If there’s one dish that bursts with vibrant flavor and Southern soul, it’s this Creole Jambalaya Recipe. Juicy chicken thighs, smoky andouille sausage, tender shrimp, and colorful veggies simmer together in a zesty tomato-rich sauce, all tied together with fluffy rice. Every bite is a spoonful of New Orleans history, hearty enough for Sunday supper, but lively enough for your next celebration. This recipe guarantees a festive experience—no matter the day or season—delivering that magical, comforting taste of Creole cooking you’ll want to recreate again and again.
Ingredients You’ll Need
The beauty of this Creole Jambalaya Recipe is how each ingredient transforms the pot into a one-way ticket to Louisiana. You’ll find these items are simple, but each plays a starring role by adding depth, spice, or that unmistakable Cajun flair.
- Olive Oil: Gets everything going, giving the pan richness and helping brown the meat beautifully.
- Andouille Sausage: Smoky, spicy, and deeply savory—this sausage is the flavor backbone of classic jambalaya.
- Boneless Skinless Chicken Thighs: Juicy and tender, thighs stay moist and flavorful as they cook.
- Onion: Gives sweetness and structure to the base; essential for building savoriness.
- Bell Pepper (Red or Green): Adds sweetness, crunch, and vibrant color to the mix.
- Celery Stalks: Rounds out the “holy trinity” of Louisiana cooking with an earthy freshness.
- Garlic: Infuses the pot with that irresistible garlicky depth—don’t skip it!
- Canned Diced Tomatoes with Juice: Bring that signature Creole color and a tangy, slightly sweet punch.
- Long-Grain White Rice: Absorbs all the flavors while keeping everything fluffy, never gummy.
- Chicken Broth: Delivers savory, seasoned notes that meld every ingredient together.
- Creole Seasoning: A must for that authentic, peppery kick with strong herbal undertones.
- Dried Thyme: Pairs perfectly with the seasoning blend, lending subtle herbal warmth.
- Cayenne Pepper (Optional): If you like extra heat, a pinch of cayenne takes things up a notch.
- Salt and Pepper: Adjusts everything to bold, well-seasoned perfection.
- Raw Shrimp (Peeled & Deveined): Tossed in at the end to ensure they are plump, juicy, and never overcooked.
- Green Onions: Brighten the final dish with fresh crunch and color.
- Fresh Parsley: The finishing touch that makes every bowl look and taste like a celebration.
How to Make Creole Jambalaya Recipe
Step 1: Brown the Meats
Start your flavor journey by heating olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and let it sizzle until golden brown on the edges. Once browned, remove the sausage and repeat with the chicken thighs, giving them several minutes to take on a beautiful sear. This step layers mouthwatering flavor at the very start, setting a delicious foundation for your Creole Jambalaya Recipe.
Step 2: Sauté the Vegetables
With the chicken and sausage safely set aside, toss your onion, bell pepper, and celery into the same pot. Let them soften and get aromatic—it takes only a few minutes. As soon as they’re glistening and start to release their flavors, stir in the minced garlic for a quick minute, releasing a burst of classic jambalaya aroma. Each veggie brings its own personality, and sautéing in the same pan scoops up all those tasty browned bits left from the meats.
Step 3: Simmer the Rice and Liquid
Next, it’s time to add the soul of the Creole Jambalaya Recipe: tomatoes, rice, chicken broth, Creole seasoning, thyme, and cayenne if desired. Season with salt and pepper. Stir everything well so each grain of rice soaks up that savory, spicy, tomato-rich broth. The rice will absorb every nuance of the seasonings and the juices, blending into a flavorful tapestry.
Step 4: Return Meats and Cook
Return the browned sausage and chicken thighs to the pot, nestling them right in so their juices rediscover the pan. Bring the mixture to a gentle boil, then reduce the heat to a low simmer, cover, and cook for around twenty to twenty-five minutes. You’ll know it’s ready when the rice is tender and has sopped up most of the liquid, and the kitchen smells downright irresistible.
Step 5: Add Shrimp and Garnish
With the rice nearly perfect, scatter the shrimp over the top. Pop the lid back on and let everything steam until the shrimp turn bright pink and opaque—this takes just five minutes. Then, fluff the whole pot with a fork. A generous shower of green onions and chopped parsley seals the deal, turning your Creole Jambalaya Recipe into a showstopper ready to serve immediately.
How to Serve Creole Jambalaya Recipe
Garnishes
For the most eye-catching and flavor-packed jambalaya, garnish right before serving. Freshly sliced green onions add crunch and a pleasant zip, while a handful of chopped parsley brings a pop of brightness that livens up the whole experience. For extra flair, a wedge of lemon and a dash of hot sauce can make each bowl unforgettable.
Side Dishes
This Creole Jambalaya Recipe stands strong as a main course, but the right companions can turn it into a true feast. Serve with homemade cornbread, buttery garlic bread, or a crisp green salad to complete the meal. A side of sautéed greens or okra instantly adds that Louisiana touch.
Creative Ways to Present
Hosting a party? Spoon the jambalaya into mini bowls or even large ramekins for an appetizer-size starter. For a rustic family dinner, place the pot straight on the table so everyone can ladle their own, passing the garnishes for a DIY southern experience. Or, scoop curry-style into a big hollowed-out bread boule for a fun twist that soaks up every last bit.
Make Ahead and Storage
Storing Leftovers
Leftover Creole Jambalaya Recipe only gets better as the spices and aromatics meld overnight. Let leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, jambalaya remains fresh and flavorful for up to 3 days.
Freezing
This recipe is a dream for make-ahead meals! Freeze leftover jambalaya in airtight, freezer-safe containers for up to 2 months. For best texture, freeze before adding the shrimp; then, add fresh shrimp during reheating if possible.
Reheating
To reheat, gently warm individual portions in the microwave, adding a tablespoon or two of water or broth to prevent dryness. For larger amounts, reheat on the stovetop over low heat with a splash of broth, stirring often. Just be sure not to overcook the shrimp—they only need gentle reheating to stay tender.
FAQs
Can I use a different sausage if I can’t find andouille?
Absolutely! While andouille sausage delivers that signature smokiness, you can swap in kielbasa or any flavorful smoked sausage in a pinch. The Creole Jambalaya Recipe will still be delicious, though the flavor will be a bit milder.
Is it necessary to use chicken thighs, or can I substitute with another cut?
Boneless, skinless chicken thighs are ideal for their juiciness, but chicken breast works well if that’s what you have on hand. Just be careful not to overcook breast meat so it remains moist and tender.
Can I make this Creole Jambalaya Recipe vegetarian?
Definitely! Omit the meat and swap chicken broth for vegetable broth. Try adding extra hearty vegetables like mushrooms, zucchini, or even chickpeas for substance—just as full of flavor, and totally satisfying.
What’s the difference between Creole and Cajun jambalaya?
The main distinction is that Creole jambalaya includes tomatoes, giving the dish its classic red hue and a more complex, tangy taste. Cajun jambalaya typically skips the tomatoes for a smokier, earthier flavor profile.
Can I make this ahead for a party?
This dish was made for sharing! You can prepare the Creole Jambalaya Recipe a day in advance—just hold off on the shrimp until just before serving to preserve their texture. Guests will rave about the deep, developed flavors.
Final Thoughts
This Creole Jambalaya Recipe is more than just a meal—it’s a celebration of Southern comfort and community. If you’re craving vibrant flavors, bold spices, and a little taste of New Orleans, give this recipe a try. Surprise your family or friends, and let this festive classic become a favorite in your kitchen too!
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Creole Jambalaya Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creole Jambalaya recipe is a flavorful one-pot meal featuring a mix of andouille sausage, chicken, shrimp, and vegetables simmered with rice in a savory Creole-spiced broth. Perfect for a hearty and satisfying dinner!
Ingredients
Andouille Sausage and Chicken:
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
Vegetables and Rice:
- 1 small onion, diced
- 1 bell pepper (red or green), diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 cup long-grain white rice
- 2 cups chicken broth
Seasonings and Garnish:
- 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
- 2 green onions, sliced
- Fresh parsley for garnish
Instructions
- Sear Meats: Heat olive oil in a large skillet. Brown the sausage, then chicken, and set aside.
- Sauté Vegetables: In the same pan, cook onion, bell pepper, and celery. Add garlic and tomatoes.
- Cook Rice: Stir in rice, broth, seasonings. Return meats, simmer until rice is tender.
- Add Shrimp: Top with shrimp, cook until pink. Garnish and serve hot.
Notes
- Creole jambalaya is known for its red color from tomatoes.
- Substitute smoked paprika for a smokier flavor.
- Tastes even better when made ahead and refrigerated.
- Adjust spice levels with more or less Creole seasoning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
