Jambalaya Rice Dish

Jambalaya is a quintessential dish coming straight from New Orleans. Inspired by dishes like paella and jollof, this recipe combines West African and Spanish flavors.

Jambalaya is basically a mix of meat, vegetables, and rice. Traditionally, it’s not vegetable-heavy.

You’ll only need the holy trinity of Creole cooking — onion, celery, and green bell pepper. 

In terms of meat, you can add two to three types. You’re going the love the burst of flavors coming from sausage, chicken, and shrimp!  



  • 1 lb Andouille sausage
  • 1 1/2 lbs Chicken breasts or thighs, boneless skinless
  • 1 lb Shrimp, raw
  • 3 stalks Celery
  • 6 cloves Garlic
  • 1 Green bell pepper
  • 1 Green onion
  • 1 cup Okra
  • 1 Parsley, fresh
  • 1 Red bell pepper
  • 1 (14 ounce) can Tomatoes
  • 2 Yellow onions, medium
Canned Goods
  • 2 3/4 cups Chicken broth, low sodium
  • 2 tsp Worcestershire sauce
Pasta & Grains
  • 1 1/2 cups White rice, long-grain
Baking & Spices
  • 1/2 tsp Cayenne
  • 1 tbsp Italian seasoning
  • 1 tsp Pepper
  • 1 tsp Red pepper flakes
  • 1 tsp Salt
Oils & Vinegars
  • 3 tbsp Olive oil
  • 3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)

    How to Make Jambalaya

    1. Preheat your oven to 350 degrees F. Grab a large Pot or Dutch oven and set it over medium heat. Add about a tablespoon of olive oil or butter and sear the sausage rounds on both sides for approximately 1-2 minutes. Remove the seared sausage to a clean plate and set it aside.

    2. Meanwhile, add the chicken to a large bowl and season with Cajun seasoning, salt, and black pepper. Set the same pot that was used to sear the sausage over medium-high heat and cook the chicken until just cooked. Remove to a clean plate and set it aside.

    • You may use chopped chicken breast or chicken thighs.

    3. Return the same pot back to the stovetop and set it over medium heat. Add about a tablespoon of olive oil and the minced onions, bell peppers, and celery. Cook for 8-10 minutes, stirring often.

    4. Add the garlic, Cajun seasoning, salt, black pepper, cayenne powder, Italian season, and red pepper flakes. Cook for an additional minute or so, stirring continuously.

    5. Combine the canned tomatoes, Worcestershire sauce, white rice (thoroughly washed and drained), and low-sodium chicken broth. Bring to a simmer then cover and reduce heat to low.

    6. Allow the rice to cook

    7. Cook the shrimp. I like to cook the shrimp in a separate skillet. This prevents overcooking and keeps the shrimp nice and juicy.

    8. Once the rice is nearly cooked, gently stir in the shrimp, sliced okra, chicken, and sausage. Gently mix to combine. Cover and continue to cook on low (or in the oven) for an additional 5-8 minutes.

    9. Remove from heat. Season to taste and serve garnished with chopped parsley, hot sauce, and chopped green onions.


    Credit: https://theforkedspoon.com/jambalaya-recipe/

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