Jambalaya Recipe (Creole version)

Published on October 8th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Jambalaya in a bowl

Jambalaya is a unique one-pot dish that's very common in Louisiana. The dish directly represents the multicultural influences of people from Africa, France, and Spain that settled in Louisiana. The dish has two versions: the Creole or Red Jambalaya, which has tomatoes in the mixture. The other version is the Cajun Jambalaya from the southwestern and central parts of Louisiana and has no tomatoes in its mixture. Regardless of which version you prefer, most people will agree that the seasoning makes the dish. In this Jambalaya Recipe, we explore the Creole version and will guide you along the way to making the dish and making your own Cajun Creole Seasonings. This one-pot dish is sure to please friends and family alike with some extra special attention to our hot and spicy food lovers. 

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Time & Serves

Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Serves
8

Ingredients

  • 2 tablespoons Oil

  • 2 tablespoons Unsalted Butter

  • 3 pieces Andouille Sausage - sliced into bite-sized pieces

  • 4 boneless, skinless  Chicken breast - cut into bite-sized pieces

  • 1 medium yellow Onion - diced

  • 3 cloves Garlic- minced

  • 3 Celery stalks - diced

  • 3 Bell peppers - seeds removed & diced

  • 2 tablespoons Cajun Creole Seasoning

  • 14 ounces Canned Crushed Tomatoes

  • 2 cups Rice

  • 1 liter Chicken Stock or Broth

  • 2 Thyme Sprigs

  • 2 Bay Leaves

  • 2 teaspoons Worcestershire Sauce

  • 1-2 teaspoon Hot Pepper Sauce

  • 12 large Okra - sliced into bite sized pieces

Cajun Creole Seasoning
  • 2 teaspoons Salt

  • 2 teaspoons Garlic Powder

  • 2 teaspoons Onion Powder

  • 2 teaspoons Smoked Paprika Powder

  • 1 teaspoon Thyme - dried

  • 1 teaspoon Oregano - dried

  • 1 teaspoon Basil - dried

  • 1 teaspoon Cayenne Powder

  • 1 teaspoon Black Pepper

  • 1 teaspoon White Pepper

Optional Ingredient
  • 1 lb Jumbo Shrimp - deveined

Instructions

Using a large, heavy-bottom pot, add the oil and butter and bring to medium-high heat.

Once the oil butter mixture is hot, add the onion, garlic, celery, bell peppers and okra, sauté for 3-5 minutes.

Add the chicken breast and andouille sausage and sauté for 5-10 minutes.

Add the Cajun seasoning, crushed tomatoes, rice, chicken stock, thyme, bay leaf, worcestershire sauce, and hot pepper sauce stir and mix.

Stir everything together using a wooden spoon. 

Cover and reduce the temperature to low. Cook for 20-25 minutes until all the liquid is absorbed into the rice. 

Fluff the rice using a fork and portion out into bowls.  

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
authentic, easy, best, a recipe for jambalaya, cajun, shrimp jambalaya recipe, traditional, simple

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart