There is nothing quite like a big pot of authentic jambalaya to bring the bold, soulful flavors of Louisiana right to your dinner table. We’ve refined this classic recipe to ensure every bite is packed with the perfect balance of smoky meats, zesty spices, and tender rice that even the pickiest “Loon” will adore.
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🍤 The Ingredients
This recipe brings together a hearty trio of proteins with the classic “holy trinity” of aromatics and a bold, smoky spice blend to create the complex depth of flavor that defines true Louisiana comfort food. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Chicken Thighs: We highly recommend using boneless, skinless chicken thighs because they stay juicy and tender during the simmering process, though chicken breasts can be substituted if preferred.
- Andouille Sausage: This provides the signature smoky heat traditional to Louisiana; if you can’t find it, a high-quality smoked kielbasa or spicy chorizo is a great alternative.
- The Holy Trinity: The combination of onion, celery, and green bell pepper is the essential flavor base for this dish, but you can use red or yellow bell peppers for a slightly sweeter taste.
- Long-Grain Rice: It is important to use standard long-grain white rice to ensure the grains stay separate and fluffy; avoid short-grain or “instant” rice, as they will likely become mushy.
- Shrimp: Always use raw, peeled, and deveined shrimp and add them only during the last few minutes of cooking to ensure they stay tender and don’t become rubbery.
- Whole Tomatoes: Using canned whole tomatoes and crushing them by hand provides a superior rustic texture, but canned crushed tomatoes will work in a pinch.
- Heat Level: You can easily customize the spice level by increasing or decreasing the amount of cayenne pepper, hot sauce, and jalapeno to suit your palate.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Jambalaya
- Don’t Rush the Sear: Take the time to get a deep, golden-brown crust on the chicken and sausage; this creates a “fond” (the brown bits at the bottom of the pot) that provides the foundation for a rich, savory flavor.
- Deglaze the Pot: When adding your liquids, use a wooden spoon to scrape up every bit of that flavorful fond from the bottom of the Dutch oven so it gets incorporated into the rice.
- Use a Tight-Fitting Lid: Your Dutch oven must have a heavy, tight-fitting lid to trap the steam; if your lid is a bit loose, place a piece of foil over the pot before putting the lid on to ensure the rice cooks evenly.
- Resist the Urge to Peek: Try not to open the oven or lift the lid during the first hour of baking, as releasing the steam can lead to unevenly cooked rice.
- Gentle Folding: When you stir the shrimp and chicken back in, use a gentle folding motion rather than a vigorous stir to keep the rice grains intact and prevent the dish from becoming mushy.
- Let it Rest: After the final 15-minute bake, let the jambalaya sit for about 5 minutes before serving; this allows the flavors to fully meld and any remaining liquid to be perfectly absorbed.
👩🏼🍳 How To Make Authentic Jambalaya
- Step 1: Sear the seasoned chicken in a Dutch oven over medium heat until browned all over. Remove from the pan and set aside.
- Step 2: Sauté the sliced smoked andouille sausage until slightly crisp.
- Step 3: Sauté the veggies with the tomato paste, vinegar, and hot sauce. Stir in the tomatoes, stock, bay leaves, and rice. Cover and bake in a 350°F oven for 1 hour.
- Step 4: Cut the chicken into bite-sized pieces and add it along with the shrimp to the pot. Stir to combine. Bake (covered) for another 15 to 20 minutes.
- Step 5: Stir with a wooden spoon. If the shrimp isn’t fully cooked, bake (covered) for another 15 minutes.
- Step 6: Serve a once with additional hot sauce and chopped scallions for garnish.
Expert Tip
The easiest way to tell the difference between the two styles is the color! Cajun jambalaya is known as “brown jambalaya.” It omits tomatoes entirely, whereas Creole jambalaya (like our version) is often called “red jambalaya” because it incorporates tomatoes for a brighter, more complex flavor profile typical of New Orleans cuisine.
🍽️ How to Serve
- The Perfect Garnish: Generously sprinkle each bowl with the fresh chopped parsley and some sliced green onions to add a pop of color and a fresh bite.
- Pass the Hot Sauce: Everyone has a different heat tolerance, so place a few bottles of your favorite Louisiana-style hot sauce on the table for guests to customize their own spice level.
- Add Some Bread: Serve with a side of buttery, homemade cornbread or a loaf of crusty French bread to help soak up all those incredible juices.
- Keep it Balanced: A simple, crisp green salad with a light vinaigrette or a side of vinegar-based coleslaw provides a refreshing contrast to the rich, smoky flavors of the dish.
- Family Style: For a rustic presentation, bring the Dutch oven straight to the table and let everyone dig in—it keeps the jambalaya nice and hot for second helpings!
🙋🏽♂️ Frequently Asked Questions
Yes, this dish actually tastes even better the next day as the spices have more time to meld together. Simply reheat it gently on the stovetop with a splash of chicken stock to keep the rice from drying out.
This usually happens if too much liquid was added or if the grains were over-stirred during the cooking process. To avoid this, stick to the exact measurements provided and let the pot sit undisturbed while it bakes in the oven.
While possible, it requires a much longer cooking time and more liquid than the white variety. For the best texture and traditional results, we recommend sticking with the long-grain white version specified in the recipe card.
Place the cooled remains in an airtight container or heavy-duty freezer bag for up to three months. When you’re ready to eat, thaw it in the refrigerator overnight and warm it up thoroughly before serving.
🍛 Other Classic Louisiana Dishes
Some of these dishes are Creole, some are Cajun, some are famous in New Orleans, but all of them are downright delicious.
Ready to make the best dish this side of the bayou? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Authentic Jambalaya
Video
Equipment
- Large pot, such as an 8 qt Dutch oven
Ingredients
- 1 lb chicken thighs boneless, skinless
- Salt and pepper
- 3 tablespoon olive oil
- 1 lb andouille sausage fully cooked and sliced into rounds (SEE NOTES)
- 1 yellow onion chopped
- 1 large green bell pepper cored, seeded and chopped
- 3 celery ribs chopped
- 1 jalapeno cored, seeded, and chopped
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon hot sauce i.e., Louisiana, Tabasco, Crystals
- 2 teaspoon fresh thyme chopped (or 1 teaspoon, dried)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 28 oz. can whole tomatoes crushed with your hands
- 4 cups chicken stock
- 2 bay leaves
- 1½ cups long-grain rice we use white
- 1 lb shrimp peeled and deveined
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
- 2 tablespoon scallions chopped, for garnish (optional)
Instructions
- Preheat oven to 350 degrees°F.
- Season chicken with salt and pepper.1 lb chicken thighs, Salt and pepper
- In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium-high heat.3 tablespoon olive oil
- Add the chicken pieces and sauté until browned, about 5 minutes. Remove from the pot and cut into bite-sized pieces. Set aside.
- Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
- Add the cooked sausage and cook until starting to brown, about 4 minutes.1 lb andouille sausage
- Add the onion, green bell pepper, celery, jalapeño, and garlic, and cook, stirring often, for 4 to 5 minutes. Stir in the tomato paste, vinegar, and hot sauce, and cook for another couple of minutes.1 yellow onion, 1 large green bell pepper, 3 celery ribs, 1 jalapeno, 4 garlic cloves, 1 tablespoon tomato paste, 1 tablespoon red wine vinegar, 1 tablespoon hot sauce
- Stir in the thyme and all of the seasonings, plus 2 teaspoons of salt and 1 teaspoon of black pepper. Sauté for 1 minute, stirring often. Add the tomatoes (crushing them with your hands) with the juice, chicken stock, and bay leaves.2 teaspoon fresh thyme, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 28 oz. can whole tomatoes, 4 cups chicken stock, 2 bay leaves
- Stir in the rice. Cover and cook in the oven until the rice is nice and tender, about 1 hour.1½ cups long-grain rice
- Remove from the oven and stir in the shrimp and cooked chicken. Return to the oven (covered) for 15 minutes. The shrimp should be nice and pink; if it doesn't look fully cooked, return to the oven for another 10 to 15 minutes.1 lb shrimp
- Stir with a wooden spoon and garnish with fresh parsley, if desired. Serve at once with additional hot sauce, and chopped Parsley and scallions for garnish, if desired.2 tablespoon parsley, 2 tablespoon scallions
Notes
Nutrition
POST UPDATE: This recipe was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February, 2022!
Sabrina says
Do you add the rest of the tomato sauce after you drain back into recipe? I wasn’t clear on whether to do this or
Not when you put liquid reserved.
Kris Longwell says
Hi Sabrina! So so sorry for the delayed response! Add the sauce along with the crushed tomatoes. If you’ve made the jambalaya, we hope you enjoyed it…if you’ll be making it soon…we hope you enjoy it! Keep us posted! Happy New Year! Best, Kris & Wesley
Alexandria de la Cruz says
Hi is a 3 qt Dutch oven large enough for this recipe?
Kris Longwell says
Hi there! Yes! You’ll have a nice pot of jambalaya! I’ve made it in a 3 qt Dutch oven before, and it was great! Let us know if you make it and how it turns out!
Bobby says
Kris, Wesley,
I cannot wait to try this recipe. I’m a huge Jambalaya fan. I will let you know once I make it.
Kris Longwell says
Hi Bobby! Yes! We hope you love the jambalaya! That is one of our all-time favorites! Keep up posted! Best, Kris & Wesley
Kim says
Absolutely delicious!! The best Jambalaya dish I can recall having!! The family loved it !! It made a lot but after 2 dinners there was none left!!! Will definitely cherish this recipe!! Thanks guys!!
Kris Longwell says
Hi Kim! We are so so thrilled you made the jambalaya and had such great success with it! It does make a lot, but leftovers are so good, right? Thank you so so much for sharing and for the awesome review. That honestly means so much to us!!! xoxo Kris & Wesley
Owen says
Suggestions for sides with this dish? Making for someone special tomorrow evening!
Kris Longwell says
Hi Owen! This really is a meal all by itself. We love to start with a nice green salad and then serve the jambalaya with warm crusty bread! Let us know how it all turns out! And have FUN!!!! Kris & Wesley
Brandon says
This was amazing. I was trying to cook quickly and noticed it needed an hour. I added the rice and cooked at a simmer for 20 minutes then added shrimp for extra 5 minutes. Came out perfect. Also added 1 T of Worcestershire sauce. Thank you so much for sharing this recipe. My family loved it 🙂
Kris Longwell says
Hi Brandon! Sounds like you prepared this perfectly! The addition of Worcestershire sounds fantastic! Thank you so much for sharing and for the great review. This means the world to us! All the best, Kris & Wesley
Diane says
Holy Jambalaya! This was fabulous. The flavor was excellent packed with a little heat. After some of the comments I was concerned that maybe it would take a little longer for the rice to cook. But the time was perfect for my oven. I had forgotten to get the andouille sausage. All I had was a few links of chorizo. It actually was good! This makes a huge batch of jambalaya so we will have left overs. I got the idea for this dinner on my weekly meal ideas from your premium access site. Some great inspirations there for dinners for me. I was getting tired of cooking the same things. Thank you for another great recipe! My husband is loving the Loon recipes. He just doesn’t know my secret yet LOL.
Kris Longwell says
Hi Diane!! Woo hoo for Jambalaya!! We are so so happy you had such great success with the recipe! And chorizo sounds wonderful! We’ll try that next time!! Thank you so much for sharing and for the wonderful review. That means the world to us!! Kris & Wesley
Recipe Bake says
Thank you for sharing this delicious recipe. This is the best jambalaya I’ve ever had! Easy to prepare and love the flavor and heat will make this one of my favorites.
Kris Longwell says
Hi there!! This makes us SO HAPPY! We love making jambalaya and it thrills us so much when friends make this recipe and love it, too!! Thanks for letting us know and for the wonderful review. That means the world to us!!! Stay in touch! Kris & Wesley