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4.91 from 10 votes

Best Jambalaya Recipe

Jambalaya is Louisiana comfort food at it’s absolute best! Made with a rich tomato sauce, spiced to creole perfection, with chicken, shrimp, and andouille sausage, as well as vegetables and rice. It’s so hearty, full of soul, and perfect as a quick & easy weeknight dinner to feed your hungry family!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Southern
Servings: 6 -8 servings
Calories: 768kcal
Author: Amy Nash


  • 3 Tablespoons olive oil divided
  • 1 lb. chicken thighs cut into 1-inch pieces
  • 1 lb. Andouille sausage sliced into ¼-inch discs
  • 2 Tablespoons creole seasoning divided
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • 1 bunch green onions chopped (separate white and green parts)
  • 1 15-ounce can crushed tomatoes
  • 2 Tablespoons tomato paste
  • 3 cups chicken broth
  • 1 ½ cups long-grain white rice rinsed well (basmati or jasmine will work)
  • 2 bay leaves
  • 1 pound uncooked shrimp peeled and deveined and tails removed
  • parsley chopped, for sprinkling on top


  • Heat 2 tablespoons of oil over medium-high heat. Add the chicken thigh chunks and andouille sausage. Season with 1 tablespoon of the creole or cajun seasoning, and a little salt, and pepper, then cook for 6-8 minutes, stirring occasionally with a wooden spoon until browned. Transfer to a clean plate and set aside.
  • Add remaining tablespoon of oil and saute the onion, green pepper, red pepper, celery, and white parts of the green onion. Saute for about 5-7 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
  • Add the garlic, remaining creole or cajun seasoning, remaining salt and pepper, thyme, oregano, and cayenne pepper. Saute for another minute.
  • Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
  • Bring to a simmer, then cover and cook for 25-30 minutes, stirring every five minutes until nearly done.
  • Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
  • Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.


  • If you can't find Andouille sausage, sometimes called cajun sausage, kielbasa or Mexican chorizo are decent alternatives that are widely available.
  • Will keep in fridge for 4 days.


Calories: 768kcal | Carbohydrates: 51g | Protein: 43g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 2124mg | Potassium: 1037mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1929IU | Vitamin C: 62mg | Calcium: 129mg | Iron: 4mg