Jambalaya

4.8
(1,063)

A spicy jambalaya with chicken, andouille sausage, rice and Cajun seasonings that's easy to make in one pot.

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Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
6
Yield:
6 servings

This jambalaya recipe is savory, spicy, and oh-so satisfying. The Allrecipes community can't get enough of the top-rated jambalaya — it has earned more than 1,000 rave reviews from happy home cooks.

Jambalaya
Meredith

What Is Jambalaya?

Jambalaya is a one-pot dish that's made with rice, meat or seafood, and vegetables. With French and Spanish influences, jambalaya is quite similar to paella. The name "jambalaya" likely comes from the Provençal word "jambalaia," which means mishmash.

Like many Cajun and Creole foods, jambalaya starts with the Cajun holy trinity: a flavor base of onion, bell peppers, and celery.

Learn more: What's the Difference Between Gumbo and Jambalaya?

jambalaya with a slice of cornbread
sanzoe

Jambalaya Ingredients

These are the ingredients you'll need to make the best jambalaya of your life:

· Oil: Chicken and andouille sausage are sautéed in peanut oil.
· Sausage: Opt for andouille sausage for the most authentic jambalaya.
· Chicken: Cut one pound of boneless, skinless chicken breasts into 1-inch pieces.
· Spices and seasonings: This chicken and sausage jambalaya is flavored with Cajun seasoning, fresh garlic, red pepper flakes, salt, pepper, hot sauce, Worcestershire sauce, and file powder.
· Vegetables: You'll need an onion, green bell peppers, and celery.
· Rice: Opt for plain white rice for this jambalaya recipe.
· Broth: Use store-bought or homemade chicken broth to cook the rice.

How to Make Jambalaya

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make this tried-and-true chicken and sausage jambalaya:

1. Cook the meat: Season the sausage and chicken pieces with Cajun seasoning. Sauté the sausage until browned, then remove with a slotted spoon and set aside. Sauté chicken until lightly browned on all sides. Remove with a slotted spoon and set aside.
2. Cook the vegetables: In the same pot, sauté the onion, celery, bell pepper, and garlic until tender. Stir in the crushed tomatoes and seasonings. Add the meat and cook for 10 minutes.
3. Add the rice: Stir in the rice and chicken broth. Bring to a boil, reduce the heat, and cook until all the liquid is absorbed.

chicken and sausage jambalaya in a pot on the stove
Tmorgan

What to Serve With Jambalaya

Jambalaya, with its hearty and satisfying ingredients, is a meal all on its own. You don't technically need to serve it with anything. If you want to go the extra mile, though, here are a few mouthwatering ideas:

· Grandmother's Buttermilk Cornbread
· Cajun Corn and Bacon Maque Choux
· Southern-Style Crowder Peas

Explore our entire collection of Cajun Side Dish Recipes.

How to Store Jambalaya

Allow the jambalaya to cool completely, then transfer it to an airtight container. Store in the refrigerator for three to four days. Reheat on the microwave or stove. If you're worried about the jambalaya drying out as it reheats, add a bit of broth to keep it moist.

Can You Freeze Jambalaya?

Yes, you can freeze jambalaya for up to three months. Ladle it (in serving-size portions) into zip-top freezer bags. Wrap each bag in foil and freeze flat.

Allrecipes Community Tips and Praise

"I have made this recipe several times now," says Jamie. "This time I added more vegetables and used fresh tomatoes from my garden! We all love it and will make it over and over again!"

"Wow," raves one Allrecipes community member. "This was soooooo yummy and easy to prepare. I made it the first time for a small dinner party and it was a hit. The little bit of leftovers the next day heated up nicely and tasted terrific."

"Made this tonight and loved it," says Lola Marie. "So easy and so delicious! I'll definitely be making it again."

Editorial contributions by Corey Williams

Ingredients

  • 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

  • ½ teaspoon red pepper flakes

  • ½ teaspoon ground black pepper

  • 1 teaspoon salt

  • ½ teaspoon hot pepper sauce

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon file powder

  • 1 ¼ cups uncooked white rice

  • 2 ½ cups chicken broth

Directions

  1. Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

  2. In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

  3. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

    Jambalaya
    Meredith

Nutrition Facts (per serving)

465 Calories
20g Fat
42g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 465
% Daily Value *
Total Fat 20g 25%
Saturated Fat 6g 29%
Cholesterol 73mg 24%
Sodium 1633mg 71%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 28g
Vitamin C 20mg 102%
Calcium 67mg 5%
Iron 4mg 22%
Potassium 666mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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