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Take a trip down the bayou with this authentic, flavor-packed Creole-style Jambalaya. Smoky andouille sausage, tender chicken, and juicy shrimp simmer together with tomatoes, Creole spices, and perfectly fluffy rice — all cooked in one pot for a bold Louisiana classic.
Unlike gumbo, where rice is served separately, jambalaya cooks the rice directly in the pot with the meats and stock, soaking up every bit of flavor. If you love Louisiana comfort dishes like my Chicken and Sausage Gumbo or Dirty Rice, this red, saucy jambalaya belongs in your rotation.
💗 Now let’s head to the kitchen and stir up a little Louisiana magic!
What Is Jambalaya?
Jambalaya is a classic Louisiana one-pot rice dish made with the “holy trinity” (onion, bell pepper, celery), bold seasoning, and a mix of meats (and sometimes seafood) simmered right into the rice. It’s hearty, smoky, and pure comfort food in a bowl.
Cajun vs. Creole Jambalaya
There are two main styles of jambalaya. Creole jambalaya (like this recipe) includes tomatoes, which give it that signature red color and a slightly saucier, brighter finish. Cajun jambalaya traditionally skips tomatoes and turns out browner, smokier, and more rustic from deeper browning. If you’re expecting “red jambalaya,” you’re in the right place.
✨ Before You Begin
✨ Use the right rice: Converted (parboiled) rice stays firm and fluffy — no sticky mess here. It holds its shape even after simmering with all that flavorful broth.
✨ Brown in layers: Searing the sausage, ham, and chicken separately builds deep flavor and color before the rice ever hits the pot. Don’t rush this step — those browned bits are gold.
✨ Don’t rush the “holy trinity”: Onions, celery, and bell pepper need a few extra minutes to soften and sweeten. Let them cook until tender and fragrant for the best base.
✨ Season smart: Blend your spices first so every bite is evenly flavored instead of getting random hits of heat.
✨ Check your heat: Keep things hot enough to brown — but not so hot you scorch the bottom. Adjust as needed to protect those flavorful fond bits.
Why This Recipe Works
- Browning the meats first builds deep, smoky foundation flavor.
- Cooking the rice directly in the pot lets it absorb every layer of seasoning.
- Tomatoes balance the richness with subtle acidity.
- Converted rice ensures fluffy, separate grains — never sticky or mushy.
Jambalaya Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Andouille sausage: Traditional Louisiana smoked sausage; chorizo, kielbasa, or bratwurst work in a pinch.
- Tasso ham: A richly seasoned, smoky ham shoulder—if you can’t find it, sub regular ham or Canadian bacon.
- Chicken: Boneless, cubed breast or thighs for tender bites.
- Shrimp: Adds sweetness and coastal flair; cook just until pink.
- The Cajun “holy trinity”: Onion, celery, and green bell pepper form the savory backbone of this dish.
- Converted rice: Ensures separate, fluffy grains that soak up every drop of flavor.
- Creole spices: A mix of sage, cayenne, thyme, and two kinds of pepper for balanced depth.
⭐ Pro Tips
⭐ Jambalaya seasoning: Mix all the spices together first—it ensures even coverage and that signature smoky depth.
⭐ No sticky rice! Converted rice is your best friend for firm, fluffy texture. Skip instant rice; it’ll turn mushy.
⭐ The Cajun “holy trinity”: Onions, bell peppers, and celery are to Cajun food what garlic and olive oil are to Italian. Don’t skip them—they’re flavor gold.
⭐ Adjust your heat: Cajun cuisine is bold, but not necessarily spicy. If you like it milder, reduce the cayenne; if you want a little kick, add a pinch more!
⭐ Layer your flavor: Browning each meat separately and scraping the fond (browned bits) from the pan makes a huge difference in flavor.
How to Make Jambalaya
Here’s a quick look at how to bring this classic Jambalaya together (full instructions are in the recipe card below).
Start by melting butter in a large, heavy pot. Brown the andouille and tasso until fragrant, then add the chicken and scrape up all those flavorful bits from the bottom. Stir in the shrimp and cook just until they turn pink.
Next, add the onion, celery, bell pepper, and garlic — the famous Cajun “holy trinity” — and sauté until soft. Stir in the tomato sauce, chicken stock, and whole tomatoes, breaking them up as they go. Add your spices and bay leaves, then stir in the rice.
Bring everything to a gentle boil, cover, and simmer until the rice is tender and the liquid’s absorbed. Fluff with a fork, sprinkle with fresh parsley, and serve it hot from the pot.
✦ Frequently Asked Questions
✦ What’s the difference between Jambalaya and Gumbo?
Both share Louisiana roots, but Gumbo is a stew served with rice, while Jambalaya cooks the rice in the same pot—more like a Southern paella.
✦ What can I use instead of tasso ham?
If you can’t find tasso, try regular ham, Canadian bacon, or even chorizo for a smoky substitute.
✦ How do I reheat Jambalaya without drying it out?
Add a splash of chicken stock, cover tightly with foil, and warm at 300°F for about 20 minutes. On the stovetop, use medium heat and stir gently until hot. See more below!
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
Storing + Reheating + Freezing + Make-Ahead Tips
Storing:
- Cool completely, then refrigerate in an airtight container for up to 3 days.
Reheating:
- The secret to reheating Jambalaya is adding back just a touch of moisture so the rice stays fluffy and the meats stay juicy. For the oven, spoon the Jambalaya into an oven-safe dish, sprinkle with 2–3 teaspoons of chicken stock or water, cover tightly with foil, and warm at 300°F for about 20 minutes, or until heated through.
- For stovetop reheating, add a splash of chicken stock to a skillet or saucepan over medium heat, cover, and stir occasionally until hot. Avoid high heat—it can dry out the rice and overcook the shrimp.
Freezing:
- Jambalaya freezes beautifully! Store in freezer bags (press out extra air) for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Cook up to the point before adding rice; cool and refrigerate. When ready to serve, reheat the base, add rice, and finish cooking fresh.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Jambalaya
Fresh + Crisp Sides
Brighten the meal with my copycat KFC Coleslaw, House Salad, or Cucumber Tomato Salad.
Cozy Breads
Serve with Southern Cornbread , Cracker Barrel Cornbread, or homemade Crescent Rolls to soak up all that flavor.
Sweet Finishes
Round out your Southern feast with Peach Cobbler, layered Chocolate Delight, Louisiana Crunch Cake, Buttermilk Pie, or Possum Pie.
More Delicious Southern Favorites
- Smothered Chicken
- Southern Style Green Beans
- Texas Chili
- Paula Deen Corn Casserole
- Hoppin John Recipe
- Southern Chicken And Dumplings
- Southern Collard Greens Recipe
Tried This Recipe?
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If you make this Jambalaya, please leave a ⭐⭐⭐⭐⭐ star rating and a comment below—I’d love to hear how it turned out for you! And don’t forget to share a photo on Instagram @gonna_want_seconds and tag me so I can cheer you on in my stories.
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Jambalaya Recipe
Ingredients
- 3 tablespoons butter
- 1/2 pound andouille sausage, sliced
- 1/2 pound tasso ham, cubed into 1/2 inch pieces
- 3/4 pound boneless chicken, cubed into 1/2 inch pieces
- 1/2 pound raw shrimp, peeled and deveined
- 1 1/2 cups yellow onion
- 1 cup green bell pepper chopped
- 1 cup celery diced
- 1 tablespoon garlic minced
- 1/4 cup tomato sauce
- 1 3/4 cups chicken stock
- 1 (28-ounce) can whole tomatoes, including juice
- 1/4 teaspoon dried sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 teaspoon dried thyme leaves
- 1 1/2 cups converted rice
- 1-2 tablespoons fresh parsley chopped
Instructions
- Melt the butter (3 tablespoons) in a large, heavy-bottom saucepan over high heat. Add the sausage (1/2 pound) and ham (1/2 pound) and brown, stirring constantly, for about 3 minutes. Add chicken (3/4 pound) continuing to stir constantly and brown, scraping the bottom of the pan well, for about 3 minutes. Be careful not to burn the meats; adjust the heat as necessary. Add the shrimp (1/2 pound) stirring constantly, and cook for 1-2 minutes, or just until the shrimp turn pink.
- Add the onion (1 1/2 cups), green pepper (1 cup), celery (1 cup), and garlic (1 tablespoon). Sautee on medium heat until vegetables are soft about 8 minutes. Add the tomato sauce (1/4 cup) and continue to cook on medium, stirring often, for 1 minute.
- Stir in the chicken stock (1 3/4 cups) and whole tomatoes (1 can) (breaking them up as you add them), sage (1/4 teaspoon), salt (1 1/2 teaspoons), black pepper (1/2 teaspoon), white pepper (1/2 teaspoon), cayenne pepper (1/2 teaspoon), thyme (1 teaspoon), and bay leaves (2). Add the rice (1 1/2 cups) and bring to a boil, then immediately reduce heat to low, and cover pan with a tight-fitting lid. Simmer until rice is tender and the liquid is absorbed about 20 minutes. Sprinkle top with parsley (1-2 tablespoons) for garnish and Serve.
Notes
- Jambalaya Seasoning: Jambalaya spices provide the dish with its classic smoky flavor. Garlic, onion, bay leaves, sage, cayenne, and thyme infuse the rice with that characteristic Southern charm. For best results, blend the spices thoroughly in a separate bowl before sprinkling evenly over the ingredients in your saucepan.
- Best Rice for Jambalaya: Converted rice is made from soaked, steamed, dried, and milled brown rice. It is typically fluffier and drier. Here’s why we use converted rice in Jambalaya: the result is firmer and less sticky! Other rice varieties can yield a sloppy mess if you are not careful.
- The Cajun Holy Trinity: This trinity will have you reaching for the utility knife instead of the holy water! Green bell pepper, onions, and celery make up the Cajun “holy trinity.” The omnipresence of these three staples – used in the base of many Louisiana-style dishes, from Jambalaya to Gumbo to Fricassee – rivals that of another famous Trinity! (Just kidding, friends.) Where NOLA Eats has a nice video tutorial on slicing and dicing the Cajun trinity. Bless those fingers!
- Tasso Ham: Tasso ham is a fatty and flavorful cut of hog shoulder. It might be difficult to locate at your local grocery store, but you can find it online or from a Cajun grocer. Regular ham, Canadian bacon, and Chorizo sausage are common substitutes.
- How to Reheat Jambalaya: Reheat in an oven set to 300 degrees. Use an oven-safe dish, sprinkle your with a couple of teaspoons of chicken stock or water (too little and the rice will dry out; too much and the rice will become soggy), cover with aluminum foil, and cook for around 20 minutes. To reheat on the stove, set the heat to medium, add a couple of teaspoons of chicken stock to a large saucepan, and stir occasionally. Simmer the mixture for a few minutes, until it is warmed all the way through.
- Andouille Sausage: Andouille is a smoked pork sausage that originated in France. Like Tasso, it can be tricky to come by your regular grocery. What is a good substitute for Andouille Sausage? Mexican chorizo, German bratwurst, and Polish kielbasa are the three typical alternatives.
Nutrition
Adapted from: Chef Paul Prudhomme’s Louisiana Kitchen
The recipe sounds very authentic! I love your explanations of Creole vs. Cajun and Jambalaya vs. Gumbo. As a pretty frequent traveler to New Orleans, I still am confused about the difference between Gumbo and E’toufee. Do you have any research on that? Also, which of these dishes are often served with potato salad?
Thanks so much for your reply,
S. Hines
Kathleen, I am very allergic to pork, and I need to know if beef sausage. can be substituted for the pork sausage. Naturally the ham would have to be omitted. Any ideas that would help me make this and not change the flavor?
Thanks MRF
Hi Maggie. I think the beef sausage would work very well. I’ve never made it any other way than I’ve posted so sorry, I can’t advise. I love to hear how it comes out if you make it!
Just reading thru recipe – do you add uncooked rice with the chicken stock& whole tomatoes? The instructions don’t specify when to add, but towards the end it says to simmer until rice is tender. Thank you – looking forward to making this!! Love your site, by the way. I love the down to earth recipes, nothing with really weird ingredients!
Hi Janet!
Great question. Yes, I use uncooked converted rice for this recipe.Its not as sticky as other versions. Hope this helps and I’m so glad you love the site!
I .ist be blind, but I don’t see Shrimp in Ingredients but I do see them in directions,, could You please give a heads up on shrimp in ingredients,, plan on making …thxs apprwciate..
How much shrimp? Cooked or raw shrimp? Shrimp is not in the list of ingredients.
Hey Kathy. The recipe uses 1/2 pound Raw Shrimp, Peeled and Deveined.