American
Creole Jambalaya
A hearty one-pot rice dish with roots in Louisiana, combining French, Spanish, and West African influences with meat, vegetables, and bold spices.
Watch it madeW2 KITCHEN · 5:55
Ingredients
- Chicken breast, diced1 lb
- Andouille sausage, sliced1 lb
- Shrimp, peeled and deveined1 lb
- Onion, chopped1 large
- Green bell pepper, chopped1 large
- Celery, chopped2 stalks
- Long-grain white rice2 cups
- Crushed tomatoes14 oz
- Chicken broth3 cups
- Cajun seasoning2 tbsp
Method
- Season the chicken and shrimp with Cajun seasoning. In a Dutch oven, brown the chicken and sausage in oil, then remove.
- In the same pot, sauté the onion, bell pepper, and celery (the 'holy trinity') until soft.
- Stir in the crushed tomatoes, garlic, rice, and chicken broth. Return the chicken and sausage to the pot.
- Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until rice is cooked.
- Stir in the shrimp and cook for another 5 minutes until pink. Garnish with green onions.
Common questions
Can I substitute the andouille sausage or chicken breast in Creole jambalaya?
Yes. Smoked sausage, kielbasa, or turkey sausage can replace andouille, though the dish will be less spicy. Chicken thighs work well instead of breast and stay juicier during simmering. Keep the same total meat amount.
When should I add the shrimp so it doesn’t overcook?
Add the shrimp at the very end, after the rice is fully cooked. Stir them in and cook just 3 to 5 minutes, only until pink and opaque. If added earlier, they’ll turn rubbery.
What are the most common mistakes when making jambalaya?
The biggest mistakes are under-browning the meat, using too much liquid, lifting the lid during simmering, and adding shrimp too early. Also, keep the heat low enough to avoid scorching the rice on the bottom.
How do I store and reheat leftover jambalaya?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the rice and keep it from drying out.
What should I serve with Creole jambalaya?
Serve it with a simple green salad, cornbread, or crusty French bread to soak up the sauce. For a fuller meal, add sautéed greens or okra. Garnish with green onions and offer hot sauce at the table.