Are you ready to spice up your meal routine? Jambalaya, a classic one-pot dish from Louisiana, is the perfect solution. This flavorful and filling recipe combines the best of Creole and Cajun cuisines: spicy sausage, savory chicken, seafood, or vegetables, all cooked together in a rich tomato-based sauce. Whether you’re looking for a quick weeknight dinner, a hearty lunch, or a party-perfect main course, jambalaya has got you covered.
In this article, we’ll explore 18 different jambalaya recipes that cater to every taste and occasion. From classic shrimp and sausage combinations to vegetarian and seafood variations, and even some creative twists like pasta and quesadillas, there’s something for everyone. Whether you’re a seasoned chef or just starting your culinary journey, these recipes will inspire you to get cooking and bring the bold flavors of Louisiana into your kitchen.
Classic Creole Jambalaya with Shrimp and Sausage
This iconic Louisiana dish combines the bold flavors of Cajun country with the vibrant spirit of New Orleans. This classic recipe brings together succulent shrimp, savory sausage, and a medley of spices to create a hearty, one-pot wonder that’s sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 1 lb large shrimp, peeled and deveined
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 tsp paprika
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large cast-iron pot or Dutch oven over medium-high heat.
2. Add the sausage, cooking until browned, about 5 minutes. Remove from pot.
3. Add the chicken, cooking until browned, about 5-7 minutes. Remove from pot.
4. Add the onions and garlic, sautéing until softened, about 3-4 minutes.
5. Stir in the paprika, oregano, cayenne pepper, salt, and pepper.
6. Add the shrimp, cooking until pink, about 2-3 minutes.
7. Add the cooked sausage and chicken back into the pot, along with the rice and chicken broth. Bring to a boil, then reduce heat to low, covering the pot.
8. Simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: Approximately 35-40 minutes
Chicken and Andouille Jambalaya
Get ready to taste the rich flavors of Louisiana with this hearty one-pot dish, perfect for a weeknight dinner or a special occasion. This chicken and sausage jambalaya recipe combines juicy chicken, spicy andouille sausage, and flavorful vegetables in a savory tomato-based broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb andouille sausage, sliced
– 2 cups uncooked white rice
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken, sausage, onion, garlic, and bell pepper; cook until browned, about 5-7 minutes.
3. Add the rice, diced tomatoes, thyme, salt, and pepper; stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 30-35 minutes
Seafood Jambalaya with Crab and Crawfish
Experience the bold flavors of Louisiana’s Lowcountry with this mouthwatering Seafood Jambalaya, featuring succulent crab and crawfish. This hearty dish is perfect for a special occasion or casual gathering.
Ingredients:
– 1 lb. uncooked jumbo shrimp
– 1/2 cup crab meat (jumbo lump or claw)
– 1/2 cup crawfish tails, thawed
– 1 lb. andouille sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz.)
– 1 tsp. Cajun seasoning
– 1 tsp. paprika
– Salt and pepper to taste
– 2 tbsp. olive oil
Instructions:
1. Cook sausage in a large skillet over medium-high heat until browned, about 5 minutes. Remove from heat.
2. Add olive oil, onion, garlic, and red bell pepper. Sauté until vegetables are tender, about 5 minutes.
3. Add crab meat, crawfish tails, Cajun seasoning, paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes and cooked sausage. Stir to combine.
5. Simmer for 10-12 minutes or until seafood is fully cooked.
Cooking Time: 20-25 minutes
Vegetarian Jambalaya with Okra and Bell Peppers
A twist on the classic Louisiana dish, this Vegetarian Jambalaya is a flavorful and spicy one-pot wonder. This hearty recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 large onion, chopped
– 2 medium bell peppers, sliced
– 2 cups okra, sliced
– 1 can diced tomatoes (14.5 oz)
– 1 cup uncooked long-grain rice
– 1 tsp dried thyme
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup vegetable broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, bell peppers, and okra; cook until the vegetables are tender, about 5 minutes.
3. Add the garlic, thyme, paprika, salt, and pepper; cook for 1 minute.
4. Stir in the rice, diced tomatoes, and vegetable broth; bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked.
Cooking Time: 25-30 minutes
Spicy Cajun Jambalaya with Tasso Ham
Experience the bold flavors of Louisiana with this spicy jambalaya recipe, featuring tender tasso ham and a medley of colorful vegetables. This one-pot wonder is perfect for a hearty dinner or a lively party.
Ingredients:
– 1 lb Tasso ham, diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup uncooked white rice
– 2 tbsp Cajun seasoning
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
Instructions:
1. Cook the Tasso ham in a large skillet over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, bell pepper, and chicken to the skillet; cook until the vegetables are tender, about 8 minutes.
3. Stir in the Cajun seasoning, cumin, paprika, salt, and pepper.
4. Add the diced tomatoes and uncooked rice to the skillet; stir well.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 25-30 minutes
Slow Cooker Jambalaya for Busy Weeknights
Busy weeknights don’t have to mean sacrificing flavor for convenience. This slow cooker jambalaya recipe is a perfect solution, combining the classic Louisiana dish with the ease of a slow cooker.
Ingredients:
– 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 can diced tomatoes (14.5 oz)
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Add the chicken, onion, garlic, rice, chicken broth, diced tomatoes, paprika, cayenne pepper, salt, and pepper to a slow cooker.
2. Stir until the ingredients are well combined.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in chopped parsley.
5. Serve hot over cooked white rice, garnished with additional parsley if desired.
Cooking Time: 3-8 hours
One-Pot Jambalaya with Chicken and Chorizo
This hearty one-pot dish is a staple of Louisiana cuisine, combining the rich flavors of chicken, chorizo sausage, and long-grain rice. Serve hot, garnished with chopped scallions and a dash of cayenne pepper for an added kick.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb chorizo sausage, sliced
– 2 cups long-grain rice
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the chorizo sausage and cook, stirring occasionally, until browned, about 5 minutes.
4. Add the onion and garlic; cook until softened, about 3 minutes.
5. Stir in paprika, then add the chicken broth and rice. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Fluff with fork and serve hot.
Cooking Time: 25-30 minutes
Jambalaya Stuffed Peppers
Add some heat to your meal with this creative take on traditional stuffed peppers, combining the bold flavors of jambalaya with the crunch of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked jambalaya rice (leftover or homemade)
– 1 lb ground sausage (such as andouille or chorizo), browned and crumbled
– 1 can diced tomatoes with green chilies
– 1 tsp paprika
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked jambalaya rice, ground sausage, diced tomatoes with green chilies, paprika, salt, and pepper.
4. Stuff each pepper with the jambalaya mixture, filling to the top.
5. Cover with shredded cheese and cover the baking dish with aluminum foil.
6. Bake for 30 minutes, then remove the foil and bake an additional 10-15 minutes until peppers are tender.
Cooking Time: 40-45 minutes
Smoky Jambalaya with Kielbasa and Chicken Thighs
This hearty one-pot dish is a twist on the classic Louisiana jambalaya, featuring smoky kielbasa and tender chicken thighs in a flavorful tomato-based sauce. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 lb smoked Kielbasa sausage, sliced
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add sausage; cook until browned, about 3-4 minutes.
3. Add chicken; cook until browned on all sides, about 5-6 minutes.
4. Add onion and garlic; cook until tender, about 4-5 minutes.
5. Stir in rice, broth, tomatoes, paprika, salt, and pepper.
6. Bring to a boil; reduce heat, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 35-40 minutes
Jambalaya Pasta with a Creole Twist
A spicy twist on the classic pasta dish, this recipe combines the bold flavors of jambalaya with the comfort of pasta. Satisfy your cravings and add some creole flair to your meal!
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, linguine)
– 1 lb. andouille sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 tsp. Creole seasoning
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes.
3. Add onion, garlic, and bell pepper to the skillet; cook until vegetables are tender, about 5 minutes.
4. Stir in Creole seasoning, diced tomatoes with green chilies, chicken broth, and Parmesan cheese. Bring mixture to a simmer.
5. Combine cooked pasta and sausage mixture; season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Jambalaya Soup with Rice and Spices
This hearty soup combines the flavors of traditional jambalaya with the comfort of a warm, spicy broth, served over a bed of fluffy rice. Perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups mixed vegetables (bell peppers, onions, tomatoes)
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cayenne pepper
– 4 cups chicken broth
– 2 cups cooked white rice
– Salt and pepper to taste
– Optional: chopped scallions, sour cream, or hot sauce for topping
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add vegetables, cumin, paprika, and cayenne pepper; cook until tender, about 10 minutes.
4. Add broth and bring to a simmer.
5. Stir in cooked rice; season with salt and pepper.
6. Simmer for an additional 2-3 minutes or until heated through.
Cooking Time: 20-25 minutes
Easy Skillet Jambalaya with Shrimp and Sausage
This one-pot wonder combines the flavors of spicy sausage, succulent shrimp, and savory rice for a quick and delicious meal. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless chicken breast, cut into bite-sized pieces
– 1 lb smoked sausage (such as Andouille), sliced
– 1 cup large shrimp, peeled and deveined
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the chicken to the skillet and cook until browned, about 5-6 minutes. Remove from the skillet and set with the sausage.
4. Add the shrimp, onion, garlic, paprika, salt, and pepper to the skillet. Cook until the shrimp are pink and cooked through, about 2-3 minutes.
5. Stir in the cooked rice and cook for an additional 1-2 minutes, combining all ingredients.
6. Return the sausage and chicken to the skillet and stir to combine.
Cooking Time: 20-25 minutes
Jambalaya Fried Rice with Leftovers
Transform last night’s Jambalaya into a flavorful fried rice dish, perfect for using up leftovers! This recipe is quick, easy, and packed with spices.
Ingredients:
– 2 cups cooked Jambalaya (cooled)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables; cook for an additional 2-3 minutes.
4. Stir in cooled Jambalaya, soy sauce, and oyster sauce (if using).
5. Cook, stirring constantly, until the mixture is well combined and heated through, about 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Jambalaya Gumbo Fusion
This recipe combines the bold flavors of jambalaya and gumbo into one hearty, spicy dish. With sausage, chicken, shrimp, and rice, this fusion is sure to satisfy your cravings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 lb smoked sausage, sliced
– 2 cups uncooked white rice
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 pound large shrimp, peeled and deveined
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add sausage and cook until browned, about 5 minutes.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add rice, onion, celery, garlic, bell peppers, tomatoes, broth, paprika, cayenne pepper, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
6. Add shrimp during the last 2-3 minutes of cooking. Serve hot.
Cooking Time: 25-30 minutes
Jambalaya-Stuffed Mushrooms
Elevate your mushroom game with this spicy twist on the classic dish. This recipe combines the earthy flavor of mushrooms with the bold flavors of jambalaya, all wrapped up in a savory package.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), stems removed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked jambalaya rice
– 1/4 cup diced cooked chicken
– 1/4 cup diced bell peppers
– 1/4 cup shredded cheddar cheese
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
3. Stuff each mushroom cap with the jambalaya mixture, dividing it evenly among the mushrooms.
4. Top each mushroom with cheese and paprika.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20 minutes
Creole Jambalaya with Duck and Andouille
Experience the rich flavors of Louisiana’s Creole cuisine with this hearty jambalaya recipe, featuring tender duck and spicy Andouille sausage. This one-pot dish is a staple of Cajun and Creole cooking, packed with aromatics, protein, and bold spices.
Ingredients:
– 1 lb boneless duck breast or thighs
– 1 lb Andouille sausage, sliced
– 2 cups uncooked white rice
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 cups chicken broth
– 1 cup water
Instructions:
1. Heat oil in a large cast-iron pot over medium-high heat.
2. Add sliced Andouille sausage; cook until browned, about 5 minutes.
3. Remove sausage; set aside. Add chopped onion and minced garlic; sauté until softened, about 4 minutes.
4. Add paprika, cayenne pepper, salt, and black pepper; stir to combine.
5. Add uncooked rice; cook for 1-2 minutes, stirring constantly.
6. Add chicken broth, water, browned duck, and cooked Andouille sausage; bring to a boil.
7. Reduce heat to low; simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
Cooking Time: 30-40 minutes
Jambalaya Quesadillas with Pepper Jack Cheese
Elevate your queso game with this spicy twist on classic quesadillas, combining the bold flavors of jambalaya with creamy pepper jack cheese.
Ingredients:
– 4 large tortillas
– 1 cup cooked jambalaya (rice and meat mixture)
– 2 cups shredded pepper jack cheese
– 1/4 cup chopped scallions
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Place one tortilla in the skillet, sprinkle half of the jambalaya mixture onto half of the tortilla, and top with half of the pepper jack cheese.
3. Fold the tortilla in half to enclose the filling.
4. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
6. Repeat with remaining ingredients.
Cooking Time: 8-10 minutes
Enjoy your spicy jambalaya quesadillas!
Jambalaya Nachos with Spicy Creole Sauce
Get ready to kick your snack game up a notch with these mouthwatering Jambalaya Nachos, smothered in a spicy and tangy Creole sauce. This flavorful fusion of Cajun and Tex-Mex will have you hooked from the first bite!
Ingredients:
– 1 bag of tortilla chips
– 1 lb cooked jambalaya (or sausage and rice mixture)
– 1 cup shredded cheddar cheese
– 1/2 cup chopped scallions
– 1/4 cup diced tomatoes
– 1/4 cup Spicy Creole Sauce (see below for recipe)
– 1 jalapeño pepper, sliced
Spicy Creole Sauce:
– 1/2 cup ketchup
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Spoon cooked jambalaya over the chips, leaving a small border around the edges.
4. Sprinkle shredded cheese over the top of the jambalaya.
5. Drizzle Spicy Creole Sauce evenly over the nachos.
6. Top with diced tomatoes, chopped scallions, and sliced jalapeño pepper.
7. Bake for 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your life with these mouth-watering 18 jambalaya recipes! From classic Creole dishes to creative twists, this article has got you covered. Whether you’re a fan of shrimp and sausage, chicken and chorizo, or even vegetarian options, there’s something for everyone. With variations like slow cooker, one-pot, and skillet recipes, you’ll find the perfect dish to suit your occasion, from busy weeknights to special gatherings.
