This jambalaya recipe is a mix of chicken, shrimp and sausage cooked with rice and vegetables in a zesty sauce. An easy one pot meal that takes like something you’d order at a restaurant!
I’m a big fan of Cajun style food, I regularly make New Orleans BBQ shrimp and gumbo for my family. This jambalaya recipe has become a new favorite in my house, it’s loaded with meat, seafood and veggies and has tons of flavor.
When I see jambalaya on a restaurant menu, I always have to order it. That combination of meat, seafood and tender rice just can’t be beat! I’ve created an easy version of jambalaya that can be made at home, yet tastes as good (or better) than the restaurant version.
What is jambalaya?
Jambalaya is a dish that is served primarily in Lousiana and has Spanish, African and French influences. Jambalaya is a one pot dish with meat and/or seafood that is simmered with vegetables and rice. This dish typically contains sausage, along with other proteins which may vary from chicken to pork to shellfish.
How do you make jambalaya?
The first step is to brown your vegetables and meat. The veggies and meat go into a large pot along with uncooked rice, tomatoes and seasoning. Everything simmers together until the rice is tender, then shrimp and okra are stirred in during the last few minutes of the cooking time.
Tips for Jambalaya
- You can use any type of bell pepper that you like in this dish – I use a combination of red, green and yellow peppers because I like the color contrast, but it’s fine to just use one color.
- Like your jambalaya on the spicy side? Add a seeded minced jalapeno into the mix when you’re cooking your vegetables.
- I use larger shrimp for my jambalaya, typically 16-20 count size.
- This dish calls for andouille sausage, which is a slightly spicy smoked sausage that can be found with the other pre-cooked sausages at most grocery stores.
- Make sure you use a large pot for this dish, either a deep soup pot or a large 12 inch deep skillet to contain all of the ingredients.
- You can either remove the tails from the shrimp, or keep them on for a fancier presentation. It’s totally up to you!
- I typically use frozen sliced okra because my store doesn’t always carry fresh okra. If you can find fresh okra, feel free to use it, but I think frozen okra works just as well.
What is the difference between gumbo and jambalaya?
Jambalaya is a rice based dish, whereas gumbo is more of a thick stew. Gumbo is often served with rice, but the rice is not simmered in the soup. Both gumbo and jambalya often contain a mixture of proteins such as chicken, sausage and seafood.
Once you try this jambalaya, you’ll find yourself making it on a regular basis. This meal is slightly spicy, about a medium on the heat scale. If you’re feeding children, you may want to use a mild smoked sausage such as kielbasa, and use a little less Cajun seasoning to tone things down a bit.
Whether you’re looking for a hearty meal on a weeknight, or celebrating Mardi Gras with friends, this jambalaya is sure to please!
More one pot meals
- Arroz con Pollo
- Chicken and Rice Casserole
- Salsa Chicken
- Greek Meatballs with Rice
- Chicken and Broccoli Casserole
Jambalaya Video
Jambalaya Recipe
Ingredients
- 4 teaspoons olive oil divided use
- 3/4 cup onion diced
- 1 cup bell peppers cut into 1/2 inch pieces. I use a combination of red, green and yellow bell peppers.
- 1/2 cup celery thinly sliced
- 2 teaspoons garlic minced
- 1/2 pound boneless skinless chicken breast cut into bite sized pieces
- 1 pound cooked andouille sausage sliced
- salt and pepper to taste
- 3 1/2 cups chicken broth
- 14 ounce can crushed tomatoes do not drain
- 1 1/2 cups long grain rice uncooked
- 1 1/2 tablespoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 pound peeled large shrimp you can remove the tails, or leave them on for a fancier presentation
- 3/4 cup sliced okra fresh or frozen
- 2 tablespoons chopped parsley
Instructions
- Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.
- Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.
- Remove the vegetables from the pot and place on a plate; cover to keep warm.
- Add the remaining 2 teaspoons of oil to the pot. Season the chicken to taste with salt and pepper.
- Add the chicken to the pot and cook until browned, about 5-6 minutes, stirring occasionally.
- Add the sausage to the pot and cook until browned, approximately 2-3 minutes.
- Pour the vegetables back into the pot. Add the chicken broth, crushed tomatoes, rice, Cajun seasoning, dried thyme, salt and pepper to taste and bay leaf to the pot.
- Stir to combine and bring to a simmer. Cover the pot and turn the heat to low. Cook for 25 minutes or until rice is tender. Stir every 6-8 minutes.
- Remove the bay leaf. Add the shrimp and okra to the pot and stir. Cover the pot and cook for an additional 3-4 minutes or until shrimp are pink and opaque.
- Sprinkle with parsley and serve.
Lorenzog says
I made this last night. I couldn’t find any cajun spice so I made some. What a delicious recipe, though. I used red and yellow bells and with the green of the okra it was a beautiful dish to behold as well.
Ashley Frederick says
Omg this looks so good! Will definitely be trying this recipe! I love cajun food!
Receitas says
This looks very yummmy!
Chastity says
Yes god for this recipe! Looks so good with all of the meats and veggies. I hope I can make this, looks so good!
My Family Travel Zone says
Looks really very good!!
Kim Seghers says
Your Jambalays looks beautiful and tasty. I have never eaten Jambalaya with okra before I think I try this version of Jambalaya. My father-in-law use to make Jambalaya with pineapples which was a pleasant surprise to the taste buds.
Monidipa Dutta says
The recipe sounds really great and truly it is worth a try. And I will give it a try.
Fatima Torres says
the combination of sausages and shrimp is making my mouth watery — delicious mix. I’d love to recreate this dish.
Preet says
I must try this recipe. It so delicious and look so easy to make and I am sure my husband and my kids will give me a warmer hug because of this dish.
Shannon Gurnee says
I’ve never had Jambalaya before, but would love to try it. This looks like a delicious recipe.
Jasmine Hewitt says
i have my own recipe for jambalaya and it’s always a hit! This sounds really good too!
Marysa says
I’ve never cooked Jambalaya, and I’ve never cooked with okra either. It sounds like a great dish! I love spicy foods too. This would be fun to try making!
Sincerely Miss J says
Reading this is making me miss New Orleans. I am def. going to try this for dinner this week.
John Mulindi says
I just learned of a new recipe that looks so delicious. Thanks for sharing.
Indu says
Rich in looks this is a fabulous party dish and with recipe at hand quite possible to cook it and impress guests.
Katie says
One time my friends made really yummy jambalaya, and I don’t think I’ve had it since. This would be fun to try to make at home.
Heather says
This looks and sounds delicious! I don’t eat meat anymore. Do you think it would taste as good without it?
JoyJoy says
No. You really need the meat. Especially the sausage
Mimi says
A New Orleans classic! This is one of my favorite dishes! I like the addition of okra, good way to get in more veggies
Catherine says
What a bright and beautiful dish! I LOVE jambalaya and haven’t had it in ages. Now I’m craving this ..maybe I’ll make it over the weekend!
Chad says
oh yummmm!!! This looks sooo delicious! I love shrimps. I am cooking this next week for sure. Thanks a lot.