Why You’ll Love This Recipe

Authentic Cajun and Creole flavors with a perfect balance of spice and smokiness.
One-pot convenience makes cleanup easy without sacrificing taste.
Loaded with protein and veggies for a balanced, hearty meal.
Customizable heat level to suit your preference.
Great for feeding a crowd or meal prepping.

Ingredients

(Tip: Full quantities and measurements are in the recipe card below.)

3 tablespoons cooking oil, divided
2 tablespoons Cajun seasoning (adjust to taste)
10 ounces andouille sausage, sliced into rounds
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 onion, diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
2 celery stalks, chopped
4 cloves garlic, minced
14 ounces canned crushed tomatoes
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes or ¼ teaspoon cayenne powder
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup okra, thinly sliced (or 1 teaspoon file powder)
1½ cups uncooked white rice (short or long grain)
3 cups low sodium chicken broth
1 pound raw shrimp, peeled and deveined (tails on or off)
½ teaspoon sliced green onions (for garnish)
½ teaspoon chopped parsley (for garnish)

Directions

Brown the sausage and chicken: Heat 1 tablespoon of oil in a large pot over medium-high heat. Add sausage rounds and cook until browned, about 4 minutes. Remove and set aside. Add chicken pieces, sprinkle with 1 tablespoon Cajun seasoning, and cook until no longer pink, about 5-6 minutes. Remove and set aside.
Sauté the vegetables: Add remaining 1 tablespoon oil to the pot. Add onion, green and red bell peppers, celery, and garlic. Cook until softened, about 5 minutes.
Build the sauce: Stir in crushed tomatoes, salt, black pepper, oregano, thyme, red pepper flakes (or cayenne), hot pepper sauce, Worcestershire sauce, and remaining 1 tablespoon Cajun seasoning. Cook for 2-3 minutes to let flavors meld.
Add rice and broth: Stir in the rice, chicken broth, and okra (or file powder). Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
Add proteins: Return sausage and chicken to the pot, nestle into the rice. Add shrimp on top, cover, and cook another 5-7 minutes, until shrimp are opaque and rice is tender.
Finish and garnish: Remove from heat and let sit, covered, for 5 minutes. Fluff rice, then sprinkle with green onions and parsley before serving.

Servings and timing

Servings: Serves 6.
Prep time: 15 minutes.
Cook time: 40 minutes.
Total time: 55 minutes.

Storage/Reheating

Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet or microwave, adding a splash of broth or water if dry.

FAQs

Can I make this spicy or mild?

Adjust Cajun seasoning, red pepper flakes, and hot sauce to your preferred heat level.

Can I substitute the sausage or chicken?

Yes! Smoked kielbasa, chorizo, or turkey sausage work well. Use any preferred chicken cut.

What if I don’t have okra or file powder?

Okra adds thickness and flavor but can be omitted. File powder is optional for thickening.

Can I use brown rice?

Yes, but increase cooking time and liquid as brown rice takes longer to cook.

Is this recipe gluten-free?

Check your Worcestershire sauce and Cajun seasoning for gluten; use gluten-free versions if needed.

Can I prepare this in advance?

Yes! Jambalaya tastes great as leftovers and can be made a day ahead.

Conclusion

This Creole Jambalaya brings the heart and soul of Louisiana to your table with layers of smoky, spicy, and savory flavors in one satisfying dish. Perfect for a cozy dinner or a festive gathering, it’s sure to become a family favorite.

Jambalaya (Creole)

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating