If you’ve ever craved a dish that bursts with bold flavors, vibrant colors, and a little bit of that Southern charm, then this Louisiana Jambalaya Recipe is exactly what you need. This one-pot wonder brings together tender chicken, smoky andouille sausage, succulent shrimp, and a medley of aromatic vegetables, all simmered with fragrant spices and rice that soaks up every bit of that delicious goodness. Whether you’re cooking for a crowd or simply want to feel the warmth of Louisiana’s culinary soul in your own kitchen, this recipe delivers an unforgettable feast filled with love, spice, and comfort.

Ingredients You’ll Need

A white bowl in the center filled with chunks of raw pale pink chicken, surrounded by several smaller white bowls arranged neatly on a white marbled background. To the right of the chicken bowl is a bowl of light green chopped celery, below that a bowl of raw peeled shrimp in a pale gray color. Below the shrimp is a cluster of green onions with long green stalks and white bulbs. To the left of the chicken bowl is a bowl of sliced sausage with a reddish brown color. Above and around these main bowls are various white bowls with spices, including ground black pepper, paprika, a light yellow powder, mustard seeds, and salt. Also present are whole vegetables like a green bell pepper, red bell pepper, a light brown onion, and peeled garlic cloves. There is a small pitcher with orange liquid, likely juice or broth, and a bowl with white rice near the middle-bottom of the image. The entire arrangement is on a white marbled surface, with bright even lighting. Photo taken with an iphone --ar 4:5 --v 7

The magic of a great Louisiana Jambalaya Recipe lies in its simplicity and balance of ingredients. Each item plays an important role—from the smoky sausage adding a depth of flavor, to the fresh bell peppers bringing a sweet crunch and vibrant color, and the perfectly seasoned rice tying everything together for that iconic texture.

Cooking oil: A tablespoon to get that perfect sauté and develop flavors right at the start.
Andouille sausage: 8 ounces, sliced; it’s the smoky backbone of the dish that gives a nice spicy kick.
Boneless, skinless chicken breasts or thighs: 1 pound, cubed; tender and flavorful, absorbing all the spices beautifully.
Yellow onion: 1 finely diced; adds a natural sweetness and depth to the base.
Green bell pepper: 1 diced; brings a fresh, slightly bitter balance against the spices.
Red bell pepper: 1 diced; adds sweetness and vibrant color to your jambalaya.
Celery stalks: 3 chopped; essential for that classic Cajun “holy trinity” of veggies.
Garlic cloves: 2 minced; infuses a fragrant punch that ties all ingredients together.
Crushed tomatoes: One 14-ounce can; provides a luscious, rich base with a hint of acidity.
Smoked paprika: 1 tablespoon; adds earthiness and smoky warmth without overpowering.
Salt: 1 teaspoon; to enhance all the natural flavors.
Cumin: 1 teaspoon; brings a subtle nuttiness and earthiness.
Dried oregano: ½ teaspoon; for that herbaceous touch.
Dried basil: ½ teaspoon; adds a gentle, sweet aromatic layer.
Dried thyme: ½ teaspoon; gives the dish its signature Louisiana flavor.
Black pepper: ½ teaspoon; balances the spices with a little heat.
Cayenne pepper: ¼ teaspoon; just enough for a gentle kick, but adjust if you love it spicy.
Uncooked white rice: 1 cup; long or short grain, but not instant, so the grains cook to fluffy perfection.
Chicken broth: 2 cups; enriches the rice with savory goodness.
Shrimp: 1 pound, peeled and deveined; the sweet seafood finishes the jambalaya with tender, juicy bites.
Chopped green onion: Optional topping; adds freshness and a pop of color just before serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Louisiana Jambalaya Recipe

Step 1: Sear the Meats

Begin by heating your cooking oil over medium heat in a large dutch oven or heavy pot. Add the andouille sausage slices and cubed chicken, cooking until they get a light golden sear—about 5 minutes. This step locks in flavor and creates the deep, smoky base this Louisiana Jambalaya Recipe is known for.

Step 2: Sauté the Holy Trinity

Add your diced yellow onion, green and red bell peppers, and chopped celery to the pot. Cook them gently until the onion becomes soft and translucent, releasing their natural sweetness that balances the spices to come.

Step 3: Garlic and Spice Infusion

Next, stir in the minced garlic and let it cook just for a minute until fragrant—be careful not to burn it. Now’s the moment to add the crushed tomatoes and the full blend of spices: smoked paprika, salt, cumin, oregano, basil, thyme, black pepper, and cayenne pepper. Stir everything well so the flavors mingle into a rich, aromatic sauce.

Step 4: The Heart of the Dish — Rice and Broth

Mix in the uncooked white rice and pour in the chicken broth. Bring this mixture to a boil, then lower the heat to medium low, cover the pot, and let it simmer. Keep an eye on it and stir every few minutes to prevent sticking, letting the rice absorb all that flavorful liquid in about 20 minutes.

Step 5: Finish with Shrimp

Once the rice is tender and nearly done, fold in the peeled and deveined shrimp. Cover again and let it simmer for another 5 minutes or until the shrimp curl up and turn pink—signaling they’re perfectly cooked. Now, your jambalaya is ready to warm hearts and appease appetites.

How to Serve Louisiana Jambalaya Recipe

A round metal pan filled with a colorful dish showing three visible layers: the bottom layer is orange-brown cooked rice with bits of green bell peppers and small pieces of brown sausage and light yellow chicken, the middle layer is mixed with vegetables and meat evenly spread, and the top layer consists of white cooked shrimp scattered on top, creating a contrast in color. The pan handle extends downward, and the pan sits on a white marbled surface with a green bell pepper and a red bell pepper at the top right, a wooden bowl partly filled with white rice at the top left, and three green onions laid on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped green onions over your Louisiana Jambalaya Recipe adds that fresh burst of color and a mild sharpness that complements the rich, spicy flavors wonderfully. Feel free to add a dash of hot sauce if you crave an extra kick.

Side Dishes

Serve jambalaya with crusty French bread or cornbread to soak up the delicious sauce. A simple green salad or some roasted vegetables can also lighten the meal, balancing out the hearty and spicy profile.

Creative Ways to Present

Why not impress friends by serving the jambalaya in hollowed bell peppers or even stacking it in small ramekins topped with melted cheese? Garnish with fresh herbs and a wedge of lemon to elevate presentation and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover jambalaya tastes just as amazing when refrigerated in an airtight container for up to 3 days. The flavors actually deepen, making your second helping even better!

Freezing

You can freeze cooked Louisiana Jambalaya Recipe in portion-sized freezer-safe containers for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy that comforting taste any time.

Reheating

To reheat, simply warm your jambalaya on the stovetop over low heat, stirring occasionally to redistribute the spices and moisture. Adding a splash of chicken broth can help revive the rice’s texture if it’s become a bit dry.

FAQs

Can I use different types of sausage in this Louisiana Jambalaya Recipe?

Absolutely! While andouille sausage is traditional and gives a distinctive smoky flavor, you can substitute with chorizo or a smoked kielbasa to suit your palate. Just make sure to pick a sausage with good seasoning to keep the jambalaya flavorful.

Is it okay to use quick-cooking rice?

It’s best to avoid quick-cooking or instant rice in this recipe because it won’t absorb the broth the same way, potentially leading to mushy or unevenly cooked jambalaya. Use regular long or short-grain white rice for that perfect texture.

Can this dish be made spicy or mild?

Yes, you control the heat! Adjust the cayenne pepper and add extra hot sauce or chili flakes if you like it fiery, or reduce them for a milder, family-friendly version without sacrificing flavor.

What’s the best way to peel and devein shrimp for jambalaya?

Use a small paring knife or shrimp deveiner to remove the shell and make a shallow slit along the back to pull out the vein. Rinse under cold water before incorporating the shrimp into your jambalaya.

Can I use seafood other than shrimp?

Definitely! Crab meat, crawfish tails, or chunks of firm white fish can also be delicious additions. Just add seafood towards the end of cooking to keep it tender and juicy.

Final Thoughts

This Louisiana Jambalaya Recipe isn’t just a meal—it’s a celebration in your kitchen filled with rich history, bold flavors, and heartwarming aromas. It’s perfect for family dinners or impressing friends with a taste of classic Cajun cooking. I can’t wait for you to make it, savor it, and share it around your own table!

Louisiana Jambalaya Recipe

Ingredients You’ll Need