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The Best Homemade Jambalaya

A bold, flavorful Creole jambalaya packed with sausage, chicken, shrimp, tender rice, and classic spices — all in one hearty, comforting pot.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Main
  • 1 lb smoked andouille sausage sliced
  • 1 lb chicken thighs diced
  • 1 lb shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 bell peppers diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 14 oz crushed tomatoes
  • 1.5 cups long-grain white rice
  • 3 cups chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Creole seasoning
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp black pepper
  • 1.5 tsp salt
  • 2 bay leaves
  • 0.5 cup green onions sliced
  • 0.33 cup fresh parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat oil in a large pot and brown sausage.
  2. Brown chicken in same pot.
  3. Sauté onion, peppers, and celery.
  4. Add garlic and cook until fragrant.
  5. Stir in crushed tomatoes.
  6. Return sausage and chicken to the pot.
  7. Add rice and coat well.
  8. Add broth, seasonings, and bay leaves.
  9. Simmer 20–25 minutes until rice is tender.
  10. Add shrimp and cook 5 minutes.
  11. Stir in parsley and green onions.
  12. Rest 5 minutes and serve hot.

Notes

Adjust spice to taste; use long-grain rice for best texture.