Jambalaya Recipe

Why Make This Recipe

Jambalaya is a classic dish from Louisiana that combines flavors and ingredients in a one-pot meal. It’s hearty, filling, and perfect for feeding a crowd. With a mix of meats, rice, and bold spices, this recipe brings a taste of the South to your kitchen. Plus, it’s easy to customize based on what you have available, making it a versatile choice for family dinners or gatherings.

How to Make Jambalaya

Ingredients:

• 1 Tablespoon oil (vegetable or canola oil)
• 1 pound smoked beef sausage (cut into 1/4 inch thick slices)
• 1 1/2 pounds boneless skinless chicken breasts (cut into bite-size pieces)
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter
• 1 yellow or white onion (chopped)
• 4 green onions (chopped)
• 4 cloves garlic (finely minced)
• 3 ribs celery (chopped)
• 1 green bell pepper (chopped)
• 1 1/2 teaspoon dried basil
• 1 1/2 teaspoon Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (optional, add more for spice, if desired)
• 14.5 ounce can diced tomatoes
• 2 1/2 cups low-sodium chicken broth
• 1 1/4 cup long-grain white rice

Directions:

1. Heat the oil in a large pot over medium heat.
2. Add the smoked sausage and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same pot, add the chicken pieces and cook until no longer pink. Remove and set aside with the sausage.
4. Add butter to the pot. Once melted, stir in the flour and cook for about 2 minutes.
5. Add the chopped onion, green onions, garlic, celery, and green bell pepper. Cook until vegetables soften, about 5 minutes.
6. Stir in the dried basil, Cajun seasoning, salt, black pepper, and cayenne pepper.
7. Add the canned tomatoes (with juice), chicken broth, and rice. Stir to combine.
8. Return the sausage and chicken to the pot. Bring to a boil, then reduce heat to low.
9. Cover and simmer for about 25-30 minutes or until the rice is tender and has absorbed the liquids.

How to Serve Jambalaya

Serve the jambalaya hot, garnished with extra green onions or parsley if desired. This dish pairs beautifully with a fresh salad or crusty bread for a complete meal.

How to Store Jambalaya

To store leftover jambalaya, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Reheat in the microwave or on the stovetop.

Tips to Make Jambalaya

• Feel free to customize the meats by adding shrimp or substituting turkey sausage.
• Adjust the heat by adding more cayenne pepper or hot sauce if you like it spicy.
• Let the jambalaya sit for a few minutes after cooking for the best flavor.

Variation

You can make a vegetarian version by omitting the meat and adding more vegetables like zucchini, carrots, or mushrooms, along with some beans for protein.

FAQs

1. Can I use brown rice instead of white rice?
   Yes, but you will need to adjust the cooking time since brown rice takes longer to cook.

2. Can I make jambalaya in advance?
   Absolutely! It can be made ahead of time and tastes even better the next day as the flavors marry together.

3. What can I serve with jambalaya?
   Common sides include coleslaw, cornbread, or a light salad. You can also enjoy it on its own!

Jambalaya

Jambalaya is a classic Louisiana dish that combines meats, rice, and spices in a hearty, flavorful one-pot meal that's perfect for feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Cajun, Southern

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Jambalaya

• 1 Tablespoon vegetable or canola oil
• 1 pound smoked beef sausage (cut into 1/4 inch thick slices)
• 1 1/2 pounds boneless skinless chicken breasts (cut into bite-size pieces)
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter
• 1 yellow or white onion (chopped)
• 4 green onions (chopped)
• 4 cloves garlic (finely minced)
• 3 ribs celery (chopped)
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (optional) Add more for spice if desired.
• 14.5 ounce can diced tomatoes
• 2 1/2 cups low-sodium chicken broth
• 1 1/4 cups long-grain white rice

Instructions

 

Cooking

• Heat the oil in a large pot over medium heat.
• Add the smoked sausage and cook until browned, about 5-7 minutes. Remove and set aside.
• In the same pot, add the chicken pieces and cook until no longer pink. Remove and set aside with the sausage.
• Add butter to the pot. Once melted, stir in the flour and cook for about 2 minutes.
• Add the chopped onion, green onions, garlic, celery, and green bell pepper. Cook until vegetables soften, about 5 minutes.
• Stir in the dried basil, Cajun seasoning, salt, black pepper, and cayenne pepper.
• Add the canned tomatoes (with juice), chicken broth, and rice. Stir to combine.
• Return the sausage and chicken to the pot. Bring to a boil, then reduce heat to low.
• Cover and simmer for about 25-30 minutes or until the rice is tender and has absorbed the liquids.

Notes

Let the jambalaya sit for a few minutes after cooking for the best flavor. Customize the meats by adding shrimp or using turkey sausage. Adjust the heat by adding more cayenne pepper or hot sauce if desired.

Keyword Comfort Food, Jambalaya, Louisiana recipe, One-Pot Meal, spicy