If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. I’ve had jambalaya all over the United States, especially in Louisiana where it was made famous, and this version is definitely my favorite. The beauty of Cajun and Creole shrimp, chicken and andouille jambalaya is not only in the spices and awe-inspiring flavor, but also because it’s an easy to make one-pot meal. If you’ve never enjoyed jambalaya before, let’s discuss. The recipe and techniques vary from region to region, with meats ranging from seafood like crawfish, oysters and shrimp to smoked sausage, chicken, turkey, wild boar, duck and even alligator, among others. Cajun jambalaya is most often brown in color, resulting from the caramelization of onions and sausage, and does not include tomato. Creole jambalaya, on the other hand, which you’ll find more often in cities like New Orleans, is usually red in color from the addition of tomatoes. You’ll also find more variation and combinations of meats. The one thing you’ll always find, however, with jambalaya is “rice”. It is always a rice dish, no matter where you encounter it. Comfort food at its finest. My version is more of a Creole jambalaya, with tomato, lots of Cajun seasonings, both chicken and smoked andouille, as well as shrimp, and I’m tossing in extra peppers because I like mine bit spicy, though the extra peppers are optional. I hope you love it as much as I do. Let’s talk about how to make jambalaya, shall we? STEP 2. Garlic, Chicken, and Andouille. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until the chicken is no longer pink and the sausage starts to cook through. STEP 3. Tomatoes and Seasonings. Add tomatoes and stir to break apart. Crushed tomatoes or diced tomatoes are good here, too. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir. STEP 3b. Spice it Up! At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce and extra Cajun spices. If not, omit. I would add it! Cooking time can vary, so keep an eye on it and test. STEP 5. Cook the Shrimp. Heat a small pan to medium heat and add oil. For the shrimp, season with salt, black pepper and Cajun seasoning (or use Creole seasoning) and sauté a couple minutes each side, until cooked through. Stir the cooked shrimp into the Jambalaya pot and remove from heat. STEP 6. Serve! Serve your amazing Jambalaya into bowls and garnish with parsley or chopped green onions. Add in extra hot sauce if you’d like. You can thicken it with file powder if needed. Enjoy! This is such a great recipe, perfect every time. As mentioned, this is a thick and meaty version. I only added a single cup of rice and a single cup of chicken stock, with a focus on the proteins. I wanted those to stand out with huge chunks, but if you want this meal to stretch a bit further, double the rice and stock. I’ve done it both ways. If you add more rice, up your simmering time to 45 minutes or, until the rice has properly cooked through. The rice will absorb all those flavors and fill up the pan, and it will still satisfy.
The Chili Peppers
With Cajun and Creole cuisine, green bell pepper is traditional. The regional food isn’t meant to be HOT, but is filled with wonderful spices and flavors. However, if you’re looking to spice things up a little, you can either swap the bells for hotter peppers, or just toss in those hotter peppers. Jalapeno peppers are always a great addition. Nice bit of heat, excellent flavor. Serrano peppers are also quite nice. Try a combination! You can always add in a bit of extra cayenne pepper for heat as well.
Gumbo Vs. Jambalaya
People often ask what’s the difference between gumbo and jambalaya? Both are classic dishes from Louisiana, but gumbo is more of a soup-stew often served with rice, while jambalaya is made with rice. The rice is the biggest difference. This is a big meal and will serve a small group. You can also freeze jambalaya in vacuum sealed containers or freezer containers for 3 months or longer. I’m excited that one of our favorite local grocery stores known for their deli makes their own andouille sausage. I love the flavor in this dish. If you can find a high quality andouille, that can make a huge difference in the final meal.
Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
NOTE: This recipe was updated on 5/17/23 to include new information, photos and video. It was originally published on 11/30/15.
