This proper Jambalaya recipe is for one of New Orleans’ most iconic and beloved dishes! Here, a rubble of juicy plump shrimp/prawns, seared smoky sausage and tender chicken are dotted through fragrant, Creole-spiced tomato rice and tender vegetables. This easy Jambalaya is packed with big punchy Louisiana flavours and is arguably the world’s best one-pot meal!
Around the world there are many chicken and rice dishes, all delicious in their own right. But then there’s Jambalaya.
It’s chicken and rice, yes. PLUS smoked sausages. PLUS prawns (shrimp). PLUS bacon. All mixed up with rice perfectly-cooked in a Creole spiced tomato broth along with tender vegetables. It’s damned hard to argue Jambalaya isn’t one of THE most epic rice dishes in the world*.
I scoffed down many a delicious bowl of the stuff during my travels some years ago in New Orleans, spiritual home of Jambalaya in the South. These unforgettable experiences allowed me to get a proper feel for what truly makes a Jambalaya tick, and I was determined replicate the dish back at home. And finally, here is is!!
* Along with Biryani, Bibimbap, Paella and Tachin, she says in a small voice, knowing full well that she probably declared those to the “epic” too.
A cajun jambalaya, I’m reliably informed, should be somewhat dry, even slightly browned on the bottom, which rules out the soupier, wetter texture of those creole versions using tomatoes (Oliver advises cooks to aim for a “porridgey” consistency).
Jambalaya is however yo’ mama cooked it
Like many great dishes from the South, improvising and making use of what is at hand is at the heart of this dish. So there are broad guidelines but no hard rules around what goes into a Jambalaya – for many, it’s however yo’ mama cooked it!
The “holy trinity” of bell pepper, celery and onion is fairly standard. Meat-wise, seafood, chicken, pork, sausages, cured meat, rabbit and game can all find their way into the pot.
The one ingredient that seems to be fairly constant in all Jambalaya preparations though is some kind of sausage, and preferably a smoked one. Andouille, a spicy smoked sausage native to Louisiana, is the traditional choice. Don’t worry if you can’t get andouille, I’ve figured out some excellent subs that anyone can get, read more below!
Along with the sausage, chicken and shrimp (prawns) seems to be a classic combination with Creole Jambalaya. So we’re going to stick with the tried-and-true and go for this combo!
Best substitutes for andouille sausage
The taste of your Jambalaya will still make any Southern Mama proud if you use either of these substitution options:
- Smoked sausages –Kielbasa or other smoked European sausage from a Polish, German or European deli. This is the best substitute for andouille, I’d go as far as to say they’re a very close match. I get mine from Brot and Wurst (Warriewood, Sydney) and Tatra Delicatessen (Parramatta, Sydney). I always ask for the smokiest sausage they have; or
- Kransky* or even chorizo, which are not very smokey, combined with SMOKED bacon and SMOKED paprika (instead of unsmoked, which the recipe calls for). Not quite as good a match, but will get you get much of the way there.
To be honest though, even if you make this with ordinary sausages, unsmoked bacon and normal paprika, you’re still going to end up with a mighty tasty dish loaded with plenty of Cajun flavours!
* These are sold at Woolworths in Australia ($8-12/kg). Though labelled as smoked, it’s not enough to add much smokey flavour into the dish.
THE BEST HOMEMADE JAMBALAYA RECIPE | JAMBALAYA RECIPE | BEST ONE POT MEALS 2023
FAQ
Is jambalaya dry or wet?
Should there be liquid in jambalaya?
What if jambalaya is too dry?
What is the secret to a good jambalaya?
Should Jambalaya be wet or dry?
It depends if you’re making a Creole or Cajun-style jambalaya recipe. Cajun tends to be drier, as it contains less tomatoes, but this recipe should come out somewhat wet. It certainly shouldn’t be soupy but a bit porridge-like in consistency. It’ll be thick and dry out a bit as it finishes cooking, cools, and is stored.
How to make jambalaya?
Jambalaya is a really easy dish to make for how impressive and delicious it is. First, heat a large pot on the stove over medium heat. While the pot is heating up, dice up your onions, garlic, celery, and bell pepper. (Picture 1) Once the pot is warm, melt the butter. (Picture 2)
Does Jambalaya have heat?
Jambalaya usually has at least a small amount of “heat,” but you can tone it down (or up!) according to your liking. You can also choose your sausage based on the amount of spiciness you want your jambalaya to have. For example, kielbasa is a type of mild sausage that’s great for kids or those who don’t like spicy foods.
How do I know if my Jambalaya is ready to eat?
When the shrimp is pink and curled, your jambalaya is ready to eat. Try a spoonful and check the seasonings. You may want to add more salt, pepper, or even more Cajun seasoning. It’s up to you. Serve the jambalaya with sliced green onions and pass the hot sauce.