Creole Jambalaya

Creole Jambalaya

5 from 16 reviews

This flavorful Louisiana style recipe is loaded with shrimp, andouille sausage, chicken, onions, celery, bell peppers, and tomatoes with creole seasonings.


  • 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
  • ¼½ teaspoon cayenne pepper
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon fresh ground black pepper
  • 34 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)


  1. Combine the chicken and Creole seasoning in a large bag and shake to coat.  Let sit for 20-25 minutes.
  2. 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.
  3. 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.
  4. Add the chicken broth, white rice, crushed tomatoes and hot sauce.  Cover and simmer until the rice is almost fully tender; 20-25 minutes.
  5. 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.


  • 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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