best jambalaya recipe

Jambalaya is a classic one-pot recipe filled with chicken, sausage, shrimp, and rice. Completely irresistible, this easy recipe includes all the classic flavors of true Cajun/Creole cooking like Cajun seasoning and starts with finely diced onion, bell pepper, and celery - the holy trinity of Cajun cuisine.

Jambalaya Recipe

olive oil (divided)

sausage

chicken breasts

Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)

onions

green bell pepper

red bell pepper

celery (diced)

garlic (minced)

salt

pepper

cayenne (optional)

Italian seasoning

red pepper flakes

(14 tomatoes

Worcestershire sauce

white rice

chicken broth

okra (thinly sliced (or 1 tsp file powder))

shrimp

parsley (to garnish)

green onion (to garnish)

Preheat oven to 350 degrees F (180 degrees C).

Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.

Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.

To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.

Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.

Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid

Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot (see note - how to cook your rice in the oven).

As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.

When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.

Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

How To Make The Best Jambalaya Recipe Ever! Our Easy Jambalaya Recipe is comforting and healthy, made with shrimp, chicken sausage, and tons of veggies!

Shrimp Jambalaya Recipe

Tastefully Simple® Roasted Garlic Infused Oil

andouille-style chicken sausages, (sliced)

onion,

Tastefully Simple® Garlic Garlic Seasoning

large bell pepper, (seeded and chopped)

celery, (sliced)

plum tomatoes, (canned

thyme leaves ((1 tsp dried))

cayenne pepper (optional)

rice

medium raw shrimp, (cleaned)

parsley

lemon zest

Salt and pepper

thyme leave

Shrimp

Set a large 6-8 quart Dutch oven over medium heat. Add the Tastefully Simple Garlic Infused Oil and the sliced sausages. Use a wooden spoon to move the sausage around the pot, browning on all sides.

Once the sausages are caramelized, move the pieces to the sides of the pot. Add the chopped onion and Garlic Garlic Seasoning in the middle. Saute the onions for 5 minutes, stirring every minute, until the onions are soft. Then stir in the chopped bell pepper and celery. Saute another 1-2 minutes.

Pour the tomato juices into the pot. Squash the tomatoes in your hands to break them into uneven pieces. Then place the pieces in the pot. Stir in the thyme, cayenne pepper, long-grain rice, chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Cover the pot with a heavy lid. Bring to a boil. Once boiling, lower the heat to simmer. Stir well. Then cover and simmer for 18-20 minutes, undisturbed.

Once the rice has cooked through, Stir in the shrimp. Cook another 2-3 minutes, until the shrimp are pink. Then stir in the fresh parsley and lemon zest. Taste, then salt and pepper as needed.

Excellent recipe! My mom was from Louisiana and made jambalaya for us, as kids, regularly. Very authentic recipe with a little bit of fresh with the addition of lemon zest and parsley at the end. I'll make this again and again. Thank you!

Excellent recipe - so much better than buying the box version! Thanks for sharing.

hello, I followed the recipe to the letter, but the rice stayed wet, could you help me, what mistake did I make?

Loved this recipe(as most that I make from here) used just a garlic sausage so I added a few sliced pickled jalapenos. Came out awesome. Thank you.

I loved the simplicity of this recipe. Dinner was on the table in no time.

This was a huge hit! I can't wait to make it again!

Such a great recipe! Love the flavor and so simple to make. 

Wow such a great recipe! Love the flavor! 

it's been so long since I've made jambalaya! you've inspired me to make it for my family

My family LOVED this! Even my picky 13 year old :)

How have I never made jambalaya? It is amazing and thank you for this recipe!

I went into this recipe being totally intimidated, but it was easier than I expected! The flavors were amazing! THANK YOU!

So delicious! Full of flavor, and was great after chilly, windy day.

This was such a delicious  dish; love all the perfect balanced flavors! Can't wait to make this again later this week!

https://content.jwplatform.com/videos/9TJjuGli.mp4

How To Make Jambalaya: Our Easy Jambalaya Recipe is packed with low country comfort and healthy ingredients like shrimp, chicken sausage, and tons of veggies!

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Top 2 best jambalaya recipe recipes from across the web

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Jambalaya Recipe

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