The Best Homemade Jambalaya – A Classic Louisiana One-Pot Favorite Bursting With Flavor

If you’ve ever craved a warm, comforting bowl of authentic Louisiana-style jambalaya, this recipe delivers everything you love about Southern cooking in one pot. The Best Homemade Jambalaya combines savory andouille sausage, juicy chicken, tender shrimp, aromatic vegetables, and perfectly seasoned rice simmered together into one bold, hearty, and deeply satisfying meal.

Jambalaya is one of the South’s most iconic dishes for a reason. It’s rich, smoky, spicy, and layered with flavor from the very first bite. Whether you’re feeding a big family, meal prepping for the week, or bringing comfort food to a gathering, this jambalaya always impresses—and it’s surprisingly simple to make at home.

This version is a hybrid inspired by traditional Creole jambalaya, which typically includes tomatoes, but it also embraces the smoky, meat-forward style of Cajun jambalaya. The result? A beautifully balanced dish with depth, warmth, and bold character. And the best part—it cooks fully in one pot, making cleanup super easy.

Let’s dive into why this jambalaya is the best you’ll ever make.

What Makes This Jambalaya Truly “The Best”?

✓ The Holy Trinity

Bell pepper, onion, and celery form the flavor foundation essential in Louisiana cooking.

✓ Three proteins for big flavor

Andouille sausage, chicken thighs, and shrimp give this dish layers of texture and richness.

✓ Homemade seasoning blend

A combination of paprika, garlic powder, thyme, oregano, and Cajun seasoning creates a balanced, bold flavor without overwhelming heat.

✓ One-pot cooking for maximum flavor

The rice absorbs all the smoky sausage drippings, tomato richness, broth, and spices.

✓ Perfectly cooked rice every time

Firm, fluffy, separate grains—even though they’re cooked in tomato broth.

Ingredients

You’ll Need:

• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, cut into bite-size pieces
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups long-grain rice (not instant)
• 3 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped parsley
• Optional: green onions, lemon wedges

Instructions

1. Brown the sausage

Heat olive oil in a large pot over medium heat. Add sliced andouille sausage and cook until browned. Remove and set aside.

2. Cook the chicken

Add chicken pieces to the same pot. Season with a little salt and pepper. Brown on all sides, then remove and set aside.

3. Sauté the vegetables

Add onion, celery, and bell peppers to the pot. Cook until softened, 4–5 minutes. Add garlic and sauté 30 seconds.

4. Add tomatoes and spices

Stir in crushed tomatoes, Cajun seasoning, paprika, thyme, oregano, and the bay leaf. Mix well.

5. Add rice & broth

Pour in chicken broth and add the uncooked long-grain rice. Stir until evenly distributed.

6. Return sausage & chicken to pot

Mix everything together. Bring to a simmer.

7. Cover and cook

Reduce heat to low, cover, and cook for 20–25 minutes until rice is tender. Stir halfway if needed to prevent sticking.

8. Add shrimp

In the last 5 minutes of cooking, stir in shrimp. Cover and allow the shrimp to cook until pink.

9. Final touches

Remove bay leaf. Stir in parsley. Taste and adjust seasonings.

10. Serve warm

Top with extra parsley or green onions. Add lemon wedges if desired.

The Best Homemade Jambalaya

A bold, flavorful Louisiana-style jambalaya loaded with sausage, chicken, shrimp, vegetables, and seasoned rice—all cooked in one pot.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 people

Course: Dinner, Main Course

Cuisine: Cajun, Creole

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb andouille sausage sliced
• 1 lb chicken thighs cut into bite-size pieces
• 1 lb shrimp peeled and deveined
• 2 tbsp olive oil
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 onion diced
• 2 celery stalks chopped
• 4 cloves garlic minced
• 14 oz crushed tomatoes
• 2 cups long-grain rice uncooked
• 3 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp oregano
• 1 bay leaf
• salt and pepper to taste
• 2 tbsp parsley chopped

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Brown andouille sausage in olive oil and set aside.
2. Cook chicken in the same pot until browned and set aside.
3. Sauté onion, celery, and bell peppers until soft. Add garlic and cook briefly.
4. Stir in crushed tomatoes, Cajun seasoning, paprika, thyme, oregano, and bay leaf.
5. Add chicken broth and rice. Stir to combine.
6. Return chicken and sausage to the pot and bring to a simmer.
7. Cover and cook for 20–25 minutes until rice is tender.
8. Add shrimp in the last 5 minutes of cooking and cover until fully cooked.
9. Remove bay leaf, stir in parsley, and adjust seasoning before serving.

Notes

For extra smokiness, use smoked paprika or double the andouille sausage.

Tips for Perfect Jambalaya

Use long-grain rice

Short-grain becomes mushy. Long-grain keeps its shape and absorbs flavor perfectly.

Avoid lifting the lid too often

Let the rice steam undisturbed for the best texture.

Add shrimp last

Shrimp cook very fast. Adding them earlier makes them rubbery.

Don’t rush the browning

The sausage and chicken browning create the flavorful base.

Jambalaya Variations

Cajun-Style Jambalaya (No Tomatoes)

Leave out crushed tomatoes for a smoky brown version.

Spicy Jambalaya

Use spicy andouille and add cayenne or hot sauce.

Seafood-Heavy Jambalaya

Add scallops, crab, or extra shrimp.

Vegetarian Jambalaya

Replace meat with mushrooms, smoked paprika, and vegetable broth.

Serving Suggestions

• Cornbread
• Garlic toast
• Fresh green salad
• Grilled vegetables
• Lemon slices for brightness
• Extra hot sauce for heat lovers

Storage

• Fridge: 3–4 days
• Freezer: Up to 2 months (cool completely before freezing)
• Reheat: Add splash of broth and warm over low heat