Our Best Jambalaya


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

Hands On Time:
30 mins
Total Time:
1 hrs
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


  • 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


  1. 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.

    andouille sausage in dutch oven browning

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

  2. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender.

    onions, celery, peppers in dutch oven

    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.

    jambalaya cooking in dutch oven

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

  3. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.

    Our Best Jambalaya

    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.

Related Articles