Classic Jambalaya

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Classic Jambalaya is the bold, comforting Southern dish that brings together a medley of savory meats, tender seafood, vibrant veggies, and perfectly spiced rice into one hearty, flavor-packed meal. Originating from Louisiana, this dish has deep roots in Creole and Cajun traditions, often seen as a celebration in a pot. It’s smoky, spicy, savory, and just the right amount of indulgent—ideal for feeding a crowd or meal prepping for the week.

With each bite of jambalaya, you’re transported to a kitchen alive with the scent of garlic, paprika, and sautéed onions. The sausage lends richness, the shrimp offers sweetness, and the peppers bring a colorful crunch. Whether it’s for Mardi Gras or a cozy weeknight dinner, this recipe will quickly become your go-to when you crave something bold and soulful.

What Kind of Sausage Should I Use for Jambalaya?

Traditionally, smoked andouille sausage is the favorite pick—it’s spicy, smoky, and bold. But if you can’t find andouille, kielbasa or Spanish chorizo work beautifully too. The key is choosing a sausage that holds its flavor and texture well during cooking.

Ingredients for the Classic Jambalaya

Andouille Sausage: Adds smokiness and spice that forms the backbone of Jambalaya’s deep flavor profile.

Chicken Breast or Thighs: Provides lean, tender protein that soaks up the spices and aromatics.

Shrimp: Lends a sweet, briny balance to the dish and adds the final luxurious touch.

Bell Peppers (Red, Green, Yellow): Bring color, sweetness, and crunch to brighten up the dish.

Onion and Garlic: The essential aromatic base that kicks off the entire recipe with boldness.

Crushed Tomatoes: Adds acidity and depth that binds everything together in a saucy, tomato-rich base.

Long Grain Rice: Absorbs all the flavorful juices while keeping a fluffy texture.

Chicken Broth: Enhances the overall savory foundation and helps the rice cook evenly.

Cajun Seasoning: Provides the iconic Louisiana spice kick; you can adjust the heat to taste.

Bay Leaves and Thyme: Aromatic herbs that infuse depth and earthy notes throughout the cooking process.

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How To Make the Classic Jambalaya

Step 1: Brown the Meats

Heat oil in a large Dutch oven. Sauté sliced andouille sausage until browned, then remove. In the same pot, cook diced chicken until golden. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add chopped onions, bell peppers, and garlic. Cook until soft and aromatic. Add crushed tomatoes, stirring to deglaze and lift the flavorful browned bits from the bottom.

Step 3: Spice It Up

Stir in Cajun seasoning, thyme, and bay leaves. Let the spices toast slightly to intensify their flavor.

Step 4: Add the Rice and Liquids

Add the rice and stir to coat. Pour in the chicken broth, return the chicken and sausage to the pot, and bring to a boil. Cover and simmer for 20-25 minutes, or until rice is cooked.

Step 5: Finish with Shrimp

Add the shrimp on top in the final 5 minutes of cooking. Cover again and let the shrimp cook through until pink and tender.

Step 6: Rest and Fluff

Turn off heat, let jambalaya sit covered for 5 minutes. Remove bay leaves and fluff with a fork before serving.

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How to Serve and Store Classic Jambalaya

Serve your jambalaya hot and fresh with a sprinkle of parsley and maybe a few dashes of hot sauce for an extra kick. Leftovers are even better the next day as the flavors deepen—store in an airtight container in the refrigerator for up to 4 days. It also freezes wonderfully for up to 3 months; just thaw and reheat on the stove with a splash of broth.

What to Serve With Classic Jambalaya?

Cornbread Muffins

Slightly sweet and crumbly, they balance the spice with a buttery bite.

Cajun Coleslaw

A tangy, crunchy side that cools the palate and complements the bold jambalaya spices.

Fried Okra

Crispy, salty, and a Southern staple that plays well with the texture of the dish.

Garlic Bread

Perfect for scooping up every last bit of rice and sauce.

Grilled Corn on the Cob

Charred and buttery with a sprinkle of Cajun seasoning.

Pickled Vegetables

Bright and vinegary pickles are a fun contrast to the deep, savory richness.

Simple Green Salad

Adds a refreshing, crisp bite to cleanse the palate.

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Want More One-Pot Comfort Food Ideas?

If you love this Classic Jambalaya, you’ll want to check out these warming favorites from our kitchen:

• Creamy Beef and Shells Recipe with a dreamy tomato-cream sauce.
• Stovetop Creamy Ground Beef Pasta for an ultra-fast dinner win.
• Italian Sausage Soup when you need something brothy, spicy, and soothing.
• Creamy Garlic Chicken Breasts for a skillet meal bursting with flavor.
• One Pot Smoked Sausage Pasta if you want the smoky vibes in a cheesy pasta form.

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And let me know in the comments how yours turned out. Did you crank up the spice? Add extra shrimp? Or sneak in some okra?

I love seeing how you make these recipes your own. Feel free to ask any questions—we’re all about cooking boldly and making it yours.

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