Best Jambalaya Recipe with Perfect Rice Every Time

This is truly the best jambalaya recipe ever! It's seasoned to perfection with ideal proportions of chicken, sausage and shrimp. The rice is just right - never overcooked or undercooked.

We're often asked "Is this a classic jambalaya recipe?" Like so many much-loved recipes everyone has their own ideas about the right or wrong way to make Jambalaya. Additionally, there are as many opinions about what ingredients should be in a "classic" or "traditional" recipe.

We like to think that they're all right. Not just in the case of jambalaya, but with gumbo, with she crab soup, biscuits and tomato gravy. We like to embrace the differences and the people who made them different.

In the end we will leave the answer to that question up to you. One definition of the word classic is "remarkably and instructively typical". I guess time will tell, but this jambalaya recipe seems to check that box nicely.

Is it Creole or Cajun?

That's an age old question, too. In general, Creole food is "citified" and is more common around New Orleans. It's also heavier on the tomatoes. While we do have some tomatoes in our jambalaya, it's brownish color would make it more Cajun, or "country-fied".

One recipe that is traditionally considered to be Creole is Red Beans and Rice. It can be a vegetarian side or you can add andouille sausage and make it a meal!

To confuse matters even more we use our beloved Tony Chachere's Original Creole Seasoning, but we do tend to add it to so many of our recipes - whether they're considered Creole or Cajun. Check below for a list.

If you love learning about the various regions of the south and the recipes and ingredients they produce you need to check out Southern Food: Then & Now.

Why this recipe works so well

We've found that getting the rice cooked just right to be a problem over the years. If it's not cooked enough by the time the liquid is absorbed you'll have a crunchy middle. Nobody likes crunchy rice.

Or, it gets mushy and overcooked. That's not good either.

After lots of frustrating attempts to get it just right we hit on the solution for this problem and that solution is converted rice. Some purists will argue that it's not classic jambalaya if it's made with converted (or parboiled) rice, but we will argue right back.

All of the requisite flavors are there and just sing out to be enjoyed. If mushy or crunchy rice would get in the way of the that enjoyment, then we believe it's a problem to be dealt with. So we have done just that by bringing you the best jambalaya recipe ever!

Ingredient notes

• Vegetable oil - whatever you have on hand is fine.
• Chicken thighs - they have the most flavor but you can substitute chicken breast
• Shrimp - when at all possible please always buy wild caught local shrimp
• Smoked Sausage - the traditional choice for jambalaya is andouille, but it is pretty spicy. If you and yours don't like the heat use a milder sausage.
• Bell pepper, celery and onion - known as the "holy trinity" of Creole and Cajun cooking
• Garlic - fresh is best
• Diced canned tomatoes
• Green onions
• Seasoning - Salt, pepper, bay leaves, smoked paprika, Italian seasoning, Creole seasoning and cayenne, which is optional
• Converted rice
• Chicken stock (we always use stock vs. broth - it has a richer flavor)
• Parsley for garnish

Steps for making

1. Heat oil and cook chicken and sausage until the chicken is done.
2. Add the onions and cook, stirring for an additional 8 minutes.
3. Add the celery and cook, stirring for 2-3 minutes.
4. Add the bell pepper and garlic and cook, stirring about 8 minutes.
5. Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low, Cover and simmer for 15 minutes.
6. Add shrimp and green onions and stir. Cover. If shrimp are medium size the heat can be turned off and allowed to sit for 5 minutes, covered. If shrimp are large, allow to cook, covered for 2-3 minutes and then turn heat off and allow to sit another 2-3 minutes.
7. Before serving remove bay leaves and garnish with parsley, if desired.

Pam's tips

• Use a tightly fitting lid and don't peek while the rice is cooking.
• Use our super easy method to peel and devein shrimp
• Watch the shrimp - as soon as they're opaque, they're done.

FAQ's

What to serve with Jambalaya and when

First of all, many people tend to save Cajun and Creole recipes and only make them during Carnival season or Mardis Gras.

We enjoy them all year round and we would encourage you to do the same. We love our jambalaya, Creole Cream Sauce, Cajun potatoes, hurricane cocktails and shrimp etouffee too much to only have them at certain times.

If you want to get the great flavors of jambalaya without making a big pot, try this Jambalaya Dip. It gets rave reviews every time we make it.

As far as what to serve with it you really only need a nice salad and maybe a piece of crusty French bread and a cold beer or glass of white wine. Jambalaya is a meal in a pot!