A traditional Creole rice dish made with pork sausage, tomatoes, and Creole seasonings simmered in stock with a trinity of vegetables that include onion, celery, and bell pepper. This authentic Jambalaya recipe is a one-pot rice dish with deep creole flavor that you’ll only find in Louisiana. As a New Orleans local, you’ll find my real Jambalaya recipe is authentic and full of flavor.
What is Jambalaya?
Jambalaya is a real southern Louisiana dish of American origin. Two varieties of this seasoned rice dish originated in Louisiana. Cajun jambalaya is “brown” and gets its flavor from browned pork sausage. Creole jambalaya is “red” because of its use of crushed tomatoes. Both dishes use a trinity of vegetables that include onion, celery, and bell pepper cooked in stock. Rice is then added to the simmering pot until nearly all the liquid is absorbed. Today, chicken, pork sausage, or shrimp can be added to the French Quarter NOLA dish.
Jambalaya is a southern delicacy. It is served as a main dish entree, side dish, or appetizer.
Creole Vs. Cajun Jambalaya
Cajun jambalaya is referred to as a brown jambalaya because of its origin in the bayous of Lousiana. The ingredients include smoked andouille sausage that’s browned until the fat is rendered in a pot. It’s then cooked with onion, celery, and green bell pepper in stock with traditional seasoning and rice.
In Creole cuisine cooking, the introduction of tomatoes and shrimp has influences from Spanish, French, Africans locals. Today, Creole jambalaya is more popular than Cajun Jambalaya. You’ll find local restaurants serve “red” Creole Jambalaya with tomatoes more often than Cajun Jambalaya in New Orleans. Most of the locals I know prefer to make jambalaya with the addition of tomatoes. For a Cajun recipe that is not heavy on tomato, try this authentic Dirty Rice Recipe.
How to Make Jambalaya; Jambalaya Ingredients
- ANDOUILLE SAUSAGE: Smoked and seasoned cajun or creole pork sausage. The pork sausage gets cooked in butter. The fat from the pork adds deep flavor to this dish.
- CHICKEN: Cooked chicken thighs, shredded.
- A TRINITY OF VEGETABLES: Classic Louisiana cooking vegetables that include onions, green peppers, and celery get cooked down.
- TOMATOES: Canned crushed tomatoes and tomato puree are ingredients used to give this Creole Jambalaya its classic red color. The tomato ingredients thicken the base of this dish as well as flavor it.
- STOCK: Chicken stock is added to the pot of cooked vegetables and tomatoes then simmered until deep flavors develop; about 1 hour.
- CREOLE FLAVOR & SEASONINGS: Garlic, bay leaves, thyme, cayenne, black peppers, salt. Pepper sauce is used to add more spice/heat. These classic Louisiana spices and seasonings add flavor.
- RICE: Long-grain white rice is used in making jambalaya. It is added to the simmering pot during the end of cooking where it absorbs the deeply seasoned liquid base.
Jambalaya vs. Gumbo: Are jambalaya and gumbo the same thing?
No, they are not. While both dishes originated in Louisiana, gumbo is a soup-based dish made with a dark roux, broth, and vegetables. The roux is made of flour and oil and it’s cooked on the stovetop until it’s dark in color. This roux gives gumbo its classic taste. Gumbo is often served with a scoop of cooked rice.
Jambalaya is an easy rice dish with deep flavors from vegetables, seasoning, spices, and sausage. It can include tomatoes like in this creole recipe or none at all like in cajun recipes. In this dish, the rice gets added to the pot at the end of cooking. The end result is a well-seasoned rice dish. Jambalaya is not the same as dirty rice.
Expert Tips: Authentic Homemade Jambalaya
Jambalaya Additions: What meat can I use in Jambalaya? Jambalaya is traditionally made with chicken and sausage. You will also find it made with shrimp. If adding shrimp, add it when the rice is tender and only a few minutes of cooking remains. Stir in 1 pound raw, medium shrimp and cook for 3 minutes.
Is Jambalaya Wet or Dry? It has a texture that is similar to porridge. As a local New Orleanian, correctly cooked creole jambalaya is slightly pasty. It’s a little wet and thick but can easily turn dry after it’s done fully cooking. Jambalaya is not soupy or gooey. To prevent gooey jambalaya, it’s always recommended that you wash the starches out of the rice by rinsing it under cold water until the water runs clear. As the dish sits, the cooking liquid should nearly be all absorbed.
Shopping for Ingredients
- CHICKEN: Use of chicken in this recipe is traditional. If in a hurry, use rotisserie chicken in a pinch. Also, chicken thighs or chicken breasts may be baked in the oven first and added to the stockpot while simmering. Chicken may also be pressure cooked.
- ANDOUILLE SAUSAGE: Andouille sausage is seasoned and heavily smoked sausage. It is often called Cajun sausage. A good substitute for Andouille sausage is Kielbasa sausage. I do not recommend breakfast sausage for jambalaya.
- TOMATO PUREE: You’ll need crushed tomatoes and tomato puree in this Louisiana dish. Find tomato puree near tomato paste. If you cannot find, you can make your own tomato puree by mixing 3 tbsp tomato paste and 6 tbsp water.
- HOW TO RINSE RICE: Pour rice into a fine-mesh strainer or kitchen tea towel. Rinse under cold water until rice runs clear.
- PEPPER SAUCE: Pepper sauce can be found near hot sauce. Pepper sauce is hot peppers in vinegar. It is not the same as hot sauce. Use red pepper flakes in place of pepper sauce if needed.
The Best Side Dishes for Jambalaya
Jambalaya is traditionally served as an entree or side dish in the deep south New Orleans. It can be served with these classic New Orleans, Louisiana recipes.
What is YOUR favorite southern recipes found in the French Quarter NOLA that you want to re-create at home?
Creole Chicken and Sausage Jambalaya {From a NOLA Local}
Ingredients
- 1 lb chicken thighs (see notes for quicker alternative)
- 2 tbsp unsalted butter
- 1 lb. Andouille Sausage, sliced into rounds
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 2 celery stalks, diced
- 1 bunch green onions, chopped (separate white and green parts)
- 3 cloves garlic, minced (or about 1.5 tsp garlic paste)
- 20 oz canned crushed tomatoes
- 1/4 cup tomato puree (see notes for alternative)
- 2 whole bay leaves
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne
- 1/4 tsp dried thyme
- 1 tsp Tony Chachere Creole Seasoning
- 4 cups chicken stock
- 1 tbsp Louisiana pepper sauce (or 1/4 tsp red pepper flakes, more to taste)
- 2 cups long-grain white rice, well rinsed
Instructions
- Heat 1.5 tbsp oil in large stockpot over medium heat. Add chicken thighs to skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6-7 more minutes or until no longer pink.
- Melt butter in a large stockpot or dutch oven set over medium-high heat. Brown sausage on both sides.
- Stir in onions, green pepper, celery, white parts of green onions, and garlic. Stir occasionally and cook about 5 minutes or until clear.
- Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes.
- Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes.
- Bring to a boil then reduce heat to a simmer. I reduced heat to a level 2/3 on the stovetop.
- Cook uncovered until liquid is reduced by 1/3 or about 1 hour.
- Bring jambalaya to a boil. Stir in 2 cups uncooked rice then reduce heat to medium. Stirring occasionally, cook 15-25 minutes, or until rice is done. *NOTE* If rice is not done and liquid is gone, stir in 1/4 cup water at a time.
- Stir in remaining green onions. Serve with hot sauce if desired.
Notes
Nutrition
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47 Comments
Eva Williams
02/13/2022 at 6:52 pmThis recipe was easy to follow and delicious. Instead of chicken I used hamburger meat. I am sensitive when it comes to heat (spice) so next time I will use a little less heat.
Susan
02/21/2022 at 8:53 amCan I cook as recipe states, then keep warm in a crockpot?
Swankyrecipes
02/28/2022 at 11:11 amBe careful it does not burn or stick.
Vicki
03/04/2022 at 12:53 pmHow many batches to make this for 20 people?
Swankyrecipes
03/04/2022 at 8:58 pm2-3 if served as a side dish. 3-4 as a main dish.
Elliott
03/10/2022 at 5:03 pmYou say 20oz can of crushed tomatoes, but I’ve only ever seen 28oz cans, and that’s all I can find. Do you mean 28oz cans?
Swankyrecipes
03/13/2022 at 12:00 pmHi Elliott. You’ll want to use 20oz of crushed tomatoes in this recipe. Simply remove 8oz or about 1 cup from a 28oz can and discard it. I will update the post and simply say to use 20oz of crushed tomatoes. Thank you.
Lindsay
04/14/2022 at 6:06 amI made this last night and it was delicious!!! It has the perfect amount of heat. I added shrimp. Thank you!! Will make again.
Rachel
04/21/2022 at 2:20 pmI’m not seeing where I’m supposed to move the chicken over from the skillet to the stockpot. Can I cook it in the same pot with everything else?
Swankyrecipes
04/21/2022 at 3:59 pmYes. Remove bones before the seasoning but cook it all together. Enjoy!
amber
09/09/2022 at 11:45 amDo you think this would hold up in parts? I teach a foods class but we only have 1 hour & 12 minutes. I was wondering about stopping after the liquid is reduced by 1/3, storing in fridge, and then brining it to a boil the next day. Thoughts?
Swankyrecipes
09/10/2022 at 2:24 pmThat should work just fine!
Tony
02/22/2023 at 11:25 amShould pan be covered after adding rice?
Swankyrecipes
03/08/2023 at 12:27 pmI would cover the pan, yes.
Anna
03/06/2023 at 11:38 pmI tripled this recipe to feed a big group and everyone agreed it is their new favorite jambalaya recipe! For the sausage, I used 1 lb andouille and 3 lbs regular smoked sausage, used 3 28oz cans crushed tomatoes, and left out the hot sauce and hot pepper because some of our guests were sensitive to heat (I had hot sauce on the side to add your own). I also seasoned the chicken thighs with salt and pepper before cooking. We all loved the creamy tomato flavor as opposed to the drier cajun jambalaya that we are accustomed to. Thank you for sharing.
Dennis
03/19/2023 at 12:49 pmRecipe is good. My personal preference is to go a little lighter on the tomato and add a little more of each seasoning and keep the bay leaf the same. A little sticking to thebpotnisngood, you get those nice crispy bits at the bottom