Name: Creole Jambalaya Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Creole
Ingredients: 1 lb. chicken breasts or thighs, cut into bite-sized pieces; 12 ounces andouille sausage, sliced into rounds; ½ lb shrimp, peeled and deveined; 1 medium onion, chopped; 2 ribs celery, chopped; 1 green bell pepper, seeded and diced; 1 red or orange bell pepper, seeded and diced; 3 cloves garlic, minced; 1 cup chopped frozen or fresh okra; 1 tablespoon Creole or Cajun seasoning; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon paprika; ¼ – ½ teaspoon cayenne pepper (adjust for heat preference); ¼ teaspoon red pepper flakes; ¼ teaspoon freshly ground black pepper; 3-4 cups low-sodium chicken broth or chicken stock; 1 ¼ cups long-grain white rice; 1 (14-ounce) can crushed tomatoes; 2 teaspoons Louisiana-style hot sauce or pepper sauce; 2 ½ tablespoons vegetable oil; Kosher salt, to taste; Fresh parsley, chopped (optional garnish); Green onions, chopped (optional garnish)

Jump to Recipe

If you’re craving a dish that’s built for sharing and absolutely bursting with flavor, it’s time you tried this Creole Jambalaya Recipe. This colorful Louisiana classic blends tender chicken, spicy andouille sausage, succulent shrimp, and a rainbow of vibrant veggies, all simmered together with long-grain rice and bold Creole spices. Whether you’re feeding a crowd or just want a taste of Southern hospitality at your own table, this “one-pot wonder” is sure to satisfy. Each bite offers a perfect balance of savory, spicy, and just a touch of heat—the true spirit of Creole cooking!

Ingredients You’ll Need

What I love most about the Creole Jambalaya Recipe is how each ingredient plays a unique role in the final dish, from the deeply seasoned proteins to the pops of colorful vegetables. Even the simplest pantry spices create layers of flavor that make every spoonful delicious. Here’s what you’ll need:

Chicken breasts or thighs: Adds juicy, substantial protein that soaks up every bit of that incredible Creole seasoning.
Andouille sausage: Brings a smoky, spicy bite that’s key to traditional jambalaya.
Shrimp: Tossed in at the end for a tender, seafood finish that makes each serving irresistible.
Onion: The heart of the “holy trinity” for Louisiana cooking—essential for depth and aroma.
Celery: Lends a gentle crunch and earthy note to the base.
Green bell pepper: Brings brightness and signature Creole sweetness.
Red or orange bell pepper: Adds extra color and subtle sweetness for a beautiful, vibrant dish.
Garlic: Offers rich, pungent undertones that marry all the flavors together.
Okra: A classic Southern veggie that adds texture and helps thicken the jambalaya naturally.
Creole or Cajun seasoning: The secret to that unmistakable Louisiana flavor, with just the right kick!
Dried thyme: Earthy and fragrant, thyme is a must in Creole dishes.
Dried oregano: Enhances the herbal, savory backbone of the seasoning blend.
Paprika: Brings a smoky, subtle sweetness and that iconic reddish color.
Cayenne pepper: For just the right level of heat—add more if you love a spicy punch!
Red pepper flakes: Extra little bursts of spice scattered throughout the dish.
Freshly ground black pepper: Balances out the heat with its deep, aromatic kick.
Low-sodium chicken broth or stock: Keeps everything moist and adds a savory base.
Long-grain white rice: Absorbs all those bold jambalaya flavors and creates the perfect texture.
Crushed tomatoes: Brings a tangy brightness and underscores the “Creole” spirit.
Louisiana-style hot sauce: A splash of tangy heat for authentic depth.
Vegetable oil: Used for sautéing, giving a perfect sear and flavor foundation.
Kosher salt: To taste—enhances all the other ingredients without overpowering.
Fresh parsley (optional): For a final fresh, green note.
Green onions (optional): Adds a crisp, peppery finish on top if you like.

How to Make Creole Jambalaya Recipe

Step 1: Prepare the Chicken

Start by placing your chicken pieces and that essential Creole seasoning together in a large resealable bag. Give it a hearty shake so the chicken gets a good, even coating of all those robust spices. Let it marinate for about 20 to 25 minutes—this little rest is how your chicken becomes extra flavorful and tender in the finished Creole Jambalaya Recipe.

Step 2: Cook the Sausage and Chicken

Warm up a large Dutch oven or heavy stockpot over medium-high heat and add a drizzle of vegetable oil. Toss in the andouille sausage and cook until it’s lightly browned and sizzling away, lifting all those smoky aromas into the air. Set the sausage aside. Next, in that same pot, brown the marinated chicken pieces—this layering adds full-bodied flavor at every stage. Once browned, remove and set the chicken aside with the sausage.

Step 3: Cook the Vegetables

Now, add another splash of oil and toss in the chopped onion and celery, letting them soften and build the “holy trinity” base for about 2 to 3 minutes. Add your colorful diced bell peppers and let everything cook until it’s soft and smells incredible. Drop the heat to low, then add garlic, thyme, oregano, paprika, cayenne, red pepper flakes, and black pepper. Let the spices toast for just a minute—this is where that mouthwatering, full-bodied Creole flavor really blooms.

Step 4: Simmer the Jambalaya

This is where it all starts coming together! Pour in the chicken broth, add the long-grain white rice, crushed tomatoes, and your zippy hot sauce. Stir to combine, bring it to a gentle simmer, then cover. Let it all cook for 20 to 25 minutes or until the rice is just about tender—watch as the liquid disappears into a rich, aromatic, tomato-spiked bed for your meats and seafood.

Step 5: Add the Shrimp and Okra

Stir the shrimp, okra, and your reserved sausage and chicken back into the pot. Give it another gentle simmer (covered) until the shrimp become perfectly pink and tender and the okra has softened (usually just a few minutes). Taste and adjust the seasoning with kosher salt, black pepper, and even a dash more hot sauce if you’re feeling bold!

Step 6: Garnish and Serve

Spoon your steaming jambalaya into bowls or serve family-style. For that finishing flourish, sprinkle over fresh parsley and green onion if you like. Serve hot and get ready for smiles all around—nothing beats the communal joy of a big, bubbling pot of Creole Jambalaya Recipe.

How to Serve Creole Jambalaya Recipe

Garnishes

Elevate your finished dish with a generous sprinkle of chopped parsley and green onions—the fresh, vibrant flavors and gorgeous green color are the perfect contrast to the warm, spicy base. Add a wedge of lemon or lime if you love a citrusy touch, or serve with extra hot sauce for those who want an extra kick with their Creole Jambalaya Recipe.

Side Dishes

Creole jambalaya is truly a meal in itself, but it shines even brighter alongside a few simple sides. Try it with crusty French bread or a homemade cornbread to soak up every delicious drop. A crisp green salad or a quick cucumber-tomato relish balances the rich, hearty flavors and makes for a truly festive meal.

Creative Ways to Present

This dish is made for parties and gatherings! Serve your Creole Jambalaya Recipe in a big Dutch oven right at the table for rustic, communal feasting, or ladle it into colorful bowls for a lively weeknight dinner. Want to get fancy? Use small ramekins or serve in hollowed bell peppers for easy, portable jambalaya “cups”—great for buffets or potlucks!

Make Ahead and Storage

Storing Leftovers

Jambalaya actually improves in flavor after a day in the fridge as all the ingredients mingle together! Store any leftovers in an airtight container and refrigerate for up to 3 or 4 days. It makes an excellent lunch or quick supper—just scoop and heat!

Freezing

This Creole Jambalaya Recipe freezes extremely well (except for the shrimp, which can sometimes become rubbery after thawing and reheating). If you plan to freeze, consider adding the shrimp fresh after thawing and reheating the base. Store the jambalaya in individual freezer-friendly containers for up to 2 months.

Reheating

To reheat, add a splash of chicken broth or water to prevent the rice from drying out, then warm gently on the stovetop over medium-low heat or in the microwave. Stir occasionally, and for best texture, add fresh garnishes like chopped herbs or a drizzle of hot sauce after reheating.

FAQs

Can I use different proteins in my Creole Jambalaya Recipe?

Absolutely! Feel free to swap the chicken for turkey, or try adding crab or crawfish in place of shrimp for a truly Cajun twist. Smoked sausage and spicy chorizo are fun substitutes for andouille, but keep in mind traditional flavors are best achieved with the original trio.

How spicy is this jambalaya?

The recipe is flavorful with a pleasant, tingly heat, but it’s easy to adjust to taste. Add more or less cayenne and hot sauce depending on your heat level preference. For milder crowds, start on the low end and pass extra hot sauce at the table.

Do I need okra for authentic Creole Jambalaya Recipe?

While okra is classic and adds a wonderful thickening quality, you can skip it if you’re not a fan or don’t have it on hand. The dish will still be delicious thanks to all the other vegetables and seasonings.

What’s the difference between Creole and Cajun jambalaya?

Creole jambalaya (sometimes called “red jambalaya”) contains tomatoes, which give it a beautiful deep color and tangy flavor. Cajun jambalaya skips the tomatoes and tends to be more rustic and smoky—both are fantastic, but this Creole Jambalaya Recipe is all about that saucy, tomato-rich goodness!

Can I make this dish vegetarian or vegan?

You certainly can! Try replacing the sausage, chicken, and shrimp with plant-based proteins like smoked tofu or vegan sausage, increase the vegetables, and use vegetable broth. The heart of any jambalaya is the rice and the bold Creole flavors, so it will still be totally satisfying.

Final Thoughts

If you’re looking for a dinner that brings everyone to the table and fills your kitchen with irresistible aroma, this Creole Jambalaya Recipe is truly hard to beat. Every batch feels like a celebration, whether you’re serving friends or just hungry family members. Give it a try, and don’t be surprised if it becomes a new favorite tradition in your home!