If you’ve ever wondered how to capture the soul of Louisiana in a single pot, this homemade jambalaya recipe is your answer. Packed with tender chicken, smoky andouille sausage, succulent shrimp, and vibrant vegetables, all nestled in perfectly seasoned rice, this dish brings the bold flavors of Cajun cuisine right into your kitchen.

Jambalaya is the heart of southern cooking — a dish born out of French, Spanish, and Creole influences, with each ingredient telling a story. Making jambalaya at home can seem intimidating, but with this step‑by‑step guide, you’ll have a hearty, flavorful one-pot meal that’s perfect for weeknight dinners, special occasions, or entertaining friends.

Ingredients (Serves 6–8)

Protein & Sausage —

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
12 oz andouille sausage, sliced into ¼-inch rounds
½ lb large shrimp, peeled and deveined

Vegetables (The Holy Trinity) —

1 cup diced onion
1 cup diced bell pepper (red or green)
½ cup diced celery
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes

Rice & Broth —

1 ½ cups long-grain white rice
3 cups chicken broth

Seasonings & Herbs —

2 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper (adjust to taste)
2 bay leaves
Salt and freshly ground black pepper to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)

Instructions

1. Prepare Ingredients.
Dice vegetables, slice sausage, cut chicken into bite-sized pieces, and peel shrimp. Pre-measure spices.

2. Sear Chicken & Sausage.
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add chicken and cook until browned (about 5 minutes). Remove chicken and set aside. Add sausage slices and cook until slightly caramelized, then remove and set aside.

3. Sauté Vegetables.
In the same pot, add onion, bell pepper, and celery. Sauté 5 minutes until softened. Add garlic and cook another 1 minute until fragrant.

4. Combine Ingredients.
Return chicken and sausage to the pot. Stir in diced tomatoes, smoked paprika, thyme, oregano, cayenne, and bay leaves. Cook for 2–3 minutes to let flavors meld.

5. Add Rice & Broth.
Stir in rice, then pour in chicken broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until rice is tender and liquid absorbed.

6. Cook Shrimp.
During the last 5 minutes of cooking, stir in shrimp. Cover and let the shrimp cook through, turning pink and opaque.

7. Final Seasoning & Garnish.
Remove bay leaves. Taste and adjust salt, pepper, and cayenne if needed. Garnish with freshly chopped parsley.

8. Serve.
Scoop jambalaya into bowls and serve hot with warm French bread or a side salad.

Tips for Perfect Jambalaya

Rice Matters: Use long-grain rice for fluffy grains. Avoid short-grain rice that becomes mushy.
Layer Flavors: Browning chicken and sausage before simmering enhances depth.
Adjust Spice: Cajun food should be flavorful but not unbearably spicy. Adjust cayenne to your taste.
Make Ahead: Jambalaya tastes even better the next day — flavors meld beautifully.

Variations

Vegetarian Jambalaya: Replace proteins with hearty mushrooms, tofu, or extra vegetables.
Smoky Twist: Add a few drops of liquid smoke for an extra authentic Cajun flavor.
Seafood Deluxe: Include crab meat or crawfish tails for a traditional Louisiana touch.

Serving Suggestions

Pair with warm French bread or cornbread to soak up the juices.
Serve over a simple green salad to balance richness.
Offer hot sauce on the side for spice lovers.

Fun Facts & Cultural Context

Jambalaya originated in Louisiana with Creole and Cajun roots. The dish reflects a blend of Spanish paella and French stews, adapted to local ingredients. Traditionally, jambalaya is a one-pot meal that incorporates whatever protein is available — chicken, sausage, or seafood. The “Holy Trinity” of vegetables (onion, bell pepper, celery) is a hallmark of Louisiana cooking, giving the dish its distinctive flavor base.