Jambalaya Recipe

Jambalaya is a classic Creole dish from Louisiana that combines rice with a variety of meats, seafood, and vegetables. It’s a flavorful and hearty meal perfect for any occasion.


  • 2 tablespoons vegetable oil
  • 1 pound chicken breast or thighs, cut into bite-sized pieces
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • 1 pound shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)
  • 2 tablespoons fresh parsley, chopped (for garnish)


  1. Heat the oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken and sausage, and cook until browned. Remove and set aside.
  3. In the same pot, add the onions, bell pepper, and celery. Cook until softened, about 5 minutes.
  4. Add the garlic and cook for another minute.
  5. Stir in the diced tomatoes, rice, chicken broth, and spices (paprika, thyme, oregano, cayenne pepper, and bay leaves).
  6. Return the chicken and sausage to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
  7. Add the shrimp and cook until the shrimp are pink and cooked through, about 5-7 minutes.
  8. Season with salt and black pepper to taste.
  9. Remove the bay leaves before serving.
  10. Garnish with green onions and parsley.
  11. Serve hot and enjoy!

This jambalaya recipe is versatile. Feel free to adjust the ingredients to suit your taste, such as adding more vegetables or using different types of meat and seafood.

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