Name: Creole Jambalaya Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Creole
Ingredients: 1 lb. chicken breasts or thighs, cut into bite-sized pieces; 12 ounces andouille sausage, sliced into rounds; ½ lb shrimp, peeled and deveined; 1 medium onion, chopped; 2 ribs celery, chopped; 1 green bell pepper, seeded and diced; 1 red or orange bell pepper, seeded and diced; 3 cloves garlic, minced; 1 cup chopped frozen or fresh okra; 1 tablespoon Creole or Cajun seasoning; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon paprika; ¼ – ½ teaspoon cayenne pepper (adjust for heat preference); ¼ teaspoon red pepper flakes; ¼ teaspoon freshly ground black pepper; 3-4 cups low-sodium chicken broth or chicken stock; 1 ¼ cups long-grain white rice; 1 (14-ounce) can crushed tomatoes; 2 teaspoons Louisiana-style hot sauce or pepper sauce; 2 ½ tablespoons vegetable oil; Kosher salt, to taste; Fresh parsley, chopped (optional garnish); Green onions, chopped (optional garnish)

Jump to Recipe

If you’re searching for a bold and truly satisfying southern classic, this Creole Jambalaya Recipe is one you’ll want to keep close. Picture juicy chicken, savory andouille sausage, and buttery shrimp mingling in a fragrant sea of spices, veggies, and rice — every bite is a colorful celebration! The beauty of jambalaya is how easily it brings together big flavors the whole family will love, yet the steps are simple and forgiving. One pot, plenty of heart, and all the Louisiana flair you crave: this is the Creole Jambalaya Recipe you’ll return to again and again.

Ingredients You’ll Need

When it comes to this Creole Jambalaya Recipe, the right ingredients matter. Each one brings something special: a layer of flavor, a pop of color, or the texture that makes every spoonful pop. Here’s what you’ll need, plus tips to set you up for jambalaya success.

Chicken (1 lb. breasts or thighs): Thighs add extra juiciness, but breasts work beautifully for a leaner option.
Andouille sausage (12 oz): Look for authentic, smoky andouille for the most flavor — slice into hearty rounds.
Shrimp (½ lb, peeled and deveined): Adds briny sweetness and a crowd-pleasing finish; buy medium or large if you can.
Onion (1 medium, chopped): A crucial base note for depth and aroma in every bite.
Celery (2 ribs, chopped): Essential for that signature New Orleans “trinity” of flavor with onion and bell pepper.
Green bell pepper (1, diced): Brings freshness and a distinct earthy note.
Red or orange bell pepper (1, diced): Adds gorgeous color contrast and a slight sweetness.
Garlic (3 cloves, minced): Don’t skip — it’s the backbone of the aromatic profile.
Okra (1 cup, fresh or frozen): Delivers classic southern texture and gently thickens the stew as it simmers.
Creole or Cajun seasoning (1 tbsp): Go with store-bought or homemade; make sure salt content matches your taste.
Dried thyme (1 tsp): A subtle herb that quietly elevates the sauce.
Dried oregano (1 tsp): Lends an earthy herbal kick for balance.
Paprika (½ tsp): For smokiness and a gentle peppery flavor.
Cayenne pepper (¼–½ tsp): Adjust for just the right amount of heat — less if you’re spice-shy, more if you love a kick.
Red pepper flakes (¼ tsp): A secondary heat note for complexity.
Freshly ground black pepper (¼ tsp): Brings depth and a hint of pleasant bite.
Low-sodium chicken broth (3–4 cups): Keeps the dish from becoming too salty and lets those spices shine through.
Long-grain white rice (1¼ cups): Cooks to fluffy perfection and soaks up all those incredible flavors.
Crushed tomatoes (1 14-oz can): For tang and a beautiful russet glow.
Louisiana-style hot sauce (2 tsp): Optional but highly recommended for that signature zing and authenticity.
Vegetable oil (2½ tbsp): Helps everything brown evenly and keeps the pot from sticking.
Kosher salt, to taste: Add during cooking as needed to make flavors pop.
Fresh parsley (for garnish): Optional, but it adds a burst of color and freshness at the finish.
Green onions (for garnish): Another optional fresh touch for color and a mild oniony crunch.

How to Make Creole Jambalaya Recipe

Step 1: Marinate the Chicken

Kick things off by marinating the chicken. Combine the chicken pieces and Creole seasoning in a large resealable bag, shaking until every piece is coated in that magical spice. Let it sit for about 20 to 25 minutes while you prep the other ingredients — this step ensures each bite of chicken is packed with signature flavor right from the start.

Step 2: Brown the Sausage and Chicken

Add 1½ tablespoons of vegetable oil to your largest Dutch oven or heavy-bottomed pot and heat it up over medium-high heat. Toss in the andouille sausage rounds, browning them until their edges are golden and crisp. Remove the sausage with a slotted spoon, then add the marinated chicken to the same pot, browning them on all sides. This dual-browning step amplifies the bold, savory flavors that make this Creole Jambalaya Recipe irresistible.

Step 3: Sauté the Vegetables and Aromatics

Add the rest of the oil to the pot, then pour in the chopped onion and celery. After 2 to 3 minutes, toss in all the diced bell peppers, letting everything cook together until the vegetables start to soften and their colors look vibrant. Drop the heat to low, stir in the minced garlic and dried herbs, then add paprika, cayenne, red pepper flakes, and black pepper. Stir for one minute, allowing the aroma to bloom and the spices to introduce themselves to the pot.

Step 4: Simmer with Rice and Tomatoes

Pour the chicken broth, long-grain rice, crushed tomatoes, and hot sauce over the softened veggies and seasonings. Give everything a thorough stir. Cover and let it simmer for 20 to 25 minutes, just until the rice is nearly done and the liquid has thickened into a fragrant, richly colored jambalaya base.

Step 5: Add the Shrimp, Okra, and Return the Meats

Now it’s time for the showstoppers! Stir in the shrimp, okra, and the browned sausage and chicken. Replace the lid and continue simmering just until the shrimp turn pink and tender and the okra is cooked through. Taste and adjust the seasoning with kosher salt, pepper, or more hot sauce until it’s everything you crave in a Creole Jambalaya Recipe.

Step 6: Garnish and Serve

Finish your jambalaya with a lush sprinkle of chopped parsley and green onions. Serve hot, straight from the pot, letting your guests soak in all those incredible aromas before their first forkful.

How to Serve Creole Jambalaya Recipe

Garnishes

The right garnish adds both beauty and balance to your bowl. A fistful of fresh parsley brings brightness, chopped green onions add a mellow crunch, and a light scatter of extra hot sauce offers a piquant finishing touch for those who love a little more heat.

Side Dishes

This Creole Jambalaya Recipe holds its own, but for a true southern feast, serve it up with warm cornbread, a leafy green salad with tangy vinaigrette, or skillet-seared okra. Each of these sides complements the big flavors without crowding your jambalaya.

Creative Ways to Present

Think beyond the dutch oven! Spoon your jambalaya into hollowed-out bell peppers for a playful edible bowl, or serve smaller portions in ramekins for an appetizer buffet. For gatherings, offer an array of toppings — lemon wedges, extra hot sauce, or crunchy fried onions — and let everyone customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover jambalaya keeps beautifully for up to 3 days in the fridge. Let it cool to room temperature before storing it in an airtight container — this preserves both the flavors and the perfect cooked texture of the rice and shrimp.

Freezing

Want to save some for later? This Creole Jambalaya Recipe can be frozen for up to 2 months. Simply transfer completely cooled jambalaya to zip-top freezer bags or containers, pressing out as much air as possible before sealing. Thaw in the refrigerator before reheating.

Reheating

For best results, reheat gently on the stovetop over medium-low heat, adding a splash of extra chicken broth if it seems dry. If microwaving individual portions, cover loosely and stir halfway through to ensure even warming. Just be sure not to overcook, especially the shrimp, to keep everything juicy and tender.

FAQs

Can I use a different kind of sausage if I can’t find andouille?

Absolutely! While andouille adds that signature smoke, you can swap in kielbasa or another smoked sausage. Just look for something hearty and full of flavor — it will still taste wonderful in your Creole Jambalaya Recipe.

What type of rice works best?

Long-grain white rice is the traditional choice, as it stays fluffy and doesn’t get mushy. If you prefer brown rice, simply increase liquid slightly and allow extra cooking time, but white rice gives that classic jambalaya texture.

Is okra necessary?

Not strictly, but it’s highly recommended for an authentic Creole Jambalaya Recipe experience. Okra gently thickens the dish and adds unmistakable southern charm. If it’s not your thing, feel free to leave it out or substitute with extra bell peppers.

Can I make this recipe vegetarian?

Yes — simply omit the meats and shrimp, and use vegetable broth. Amp up the veggies with mushrooms or extra okra, and consider a vegetarian sausage substitute to keep the hearty, smoky flavor profile.

How spicy is this dish?

The spiciness is entirely up to you! Start with the lower amount of cayenne, and taste as you go. You can always add extra hot sauce at the table, making this Creole Jambalaya Recipe as mild or as fiery as you like.

Final Thoughts

If you’ve never tried your hand at a homemade Creole Jambalaya Recipe, this is your call to grab a big pot and dive in. The method is straightforward, the flavors are unforgettable, and you’ll soon see why this dish is treasured everywhere it’s made. Make a batch soon and share the spicy, savory magic!