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Flavorful Authentic Creole Jambalaya Recipe Easy Step-by-Step Guide

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A hearty and spicy Creole jambalaya featuring smoky sausage, tender chicken, and bold seasonings simmered with rice for a comforting, flavorful meal perfect for any occasion.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 lb andouille sausage, sliced
  • Optional: 1/2 lb peeled shrimp, deveined
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 1/2 cups long-grain white rice, rinsed
  • 3 cups chicken broth (low sodium preferred)
  • 2 tsp Creole seasoning blend
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • Salt to taste
  • Freshly ground black pepper
  • 1 bay leaf
  • 2 tbsp vegetable oil or olive oil
  • Optional garnish: chopped green onions and fresh parsley

Instructions

  1. Chop the onion, bell pepper, and celery into small pieces. Slice the andouille sausage and cut chicken thighs into bite-sized chunks. Mince the garlic.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sausage slices and cook about 4 minutes until browned and smoky. Remove and set aside.
  3. Add chicken pieces to the pot and sauté for 4-5 minutes until golden but not fully cooked. Remove and set aside with sausage.
  4. Add chopped onion, bell pepper, and celery to the pot. Cook 7-8 minutes until softened. Add minced garlic and cook 1 more minute.
  5. Stir in diced tomatoes, Creole seasoning, smoked paprika, thyme, cayenne pepper, bay leaf, salt, and pepper. Simmer gently for 2 minutes.
  6. Return sausage and chicken to the pot. Add rinsed rice and stir to coat grains with the spicy base.
  7. Pour in chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until rice is tender but not mushy.
  8. If using shrimp, stir them in during the last 5 minutes of cooking and cover until shrimp are pink and opaque.
  9. Remove pot from heat. Discard bay leaf. Let jambalaya rest covered for 5 minutes to allow flavors to settle and rice to fluff.
  10. Garnish with chopped green onions and fresh parsley. Serve hot.

Notes

Rinse rice to remove excess starch and keep grains separate. Use low heat and avoid lifting the lid during simmering to prevent rice from becoming mushy. Adjust cayenne pepper to taste for desired spice level. For gluten-free, ensure sausage is gluten-free. Optional shrimp can be added near the end for a seafood twist. Leftovers store well in fridge up to 4 days or frozen up to 3 months.

Nutrition

Keywords: Creole jambalaya, jambalaya recipe, authentic jambalaya, spicy rice dish, andouille sausage, chicken jambalaya, easy jambalaya, Creole cooking

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