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This classic Louisiana Jambalaya is quick and easy to prep and is all made in one pot. Delicious, hearty and full of flavor, this gluten-free rice dish is perfect comfort food.
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What is your favorite comfort winter food? My favorite meals during the cold winter months are spicy, warm and hearty dishes. Stews, chilis, soups, jambalaya are among my go to meals during this time of the year. There is just something about them that feels homey, tasty, and is enough to feed an army.
Last week, we had a snow day and I thought it was the perfect time to make jambalaya. It’s a traditional Southern food from Louisiana that is full of flavor and will make you forget that it’s cold and snowy outside. I am so ready for this cold weather to go away though. It’s already March and I m hoping that it will start to warm up soon.
Be sure to check out my chili recipe and butternut squash stew for more comfort food!
Jambalaya Ingredients
- Olive oil, salt and pepper
- Chicken breasts, andouille sausage and shrimp
- Onion and garlic
- Celery stalks
- Red and green bell peppers
- Tomato
- Tomato paste
- Spices (garlic powder, onion powder, cayenne pepper, thyme, oregano, bay leaves)
- Worcester and sriracha sauce
- Chicken broth
- Long grain brown rice
- Green onions, parsley and lemon juice
How To Make Jambalaya
- Chop the onions, peppers, tomato, and celery.
- Season the chicken with the spices and brown in hot oil in a dutch oven. Set to one side and brown the sausage in the same pot. Set to one side.
- In the same pot, sauté the veggies.
- Add in the tomato paste and seasonings and mix well.
- Add the Worcester sauce, Sriracha sauce, chicken stock and bring to a boil. Add the uncooked rice, chicken, and sausage to the pot.
- Return to a boil, and reduce the heat to low to simmer, covered, for about 30 minutes.
- Add the green onions, parsley, lemon juice and shrimp and simmer, covered, for another 10-15 minutes.
Can you make it ahead of time?
Jambalaya is great for meal prep and freezer meals, and this recipe easily makes enough for 10 – 12 servings. Let it cool to room temperature before transfering to an airtight container. It will keep in the fridge for up to 3 days and in the freezer for 3 months.
Thaw frozen jambalaya in the fridge overnight and it can be reheated on the stovetop.
That’s what I love about large one pot meals like this one is that you cook once, and you have food for several days. Win, win!
Is it spicy?
This Jambalaya has a nice spicy flavor, but not too much that you can’t eat it. My husband loves spicy food and he even adds a dash of Sriracha to his bowl. It is so filling and full of flavor, I can probably eat it every week.
If you are sensitive to heat, you can reduce or omit the cayenne pepper.
A High Protein Recipe
This jambalaya recipe is high in protein, thanks to the chicken, sausage and shrimp and it is also gluten and dairy free. It’s loaded with fresh veggies and is just so hearty and filling. Perfect for a cosy night in!
Recipe Notes and Tips
- You can use fresh or frozen shrimp in this recipe. If you use frozen, ensure that they are fully thawed before cooking them.
- Make the jambalaya in a dutch oven or heavy bottomed pot. It will distribute heat more evenly and you won’t get hot spots which can burn the food.
- I use long grained brown rice, but you can use white. It will require a shorter cooking time, so adjust as needed.
- Let the dish cool to room temperature before storing if making ahead.
Hope you give this colorful Jambalaya recipe a try. I would love to hear from you how you like it!
More Easy One Pot Meals
- One Pot Sauerkraut and Sausage
- Mediterranean Pork and Rice
- Instant Pot Chicken Tikka Masala
- Sweet Potato and Sausage Frittata
Jambalaya
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INGREDIENTS
- 1 Tablespoon extra virgin olive oil
- 1 lb chicken breasts, cubed
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tomato, finely diced
- 3 Tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 3 bay leaves
- 2 teaspoon Himalayan pink salt
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon Worchester sauce
- 2 teaspoon Sriracha sauce
- 6 cups organic chicken broth
- 3 cups long grain brown rice, uncooked
- ¼ cup chopped green onion
- ¼ cup chopped fresh parsley
- Juice of 1/2 lemon
INSTRUCTIONS
- Heat 1 Tbsp olive oil in a Dutch oven or large pot. Brush chicken with olive oil, season with salt, black pepper, garlic powder, onion powder, and a dash of cayenne pepper. Place chicken in the pot and brown chicken on all sides, working in batches, you don’t want to overcrowd the pot. You don’t have to cook it all the way through as it will be cooked later on. Transfer chicken to a plate. Add the sausage to the same pot and saute for about 6 minutes until browned. Transfer to the plate along with the chicken.
- Add another 1 Tbsp olive oil to the pot. Add the onion and garlic and saute for about 3-4 minutes until the onion is translucent. Add celery, green & red peppers to the same pot and saute for 5-7 minutes longer. Add the tomato, tomato paste, and the herbs (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp thyme, 1 tsp oregano, 3 bay leaves, and about 2 tsp salt & 1 tsp black pepper). Mix well and cook until all the vegetables and herbs are incorporated.
- Add the Worchester sauce, Sriracha sauce, chicken stock and bring to a boil. Add the uncooked rice, chicken, and sausage to the pot. Return to a boil, and reduce the heat to low to simmer, covered, for about 30 minutes.
- Add the green onions, parsley, lemon juice and shrimp and simmer, covered, for another 15 minutes.
- Garnish with more parsley or green onions. Enjoy!
TIPS & NOTES
- You can use fresh or frozen shrimp in this recipe. If you use frozen, ensure that they are fully thawed before cooking them.
- Make the jambalaya in a dutch oven or heavy bottomed pot. It will distribute heat more evenly and you won’t get hot spots which can burn the food.
- I use long grained brown rice, but you can use white. It will require a shorter cooking time, so adjust as needed.
- Let the dish cool to room temperature before storing if making ahead.
NUTRITION
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I grew up in New Orleans and jambalaya is one of my favorite foods from back home. For some reason, I haven’t made it in years. You’ve inspired me, now I can’t wait to try your recipe. Thank you!