Jambalaya
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This Creole-style jambalaya recipe combines chicken, smoky andouille sausage, and shrimp with perfectly cooked, fluffy rice.
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.
“I’ve tried many jambalaya recipes, and my husband says this one is his favorite. The leftovers were even better the next day!”
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
How To Make Jambalaya
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.
Brown the andouille: Add the sausage and cook until lightly browned. Transfer it to the plate with the chicken, leaving the flavorful drippings 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.
Add the liquids, seasonings, chicken, and sausage: Pour in the chicken broth, clam juice, tomatoes, thyme, and cayenne, scraping up the browned bits from the bottom of the pot. Return the chicken and sausage, then cover and simmer to partially cook the chicken and let the flavors come together.
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.
What To Serve with Jambalaya
Jambalaya is a hearty one-pot meal, so it doesn’t need much alongside it. For something fresh, pair it with a simple green salad; for a Southern-style spread, add collard greens or warm cornbread. And for dessert, something cool and citrusy, like Key lime pie, is the perfect finish.
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Jambalaya
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1¾ lbs/794 g)
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 13 oz Andouille sausage, sliced ¼-inch (6-mm) thick
- 1 medium yellow onion, finely chopped
- 1 rib celery, finely chopped
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups chicken broth
- 1 (8-oz) bottle clam juice
- 1 (14.5-oz) can diced tomatoes, well drained
- ¾ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 cups converted long-grain white rice, such as Ben's Original (see note)
- 1 lb extra-large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
- 3 tablespoons fresh chopped parsley (optional)
Instructions
- Adjust an oven rack to the lower middle position and preheat to 350°F (175°C).
- Season the chicken all over with the salt and pepper.
- Heat the oil in a large Dutch oven or heavy oven-proof soup pot over medium-high heat until it shimmers. Brown the chicken on both sides, flipping once, about 8 minutes total; transfer to a large bowl.
- Add the sausage to the fat left in the pot and cook, stirring frequently, until lightly browned, about 5 minutes. Add to the bowl with the chicken.
- Add the onion, celery, and bell pepper to the fat in the pot and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook 30 seconds more (do not brown). Stir in the tomato paste and cook for 1 minute more.
- Add the chicken broth, clam juice, diced tomatoes, thyme, and cayenne pepper. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Add the chicken and sausage back to the pot, along with any accumulated juices, and bring to a simmer. Cover and cook over medium-low heat for 20 minutes.
- Add the rice and stir to combine. Cover the pot, place in the oven, and cook until the rice is tender and all of the liquid has been absorbed, about 25 minutes, gently stirring the rice once halfway through cooking.
- Transfer the chicken to a cutting board. Stir the shrimp into the rice mixture, cover, and continue to cook in the oven until the shrimp are opaque throughout, 5 to 7 minutes. Using two spoons, pull the chicken off the bones; discard skin and bones.
- Gently stir the pulled chicken and parsley (if using) into the rice. Taste and adjust seasoning if needed. Cover and let sit until the chicken is heated through, about 5 minutes. Serve.
Notes
- For the best texture, use converted (parboiled) rice, such as Ben’s Original (formerly Uncle Ben’s). It holds its shape and stays fluffy even after absorbing all the flavorful liquid, so your jambalaya won’t turn out mushy. Avoid instant or quick-cooking rice (they’re fully pre-cooked and turn mushy), as well as jasmine, basmati, or brown rice, which require different liquid ratios and cooking times.
- Make-Ahead/Freezing Instructions: After cooling slightly, transfer the jambalaya to a large baking dish or storage container, cover tightly, and refrigerate for up to 2 days. To reheat, place in a covered baking dish in a 325°F oven until warmed through, about 30 minutes, stirring once or twice. For smaller portions, reheat gently in the microwave, stirring halfway through to ensure even heating. If the jambalaya seems dry, add a splash of chicken broth to loosen it up. Finish with parsley just before serving. For longer storage, freeze in an airtight container for up to 3 months; thaw overnight in the refrigerator before reheating as directed.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I am from Louisiana, and this recipe met all my Cajun requirements (deep flavors, rich base, seafood and sausage). And done in less than two hours! Excellent one pot dinner. Thanks for another well thought out recipe.
This is SO GOOD! Absolutely perfect recipe.
This is the first of many great recipes here that was a disappointment. As you warned in the notes, Uncle Ben’s rice works best. I didn’t have Uncle Ben’s rice, though, and the texture of the dish is complete mush. The flavor is good, but it is so mushy!
There must be a way to cook this without ruining the rice.
Sorry for the bad review, but this was a disaster.
Hi Betty, I’m so sorry it didn’t turn out for you. You’re right that converted rice gives the most reliable texture, but I’ve made it successfully with regular long-grain white rice, too, so I’m wondering if something else might be going on. By chance, was your rice instant or quick-cooking? Those types are fully pre-cooked and can easily turn mushy with this amount of liquid and baking time.
Wonderful recipe! I’ve tried many jambalaya recipes, and my husband says this one is his favorite. The leftovers were even better the next day!
Flavors were delicious but rice didn’t cook for a long long time. Even after close to an hour it was crunchy. Not sure how to rectify it, but it definitely wasn’t 25 mins in the oven.
Can I make this all on stovetop and not use the oven?
Hi Jo, It will work, but the rice will cook more evenly in the oven. If you want to make it on the stovetop, give it a few gentle stirs as it cooks to be sure the rice doesn’t scorch at the bottom.
This looks amazing! Could you use boneless skinless thighs? Also, what to serve with it? Thanks:-)
Hi Jill,
Yes, boneless, skinless thighs work just fine — you’ll get a touch less flavor (and rendered fat) than with bone-in, skin-on, but it’ll still be delicious. I’d skip the browning step and add them directly to the pot when you add the broth and seasonings. Just be sure to include the salt and pepper from the chicken seasoning step so it all balances out. As for sides, jambalaya’s a meal on its own, but a simple green salad or some cornbread is always a nice addition.
If I make this recipe without shrimp do you suggest to still use the clam juice?
Yep!
Can you make any/all of this recipe in advance?
Hi Helen, Yes it reheats nicely, even in the microwave. Make-ahead instructions are included at the bottom of the recipe card. Hope you enjoy! 🙂
Would it be OK to leave out the tomatoes? My friend’s mom made a brown jambalaya. Not sure how she made it, but I really preferred it better.
Hi Nettie, Yes you can leave them out but you’ll need to increase the chicken broth to 2 to 2¼ cups. Hope you enjoy!
Can’t wait to try this! If adjusting to exclude the shrimp, I assume I would just add 5-7 minutes to the baking time?
Yep that’s correct. Please LMK how it turns out! 🙂