Jambalaya

Jambalaya is one of Louisiana’s most beloved dishes—a hearty one-pot meal of rice, vegetables, spices, and meat or seafood with West African, French, and Spanish influences. There are two main styles: Creole, or “red,” jambalaya, which contains tomatoes, and Cajun jambalaya, which typically does not.

This Creole-style jambalaya recipe, adapted from When Southern Women Cook by America’s Test Kitchen, is loaded with chicken, smoky andouille sausage, and shrimp. It starts on the stovetop and finishes in the oven, which helps the rice cook evenly and stay fluffy rather than turning mushy or scorching on the bottom. It’s a hearty, comforting one-pot dinner that’s perfect for a weekend family meal.

What You’ll Need To Make Jambalaya

• Chicken, andouille sausage & shrimp: This trio makes the jambalaya hearty and flavorful. Chicken thighs stay juicy, smoky andouille adds depth and spice, and the shrimp are added toward the end so they stay tender. (Note: Andouille is a fully cooked, smoked pork sausage; you’ll usually find it near the kielbasa or hot dogs in the grocery store.)
• Onion, bell pepper & celery: Known as the “holy trinity” in Cajun and Creole cooking, these three vegetables form the flavor base of the jambalaya.
• Garlic & seasonings: Garlic, thyme, cayenne pepper, and bay leaves give the jambalaya its savory, gently spicy flavor.
• Tomatoes & tomato paste: Tomatoes are what distinguish this Creole-style, or “red,” jambalaya from Cajun jambalaya, which is typically made without them.
• Rice: Long-grain converted rice (like Ben’s Original) holds up beautifully—it absorbs the liquid without turning mushy, even if slightly overcooked. Regular long grain white rice will work too, but avoid instant or quick-cooking rice, brown rice, jasmine or basmati, which all require different liquid ratios and cook times.
• Chicken broth & clam juice: These form the flavorful cooking liquid for the rice. The clam juice adds subtle seafood flavor.
• Jump to the printable recipe for precise measurements

Brown the chicken: Season the chicken with salt and pepper and cook until nicely browned on both sides. You’re not trying to cook it through at this point—the goal is to render some of the fat, build flavor, and leave some browned bits behind in the pot.

Cook the vegetables: Add the onion, bell pepper, and celery—the “holy trinity” of Cajun and Creole cooking—and cook until softened. Add the garlic and seasonings and cook briefly until fragrant.

Step 5. Add the rice. Stir in the rice, then cover the pot and transfer it to the oven to bake. Finishing the jambalaya in the oven (instead of on the stovetop) helps the rice cook evenly and stay light and fluffy without scorching on the bottom.

Add the shrimp: Stir in the shrimp and return the pot to the oven just until they’re cooked through. Adding the shrimp near the end keeps them tender rather than overcooked and rubbery.

Finish the jambalaya: Remove the chicken from the pot, discard the skin and bones, and cut or shred the meat into bite-size pieces. Return the chicken to the pot and gently stir everything together. Sprinkle with parsley and serve.