Craving a jambalaya recipe that tastes like you slow-cooked it for hours but actually comes together in one pot on a Tuesday night? This is it. I made this for the first time during a rainy weekend, and honestly, the whole house smelled so good my neighbors probably thought I’d opened a restaurant.
Table of Contents
Why You’ll Love This Jambalaya
This jambalaya is the kind of meal that hits every note — smoky andouille sausage, juicy chicken thighs, fluffy rice soaked in Creole-spiced broth, all cooked in one pot with barely any cleanup. It’s bold, comforting, and deeply satisfying without being fussy or complicated. Think of it as a hug in a bowl, but make it spicy.
If you love dishes where everything comes together in one pan (like a good risotto), you’re going to be obsessed with this one.
Soul-Warming Jambalaya
Equipment
- Large heavy-bottomed pot
- Dutch oven
- Medium bowl
- tongs
Ingredients
Creole Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp ground white pepper
- ½ tsp ground cayenne
Jambalaya
- 1 small yellow onion, diced about 1 cup
- 3 medium celery stalks, diced about 1 cup
- 1 medium green bell pepper, diced about 1 cup
- 3 cloves garlic, minced
- 12 oz chicken thighs, boneless skinless, cut into bite-size pieces
- 12 oz andouille or smoked sausage, sliced 1/2-inch rounds 1 package
- 1 ½ tsp kosher salt, divided
- 2 tbsp neutral oil, divided like canola
- 2 cups medium or long-grain white rice
- 2 ½ cups water or low-sodium chicken broth
- 2 medium scallions, thinly sliced
- vinegar-based hot sauce for serving, optional
Instructions
- Combine garlic powder, onion powder, paprika, white pepper, and cayenne in a small bowl to make Creole seasoning.
- Toss diced onion, celery, bell pepper, and minced garlic in a medium bowl.
- Season chicken with 1/2 tsp salt and 1 tbsp Creole seasoning. Slice sausage into 1/2-inch rounds.
- Heat 1 tbsp oil in a large pot. Brown sausage 3-4 minutes per side. Transfer to plate.
- Brown chicken in remaining oil 2-3 minutes per side. Transfer to same plate as sausage.
- Add veggies and remaining Creole seasoning and salt to pot. Cook until onions are translucent, 2 minutes.
- Add rice and stir for 3 minutes until opaque and nutty.
- Pour in broth, return chicken and sausage, stir, cover, reduce heat, and simmer 20-30 minutes.
- Remove from heat, cover, and let rest 10 minutes.
- Fluff with spoon, garnish with scallions, and serve with optional hot sauce.
Notes
Ingredients
For the Creole Seasoning
| Ingredient | Amount |
|---|---|
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Paprika | 1 tablespoon |
| Ground white pepper | 1 teaspoon |
| Ground cayenne | 1/2 teaspoon |
For the Jambalaya
| Ingredient | Amount |
|---|---|
| Small yellow onion, diced (about 1 cup) | 1 |
| Medium stalks celery, diced (about 1 cup) | 3 |
| Medium green bell pepper, diced (about 1 cup) | 1 |
| Garlic cloves, minced | 3 |
| Boneless, skinless chicken thighs, cut into bite-size pieces | 12 ounces |
| Andouille or smoked sausage, cut into 1/2-inch rounds | 1 package (about 12 ounces) |
| Kosher salt, divided | 1 1/2 teaspoons |
| Neutral oil (like canola), divided | 2 tablespoons |
| Medium or long-grain white rice | 2 cups |
| Water or low-sodium chicken broth | 2 1/2 cups |
| Scallions, thinly sliced | 2 medium |
| Vinegar-based hot sauce (Crystal is my go-to!) | For serving, optional |
Step-by-Step Instructions
Step 1: Mix Your Creole Seasoning
Grab a small bowl and combine the garlic powder, onion powder, paprika, white pepper, and cayenne. Give it a good stir — this is the flavor backbone of your entire jambalaya. Take a little sniff. That right there is pure Louisiana magic.
Pro tip: Make a double batch and store the extra in a jar. You’ll want it on everything.
Step 2: Prep Your Veggies
Toss your diced onion, celery, and green bell pepper into a medium bowl with the minced garlic. This trio is basically the holy trinity of Creole cooking, and for very good reason — it forms the aromatic base that makes jambalaya taste like jambalaya and not just spiced rice.
If you love celery in savory dishes, you might also enjoy it in a fresh and bright Mediterranean celery olive salad on the side!
Step 3: Season and Prep the Proteins
Cut your chicken thighs into bite-size pieces and season them with 1/2 teaspoon of kosher salt and 1 tablespoon of that gorgeous Creole seasoning you just made. Slice the andouille sausage into 1/2-inch rounds. Get everything ready before the heat goes on — this goes fast once you start.
Chicken thighs are the move here. They stay juicy and don’t dry out like breasts do. Trust me on this.
Step 4: Brown the Sausage
Heat 1 tablespoon of canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it’s shimmering. Not sure if it’s hot enough? Flick a tiny drop of water in — if it crackles and pops, you’re good to go. Add the sausage in a single layer and let it brown, about 3 to 4 minutes per side. You want that gorgeous golden crust. Transfer to a plate with tongs and try very hard not to eat it all right now.
Step 5: Brown the Chicken
Add the remaining tablespoon of oil to all those beautiful drippings in the pot (don’t wipe them out — that’s flavor!). Add the chicken pieces and cook until browned, about 2 to 3 minutes per side. Transfer to the same plate as the sausage.
Step 6: Cook Down the Vegetables
Add your veggie mixture to the pot along with the remaining Creole seasoning and the rest of the kosher salt. Cook, scraping up all those browned bits stuck to the bottom — that’s called fond, and it’s basically concentrated deliciousness. Stir occasionally and cook until the onions turn translucent, about 2 minutes.
Step 7: Toast the Rice
Add 2 cups of white rice directly into the pot and stir it around for about 3 minutes until it turns opaque and starts smelling a little nutty and toasty. This step is so worth it. Toasting the rice gives your jambalaya a deeper, nuttier flavor that you just can’t skip.
This is similar to how toasting rice works in a good risotto — it builds layers of flavor from the very start.
Step 8: Bring It All Together
Pour in 2 1/2 cups of water or chicken broth and bring it to a boil. Return the sausage, chicken, and all their accumulated juices back into the pot. Give everything one good stir to mix it all up, then cover, reduce the heat to low, and let it simmer undisturbed for 20 to 30 minutes.
Resist the urge to lift the lid and peek. I know it’s hard. But the steam is doing its thing — leave it alone!
Step 9: Rest and Fluff
Once the time is up, give the top of the pot a gentle stir, cover it again, remove it from the heat, and let it sit for 10 minutes. This rest period is where the magic finalizes — the rice absorbs any lingering liquid and everything settles beautifully.
If the rice still looks a bit wet, leave the lid off for a few minutes so the steam can escape. If it’s slightly dry, keep the lid on a little longer. It’s very forgiving.
Step 10: Serve It Up
Fluff everything with a spoon, garnish with thinly sliced scallions, and hit it with a few dashes of vinegar-based hot sauce. Crystal is my personal favorite — it’s tangy, not just hot, and it cuts through all that richness perfectly.
Expert Tips, Variations & Troubleshooting
Tips for the Best Jambalaya
Don’t skip the browning steps. I know it feels like extra work when you could just throw everything in together, but browning the sausage and chicken builds the whole flavor foundation of this dish. Take the time, it’s worth every extra minute.
Use chicken broth instead of water if you want even richer flavor. Low-sodium is best so you can control the salt level yourself.
Medium or long-grain white rice works best here. Avoid short-grain or instant rice — they’ll get mushy and that’s not what we’re going for.
Fun Variations to Try
Make it spicier: Bump up the cayenne in your Creole seasoning or serve with extra hot sauce. If you love heat, go for it.
Add shrimp: Stir in peeled, deveined shrimp in the last 5 minutes of cooking. They cook super fast and add a lovely seafood twist to your jambalaya.
Go smokier: Use a smoked paprika instead of regular paprika in your Creole seasoning for a deeper, more campfire-like smokiness.
Swap the protein: Not a fan of andouille? Any smoked sausage works great. Kielbasa, chorizo, or even turkey sausage are all solid options.
Troubleshooting
Rice is mushy: This usually means too much liquid or too high heat. Make sure you’re on true low heat and measuring your liquid carefully.
Rice is crunchy after 30 minutes: Add a splash more broth, cover, and give it another 5 to 10 minutes on low. Some stoves run cooler than others.
It tastes flat: A few dashes of hot sauce and a squeeze of lemon at the end can brighten the whole dish immediately. Salt is also your friend here — taste and adjust.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (airtight container) | Up to 4 days | Cool completely before storing |
| Freezer (freezer-safe container) | Up to 3 months | Thaw overnight in the fridge before reheating |
How to Reheat
Reheat on the stovetop over medium-low heat with a splash of water or broth to loosen things up and bring the rice back to life. The microwave works in a pinch — cover the dish with a damp paper towel and heat in 60-second intervals, stirring between each.
No-Waste Kitchen Ideas
Got leftover jambalaya? Stuff it into bell peppers and bake at 375°F for 25 minutes for a whole new meal. Or pile it into a wrap with some greens and a drizzle of hot sauce for a quick lunch. Leftover rice dishes are incredibly versatile — don’t let a single spoonful go to waste!
Pair your jambalaya with a crisp, refreshing salad like this cucumber celery olive odyssey salad to balance out all that bold, smoky flavor.
Nutritional Information
Per serving (approximate, based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 18g |
| Saturated Fat | 5g |
| Fiber | 2g |
| Sodium | ~780mg |
Nutritional values are estimates and will vary based on specific brands and portions used.
Jambalaya Recipe FAQs
Can I make this jambalaya recipe ahead of time?
Yes, absolutely! Jambalaya actually tastes even better the next day once all those flavors have had time to meld together. Make it the night before, store it in the fridge, and reheat gently on the stovetop with a splash of broth. It’s a great meal-prep option.
What’s the difference between Cajun and Creole jambalaya?
Great question! Creole jambalaya (sometimes called “red jambalaya”) typically includes tomatoes, while Cajun jambalaya does not. This recipe is closer to the Cajun style — no tomatoes, just pure smoky, spiced goodness. Both are delicious, just different vibes.
Can I use brown rice instead of white rice?
You can, but you’ll need to adjust the liquid and cooking time. Brown rice typically needs about 1/2 cup more liquid and an extra 15 to 20 minutes of cook time. The texture will be chewier and nuttier, which some people love!
Is this jambalaya spicy?
It has a gentle kick thanks to the cayenne and white pepper, but it’s not overwhelming. If you’re sensitive to spice, reduce the cayenne to 1/4 teaspoon. If you want more heat, add extra cayenne or pile on the hot sauce at the table — that’s what it’s there for!
What can I serve with jambalaya?
Jambalaya is pretty much a complete meal on its own, but a simple green salad makes a great side. Try this bright and herby Mediterranean celery olive salad for a fresh contrast to all that smoky richness. Crusty bread is also never a bad idea for soaking up every last drop.
Ready to Make It?
This jambalaya recipe is the kind of dish that makes people ask for the recipe before they’ve even finished their first bowl. It’s cozy, it’s bold, it’s got that one-pot magic that makes weeknight cooking feel like a celebration.
Give it a try and let me know how it goes in the comments below — I’d love to hear what you think! And if you make it, save it to Pinterest so you can find it again (and so your friends can find it too 😄). Happy cooking!
