Creole Jambalaya Recipe

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

Course main meal

Cuisine Creole/Caju

Keyword chicken jambalaya, how to make jambalaya, sausage jambalaya, shrimp jambalaya

Prep Time 20

Cook Time 50

Servings servings

Calories 408kcal

Author Beth Pierce

Ingredients

1 lb. chicken breasts or chicken thighs 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 red pepper flakes
¼ teaspoon fresh ground black pepper
3-4 cups low sodium chicken broth or chicken stock
1 ¼ cups long grain white rice
1 14 ounce can crushed tomatoes
2 teaspoons Louisiana style hot sauce or pepper sauce
½ lb shrimp peeled and deveined
1 cup chopped frozen or fresh okra
kosher salt and fresh ground black pepper to taste
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-high 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. Season with kosher salt and fresh ground black pepper to taste. 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.

Nutrition