Recipe

Classic Jambalaya

A spicy, smoky, one-pot Creole-style (red) Louisiana jambalaya with chicken, sausage, shrimp, and rice cooked right in a bold tomato-pepper base.

By Matt Campbell

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4.8

A steaming pot of classic jambalaya with chicken, sliced sausage, shrimp, and rice, garnished with chopped green onions on a kitchen counter

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Jambalaya is the kind of dinner that makes you feel like you did something impressive, even though it is mostly just smart layering and one pot. You build a deeply seasoned base with onion, celery, and bell pepper, toast the rice so it tastes like something, then let everything simmer into a spicy, smoky, cozy situation that somehow feeds everybody.

This version leans classic and flavorful, and it is also the Creole-style red jambalaya since it uses tomatoes. Chicken brings the heartiness, andouille brings that smoky kick, and shrimp goes in at the end so it stays tender. The goal is rice that is fluffy but not bland, with little crisp edges where it kissed the bottom of the pot. If you have hot sauce on the table, you are already doing it right.

Wooden spoon stirring a pot of jambalaya as the rice simmers with peppers, onions, and sausage

Why It Works

Big flavor from simple steps: browning the sausage and chicken leaves behind the good stuff, and that becomes your seasoning.
Rice that actually tastes like the dish: the grains cook in broth, tomatoes, and spices so every bite is seasoned, not just the top.
Spice you can control: use cayenne and hot sauce to dial it in, from family-friendly warmth to full-on bayou heat.
Shrimp that stays juicy: it goes in at the end, right when the rice is done, so it does not turn rubbery.

Pairs Well With

Storage Tips

Refrigerator: Cool jambalaya quickly, then store in an airtight container for up to 4 days.

Freezer: Freeze in portions for up to 2 months. For best texture, freeze without the shrimp and add freshly cooked shrimp when reheating, but it is totally fine to freeze it as-is.

Reheat: Add a splash of broth or water and reheat gently on the stove, covered, until hot. Microwave works too. Stir once or twice so the rice heats evenly.

Food safety tip: Rice is happiest when you do not let it sit out. Get it into the fridge within 2 hours.

Common Questions

Is jambalaya supposed to be wet or dry?

Somewhere in the middle. You want moist, tender rice with a little sauce clinging to it, not soup. If it looks too dry, add a splash of broth and cover for a few minutes. If it looks too wet, simmer uncovered for a few minutes to reduce.

What is the difference between jambalaya and gumbo?

Gumbo is a stew typically thickened with a roux and served over rice. Jambalaya cooks the rice in the pot with the meat and seasonings, more like a Louisiana cousin of paella.

Is this Cajun or Creole jambalaya?

This is Creole-style, also called red jambalaya, because it includes tomatoes. Cajun jambalaya is typically browner and skips the tomatoes, leaning more on browned meat and stock for color and flavor.

Can I make it less spicy for kids?

Yes. Use a mild smoked sausage, skip the cayenne, and serve hot sauce at the table for the heat seekers. Smoked paprika and thyme still give you plenty of flavor without the burn.

Do I have to use andouille?

No, but it is classic. Any smoked sausage works. If your sausage is on the mild side, add a pinch more smoked paprika and a few dashes of hot sauce to keep the flavor bold.

Why did my rice turn mushy?

Usually one of three things: too much liquid, too much stirring, or the heat was too low and the rice simmered forever. Keep the pot at a steady gentle simmer, do not stir once the lid goes on, and measure your liquid carefully. Tomatoes add liquid too, so you do not need the same broth amount you would use for plain rice.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottomed Dutch oven or large deep skillet with a tight-fitting lid (5 to 7 quarts is ideal)
Cutting board and sharp knife
Wooden spoon for scraping up browned bits
Measuring cups and spoons
Small bowl for seasoning mix (optional)

The first time I made jambalaya at home, I treated it like regular rice and just hoped for the best. The results were fine, but not the kind of “pause mid-bite” fine. What changed everything was realizing jambalaya is built like a team project: brown the meat, respect the veg, toast the rice, then let the pot do the work. Now it is my favorite one-pot flex when friends are coming over, because it tastes like I planned ahead even if I definitely did not.