A bold and flavorful one-pot dish, Creole Jambalaya is loaded with juicy shrimp, smoky andouille sausage, and tender chicken, all simmered in a spiced tomato-based broth with Creole-seasoned rice. This hearty Southern comfort meal is perfect for any occasion, bringing the rich flavors of Louisiana right to your table.
Why You’ll Love This Recipe
- One-pot meal – Easy cleanup and packed with flavor.
- Perfect balance of proteins – A mix of shrimp, sausage, and chicken for variety.
- Authentic Creole flavors – The perfect blend of spices, herbs, and aromatics.
- Great for meal prep – Tastes even better the next day!
- Customizable – Adjust the spice level or swap proteins based on your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Jambalaya:
- 2 tablespoons olive oil
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- ¼ cup fresh parsley, chopped (for garnish)
Directions
- Sear the sausage – Heat olive oil in a large pan over medium heat. Add andouille sausage and cook until browned. Remove and set aside.
- Cook the chicken – In the same pan, add the diced chicken and cook until golden. Remove and set aside.
- Sauté the vegetables – Add onion, bell pepper, celery, and garlic to the pan. Sauté until soft and fragrant.
- Simmer the rice – Stir in diced tomatoes, rice, chicken broth, smoked paprika, oregano, thyme, cayenne, black pepper, salt, and bay leaves. Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes.
- Add the shrimp and sausage – Once the rice is tender, stir in the cooked sausage and shrimp. Cook for an additional 5 minutes until the shrimp is pink and fully cooked.
- Serve – Remove bay leaves, garnish with green onions and fresh parsley, and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories: 480 kcal per serving
Variations
- Extra Spicy Jambalaya – Add extra cayenne pepper, hot sauce, or sliced jalapeños.
- Vegetarian Option – Replace the meat with black beans, kidney beans, or mushrooms.
- Seafood-Only Version – Omit the chicken and sausage, and use a mix of shrimp, crab, and scallops.
- Low-Carb Alternative – Swap rice for cauliflower rice and reduce the broth accordingly.
- Different Sausage – If you can’t find andouille, use chorizo or smoked sausage.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.
FAQs
1. What is the difference between Creole and Cajun Jambalaya?
Creole Jambalaya includes tomatoes, while Cajun Jambalaya is typically brown and tomato-free.
2. Can I make this dish ahead of time?
Yes! Jambalaya tastes even better the next day, as the flavors meld together.
3. What type of rice works best for jambalaya?
Long-grain white rice is best. Avoid instant or short-grain rice, which can become mushy.
4. How do I keep the rice from getting mushy?
Use the correct liquid-to-rice ratio and avoid over-stirring while it cooks.
5. Can I substitute brown rice?
Yes, but you’ll need to increase the cooking time by about 10-15 minutes and add extra broth.
6. What can I serve with jambalaya?
Serve with cornbread, a simple green salad, or roasted vegetables.
7. Can I cook this in a slow cooker?
Yes! Add all ingredients (except shrimp) and cook on low for 4-6 hours. Add the shrimp in the last 30 minutes.
8. What’s the best way to add smoky flavor?
Use smoked paprika, smoked sausage, or a few drops of liquid smoke.
9. Can I make this without shrimp?
Absolutely! Simply omit the shrimp or replace it with extra chicken or sausage.
10. How can I make it less spicy?
Reduce or omit the cayenne pepper and red pepper flakes for a milder version.
Conclusion
This Classic Creole Jambalaya is a flavor-packed, one-pot Southern dish that brings together smoky sausage, tender chicken, and juicy shrimp in a richly seasoned rice base. Whether you’re making it for family dinners, meal prep, or a special occasion, this authentic and hearty dish is sure to impress. Try it today and enjoy a true taste of Louisiana!
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Classic Creole Jambalaya
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A bold and flavorful one-pot dish loaded with juicy shrimp, smoky andouille sausage, tender chicken, and Creole-seasoned rice, making it the perfect Southern comfort meal.
Ingredients
For the Jambalaya:
- 2 tablespoons olive oil
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
- 2 green onions, chopped (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Sear the sausage: Heat olive oil in a large pan over medium heat. Add andouille sausage and cook until browned. Remove and set aside.
- Cook the chicken: In the same pan, add the diced chicken and cook until golden. Remove and set aside.
- Sauté the vegetables: Add onion, bell pepper, celery, and garlic to the pan. Sauté until soft and fragrant.
- Simmer the rice: Stir in diced tomatoes, rice, chicken broth, smoked paprika, oregano, thyme, cayenne, black pepper, salt, and bay leaves. Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes.
- Add the shrimp and sausage: Once the rice is tender, stir in the cooked sausage and shrimp. Cook for an additional 5 minutes until the shrimp is pink and fully cooked.
- Serve: Remove bay leaves, garnish with green onions and fresh parsley, and enjoy!
Notes
- Adjust cayenne for spice preference.
- Use brown rice for a healthier twist (increase broth and cooking time).
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Creole, Southern
