What You’ll Love About This Recipe
If you’re looking for a dish that’s both comforting and exciting, this homemade jambalaya is a winner. You’ll love how it brings bold flavors and Southern charm to your kitchen with ease.
- Simple steps—just toss everything in one pot for a fuss-free cooking experience.
- Bursting with flavor—spicy sausage, tender chicken, and hearty rice combine for a taste explosion.
- Perfect for sharing—it’s a crowd-pleaser that’ll have everyone asking for seconds.
Recipe
Jambalaya is a flavorful Cajun and Creole dish that combines rice, meat, and vegetables into a hearty one-pot meal. This dish is perfect for feeding a crowd or enjoying as leftovers.
Ingredients:
1 tablespoon olive oil
1 pound andouille sausage, sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
1 cup long-grain white rice
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound raw shrimp, peeled and deveined
3 green onions, sliced
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add diced tomatoes, chicken broth, rice, paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- Return the sausage and chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Stir in shrimp and cook for an additional 5 minutes, or until shrimp are pink and cooked through.
- Remove from heat and let sit for 5 minutes. Garnish with green onions before serving.
Notes: Adjust the amount of cayenne pepper to control the spiciness. For a smokier flavor, use smoked paprika.
Equipment: Large pot or Dutch oven, cutting board, knife, measuring cups and spoons.
Time:
Prep time: 15 minutes
Cooking time: 40 minutes
Cuisine: Cajun/Creole
Serving: 6-8 servings
Nutrition
This homemade jambalaya recipe is packed with flavor and nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 1200mg |
What To Serve With It
I love pairing my homemade jambalaya with classic side dishes like cornbread or garlic bread to soak up all the flavors. A fresh salad with a zesty dressing also adds a nice crunch and brightens up the meal. Sometimes, I’ll even throw in some steamed veggies for an extra touch of color and balance.
Classic Side Dishes
When I’m serving up a hearty pot of jambalaya, I love pairing it with sides that balance its bold flavors and add a little extra comfort to the meal. Cornbread is a must—its sweet, crumbly texture contrasts perfectly with the spicy, savory dish. I also like including green beans or collard greens for a touch of freshness. A side of fluffy white rice helps tone down the heat for those who prefer milder bites. And don’t forget buttery, roasted potatoes—they’re simple but always satisfying. These classic sides make the meal feel complete without stealing the spotlight from the jambalaya itself.
Fresh Salad Options
Though jambalaya’s rich, spicy flavors take center stage, a crisp, fresh salad can lighten things up and add an invigorating contrast. I love pairing it with a simple garden salad—mixed greens, cherry tomatoes, cucumber slices, and a tangy vinaigrette. It’s rejuvenating and balances the meal perfectly. Sometimes, I’ll go for a Caesar salad with its creamy dressing and crunchy croutons. If I’m feeling adventurous, I’ll toss together a citrus salad with orange segments, avocado, and red onion, drizzled with olive oil. These salads aren’t just sides; they’re the perfect companions to make every bite of jambalaya even more enjoyable.
