Best Classic New Orleans Jambalaya
The Best Jambalaya is a flavorful one-pot rice dish loaded with chicken, sausage, and seafood.It is seasoned with classic Louisiana spices and slow-simmered to perfection.Every bite delivers smoky, spicy, and savory notes.This dish is filling, comforting, and deeply satisfying.
Ingredients
- 2 tbsp vegetable oil
- 1 lb chicken thighs, cut into pieces
- 1 lb smoked andouille sausage, sliced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups long-grain white rice
- 4 cups chicken stock
- 1 lb shrimp, peeled and deveined
- 2 bay leaves
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Heat oil in a large heavy pot over medium heat.
- Brown the chicken pieces, then remove and set aside.
- Add sausage and cook until lightly browned.
- Stir in onion, bell pepper, and celery; cook until softened.
- Add garlic and cook for 30 seconds.
- Return chicken to the pot and bring to a boil.
- Reduce heat, cover, and simmer for 25–30 minutes until rice is tender.
- Stir in shrimp and cook for 5–7 minutes until pink and cooked through.
- Garnish with green onions and parsley before serving.
Notes
- Long-grain rice is essential for proper texture.
- Andouille sausage provides authentic smoky flavour.
- Creole jambalaya includes tomatoes; Cajun does not.
- Adjust spice levels to your preference.
- Jambalaya thickens as it rests.