The Best Homemade Jambalaya Recipe

What You’ll Love About This Recipe

This homemade jambalaya is packed with bold flavors and easy to make, perfect for a cozy family dinner or a fun weekend meal. You’ll love how it brings the taste of Louisiana right to your kitchen!

• One-pot wonder: Less cleanup means more time to enjoy your meal.
• Customizable heat: Adjust the spice level to suit your taste.
• Crowd-pleaser: It’s a hearty dish that’s sure to impress everyone at the table.

Recipe

Jambalaya is a classic Louisiana dish that combines rice, meat, and vegetables into a flavorful one-pot meal. This recipe captures the essence of Creole cuisine with its bold spices and vibrant ingredients.

Ingredients:

• 1 pound chicken thighs, cut into bite-sized pieces
• 1 pound smoked sausage, sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• Chopped green onions and parsley for garnish

Instructions:

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add chicken pieces and season with salt and black pepper. Cook until browned, about 5-6 minutes. Remove and set aside.
3. In the same pot, add sausage slices and cook until browned, about 3-4 minutes. Remove and set aside.
4. Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
5. Stir in garlic, Cajun seasoning, smoked paprika, thyme, and cayenne pepper. Cook for 1 minute.
6. Add diced tomatoes, chicken broth, and rice. Stir well to combine.
7. Return the chicken and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
8. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
9. Garnish with chopped green onions and parsley before serving.

Notes:

• Adjust Cajun seasoning and cayenne pepper to control the spice level.
• Shrimp can be added in the last 5 minutes of cooking for a seafood twist.

Equipment:

Large pot or Dutch oven, cutting board, knife, measuring cups and spoons, wooden spoon

Time:

• Prep time: 15 minutes
• Cooking time: 45 minutes

Cuisine:

American, Creole

Serving:

6 servings

Nutrition

Jambalaya is a flavorful dish packed with protein and vegetables. Here’s the nutritional breakdown per serving.

What To Serve With It

When I make jambalaya, I love pairing it with a crisp green salad or warm cornbread to balance the rich flavors. For drinks, I usually go for sweet iced tea or a cold beer, which complements the dish perfectly. What’s your go-to side or drink when you’re enjoying this Southern classic?

Side Dish Options

While jambalaya is hearty enough to stand on its own, I love pairing it with sides that complement its bold flavors. A crisp green salad with a tangy vinaigrette cuts through the richness, while buttery cornbread soaks up every last bit of sauce. For something fresh, try quick-pickled veggies or a cool cucumber salad—they add a nice crunch. If you’re craving carbs, garlic bread or buttery rice work wonders. And don’t forget collard greens or roasted okra for a Southern twist. Each side brings something special, making the meal even more satisfying without stealing the spotlight.

Drink Pairings

To balance the bold, spicy flavors of jambalaya, I always reach for drinks that either cool things down or add a revitalizing contrast. A crisp, ice-cold beer, like a lager or pilsner, cuts through the heat perfectly. If you prefer something non-alcoholic, sweet tea with a squeeze of lemon works wonders. For a fun twist, try a zesty mojito—the mint and lime play off the spices beautifully. And don’t forget a simple glass of chilled water; sometimes, it’s the best way to reset your palate between bites. Whatever you choose, make sure it complements, not competes with, the dish.