If you’re looking for a lively, satisfying dish that instantly transports you to the heart of New Orleans, the Creole Jambalaya Recipe is exactly what you need. This one-pot meal is a festive combination of chicken, andouille sausage, shrimp, aromatic vegetables, and tender rice—all simmered together with bold Creole seasoning. It’s a family favorite that never fails to wow at gatherings, potlucks, or weeknight dinners. Whether you’re new to jambalaya or already hooked on Louisiana flavors, this dish is bursting with color, warmth, and just the right amount of spice.
Ingredients You’ll Need
The beauty of the Creole Jambalaya Recipe is how it weaves simple, humble ingredients into something spectacular. Each element brings its own character—smokiness, sweetness, freshness, or a burst of color—making every bite a celebration. Here’s what you’ll need, along with a few tips to help you get the best out of each ingredient:
- Olive oil: Use this as your base to develop all that flavorful browning—it’s the start of every good jambalaya.
- Andouille sausage: Provides a spicy, smoky backbone; don’t skip this classic Creole sausage for authentic flavor.
- Chicken thighs: Choose thighs for juicy, tender meat that holds up beautifully during simmering.
- Onion: A must-have for sweetness and depth; dice it so it melds perfectly into the rice.
- Green bell pepper: Lends color and a subtle grassy taste that’s essential in the Creole “trinity.”
- Celery: Adds a gentle crunch and classic aroma—part of the Southern foundation for countless dishes.
- Garlic: Minced fresh for that irresistible undertone of warmth.
- Diced tomatoes with juice: The juice adds acidity and moisture, helping the rice cook to perfection.
- Long-grain white rice: Absorbs all those rich Creole flavors without going mushy.
- Chicken broth: Use a high-quality broth for well-rounded flavor that ties everything together.
- Creole seasoning: The soul of the recipe—a vibrant blend of spices that brings New Orleans straight to your table.
- Dried thyme: Balances the robust spices with a subtle herbal note; a little goes a long way.
- Cayenne pepper (optional): For those who crave extra heat, add cayenne to taste!
- Salt and pepper: Essential for dialing in the flavor exactly to your liking.
- Raw shrimp: Add these at the end for a sweet, juicy finish; be sure they’re peeled and deveined.
- Green onions: Sliced fresh for a pop of color and mild bite—perfect for garnish.
- Chopped parsley: Brings brightness and freshness to balance the spicy, savory flavors.
How to Make Creole Jambalaya Recipe
Step 1: Brown the Meats
Start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, until beautifully browned and fragrant, about 4–5 minutes. Once done, scoop out the sausage with a slotted spoon and set it aside. Add the chicken pieces to the same pot, letting them soak up all those rendered sausage drippings. Brown the chicken until it’s nearly cooked through, then move it to the sausage plate. This step lays a flavor-packed foundation for your Creole Jambalaya Recipe.
Step 2: Sauté the “Trinity”
In the same pot, without cleaning it (all those caramelized bits are gold!), toss in your diced onion, green bell pepper, and celery. Sauté for about 5 minutes until softened and aromatic, scraping up any brown bits as you go. Add the minced garlic and continue stirring for another minute, letting its fragrance bloom. These vegetables make up the classic Creole “trinity” and set the savory, homey tone of the dish.
Step 3: Layer the Flavors
Now it’s time to pour in the diced tomatoes (with their juices), long-grain rice, and chicken broth. Sprinkle in the Creole seasoning, dried thyme, and cayenne pepper if you want a little extra kick. Season with salt and pepper to taste. Stir everything together thoroughly—you want those spices and rice to be evenly distributed, promising perfect flavor in every forkful.
Step 4: Simmer to Perfection
Return the browned sausage and chicken to the pot, nestling them into the rice mixture. Bring the whole thing to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 20–25 minutes. This is when the magic happens—the rice absorbs all the savory, spicy broth, and the meats become meltingly tender.
Step 5: Finish with Shrimp
About five minutes before the rice is done, gently stir in the peeled and deveined shrimp. Cover again and let the shrimp cook through until pink and just curled, taking care not to overcook them. This final flourish is what makes the Creole Jambalaya Recipe a true celebration of land and sea.
Step 6: Fluff and Garnish
Once the shrimp are cooked, remove the pot from the heat and fluff the whole jambalaya with a fork to release steam and separate the grains. Scatter over sliced green onions and fresh parsley for a pop of color and fresh flavor right before serving.
How to Serve Creole Jambalaya Recipe
Garnishes
To really make your Creole Jambalaya Recipe pop, a final sprinkle of sliced green onions and fresh parsley is all you need. Not only do they add a lovely burst of color, but they also provide a crisp, clean contrast to the spicy, rich rice. If you want to kick up the heat even more, a dash of hot sauce on the side is always welcome.
Side Dishes
Jambalaya doesn’t need much to shine, but a hunk of crusty French bread is perfect for soaking up any saucy bits. If you’re after a Southern-style feast, consider classic cornbread, a crisp green salad, or even buttery sautéed greens. These sides provide balance and soak up every bit of that wonderful flavor.
Creative Ways to Present
Turn your jambalaya into a show-stopping main by serving it in large, shallow bowls with plenty of garnishes. For parties, scoop it into individual mason jars or mini ramekins for a fun, portable twist. You can even use leftovers as a flavorful filling for stuffed peppers or quick lunchtime wraps—your creativity is the only limit!
Make Ahead and Storage
Storing Leftovers
Any leftover Creole Jambalaya Recipe keeps beautifully in the fridge. Transfer cooled jambalaya to airtight storage containers and refrigerate for up to four days. The flavors deepen overnight, making it even tastier the next day—your future self will thank you for this.
Freezing
Want to stash some away for a rainy day? Jambalaya is freezer-friendly! Let it cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. For best results, enjoy within three months. Pro tip: leave out the shrimp if you’re freezing, and add fresh shrimp when reheating for the best texture.
Reheating
To reheat, simply warm jambalaya gently on the stovetop or in the microwave, adding a splash of water or broth if it seems a little dry. Stir occasionally to ensure even heating. If you’ve frozen your jambalaya, thaw overnight in the fridge before reheating for the freshest results.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine in the Creole Jambalaya Recipe—just keep an eye on cooking time, as breast meat can dry out faster than thighs. Many people love the juicy texture chicken thighs offer, but both are delicious.
What’s the difference between Creole and Cajun jambalaya?
Great question! Creole jambalaya (like this recipe) includes tomatoes, giving it a vibrant red color and tangier flavor. Cajun jambalaya skips the tomatoes and tends to be a bit earthier and smokier. Both are wonderful, but this Creole Jambalaya Recipe is the one I reach for when I want bright, savory notes in every bite.
How spicy is this dish?
The spice level is really up to you! The Creole Jambalaya Recipe is flavorful and gently spicy as written, but you can easily increase the cayenne or use a hotter andouille sausage for extra fire. Conversely, tone down the heat by omitting the cayenne entirely—it’s always delicious, either way.
Can I make it seafood-only?
Definitely! For a lighter, all-seafood version, skip the chicken and sausage and add extra shrimp—or even scallops or crabmeat if you’re feeling fancy. Just add the seafood toward the end of cooking to prevent overcooking.
Why is my rice mushy?
If your rice is mushy, it may have overcooked or there was too much liquid. Always use long-grain white rice and stick to the recommended liquid-to-rice ratio in the Creole Jambalaya Recipe. Simmer gently and avoid excessive stirring, which can break up the rice grains.
Final Thoughts
This vibrant, soul-warming Creole Jambalaya Recipe is always a crowd-pleaser, bursting with the flavors of Louisiana in every bite. Whether you’re making it for a lively get-together or simply cozied up at home, let this dish bring a little Southern magic to your table. Gather your ingredients, stir up a pot, and let the good times roll!
Print
Creole Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Non-Vegetarian
Description
A flavorful and comforting Creole Jambalaya recipe combining andouille sausage, chicken, shrimp, and rice, seasoned with Creole spices and cooked to perfection.
Ingredients
For the Jambalaya:
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 pound raw shrimp, peeled and deveined
For Garnish:
- 2 green onions, sliced
- Chopped parsley for garnish
Instructions
- Heat the olive oil: In a large Dutch oven or heavy-bottomed pot over medium heat.
- Cook the sausage: Until browned, about 4–5 minutes. Remove and set aside.
- Cook the chicken: Until browned and nearly cooked through, about 5 minutes. Remove and set aside with the sausage.
- Saute vegetables: Add onion, bell pepper, and celery. Cook for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Add remaining ingredients: Diced tomatoes, rice, chicken broth, Creole seasoning, thyme, cayenne, salt, and pepper. Stir well to combine.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
- Add shrimp: In the last 5 minutes of cooking, stir in shrimp and cover until cooked through.
- Finish and garnish: Remove from heat, fluff with a fork, and garnish with green onions and parsley before serving.
Notes
- For a spicier jambalaya, increase cayenne or use hot andouille sausage.
- You can substitute chicken breasts for thighs or use all shrimp if desired.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
