New Orleans jambalaya is an authentic Creole dish with spicy shrimp, chicken and andouille sausage. Make this jambalaya recipe for a flavorful meal, straight from NOLA!
What is jambalaya?
Simply put, this Creole dish is made from a blend of meats, seafood, vegetables, and rice that are all cooked in the same pot.
Different regions in Spain, France, and West Africa have their own interpretation, but this recipe is specifically for New Orleans jambalaya, which I consider to be an authentic jambalaya recipe.
What makes it authentic, aside from the Creole seasoning, is the “holy trinity” of vegetables used – white onion, celery, and green bell pepper.
Difference between jambalaya and gumbo
Both Louisiana dishes are similar and often confused with each other.
The main difference is that gumbo is a stew that is served over cooked rice. With jambalaya, the rice is cooked with the rest of the ingredients. Gumbo also includes okra and a spice called filé powder, but the rest of the ingredients are basically the same.
New Orleans jambalaya
This dish is easier to make then you might think!
Simply sauté the ingredients and let them simmer together with the rice until everything thickens. This jambalaya recipe comes together in about an hour!
- Protein – shrimp, boneless chicken breasts, andouille sausage
- Roux – vegetable oil, flour
- Veggies – onion, green bell pepper, celery, green onions, crushed tomatoes
- Seasonings – garlic cloves, Creole seasoning, dried thyme, dried crushed oregano, salt and pepper
- Chicken stock – feel free to use vegetable broth, chicken broth, or seafood stock.
- Rice – To prevent the rice from becoming mushy, I recommend using a long grain rice, like basmati. If you’d like to use brown rice, I recommend cooking it separately, as it requires a longer cooking time.
- Chicken: You can also use boneless dark meat, such as chicken thighs.
- Sausage: If you can’t find andouille, substitute it with a spicy sausage, boudin, or smoked sausage.
- Veggies: Any color bell pepper can be used. Although not authentic, you could even add other vegetables like carrots or corn.
Video: making authentic jambalaya
Want to see the process of making authentic New Orleans jambalaya from start to finish? Just watch the video located in the recipe card at the bottom of this post.
Instructions and cooking tips
- Prep the ingredients and clean the shrimp.
Cut the sausage into coins, then dice the chicken and the vegetables.
If needed, clean and devein the shrimp. Remove the shells and run a paring knife along the back without removing the tails. Then, pull out the thin gray vein, rinse the shrimp, and pat dry.
- Make the roux for thickening the jambalaya.
An authentic jambalaya recipe requires using a dark roux to thicken the liquid. First, brown the sausage on both sides, then remove and set aside. Next, make a roux by heating some oil in the pan and stirring in flour until bubbly and browned.
- Add remaining ingredients except for shrimp.
Add the garlic and vegetables and cook for a few minutes. Stir in the sausage and chicken, then add the tomatoes and spices. Bring everything to a boil before mixing in the rice and broth.
- Simmer, add shrimp, and serve.
Simmer the jambalaya for about 35 minutes, stirring occasionally. Add the shrimp during the last 10 minutes so they can cook.
When it’s done, the shrimp should be pink and the rice should be tender. Spoon into bowls and add more green onion on top if you’d like.
More recipes to try
New Orleans Jambalaya + Video
- 1 lb large shrimp tail on, peeled and deveined
- 1 lb boneless chicken breasts diced (See Note 1)
- 1/2 lb andouille sausage (See Note 2)
- 3 tbsp vegetable oil
- 3 tbsp all purpose flour
- 1 cup white onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 1 cup green onions diced
- 3 cloves garlic minced
- 16 oz can crushed tomatoes
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 cup uncooked long grain rice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne powder optional
- 4 cups chicken stock or more if needed for desired consistency
- 1/2 cup chopped green onions optional
- Sear the sliced sausage in a stock pot or large saucepan. Brown on both sides and remove from pan. Set aside.
- Make a light brown roux. Heat the oil in the stock pot or large saucepan over medium heat. Add the flour, and cook, stirring constantly, until lightly browned.
- Add the onion, green bell pepper, celery, green onions and garlic. Cook, stirring for several minutes.
- Add sausage and chicken and stir. Add the tomatoes, Cajun/Creole seasoning, thyme, oregano and bring to a boil. Stir in the uncooked rice and season with salt, pepper and add the broth or water.
- Reduce heat to low, and simmer, uncovered, about 25 minutes. Stir occasionally. Add the shrimp and stir. Simmer another 10 minutes longer until shrimp are pink and sauce has thickened, but is still slightly soupy.
- Serve in bowls and garnish with chopped green onions.
- Feel free to use boneless dark meat if you prefer.
- Cut sausage into 1/4″ slices. If you can’t find andouille sausage use a spicy kielbasa or sausage of choice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.