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Creole Jambalaya Recipe

Creole Jambalaya Recipe

Our Creole Jambalaya Recipe brings the vibrant flavors of Louisiana right to your kitchen, offering a deeply satisfying and easy-to-prepare one-pot meal perfect for any weeknight or weekend gathering. This dish is a celebration of authentic Creole cuisine, packed with incredible taste and traditional spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American, Creole
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound Andouille sausage, sliced into ½-inch rounds
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 4 cups chicken broth
  • 1.5 teaspoons Creole seasoning adjust to taste
  • 1 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper optional, for more heat
  • 1.5 cups uncooked long-grain white rice
  • 0.5 cup chopped fresh parsley, for garnish
  • hot sauce, for serving optional

Equipment

  • Dutch oven or heavy-bottomed pot
  • Slotted spoon
  • Saucepan

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
    1.5 tablespoons olive oil, 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, 1 pound Andouille sausage, sliced into ½-inch rounds
  2. Add the chopped yellow onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 7-10 minutes. This aromatic base is crucial for developing the deep flavors of the jambalaya.
    1 medium yellow onion, chopped, 1 green bell pepper, chopped, 3 stalks celery, chopped
  3. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it. Then, add the Creole seasoning, dried thyme, and cayenne pepper (if using). Stir well to coat the vegetables and toast the spices for about 30 seconds.
    4 cloves garlic, minced, 1.5 teaspoons Creole seasoning, 1 teaspoon dried thyme, 0.5 teaspoon cayenne pepper
  4. Pour in the diced tomatoes (undrained) and tomato sauce. Stir to scrape up any browned bits from the bottom of the pot; this adds tremendous flavor. Return the cooked sausage and chicken to the pot. Pour in the chicken broth and bring the mixture to a simmer, stirring to combine all the ingredients.
    1 (14.5 ounce) can diced tomatoes, undrained, 1 (8 ounce) can tomato sauce, 4 cups chicken broth
  5. Stir in the uncooked long-grain white rice. Make sure the rice is submerged in the liquid. Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid lifting the lid during this time to ensure proper cooking.
    1.5 cups uncooked long-grain white rice
  6. Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish steaming. Fluff the jambalaya gently with a fork.
  7. Serve the Creole Jambalaya hot, garnished with fresh chopped parsley. Offer hot sauce on the side for those who like an extra kick.
    0.5 cup chopped fresh parsley, for garnish, hot sauce, for serving

Notes

This Creole Jambalaya Recipe is an easy, authentic taste of New Orleans. It's a one-pot meal packed with flavor from chicken, sausage, and traditional spices. Perfect for weeknights or gatherings.
For storing: Refrigerate cooled jambalaya in an airtight container for up to 3-4 days. Freeze for up to 2-3 months.
For reheating: Use stovetop with a splash of liquid, or microwave on 50% power with a splash of liquid, stirring halfway.