After hundreds of Jambalaya recipes tested by our expert team, we chose the best Jambalaya recipe of 2021! Learn how to make in 4 easy steps! Jambalaya is a special kind of comfort food. Easy to prepare and completely irresistible, this Jambalaya Recipe includes all the classic flavors of true Creole cooking. Learn all about this representative New Orleans dish, including how to make Jambalaya, below!
- 2 Tablespoons Peanut Oil, Divided
- 1 Tablespoon Cajun Seasoning
- 10 Ounces Andouille Sausage, Sliced Into Rounds
- 1 Pound Boneless Skinless Chicken Breasts, Cut Into 1 Inch Pieces
- 1 Onion, Diced
- 1 Small Green Bell Pepper, Diced
- 2 Stalks Celery, Diced
- 3 Cloves Garlic, Minced
- 1 (16 Ounce) Can Crushed Italian Tomatoes
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Ground Black Pepper
- 1 Teaspoon Salt
- 1/2 Teaspoon Hot Pepper Sauce
- 2 Teaspoons Worcestershire Sauce
- 1 Teaspoon File Powder
- 1 1/4 Cups Uncooked White Rice
- 2 1/2 Cups Chicken Broth
Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage pieces with Cajun seasoning.
Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon, and set aside.
Cut up the chicken into bite-sized pieces. Season the chicken pieces with Cajun seasoning. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides.
Stir occasionally to cook evenly and prevent burning. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic. Cook for 4 minutes, or until just tender.
Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Sauté for 6-8 minutes, stirring frequently.
Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally. Add chicken broth, rice, and reserved meat.
Bring mixture to a boil. Reduce heat, cover pan with fitted lid and cook for about 20-25 minutes or until water is absorbed and rice is tender.
How To Make Jambalaya - #1 Step
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How To Make Jambalaya - #4 Step
How Long to Cook Jambalaya?
Take off the lid, fluff up the rice and serve immediately, garnished with the parsley, if using. If you want to store this Jambalaya recipe in the refrigerator, you can store it for up to four days in an airtight container.
To reheat, add a little vegetable oil to a large skillet and add your leftovers, stirring occasionally. A dish like this can be tricky to reheat and can easily turn to mush—frying it in a pan can help bring some much needed texture.
To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
Jambalaya Nutrition Facts
The Best Jambalaya Recipe 2021
This is the best Jambalaya recipe of all time! Jambalaya is a brand of Creole cuisine. Jambalaya, the quintessential dish from New Orleans, is a spicy one-pot rice dish featuring chicken, Andouille sausage, and a whole host of Southern flavors. Louisiana’s favorite one-pot dish varies from kitchen to kitchen, depending on the cook and the recipes passed down from older generations. There are two general kinds of jambalaya: Creole and Cajun. The main difference is that Creole jambalaya, also called “red jambalaya” uses tomatoes, Cajun jambalaya does not.
Another difference is the order in which the ingredients are prepared. But both utilize what’s referred to as the “holy trinity” – onion, celery, and bell pepper (usually green). This jambalaya is the Creole version.
Jambalaya is a classic one-pot recipe filled chicken, sausage and rice. An easy Jambalaya recipe is pure comfort food filled to the brim with flavour. Jambalaya is the perfect one-pot meal full of ingredients, you really don’t need to serve it with anything other than cornbread, or fresh baguettes, plus a salad with a simple dressing to not over-power all of the spices in this Jambalaya.
Jambalaya also makes a great lunch the next day. Unlike many cold weather classics which sometimes fall flat, Jambalaya practically bursts from the pot with mouthwatering flavors from chicken, and sausage all seasoned with generous amounts of Cajun seasoning.
Jambalaya is basically a pot of rice loaded with meats, tomatoes, and more flavors and textures than you thought you could handle in just one meal. Once you try this jambalaya, you’ll find yourself making it on a regular basis.
This Chicken and Sausage Jambalaya dinner is healthy comfort food that is made in just one pan! It’s loaded with veggies including celery, bell pepper, onion, diced tomatoes and bold flavors that I know your family will love.
Jambalaya Recipe Tips
As with most things, the better ingredients, the better the end result will taste. Certain ingredients are very important to making this an authentic Creole dish. We break these ingredients down below, so you can have the best Jambalaya recipe.
Andouille is a staple of Creole cooking, characterized by its smoky flavor and specific blend of spices. This isn't just any sausage, this is the sausage. If you can't find Andouille sausage near you, you could start with ground pork and build the usual flavors in. As with most dishes, Jambalaya can keep for months in the freezer.
Reheating it from it’s frozen state is less than ideal though, since the rice will turn to total mush. If you’re planning on making Jambalaya in advance and freezing it, leave out the rice and cook it fresh when you’re ready to serve.
The best rice for jambalaya is a long grain white rice. Basmati is a great alternative if long grain white rice is not available. Fast-cooking rice or any kind of short grain white rice is not recommended.
An important element in this dish is the homemade Creole seasoning. The flavor will be fresher, bolder, better. If you have the herbs and spices on hand to make it, your taste buds will thank you and perform a perfect triple axle.
Jambalaya is one of Creole cuisine's greatest creations. It's spicy, hearty, and incredibly flavorful. Originating in Louisiana with French and Spanish influence, Jambalaya is typically made with meat and vegetables mixed with rice. Traditional Jambalaya almost always has some kind of smoked sausage (such as andouille sausage), in addition to one or two other meats. The vegetables, a mixture known as the “holy trinity”, usually consist of onion, celery, and green onion.
And while this “holy trinity” of vegetables is added to Jambalaya, traditional Jambalaya recipes are not usually vegetable-heavy. In other words, in terms of the ratio, there is far more meat and rice than vegetables.
However it’s done, jambalaya’s become a flavorful and fundamental part of New Orleans cuisine. Jambalaya will make you feel New Orleans’ essence.