Classic Louisiana Jambalaya Recipe: A Spicy Southern Delight

When you think of Louisiana, it's hard not to imagine the rich, spicy flavors that define the local cuisine. One of the standout dishes that truly captures the spirit of the state is Jambalaya—a flavorful mix of rice, meats, and veggies, slow-cooked with a perfect blend of spices. The taste is bold, with layers of smoky, spicy, and savory notes that create an unforgettable meal. If you love dishes with a kick, this Louisiana Jambalaya recipe will soon become a favorite in your kitchen.

Photo byNick Davies

I was first introduced to Jambalaya during a trip to New Orleans, where the aromas of Cajun spices filled the air. Sitting in a bustling restaurant, the server brought out a bowl of this beautiful, fiery red dish, loaded with sausage, chicken, and shrimp. I’ve been recreating it at home ever since, tweaking the recipe to capture that authentic Louisiana flavor that brings me back to the bayou.

If you love Louisiana cuisine or have a soft spot for hearty one-pot meals, follow along with this recipe! Hit the “follow” button for more tasty Southern dishes like this one.

The Origins of Jambalaya

Jambalaya is a dish that’s deeply rooted in Louisiana’s history. It has influences from Spanish, French, and African cuisines, each contributing to the layers of flavor that make it so special. The dish is particularly popular in Cajun and Creole cultures, with variations depending on the region and the cook. The Cajun version, which we're focusing on today, is typically made with meats like sausage and chicken, and sometimes seafood, but always with that distinctive spicy kick.

Fun fact: Jambalaya is often considered a cousin to Spanish paella, but it replaces saffron with the bold seasonings that are so iconic in Southern cooking.

Ingredients for Louisiana Jambalaya

• 2 tablespoons olive oil
• 1 pound Andouille sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• Fresh parsley for garnish
• Optional: Hot sauce for serving

How to Make Louisiana Jambalaya

1. Cook the meats: Heat the olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned on both sides. Remove from the pot and set aside. In the same pot, add the chicken pieces and cook until golden brown, about 5-7 minutes. Remove and set aside.
2. Sauté the veggies: In the same pot, sauté the chopped onion, bell pepper, celery, and garlic until they are softened, about 5 minutes. These veggies, often referred to as the Holy Trinity in Cajun cooking, form the flavor base for many Louisiana dishes.
3. Add the tomatoes and spices: Stir in the diced tomatoes, rice, Cajun seasoning, paprika, thyme, bay leaf, salt, and pepper. Let everything cook for a couple of minutes, allowing the rice to absorb some of the flavors.
4. Simmer: Add the chicken broth, cooked sausage, and chicken back into the pot. Bring to a boil, then lower the heat and let it simmer, covered, for about 20-25 minutes, until the rice is tender and the liquid is mostly absorbed.
5. Cook the shrimp: When the rice is almost done, stir in the shrimp and cook for an additional 5 minutes, or until the shrimp turn pink and are cooked through.
6. Serve: Remove from heat, discard the bay leaf, and sprinkle with fresh parsley. Add hot sauce if you like an extra kick, and enjoy!

Jambalaya Variations

• Vegetarian option: Replace the sausage, chicken, and shrimp with a mix of hearty vegetables like zucchini, mushrooms, and extra bell peppers. Add a bit more Cajun seasoning to maintain that signature flavor.
• Gluten-free: This Jambalaya recipe is naturally gluten-free since it's made with rice. Just double-check your Cajun seasoning and sausage to ensure no hidden gluten.
• Seafood lovers: Add crab, mussels, or crawfish for a more seafood-centric Jambalaya, which is especially popular in coastal Louisiana.

Cooking Tips for Perfect Jambalaya

• Don’t rush the rice! Let it absorb all those rich flavors by cooking on a low simmer.
• If you like your Jambalaya extra smoky, consider adding a dash of smoked paprika or even a small amount of liquid smoke.
• Pairings: Jambalaya is great on its own, but serve it with a side of cornbread or a simple green salad to balance out the rich flavors.

Call to Action

Did you enjoy this classic Louisiana Jambalaya recipe? Let me know in the comments how it turned out for you! Don’t forget to share this delicious dish with your friends and follow me for more Southern favorites.