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.
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 fried chicken, biscuits and brownies. 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” (if that’s a word).
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.
Getting the rice cooked perfectly in jambalaya
We’ve found this to be a problem over the years as have many jambalaya cooks. It can not be cooked enough by the time the liquid is absorbed. In that case, you’ll have a crunchy middle and nobody likes crunchy rice, right?
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 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 dealt with that problem by bringing you the best jambalaya recipe ever!
Don’t save this jambalaya recipe just for Mardis Gras
Some people tend to save the recipes from this region and only make them during Carnival season or Mardis Gras.
But, we enjoy them all year round and we would encourage you to do the same. We love our gumbo, jambalaya and hurricane cocktails 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.
Are you getting our weekly newsletters? That’s the easiest way to make sure you don’t miss any recipes, and you can sign up right here. We promise to treat you like family.
Best Jamblaya Recipe
Ingredients
- 2 Tablespoons vegetable oil
- 4 boneless chicken thighs cubed
- 3/4 pound shrimp peeled and deveined
- 1/2 pound smoked sausage cut into 1/4 inch slices, prefer Andouille
- 1 bell pepper diced
- 1 cup diced celery
- 1 medium onion diced
- 3 green onions chopped
- 3 cloves garlic diced
- 1 cup diced canned tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon Italian seasoning
- 1 teaspoon Creole seasoning we prefer Tony Chachere's Original
- 1 teaspoon smoked paprika
- cayenne pepper to taste, optional
- 1½ cups converted rice
- 2 cups chicken stock
- 4 Tablespoons chopped fresh parsley
Instructions
- Heat oil in large dutch oven over medium heat.
- Add chicken and sausage and cook, stirring, about 8-10 minutes or until chicken is done.
- Add onions and continue cooking and stirring for about 8 minutes.
- Add celery and cook, stirring another 2-3 minutes.
- Add bell pepper and garlic and cook, stirring about 8 minutes.
- Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low, Cover and simmer for 15 minutes.
- Add shrimp and green onions and stir. Cover. If shrimp are medium size the heat can be turned off. If shrimp are large, allow to cook, covered for one minute and then turn heat off.
- Before serving remove bay leaves and garnish with parsley.
More Cajun and Creole inspired recipes:
Cajun Cream Sauce for Fish 
Easy Dirty Rice 
Remoulade Sauce 
Grilled Cajun Wings 
Creole Steak Butter 
Fiery Cajun Shrimp 
Jambalaya Dip 
Oyster Po’Boys 
Homemade Fries with Creole Aioli
Packed full of amazing flavors! This is such a filling meal!
Thank you so much, Toni!
I love jambalaya. It’s such an easy yet so delicious family dinner. I will give your recipe a try. Looks really good!
Hope you enjoy Natalie!
This sounds perfect for this week! I can’t wait to make this and surprise my cajun loving family. Thank you for sharing this delicious jambalaya recipe.
Yay! Our group loves Cajun too!
A great recipe that is full of flavor. Yum!
Thank you, Angela!
This is definitely a loaded rice dish. We love!
Thanks so much!
I have always loved Jambalaya , this recipe is delightful!
Thanks so much, Sandra!
This is the first time I’ve ever made this. But due to our favorite Cajun restaurant closed for Fat Tuesday we decided to celebrate home. This was FABULOUS. Even my 86 year old mother loved it. Served it with cornbread and the clementine salad recipe. Thank you for a couple of very special celebratory recipes.
Oh wow Laura, thank you so much for letting us know!