The Best Homemade Jambalaya – A Bold, Hearty Louisiana Classic

There’s something deeply comforting about a pot of jambalaya simmering on the stove. It fills the entire home with the unmistakable aroma of spices, smoky sausage, peppers, onions, and simmering tomatoes. It’s the kind of dish that brings people running to the kitchen, hungry and curious, asking, “What smells so good?” And when you tell them it’s jambalaya—real homemade jambalaya—they know they’re in for a treat.

Growing up, I always associated jambalaya with gatherings. It wasn’t something you made when you felt rushed or needed a quick meal; it was something you made when you wanted to feed people well. Whether it was family visiting from out of town, neighbors stopping by, or a cool evening when everyone wanted something hearty and warming, jambalaya was our go-to. And while every family has their version, and every Louisiana cook proudly swears theirs is the only “authentic” one, the heart of jambalaya is the same everywhere: it’s bold, filling, deeply flavorful, and rooted in tradition.

This version—the best homemade jambalaya—is my absolute favorite. It blends Creole-style tomatoes with that smoky Cajun backbone, giving you a deeply layered, crave-worthy bowl of comfort. It has everything you want: tender bites of chicken, smoky andouille sausage, plump shrimp, perfectly cooked rice that absorbs every bit of seasoning, and a blend of peppers, celery, and onion that forms the aromatic base known as the “holy trinity.”

Best of all? It’s surprisingly easy to make, and once you get the foundation right, the rest is a smooth ride. Jambalaya is one of those dishes that rewards patience—you sauté each ingredient to deepen the flavor, stir in the spices so they bloom, and then let everything simmer together until the rice is fluffy and infused with all those rich juices. It’s a one-pot wonder that somehow tastes like you used half your kitchen.

Creole food tells a story. Every spice, every smoked link of sausage, every spoonful of simmered tomato says something about Louisiana’s layered history. When you cook jambalaya, you’re tapping into a dish that blends West African, French, Spanish, and Native American influences. It has evolved through centuries, carried by generations who built new lives and communities through food. That’s why jambalaya feels so warm and personal—it tastes like love, history, and celebration in a bowl.

So get your pot ready. We’re making the best homemade jambalaya, and after one bite, you’ll understand why this recipe has become a family staple for countless households.

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Ingredients:

• 1 lb andouille sausage, sliced
• 1 lb chicken breasts or thighs, diced
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 ½ cups long-grain rice
• 3 cups chicken broth
• 2 tablespoons tomato paste
• 2–3 tablespoons Cajun or Creole seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Optional: hot sauce for serving

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Instructions:

1. Brown the meats:
   Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the andouille sausage and cook until browned. Remove and set aside. Add the chicken and cook until lightly browned; remove and set aside.
2. Cook vegetables:
   Add the onion, bell peppers, and celery to the pot. Cook 5–7 minutes until softened. Add the garlic and cook 1 minute until fragrant.
3. Bloom spices:
   Stir in tomato paste, Cajun seasoning, smoked paprika, thyme, and bay leaves. Toast the seasonings for 1–2 minutes to enhance their flavor.
4. Add tomatoes and broth:
   Pour in the diced tomatoes (with juices) and chicken broth. Stir well to combine.
5. Add rice and meats:
   Stir in the rice, sausage, and chicken. Bring the mixture to a gentle boil.
6. Simmer:
   Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
7. Add shrimp:
   Stir in the shrimp during the last 5 minutes of cooking and let them cook until pink.
8. Taste and adjust:
   Add salt, pepper, and hot sauce if desired. Remove bay leaves.
9. Serve:
   Spoon into bowls and garnish with green onions and fresh parsley.

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Tips & Tricks

• Stir the jambalaya occasionally to prevent the rice from sticking to the bottom.
• If you like a wetter “red jambalaya,” add an extra ½ cup broth.
• Want it spicier? Add cayenne or use spicy andouille.
• Don’t overcook the shrimp—they only need a few minutes.

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Variations

• Cajun-style (no tomato): skip the diced tomatoes and tomato paste.
• Seafood jambalaya: add crawfish, crab, or extra shrimp.
• Smoked flavor: add a bit of liquid smoke or use smoked sausage only.

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Serving Suggestions

• Serve with cornbread, biscuits, or crusty French bread.
• Add a simple green salad or sautéed greens.
• Offer hot sauce, lemon wedges, and extra parsley at the table.

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Storage Information

• Refrigerate for up to 4 days.
• Reheats well—add a splash of broth if it thickens.
• Can be frozen up to 3 months (except shrimp; add fresh after thawing).

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FAQ

Can I use brown rice?
Yes, but add 1 cup more broth and cook 15 minutes longer.

Can I make it spicy?
Absolutely—add cayenne or use hot andouille sausage.

Is jambalaya gluten-free?
Yes, as long as your sausage is gluten-free.

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History / Fun Facts

Jambalaya is believed to be inspired by Spanish paella, brought to Louisiana and adapted using local ingredients like peppers, sausage, and seafood. Over centuries, the dish evolved into distinct Creole and Cajun versions—Creole includes tomatoes, Cajun does not. Today, jambalaya is served at festivals, church gatherings, family reunions, and celebrations throughout Louisiana.