Learn How to Make Jambalaya: A Spicy Creole Rice Dish

Discover the classic Creole dish of Jambalaya with our easy-to-follow recipe and tips for the perfect result. A spicy mix of seafood, chicken, and sausage.

Jambalaya is a classic Creole dish that originated in Louisiana. It’s a hearty mixture of rice, seafood, chicken, and sausage that is seasoned with a blend of spices to create a rich and flavorful dish. In this recipe, we’ll show you how to make a traditional Jambalaya with a modern twist. With our tips and tricks, you’ll be able to make the perfect Jambalaya every time.


  • 2 cups of long-grain rice
  • 1 lb of shrimp, peeled and deveined
  • 1 lb of chicken breast, diced
  • 1 lb of andouille sausage, sliced
  • 1 onion, diced
  • 2 bell peppers, diced
  • 4 cloves of garlic, minced
  • 2 cups of chicken broth
  • 1 cup of diced tomatoes
  • 2 tablespoons of olive oil
  • 2 teaspoons of Creole seasoning
  • Salt and pepper, to taste

Cooking Method:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic and sauté until they are soft.
  2. Add the chicken and sausage to the pot and cook until they are browned.
  3. Add the rice, tomatoes, chicken broth, Creole seasoning, and salt and pepper to the pot and bring to a boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
  5. Add the shrimp to the pot and cook for an additional 5 minutes or until the shrimp is pink and cooked through.
  6. Serve the Jambalaya hot and garnish with chopped parsley, if desired.


  • Jambalaya can be made with different meats, such as ham or turkey, instead of chicken and sausage.
  • You can also add in different vegetables, such as okra or celery, for added flavor and texture.
  • For a non-seafood version, you can use diced pork or beef instead of shrimp.


Jambalaya is a dish that has its roots in the Creole and Cajun cuisine of Louisiana. It is believed to have been created as a way to use up leftovers and stretch a small amount of food to feed a large group of people. The name “Jambalaya” comes from the French word “jambon,” meaning ham, and “paella,” a Spanish rice dish, reflecting the influence of French and Spanish settlers in Louisiana. Over time, Jambalaya has evolved to include a variety of meats, seafood, and vegetables and is now a staple dish in Creole and Cajun cuisine. Today, it’s a popular dish that can be found in many restaurants and homes across Louisiana and the Southern United States.

Jambalaya is a flavorful and hearty dish that is perfect for feeding a crowd. With our recipe and tips, you can make a traditional Jambalaya with a modern twist that is sure to impress. Whether you’re a fan of seafood, chicken, or sausage, Jambalaya has something for everyone. So, gather your ingredients and give it a try; you’ll be glad you did!


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