Close your eyes and imagine the bustling streets of the French Quarter, where the air is thick with the aroma of spices, tomatoes, and savory meats simmering together in perfect harmony. That’s exactly what you’ll experience with this authentic Creole Jambalaya, a legendary one-pot dish that captures the soul of Louisiana cooking. Unlike its Cajun cousin, Creole jambalaya features tomatoes and is sometimes called “red jambalaya” for its beautiful russet color. This hearty rice dish is loaded with succulent shrimp, smoky andouille sausage, tender chicken, and the holy trinity of Creole cooking: onions, bell peppers, and celery. Every spoonful delivers layers of flavor from paprika, cayenne, thyme, and bay leaves that make your taste buds dance. This dish is perfect for feeding a crowd, celebrating Mardi Gras at home, or any time you want to bring some Southern comfort and excitement to your dinner table. The best part is that everything cooks together in one pot, making cleanup a breeze.
Serving Quantity: 8 servings
Cooking Time: 1 hour 15 minutes
Nutrition Information (per serving):
1. Calories: 485
2. Protein: 35g
3. Carbohydrates: 48g
4. Fat: 16g
5. Fiber: 3g
6. Sugar: 6g
7. Calcium: 95mg
8. Sodium: 1240mg
1. Ingredients You’ll Need
For the Proteins:
1. Chicken thighs, boneless and skinless: 1 pound, cut into chunks
2. Andouille sausage: 12 ounces, sliced into rounds
3. Large shrimp, peeled and deveined: 1 pound
4. Vegetable oil: 2 tablespoons
For the Holy Trinity and Aromatics:
5. Yellow onion, diced: 1 large
6. Green bell pepper, diced: 1 large
7. Celery stalks, diced: 3
8. Garlic cloves, minced: 6
For the Rice and Liquid:
9. Long-grain white rice: 2 cups
10. Crushed tomatoes: 1 can (28 ounces)
11. Chicken broth: 3 cups
12. Tomato paste: 2 tablespoons
For the Seasonings:
13. Paprika: 2 tablespoons
14. Cayenne pepper: 1 teaspoon
15. Dried thyme: 2 teaspoons
16. Dried oregano: 1 teaspoon
17. Bay leaves: 2
18. Salt: 1 and 1/2 teaspoons
19. Black pepper: 1 teaspoon
20. Hot sauce: 1 tablespoon (plus more for serving)
For Garnish:
21. Green onions, sliced: 1/2 cup
22. Fresh parsley, chopped: 1/4 cup
2. Preparing and Seasoning the Chicken
Cut your chicken thighs into bite-sized chunks, about one to one and a half inches each. Place them in a bowl and season generously with about half a teaspoon each of salt, black pepper, and paprika. Toss the chicken pieces until they’re evenly coated with the seasonings. Let them sit at room temperature while you prepare the other ingredients. This brief seasoning time allows the spices to penetrate the meat slightly. Having your chicken pre-seasoned ensures every bite is flavorful rather than relying solely on the cooking liquid for taste. Cut your andouille sausage into rounds about a quarter inch thick. The sausage will release its smoky, spicy oils during cooking, flavoring the entire dish beautifully.
3. Browning the Meats
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. A pot that holds at least six quarts works best for this recipe. Once the oil is shimmering, add the seasoned chicken pieces in a single layer. Let them cook undisturbed for about four minutes until they develop a nice golden-brown crust on one side. Flip them and brown the other side for another three minutes. The chicken doesn’t need to be cooked through completely at this stage. Remove the browned chicken to a plate and set aside. Add the sliced andouille sausage to the same pot. Cook the sausage for about three to four minutes, stirring occasionally, until the edges are browned and some of the fat has rendered out. The sausage will release flavorful oils that will season your vegetables and rice. Remove the sausage and add it to the plate with the chicken.
4. Building the Flavor Base
In the same pot with all those wonderful drippings, add the diced onion, bell pepper, and celery. This is the holy trinity of Creole cooking, and it forms the aromatic foundation of your jambalaya. Cook these vegetables over medium heat for about eight to ten minutes, stirring occasionally. You want them softened and the onions should be translucent and starting to turn golden at the edges. The vegetables will pick up all those browned bits stuck to the bottom of the pot, which adds incredible depth of flavor. Add the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. The kitchen should smell absolutely amazing at this point, with the combination of garlic, vegetables, and those meaty drippings creating an irresistible aroma.
5. Adding Tomatoes and Seasonings
Stir in the tomato paste and cook it with the vegetables for about two minutes. This step helps remove the raw tomato taste and concentrates the flavor. Add the crushed tomatoes, paprika, cayenne pepper, thyme, oregano, bay leaves, salt, black pepper, and hot sauce. Stir everything together well, making sure all the spices are distributed throughout. Let this mixture simmer for about five minutes, stirring occasionally. The sauce should thicken slightly and the spices will bloom in the heat, becoming more aromatic and flavorful. This tomato-based sauce is what gives Creole jambalaya its distinctive red color and tangy flavor that sets it apart from Cajun versions. Taste the sauce and adjust the seasonings if needed. It should taste bold and well-seasoned because it needs to flavor all the rice.
6. Adding Rice and Liquid
Add the uncooked rice to the pot and stir it into the tomato mixture. Make sure every grain of rice is coated with the sauce. This helps the rice absorb maximum flavor as it cooks. Pour in the chicken broth and stir everything together thoroughly. Nestle the browned chicken and sausage back into the pot, distributing them evenly throughout the rice mixture. Push some pieces down into the liquid but leave some visible on top. Bring the entire mixture to a boil over medium-high heat. This should take about five minutes. Once it reaches a full boil, stir everything one more time from the bottom to ensure nothing is sticking. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently.
7. The Critical Simmer
Let the jambalaya cook covered on low heat for thirty minutes without lifting the lid. This is crucial because the rice needs that trapped steam to cook properly. Lifting the lid releases steam and can result in unevenly cooked rice. You should hear gentle bubbling and smell the amazing aromas, but resist the urge to peek. During this time, the rice will absorb the flavorful liquid, the chicken will finish cooking through, and all the flavors will meld together beautifully. Set a timer so you don’t forget. The rice on the bottom might develop a slight crust called the socarrat, which is actually considered a delicious bonus in many rice dishes. After thirty minutes, check the rice by gently digging down with a fork. It should be tender and most of the liquid should be absorbed.
8. Adding the Shrimp
Once the rice is tender, it’s time to add your shrimp. Arrange the raw shrimp on top of the rice, gently pressing them down slightly into the mixture. Replace the lid and cook for just five to seven minutes more until the shrimp turn pink and opaque. Shrimp cook very quickly and become rubbery if overcooked, so don’t leave them in longer than necessary. They’re done when they’ve turned from gray to pink and have curled into a C shape. If they curl into an O shape, they’re overcooked. Remove the pot from the heat once the shrimp are cooked through. Discard the bay leaves. Let the jambalaya rest covered for five minutes before serving. This resting time allows everything to settle and the flavors to come together perfectly.
9. Final Touches and Serving
After the resting period, remove the lid and fluff the jambalaya gently with a fork, mixing the shrimp throughout and incorporating any crusty bits from the bottom. The rice should be perfectly cooked with a slight bite, not mushy. Every grain should be separate and coated in that beautiful red sauce. Taste and adjust the final seasoning with more salt, pepper, or hot sauce if needed. Jambalaya should have a nice kick, but the heat level is personal preference. Transfer the jambalaya to a large serving bowl or serve directly from the pot for a rustic presentation. Garnish generously with sliced green onions and chopped fresh parsley. The bright green herbs add color and fresh flavor that contrasts beautifully with the rich, spicy rice.
10. Serving Suggestions and Accompaniments
Jambalaya is a complete meal in itself, but there are traditional Louisiana sides that pair perfectly with it. Serve with warm cornbread or crusty French bread to soak up the flavorful sauce. A simple green salad with a tangy vinaigrette helps cut through the richness. Classic Southern sides like collard greens, coleslaw, or corn on the cob complement the dish wonderfully. Keep bottles of hot sauce on the table so everyone can adjust the heat to their liking. Some people like to serve jambalaya with a side of potato salad, which might sound unusual but is actually traditional in Louisiana. Cold beer or sweet iced tea are the perfect beverages to accompany this spicy dish. For dessert, keep it simple with something cool and sweet like bread pudding or pecan pie to balance the heat.
11. Tips for Perfect Creole Jambalaya
Use quality andouille sausage for authentic flavor. If you can’t find andouille, kielbasa or smoked sausage work as substitutes, though they won’t be quite as spicy. Don’t stir the rice after you’ve covered it to simmer. Stirring releases starch and makes the rice gummy. The key to fluffy jambalaya rice is leaving it alone. If your jambalaya seems too dry after cooking, add a splash of chicken broth and let it steam for a few more minutes. If it’s too wet, cook it uncovered for a few minutes to evaporate excess liquid. You can customize the protein. Traditional versions might include duck, crawfish, oysters, or just use whatever seafood and meat you prefer. For a smokier flavor, add a teaspoon of liquid smoke to the broth. Make this dish ahead and reheat it gently. Jambalaya actually tastes better the next day as the flavors continue to develop. Add the shrimp fresh when reheating rather than cooking them the day before. Frozen vegetables work in a pinch, but fresh vegetables give better texture and flavor. Adjust the cayenne pepper based on your heat tolerance. Start with less and add more if you want it spicier. For a deeper color, you can make a quick roux by cooking two tablespoons of flour in oil until dark brown before adding your vegetables, though this isn’t traditional for Creole jambalaya. Leftovers keep well in the refrigerator for up to four days. Reheat gently with a splash of broth to keep it moist. You can freeze jambalaya for up to three months, though the rice texture may change slightly. This recipe easily doubles for a crowd. Just use a larger pot and you may need to add a bit more cooking time. For meal prep, portion into individual containers for easy grab-and-go lunches throughout the week.
