If there’s one dish that perfectly represents the bold, soulful flavors of Louisiana cuisine, it’s jambalaya. This Best Homemade Jambalaya Recipe brings together smoky sausage, tender chicken, juicy shrimp, aromatic vegetables, and perfectly seasoned rice in one deeply satisfying pot. Rich in history, culture, and flavor, jambalaya is more than just a meal—it’s a celebration of Cajun and Creole cooking traditions passed down through generations.

This recipe is designed for home cooks who want authentic flavor without complicated steps. Everything cooks in one pot, allowing the rice to soak up every ounce of savory goodness. Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this jambalaya delivers restaurant-quality results right from your kitchen.

What Makes This the Best Homemade Jambalaya?

Unlike watered-down versions, this recipe respects tradition. It starts with the “holy trinity” of Cajun cooking—onion, bell pepper, and celery—then layers flavor with smoked andouille sausage, seasoned chicken, and shrimp added at the perfect moment to stay juicy. The rice cooks directly in the spiced broth, absorbing flavor instead of being mixed in later.

This is jambalaya from scratch, no shortcuts, no boxed mixes—just real ingredients and real flavor.

Ingredients

2 tablespoons olive oil
12 oz andouille sausage, sliced
1 lb chicken breast or thighs, diced
1 lb raw shrimp, peeled and deveined
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, chopped
4 cloves garlic, minced
1 ½ cups long-grain white rice (uncooked)
1 can (14.5 oz) diced tomatoes
3 cups chicken broth
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
2 bay leaves
Fresh parsley and green onions for garnish

Instructions

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add sliced andouille sausage and cook until browned. Remove and set aside.
In the same pot, add diced chicken. Season lightly with salt and pepper and cook until browned.
Add onion, bell peppers, and celery. Sauté until softened, about 5 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Return sausage to the pot. Add Cajun seasoning, paprika, thyme, oregano, cayenne, and bay leaves. Stir well.
Add diced tomatoes, rice, and chicken broth. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
Stir in shrimp, cover again, and cook for 5–7 minutes until shrimp are pink and cooked through.
Remove bay leaves. Taste and adjust seasoning.
Garnish with parsley and green onions. Serve hot.

Cajun vs Creole Jambalaya – What’s the Difference?

Cajun jambalaya (like this recipe) does not rely heavily on tomatoes and is typically darker due to the browning of meat. Creole jambalaya, often called “red jambalaya,” uses more tomatoes and is common in New Orleans cuisine. Both are delicious, but Cajun jambalaya is heartier and smokier.

Expert Tips for Perfect Jambalaya

Use long-grain rice to avoid mushy texture.
Don’t over-stir once rice is added—it can release starch and make the dish sticky.
Add shrimp last to keep them tender and juicy.
Let it rest 5 minutes after cooking for the flavors to settle.

Easy Variations

Seafood Jambalaya: Add crab or crawfish tails.
Spicy Jambalaya: Increase cayenne or add hot sauce.
Turkey or Duck Jambalaya: Great for holiday leftovers.
Vegetarian Jambalaya: Replace meat with mushrooms and beans.

Serving Suggestions

Serve jambalaya with:

Crusty French bread
Simple green salad
Cornbread
Iced tea or lemonade

Leftovers taste even better the next day as flavors deepen.

Cultural Fun Fact

Jambalaya was born from necessity—stretching rice with whatever protein was available. That adaptability is what makes it timeless and beloved across Louisiana and beyond.