Creole Jambalaya Recipe

This authentic Creole Jambalaya recipe is a hearty, one-pot meal bursting with bold flavors from tender chicken, smoky andouille sausage, juicy shrimp, and vibrant vegetables. Seasoned with a perfect blend of Creole spices, this dish features a rich tomato base, fluffy white rice, and a touch of Louisiana hot sauce for that signature kick. Perfect for weeknight dinners, special occasions, or meal prep, this classic Southern recipe brings the taste of New Orleans right to your kitchen. Learn how to make the best homemade jambalaya with tips, variations, and serving suggestions for every occasion!

Ingredients

• 1 lb. chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon Creole or Cajun seasoning
• 2 ½ tablespoons vegetable oil
• 12 ounces andouille sausage, sliced into rounds
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, seeded and diced
• 1 red or orange bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ¼ – ½ teaspoon cayenne pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon freshly ground black pepper
• 3-4 cups low-sodium chicken broth or chicken stock
• 1 ¼ cups long-grain white rice
• 1 (14-ounce) can crushed tomatoes
• 2 teaspoons Louisiana-style hot sauce or pepper sauce
• ½ lb. shrimp, peeled and deveined
• 1 cup chopped okra (fresh or frozen)
• Kosher salt and freshly ground black pepper, to taste
• Chopped green onion (optional garnish)
• Chopped fresh parsley (optional garnish)

Instructions

1. Season the Chicken
   Place the chicken pieces and Creole seasoning in a large resealable bag. Shake to coat evenly, then let the chicken sit for 20-25 minutes.
2. Cook the Sausage and Chicken
   Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the sausage slices and cook until lightly browned. Remove the sausage to a plate. Next, add the chicken to the pot and cook until browned. Transfer the chicken to the plate with the sausage.
3. Sauté the Vegetables
   Heat the remaining 1 tablespoon of vegetable oil in the same pot over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally. Add the bell peppers and cook until the vegetables are soft and fragrant. Reduce the heat to low and stir in the garlic, thyme, oregano, paprika, cayenne pepper, red pepper flakes, and black pepper. Cook for 1 minute, stirring constantly.
4. Simmer the Base
   Stir in the chicken broth, white rice, crushed tomatoes, and hot sauce. Cover and simmer over low heat for 20-25 minutes, or until the rice is almost tender.
5. Finish with Shrimp and Okra
   Add the shrimp, okra, browned sausage, and chicken back into the pot. Cover and continue simmering until the shrimp are pink and cooked through, and the okra is tender, about 5-7 minutes.
6. Season and Serve
   Taste and adjust seasoning with kosher salt, black pepper, and additional hot sauce if desired. Garnish with chopped green onions or parsley before serving.

Tips

• Prep Ingredients Ahead: Chop all vegetables and measure spices before starting to streamline the cooking process.
• Use High-Quality Sausage: Andouille sausage adds a smoky depth to the dish, but kielbasa can work in a pinch.
• Don’t Overcook the Shrimp: Add them toward the end to prevent them from becoming rubbery.

Variations and Substitutions

• Protein Options: Swap chicken for turkey or omit meat entirely for a vegetarian version, using vegetable broth and doubling the okra.
• Spice Level: Adjust cayenne and hot sauce to make it milder or spicier.
• Rice Alternatives: Substitute long-grain rice with brown rice or cauliflower rice (adjust cooking time as needed).

FAQs

Can I make Jambalaya in advance?
Yes! Jambalaya reheats well and tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days.

Can I freeze leftovers?
Absolutely. Cool completely and store in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

What’s the difference between Creole and Cajun Jambalaya?
Creole Jambalaya includes tomatoes, while Cajun Jambalaya does not. This recipe is a classic Creole version.

Serving Suggestions

• Serve Jambalaya with warm cornbread or crusty French bread.
• Pair with a simple green salad or coleslaw for a complete meal.
• Add a side of steamed green beans or roasted asparagus for extra veggies.

Why You’ll Love This Recipe

• Bursting with Flavor: A perfect blend of smoky, spicy, and savory.
• One-Pot Wonder: Fewer dishes make cleanup a breeze.
• Customizable: Adapt to your taste with different proteins and spice levels.
• Hearty and Comforting: Perfect for family dinners or entertaining a crowd.

Enjoy this rich and flavorful Creole Jambalaya, a timeless dish that will transport you straight to Louisiana!

Creole Jambalaya Recipe

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Ingredients

• 1 lb. chicken breasts or thighs, cut into bite-sized pieces

• 1 tablespoon Creole or Cajun seasoning

• 2 ½ tablespoons vegetable oil

• 12 ounces andouille sausage, sliced into rounds

• 1 medium onion, chopped

• 2 ribs celery, chopped

• 1 green bell pepper, seeded and diced

• 1 red or orange bell pepper, seeded and diced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• ¼ – ½ teaspoon cayenne pepper

• ¼ teaspoon red pepper flakes

• ¼ teaspoon freshly ground black pepper

• 3-4 cups low-sodium chicken broth or chicken stock

• 1 ¼ cups long-grain white rice

• 1 (14-ounce) can crushed tomatoes

• 2 teaspoons Louisiana-style hot sauce or pepper sauce

• ½ lb. shrimp, peeled and deveined

• 1 cup chopped okra (fresh or frozen)

• Kosher salt and freshly ground black pepper, to taste

• Chopped green onion (optional garnish)

• Chopped fresh parsley (optional garnish)

Directions

• Season the Chicken
• Place the chicken pieces and Creole seasoning in a large resealable bag. Shake to coat evenly, then let the chicken sit for 20-25 minutes.
• Cook the Sausage and Chicken
• Heat 1 ½ tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the sausage slices and cook until lightly browned. Remove the sausage to a plate. Next, add the chicken to the pot and cook until browned. Transfer the chicken to the plate with the sausage.
• Sauté the Vegetables
• Heat the remaining 1 tablespoon of vegetable oil in the same pot over medium heat. Add the onion and celery and cook for 2-3 minutes, stirring occasionally. Add the bell peppers and cook until the vegetables are soft and fragrant. Reduce the heat to low and stir in the garlic, thyme, oregano, paprika, cayenne pepper, red pepper flakes, and black pepper. Cook for 1 minute, stirring constantly.
• Simmer the Base
• Stir in the chicken broth, white rice, crushed tomatoes, and hot sauce. Cover and simmer over low heat for 20-25 minutes, or until the rice is almost tender.
• Finish with Shrimp and Okra
• Add the shrimp, okra, browned sausage, and chicken back into the pot. Cover and continue simmering until the shrimp are pink and cooked through, and the okra is tender, about 5-7 minutes.
• Season and Serve
• Taste and adjust seasoning with kosher salt, black pepper, and additional hot sauce if desired. Garnish with chopped green onions or parsley before serving.