Easy Jambalaya Recipe

Ingredients in Jambalaya

Don’t let the list of ingredients startle you! These are basic ingredients and very simple to combine together.

Rice

Rice is the base for this dish. It wouldn’t be jambalaya without it. It soaks in the seasonings and flavors as the jambalaya cooks. I prefer to use jasmine white rice, but long grain rice also works well.

Meats

• Chicken: Cut the boneless skinless chicken breasts into even, bite-size pieces.
• Polska kielbasa: Slice into pieces about ½ inch thick. Make sure they are cut evenly for the cooking process. This sausage is a thick, round sausage that comes packaged in a U shape. You can also use andouille sausage or another type of sausage ring.
• Shrimp: Uncooked, peeled, and deveined large shrimp give this dish an extra boost.

Vegetables

• Fresh vegetables: Onions, celery, and red and green bell peppers add color and enhance the taste.
• Canned diced tomatoes: Do not drain the tomatoes. The tomato juice gives the jambalaya moisture and flavor.
  

Liquids and Seasonings

• Oil: This is necessary to sauté the proteins and adds flavor.
• Garlic: The garlic starts off with a raw flavor and smell but contributes a soft and buttery flavor as it is cooked.
• Chicken broth: This provides the moisture in the homemade jambalaya during the cooking process. You can also use chicken stock.
• Worcestershire sauce: A little hard to pronounce, but it is a savory liquid that gives a smoky and deep taste.
• Bay leaves: As the jambalaya simmers, bay leaves lend an herbal tone to all the other ingredients. Remove the bay leaves prior to serving.
• Additional seasonings: Paprika, cayenne, onion powder, garlic powder, and dried oregano, all do their part to create a beautiful color and variety of flavors.

How to Make Jambalaya

Our easy jambalaya recipe is great for a family weeknight dinner, or to serve to company. We like to make it around the time of Mardi Gras, just for fun. Once you have the ingredients together, the cooking process is smooth and simple.

1. Stir together – Combine paprika, cayenne, onion powder, garlic powder, oregano, salt, and pepper in a small bowl. Set aside.
2. Saute – Heat oil in a large skillet and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery, and peppers. Saute another minute or two.
3. Season – Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
4. Boil – Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender. Remove bay leaves and serve with Tabasco hot sauce.

Recipe Tips

Make this homemade jambalaya just the way you like it with these variations and modifications. From protein, making it spicy, and adding in bell peppers that add texture and flavor. These are just a few ways to create the best jambalaya recipe.

Pick your protein. Feel free to use all of the meats like chicken, pork, and shrimp or just one or two of them depending on your taste. 

Spice it up. I love adding a good amount of Tabasco at the end to spice things up a bit but if Tabasco is a bit much for you, just leave it out. Cayenne pepper or red pepper flakes also help add heat.

Throw in some color. I like to add several colors of peppers into my Jambalaya dish since the red, yellow, orange, and green colors of those peppers make it seem much more festive.

Check the texture. If the rice seems too dry when you’re done cooking or if it seems too pasty, just add a bit more chicken broth.

Give it some garnish. This dish is so colorful, it doesn’t need much, but some sliced green onion or chopped parsley adds a beautiful bright green to top it off.

Jambalaya vs Gumbo

Many people confuse these two dishes, which is easy to do if you aren’t from the southern United States. Both originate from Louisiana with Creole and Cajun origins and have similar ingredients. The main difference between the two is the rice.

When making Jambalaya, the rice is simmered with all the ingredients in a pot. As the rice cooks, it soaks up the liquids, as well as the flavors, and colors of the seasonings.

Gumbo is prepared as a stew. The rice is cooked separately, and the gumbo is served over the rice.

• Fried Biscuits
• Sweet Corn Cake
• Cornbread
• New Orleans Beignet Recipe with Dessert Sauces
• Shrimp and Grits
• Instant Pot Gumbo
• Disneyland Mint Julep
• Cajun Butter Shrimp
• Shrimp Po Boy