper, and 1 tbsp of the Creole seasoning. Brown the chicken in the hot oil for 5-6 minutes. Remove and set aside.
In the same pot, add the sliced andouille sausage. Cook for 2-3 minutes until browned. Remove and set aside with the chicken.

2. Sauté the “Holy Trinity”:

Add the onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened.

Add the garlic and cook for another minute until fragrant.

3. Simmer the Jambalaya:

Return the chicken and sausage to the pot. Add the diced tomatoes (with juice), chicken broth, remaining Creole seasoning, and bay leaves.
Bring to a boil, then stir in the rice. Reduce heat to low, cover, and let it simmer for 20-25 minutes, until the rice is almost tender and has absorbed most of the liquid. Do not stir during this time.

4. Add the Shrimp:

Place the raw shrimp on top of the rice, pressing them down slightly. Cover and cook for another 5-7 minutes, until the shrimp are pink and cooked through and the rice is fully tender.

5. Rest and Serve:

Remove the pot from the heat. Discard the bay leaves.
Let the jambalaya rest, covered, for 5-10 minutes. Then, fluff the rice gently with a fork, mixing the shrimp throughout.

Garnish with chopped green onions and parsley. Serve immediately with hot sauce on the side.

💡 Pro Tips for Authentic Jambalaya

Don’t Stir: Once you add the rice and simmer, resist the urge to stir! This is key to achieving the perfect texture and preventing the rice from becoming mushy.
The Holy Trinity: The base of onion, celery, and green bell pepper is essential for authentic Creole flavor.

Broth: Using a good-quality chicken broth is crucial for depth of flavor.
Spice Level: Adjust the amount of Creole seasoning and hot sauce to your taste.

This dish is a taste of New Orleans tradition—spicy, savory, and incredibly satisfying. Enjoy!