Name: Our Best Jambalaya
Total time: 60 min
Ingredients: 1 pound andouille sausage, sliced; 2 tablespoons canola oil; 2 cups diced sweet onion; 1 cup diced celery; 1 large red bell pepper, diced; 4 garlic cloves, minced; 1 bay leaf; 2 teaspoons Creole seasoning; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 (10-oz.) cans diced tomatoes and green chiles, drained; 3 cups chicken broth; 2 cups uncooked long-grain rice; 2 cups shredded cooked chicken; 1 pound peeled, medium-size raw shrimp, deveined; 1/2 cup chopped fresh flat-leaf parsley; Garnish: chopped green onions

Our Best Jambalaya

3.8

(11)

11 Reviews

Opinions often differ on what makes a jambalaya. But everyone will agree that this jambalaya recipe is the best around.

By Southern Living Editors

Updated on January 31, 2023

Hands On Time:

30 mins

Total Time:

1 hrs

Servings:

8 to 10

According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of the beloved Louisiana food, this statement is as close as you will get to having people agree on what jambalaya really is.

Opinions differ on how to cook a proper jambalaya, just as they differ on how to cook a gumbo or whether you should put sugar in your cornbread. Some add tomatoes (that's more Creole) and some don't (for the Cajuns). Some argue you should never add celery, some demand it.

Everyone will agree, however, that this jambalaya recipe, which is ready in just an hour, is delicious and easy enough to earn a spot in the recipe box.

Fry up some flavorful andouille sausage to start the dish off right, followed by the aromatic trinity of onion, celery and pepper. This recipe uses shredded, cooked chicken, but feel free to substitute some leftover Thanksgiving turkey, instead.

If you are having company over the holidays, take some of the meal-planning stress off your shoulders; simply make a pan of this ahead and freeze. Reheat it, and serve with a warm loaf of crusty bread for a delicious and hearty meal.

Our Best Jambalaya — Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray

Ingredients

1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions

Directions

Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.

Stacy k. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender.

Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray

Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray
Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.

Stacy K. Allen, Props: Josh Hoggle, Food Stylist: Melissa Gray

Freezing Tip

Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350°F until thoroughly heated.