Jambalaya is a classic easy one pot recipe filled with amazing spices and flavors. This Jambalaya Recipe includes all the classic flavors of true Cajun/Creole cooking!
WHAT IS JAMBALAYA?
Originating in Louisiana, Jambalaya is typically a one pot recipe made with a protein and vegetables mixed with rice. Traditional Jambalaya normally has some sort of smoked sausage (such as andouille sausage), in addition to 1-2 other meats like chicken or shrimp. However, you can always opt for one protein like I did in this recipe. The vegetables, typically consist of onion, celery, and bell pepper and okra (optional). Sometimes I’ll add it to the Jambalaya or roast it in the oven on the side.
WHAT IS THE DIFFERENCE BETWEEN JAMBALAYA AND GUMBO?
Well, even though they are both very similar there are in fact several differences between Jambalaya and Gumbo. Ok, the easiest way to remember the difference between Jambalaya and Gumbo is that Jambalaya is really a rice dish. Of course, it has the protein, vegetables and rice, but the base of the dish is rice. Now Gumbo, on the other hand, is more like a soup. Similar to Jambalaya, Gumbo contains a mix of vegetables and meat and usually some sort of shellfish. In addition, the rice is normally cooked separately and added when served.
WHAT TYPE OF RICE SHOULD I USE FOR JAMBALAYA?
The best rice type of rice to use for jambalaya is a long grain white rice. Basmati is also a great alternative if you don’t have long grain white rice available. Quick rice or any kind of short grain white rice is not recommended. Unless you cook the rice beforehand, set aside and mix in later. I typically go that route when I am short on time!
QUICK TIP
- Although you should traditionally add chicken, shrimp, and andouille sausage to jambalaya, feel free to add just one or two depending on what you like or have available.
- If you can’t find andouille sausage or if you feel it’s “too spicy” feel free to use smoked sausage, kielbasa or even turkey sausage.
Questions about this Easy Jambalaya? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Jambalaya
Ingredients
- Canola oil, as needed
- 1 Pack Andouille sausage (4 links) Cut into Slices
- 1½ lb Boneless Skinless Chicken Thighs Cut into Chunks
- ½ Cup Yellow onion, chopped
- ½ Cup Green pepper, chopped
- ½ Cup Celery, chopped
- 3-4 Tablespoons Garlic, minced
- Kosher Salt and Black Pepper, as needed
- ½ Teaspoon Garlic powder, as needed
- ½ Teaspoon Onion Powder
- ½ Teaspoon Smoked Paprika
- ½-1 Teaspoon Cajun seasoning (Adjust based on your spice preference)
- ½ Teaspoon Creole seasoing
- 1 Tablespoon Tomato Paste
- Couple of Splashes Worcestershire Sauce (Optional, adjust based on your spice preference)
- 2 Cups Long-grain white rice, uncooked
- 4 Cups Chicken Broth, Low Sodium
Instructions
- Season the chicken with all of the spices. Kosher Salt, pepper, garlic powder, onion powder, smoked paprika, cajun seasoning, and creole seasoning.
- Heat large pan over medium heat, add a little canola oil. Add the sausage and sauté for about 5-6 minutes until browned. Stir occasionally to prevent burning. Remove the sausage from the pot, set aside and keep warm.
- In the same pot over medium add a little more canola oil if needed. Add in the chicken and cook until browned. Remove and keep warm.
- In the same pan there will be brown bits at the bottom from the chicken but thats ok! Stir in the onions, peppers, and celery. Sauté for about 6-7 ish minutes until the onions are translucent and peppers are tender. Add in the garlic and continue to sauté for an additional minute (be careful not to burn the garlic.
- Add in white rice, and low sodium chicken broth to the pot. Add in a couple of splashes of Worcestershire sauce and stir. Add sausage and chicken back to the pot. Bring to a slight simmer, then reduce heat to low, cover, and cook for about 25-30 minutes, or until the rice is cooked through.
- Remove from the heat. Enjoy!
Good food