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!
Lise says
Would you recommend precooking the rice a bit before adding to recipe?
Kris Longwell says
Hi Lise, you could pre-cook the rice before cooking, but we’d recommend reducing the liquid by a cup of two. We’ve adjusted the timing a bit and increase the amount of stock, which will ensure the rice is cooked perfectly! Let us know if you make the jambalaya and how it turns out! Thanks!! Kris & Wesley
Dee says
Today is Mardi Gras so sadly as I won’t be on Bourbon Street this year I tried this recipe and WOW. I’ve tried tons of jambalaya recipes and they’ve always missed the mark but wow all the flavors are definitely here. The rice could have stood to be cooked a few minutes longer but that may be my oven. I used bacon fat instead of olive oil because I was feeling extra “Gras” and that took it to another level. This is my new go to.
Kris Longwell says
Hi Dee! So sorry for the delayed response! We’ve been dealing with the arctic blast issues here in Texas!! We are so thrilled you loved the jambalaya so much!! And couldn’t be happier that it allowed you to celebrate Mardi Gras in some form!! And your modifications sound great!! Thanks so much for letting us know and for the wonderful review…that means the world to us!! All the best, Kris & Wesley
Robert Griffiths says
I couldn’t find any Tobacco hot sauce, so I crumbled in half a Marlboro light. Tasted a bit sweet somehow? I got a bit lightheaded after my second serving (sometimes spicy food does that to me), but I couldn’t stop eating it! Probably going to make it again tomorrow. Excellent recipe!
Kris Longwell says
Hi Robert! Sounds awesome! Be careful, though, if you’re getting lightheaded!!! We are so glad you enjoyed the jambalaya and thank you for letting us know!! Best, Kris & Wesley
Stacy Lynn Alexander says
Too funny, Robert!
Natasha says
One of the best Jambayla’s! Very good!
Kris Longwell says
Hi Natasha! That is SO AWESOME to hear that you had success with our Jambalaya recipe. Woo hoo! Hope you had a wonderful Mardi Gras and THANK YOU SO MUCH for the great review! Please stay in touch! All the best, Kris & Wesley
Chris says
Best jambalaya recipe I have yet to make! I got the andoulli sausage from butcher at the local grocery store here in California. I have never been to New Orleans but this recipe makes me want to make the trip. One thing I didn’t notice the recipe mention was when to add smoked paprika so I assumed it’s with the other spices. Overall saving this recipe for sure.
Kris Longwell says
AWESOME, Chris!! So glad you loved it as much as we do! And thank you for letting us know, we truly appreciate that! Stay in touch! All the best, Kris & Wesley
April says
Sounds great but one question.Is the shrimp raw or already cooked? I don’t want overcooked shrimp. Thanks so much.
Kris Longwell says
Hi April! We put the shrimp (uncooked) into the pot, and mix it up with the jambalaya, in the last 5 to 10 minutes of cooking. Be sure to cover, and place back in the oven for 5 to 10 minutes. Remove and let sit for 15 minutes. This will cook the shrimp perfectly without overcooking them. We definitely recommend checking to make sure the shrimp is fully cooked before serving. If you’re using extra-large shrimp, it may need to stay in the oven a tad longer. Hope this helps, and let us know if you make it. We LOVE this jambalaya!
Glenda godshall says
I made this exactly as the recipe read but after an hour and 15 minutes the rice was still crunchy. I had to keep adding stock so I’m wondering if the 2 cups of stock was just not enough. I did use white rice as well. The flavors were amazing but the crunchy rice not so much.
Kris Longwell says
Hi Glenda! Oh no!!! We are so sorry to hear you had an issue with the rice. Long grain white rice should have been okay. We’ll re-visit and re-test! Thank you for letting us know! All the best, Kris & Wesley
Nina Garner says
This is super fabulous as you both are!!!! I’m Creole and this is spot on!! My family loved it
krislongwell says
Nina!! You just made us more happy than you’ll ever know!! That’s awesome and we are so happy you and the family love it!! Huge WIN!!! Thanks again and stay in touch!! Best, Kris & Wesley
Greg says
This recipe is soooo good. Could tell from the rich color, reminded me of the time I had it New Orleans. Will be making again and inviting more people over to share the wonderful dish.
Greg says
Also what do you think is the best way to reheat this? Thanks again
krislongwell says
Hi Greg, best way would be to re-heat in an oven set at 300°F. You might add a few splashes of stock before you put it into the oven, just to keep it nice and moist. In a pinch, the microwave works, too!!
krislongwell says
That’s awesome to hear, Greg! We are so glad you liked our jambalaya recipe! It’s one of our favorite dishes and perfect for Mardi Gras! And thank you so very much for letting us know. That really means the world to us. Please stay in touch! Best, Kris & Wesley
Geoff McGowan says
Great recipe that allows lots of room to riff off of it! Have made it twice with some variations, partly because we are on vacation and didn’t have all of the ingredients. Keep the good flavors coming lads.
krislongwell says
Hi Geoff!! Thanks so much for letting us know and we are so happy that you are having success with the recipe. We LOVE jambalaya so much!! Stay in touch, lots more to come!! All the best, Kris & Wesley
Connie Johnson says
I am a researcher that spends hours looking at recipes to find the BEST! And hands down, this was the best! I made your recipe as written with the exception of replacing the red wine vinegar with wine and it was exceptional! Your site is FUN and your recipes are wonderful, I plan on making more of them.
krislongwell says
Connie!! You have no idea how happy that makes to hear! We are THRILLED you had great success with our Jambalaya recipe! We just love good jambalaya, especially when you make it at home! And thank you so much for your kind message, it means the world to us. Please stay in touch!!! All the best, Kris & Wesley
Grammasue says
THIS looks AMAZING! I have searched so many of these online and they do not include jalapeno. Why wouldn’t jalapeno be included?? It’s a spicy dish! This seems like the perfect Jambalaya recipe! Cannot wait to try it and I will update my review!!! Thanks so much! Cheers to you both!
krislongwell says
Thank you so much!! We absolutely LOVE Jambalaya, and we really thank you will like this recipe, too! It does have a bit of a kick to it, and you’re right…It’s jambalaya for goodness sake…it needs some heat! Cheers to you and please let us know how it turns out!! All the best, Kris & Wesley
Terri says
This was delicious! Very easy to make. I made it the day before I was wanting to serve it, to allow all of the flavors to combine. I added 2 additional cups of chicken broth, and baked it until hot. The 2 of us have enjoyed it, it’s better every day!
Sara says
First off, you guys are hilarious! Second, this recipe looks delicious!! Ever add fish with the chicken?
krislongwell says
Hey Sara!! Thank you so much! Yes! Shrimp, of course, is a wonderful addition, and very common. Have you tried any other kind of fish in jambalaya? We’d be interested to know. Thanks again, and please stay in touch! Best, Kris & Wesley
Kevin says
Delicious! Had to cook on the stove for a while after taking it out of the oven — the rice didn’t cook in the oven. Also found that it came out quite spicy for us – We used a pretty spicy andouille so that probably added to the heat! Next time I’d cut the cayenne in half or maybe even eliminate it. I will definitely use this recipe again!
Katia says
Oh, my, Jambalaya! This looks so delish! Will have to try this soon. Thanks for sharing!