Jambalaya is the kind of dish that feels like a celebration in every bite. This Louisiana classic is packed with bold spices, smoky sausage, tender shrimp, and juicy chicken, all simmered together with perfectly seasoned rice. Whether you're hosting a crowd or just looking for an easy one-pot meal, this is one of the best rice recipes to have in your arsenal.
The Ultimate Jambalaya
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Louisiana
- 2 tablespoons olive oil
- 1 pound andouille sausage sliced
- 1 pound boneless skinless chicken thighs, diced
- 1 medium onion diced
- 1 green bell pepper diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 can 14.5 oz diced tomatoes
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 pound shrimp peeled and deveined
- 2 green onions sliced
- Salt and pepper to taste
Heat the olive oil in a large pot over medium-high heat. Add the andouille sausage and cook until browned, about 3 minutes. Remove and set aside.
In the same pot, add the chicken and season with salt and pepper. Cook until browned, about 5 minutes. Remove and set aside with the sausage.
Add the onion, bell pepper, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until softened.
Stir in the garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth, then stir in the rice. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Return the sausage and chicken to the pot, then add the shrimp. Stir everything together and cook for another 5 minutes until the shrimp is pink and cooked through.
Garnish with sliced green onions and serve hot.
Pairings
Jambalaya pairs beautifully with crusty French bread or cornbread to soak up all the flavorful juices. For drinks, a cold beer or a glass of white wine balances the spice nicely. If you’re looking for what to make with rice to complement the dish, a side of red beans or a simple coleslaw would be perfect.
FAQs
1. What type of rice works best for jambalaya?
Long-grain white rice is the best choice because it absorbs flavors while maintaining a fluffy texture. If you prefer a heartier grain, brown rice can work, but you may need to adjust the cooking time and liquid ratio.
2. Can I make this dish spicier?
Absolutely! You can increase the cayenne pepper or add a few dashes of hot sauce to amp up the heat.
3. Can I use a different protein?
Yes! While andouille sausage, chicken, and shrimp are classic, you can swap in turkey sausage, pork, or even a plant-based alternative to make it your own.
