Creole Jambalaya brings together chicken, andouille sausage and shrimp together with onions, garlic, celery, okra, tomatoes and rice all cooked down and seasoned perfectly in one big pot. It is a cornucopia of delicious flavors all cooked in perfect harmony.
This is one of my hubby’s favorite meals. You can easily adjust the heat and spice in this meal to your liking. It is a really hearty meal by itself but for a company worthy meal serve with Cheddar Biscuits and Oven Roasted Corn.
How to make Jambalaya
Start by combing your chicken and a little creole or cajun seasoning in a storage bag and let it sit for about 20 minutes. Grab a large dutch oven or large stockpot and heat up a little bit of vegetable or canola oil. Then add the andouille sausage and brown it a little bit. Go ahead and plate that for a little bit and then add your chicken and brown it. Now plate the chicken.
Next heat a little more oil and add your onions, celery and peppers cooking until soft. Then reduce your heat and add your garlic, thyme, marjoram, paprika, cayenne pepper, crushed red pepper and black pepper cooking for about 1 minute stirring constantly. Next add the chicken broth, rice, crushed tomatoes and hot sauce. Cover and simmer until the rice is just about tender. Now add the shrimp, okra, and plated sausage and chicken. Cover and simmer until the shrimp are cooked through and the okra is tender. Season with more hot sauce if desired and garnish with green onions or chopped parsley.
Recipe note and helpful tips
- Adjust the creole seasoning, cayenne pepper, crushed red pepper, and Louisiana style hot sauce to your heat tolerance and desire.
- Use fresh or frozen okra. This time of year it is hard to find fresh okra so I use frozen. Let it thaw slightly and slice it frozen. Then add to the pot slightly frozen.
- Andouille sausage is traditional Cajun spicy smoked sausage. A lot of local grocery stores carry at least one brand or you may be lucky enough to have a Cajun grocery store within driving distance for over the top authentic flavor.
- If the mixture is too thick before the rice is tender add a little more chicken broth and continue simmering.
- Simmer the shrimp just until pink and cooked through. Shrimp are always better when they are not overcooked.
- Don’t let the amount of the ingredients overwhelm you. It is delicious and well worth the effort.
- Leftovers heat up well in the microwave at a reduced power.
- Jambalaya is best enjoyed fresh however if necessary double wrap and freeze for up to 3 weeks.
What is the difference between Creole and Cajun Jambalaya?
Jambalaya can be either Creole or Cajun or in some cases a mixture of both. The Creole mixture has tomatoes in the mix and therefore is mainly red in color. Creole is more likely to include shrimp and generally the ingredients are added in layers. The meats are first browned and the vegetables are cooked until tender letting the natural caramelization of the onions and the browning of the peppers occur.
A true Cajun jambalaya does not have tomatoes or shrimp and its overall color is brown. Generally speaking the ingredients are thrown in the pot for a long slow simmer. Pork sausage, ham, chicken and sometimes game are included in the Cajun mix.
Other delicious creole and cajun recipes you will love!
- Shrimp and Grits Southern Style with Cheesy Grits
- Dirty Rice
- Red Beans and Rice
- Cajun Shrimp Pasta
- Shrimp Creole
Creole Jambalaya
This flavorful Louisiana style recipe is loaded with shrimp, andouille sausage, chicken, onions, celery, bell peppers, and tomatoes with creole seasonings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes plus holding time
- Yield: 8 servings 1x
- Category: main meal
- Method: stovetop
- Cuisine: Creole/Caju
Ingredients
- 1 lb chicken cut in bite size pieces
- 1 tablespoon Creole or Cajun seasoning
- 2 ½ tablespoons vegetable oil
- 12 ounces andouille sausage sliced into rounds
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 green pepper seeded and diced
- 1 red or orange bell pepper seeded and diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ – ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- 3–4 cups low sodium chicken broth
- 1 ¼ cups long grain white rice
- 1 (14 ounce) can crushed tomatoes
- 2 teaspoons Louisiana style hot sauce
- ½ lb shrimp peeled and deveined
- 1 cup chopped frozen or fresh okra
- Green onion chopped (optional garnish)
- Fresh parsley chopped (optional garnish)
Instructions
- Combine the chicken and Creole seasoning in a large bag and shake to coat. Let sit for 20-25 minutes.
- Heat 1 1/2 tablespoons vegetable oil in a large dutch oven or heavy stockpot over medium heat. Add the sausage and cook until lightly browned. Remove to a plate. Add the chicken and cook until browned. Remove to a plate.
- Heat 1 tablespoon vegetable oil over medium heat. Add onion and celery and cook for 2-3 minutes stirring several times. Add peppers and cook until the onions and celery are soft and fragrant. Reduce heat to low. Add garlic, thyme, oregano, paprika, cayenne pepper, crushed red pepper, and black pepper. Cook for 1 minute stirring constantly.
- Add the chicken broth, white rice, crushed tomatoes and hot sauce. Cover and simmer until the rice is almost fully tender; 20-25 minutes.
- Add the shrimp, okra, sausage and chicken. Cover and continue simmering until the shrimp are pink and cooked through and the okra is tender. If desired season with more hot sauce and garnish with green onions or chopped parsley.
Notes
- Adjust the creole seasoning, cayenne pepper, crushed red pepper, and Louisiana style hot sauce to your heat tolerance and desire.
- Use fresh or frozen okra. This time of year it is hard to find fresh okra so I use frozen. Let it thaw slightly and slice it frozen. Then add to the pot slightly frozen.
- Andouille sausage is traditional Cajun spicy smoked sausage. A lot of local grocery stores carry at least one brand or you may be lucky enough to have a Cajun grocery store within driving distance for over the top authentic flavor.
- If the mixture is too thick before the rice is tender add a little more chicken broth and continue simmering.
- Simmer the shrimp just until pink and cooked through. Shrimp are always better when they are not overcooked.
- Leftovers heat up well in the microwave at a reduced power.
- Jambalaya is best enjoyed fresh however if necessary double wrap and freeze for up to 3 weeks.
Keywords: how to make jambalaya, shrimp jambalaya, chicken jambalaya, sausage jambalaya
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Erin | Dinners,Dishes and Dessert
This Creole Jambalaya looks absolutely delicious! Yummy!
Toni
This is such an amazing meal!! Everyone at my house loved it!
★★★★★
Allyson Reed Zea
This came out PERFECT! Thanks for the easy recipe!
★★★★★
Carrie Robinson
Homemade jambalaya is the best! Definitely trying this recipe soon. 🙂
★★★★★
Angela
The perfect dinner recipe for this cool wet weather. My family loved it!
★★★★★
Ashley F.
Really love all of the flavors going on in this dish! Such a classic recipe to make! SO tasty too!
★★★★★
Jenn
I made this dish as soon as I saw it because I was craving flavor and happened to have all the ingredients. This dish is a winner! It’s soooo freaking good I know I’ll be making it over and over! Love that I can spice it up more!
★★★★★
Jen Bryant
This was a huge hit with my family, even my picky son!
★★★★★
Katie
This looks amazing. Can’t wait to try this one for a meal this week.
★★★★★
Anna
A big bowl of this jambalaya really hits the spot on a cold snowy day like today. Thanks for sharing!
★★★★★
Erika
Loving this recipe! Jambalaya is one of my favorite dishes!
★★★★★
Catalina
Such a hearty and flavorful dish! A must try for sure!
Amanda
We loved this! So much flavor in one dish!
★★★★★
Shelley
Oh Beth, how lovely! My husband is a big, big fan of jambalaya! He’d just love this recipe!
★★★★★
Alison
This recipe is truly authentic! Great flavors withe the creole seasoning!
★★★★★
Sara Welch
So many bold and hearty flavors in this dish; served it for dinner last night and it was a hit all around the table! Easily, a new favorite recipe for jambalaya!
★★★★★
Lima Ekram
Beth – what an awesome recipe – I loved the detail about the difference between creole and jambalaya! I cant wait to try it!
★★★★★
Beth Pierce
Thanks so much! I sure hope that you like it!
Biana
This Jambalaya sounds so flavorful! Looking forward to making it.
★★★★★
Lori Rayner
There is nothing better! This was even better than I imagined!
★★★★★
Beth Pierce
Thanks Lori! So glad that you liked it!
Katie
This has so much flavor. I love the spices in this! All of it works so well.
★★★★★
Jennifer
The flavor in this is incredible!! SO easy and so delicious! Can’t wait to make it again!!
★★★★★