If you’re looking for a hearty, flavor-packed meal that feels like a warm hug from the South, Jambalaya is where it’s at. This Creole classic is loaded with smoky sausage, tender chicken, vegetables, and rice that soaks up every bit of savory, spicy flavor. Best of all? It all comes together in one pot, making cleanup a breeze.
Whether you’re cooking for family dinner, meal prep, or just craving something bold and comforting, this easy Jambalaya recipe is sure to hit the spot.
What is Jambalaya?
Jambalaya is a beloved Louisiana dish with French, Spanish, and West African influences. Think of it as a flavorful rice dish that combines meat, vegetables, and seasonings all cooked together. Traditionally, you’ll find sausage, chicken, and sometimes shrimp, but the beauty of Jambalaya is how customizable it is.
This recipe keeps things simple with smoked sausage, chicken (optional), and a mix of veggies known as the “holy trinity” — onion, bell pepper, and celery. Toss in some garlic, Cajun spices, and rice, and you’ve got magic.
Why You’ll Love This Recipe
- One-pot wonder: Everything cooks in the same pot — less mess, more flavor.
- Customizable: Add shrimp, swap the protein, or adjust the spice level to your liking.
- Comfort food made easy: Feels like it simmered all day, but ready in under an hour.
- Meal prep friendly: Leftovers taste even better the next day.
Ingredients You’ll Need
- Andouille or smoked sausage – adds smoky depth.
- Chicken – optional, but adds extra heartiness.
- Onion, bell pepper, celery – the Cajun cooking trio.
- Garlic – because everything’s better with garlic.
- Rice – long-grain rice works best for fluffy texture.
- Diced tomatoes – fire roasted for extra flavor.
- Chicken broth – the liquid that cooks the rice.
- Cajun seasoning, thyme, paprika – the spice blend that ties it all together.
- Fresh parsley & green onions – for garnish and brightness.
Step-by-Step Instructions
1. Brown the Sausage
Start by heating olive oil in a large Dutch oven. Add sliced sausage and cook until browned — this builds the flavor foundation.
2. Cook the Chicken
If using chicken, season it with salt and pepper, then sear until golden and cooked through. Set aside with the sausage.
3. Sauté the Vegetables
Add diced onion, bell pepper, and celery. Cook until softened, then add garlic for an extra punch of flavor.
4. Add the Rice & Seasonings
Stir in the rice, diced tomatoes (with juices), broth, and seasonings. Bring everything to a boil.
5. Simmer to Perfection
Return the sausage (and chicken) to the pot. Reduce heat, cover, and let it simmer until the rice is tender and the liquid is absorbed.
6. Garnish & Serve
Fluff with a fork, top with green onions and parsley, and serve hot.
Variations & Substitutions
- Seafood Jambalaya: Add shrimp or crawfish during the last 5 minutes of cooking so they don’t overcook.
- Spicy Kick: Stir in cayenne pepper or a few dashes of hot sauce for extra heat.
- Vegetarian Option: Skip the meat and use vegetable broth. You can bulk it up with mushrooms, zucchini, or plant-based sausage.
- Different Meats: Swap chicken thighs for turkey, or try ham for a slightly different flavor.
- Rice Swap: Traditional long-grain rice works best, but you can substitute with brown rice (just increase the cook time and liquid slightly).
Serving Suggestions
- Classic Southern Style: Serve with cornbread or buttermilk biscuits on the side.
- Light & Fresh: Pair with a simple green salad to balance the richness.
- Seafood Pairing: Blackened catfish is an incredible sidekick — the spicy, smoky fish complements the savory jambalaya perfectly.
- Party Style: Jambalaya is perfect for feeding a crowd — serve it straight from the pot with a sprinkle of hot sauce bottles nearby.
- Toppings: Garnish with extra parsley, green onions, or even a squeeze of lemon for brightness.
Pro Tips for the Best Jambalaya
- Don’t Rush the Browning: Take time to brown the sausage and chicken — that’s where the deep flavor develops.
- Use the Right Rice: Long-grain rice keeps the dish fluffy, while short-grain rice can get sticky.
- Layer the Seasoning: Taste as you go — Cajun seasoning blends vary in saltiness and spice, so adjust accordingly.
- Simmer, Don’t Boil: Keep the heat low once the rice is added to prevent sticking and ensure even cooking.
- Rest Before Serving: Let the jambalaya sit covered for 5 minutes off the heat so the flavors come together and the rice finishes steaming.
- Leftovers are Gold: Jambalaya tastes even better the next day as the flavors meld. Store in the fridge up to 4 days or freeze for up to 3 months.
Easy One-Pot Jambalaya
Ingredients
- 1 lb andouille or smoked sausage sliced
- 1 lb chicken breast or thighs cubed (optional)
- 2 tbsp olive oil
- 1 onion diced
- 1 red or yellow bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 ½ cups long-grain rice
- 1 14.5 oz can fire-roasted diced tomatoes (with juices)
- 3 cups chicken broth
- 2 tsp Cajun seasoning
- ½ tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- 2 green onions sliced (for garnish)
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or skillet over medium heat. Add sliced sausage and cook 4–5 minutes until browned. Remove and set aside.
- If using chicken, season with salt and pepper, then cook in the same pot until golden and cooked through. Remove and set aside.
- Add onion, bell pepper, and celery to the pot. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
- Stir in the rice, diced tomatoes (with juices), chicken broth, Cajun seasoning, thyme, paprika, salt, and pepper. Bring to a boil.
- Return sausage (and chicken, if using) to the pot. Reduce heat to low, cover, and simmer 25–30 minutes until rice is tender and liquid is absorbed.
- Fluff with a fork, garnish with green onions and parsley, and serve hot.
