I have cooked a lot of rice dishes in my life. Some good, some forgettable, and a few that turned into sticky disasters I don’t talk about. But jambalaya is different. It’s bold, messy in the best way, and full of personality.

The first time I made it at home, I realized this isn’t just chicken and rice. It’s smoky sausage, tender chicken, juicy shrimp, vegetables, spices, and tomato-rich rice all cooking together like they actually belong there.

Everything happens in one pot, which honestly is half the reason I love it. Less cleanup, more flavor. That’s always a win in my kitchen.

I also love that jambalaya doesn’t demand perfection. It’s flexible. A little rustic. It feels like the kind of meal you cook when people are coming over and you want the house to smell amazing without stressing yourself out.

Ingredients I Used for the Recipe

• Vegetable oil – helps brown everything and gets the cooking started.
• Smoked bacon – adds deep smoky flavor and creates a rich base.
• Smoked sausage – the signature ingredient that gives jambalaya its bold taste.
• Chicken thigh – stays juicy and tender while cooking with the rice.
• Shrimp – brings sweetness and balances the smoky flavors.
• Garlic – adds that essential savory punch.
• Butter – rounds out the flavor and makes everything richer.
• Onion – part of the classic flavor base.
• Celery – gives subtle freshness and texture.
• Green bell pepper – another key vegetable that builds the foundation.
• Long grain rice – cooks up fluffy and absorbs all the flavor.
• Chicken broth – soaks into the rice and carries the seasoning.
• Crushed tomatoes – gives the Creole-style richness and color.
• Tomato paste – deepens the tomato flavor.
• Green onions – stirred in at the end for freshness.
• Thyme – adds a warm herbal note.
• Paprika – brings color and mild sweetness.
• Garlic powder – boosts savory flavor.
• Onion powder – adds depth without extra moisture.
• Cayenne – gives gentle heat. I adjust depending on mood.
• Black pepper – sharpens everything.
• Salt – ties all the flavors together.

How to make Starbucks Medicine Ball Recipe?

Step 1 – Preheat and Get Ready

I start by preheating the oven to 350°F. Baking the jambalaya instead of fighting it on the stove changed everything for me. No constant stirring. No burnt bottom panic.

Step 2 – Brown the Bacon First

I cook the bacon until it’s golden and releasing all that flavorful fat. This is where the base of the dish really begins. That smoky oil becomes cooking gold.

Step 3 – Sear the Sausage

Next goes the sausage. I let it brown properly instead of rushing. Color equals flavor, and this step makes a huge difference.

Step 4 – Cook the Chicken

I add the chicken pieces and sear them just until they develop some color. They don’t need to cook through yet. They’ll finish later in the rice.

Step 5 – Build the Vegetable Base

In go the onion, celery, bell pepper, and garlic. I stir them around until softened and fragrant. The kitchen always smells incredible at this point.

Step 6 – Add Seasoning and Rice

I sprinkle in all the spices and uncooked rice, stirring so every grain gets coated. This step makes sure the flavor doesn’t just sit in the liquid. It actually gets inside the rice.

Step 7 – Pour in the Liquids

I add chicken broth, crushed tomatoes, and tomato paste, mixing everything gently. Nothing fancy. Just making sure it’s evenly combined.

Step 8 – Let the Oven Do the Work

I cover the pot and transfer it to the oven. This is the easiest part. No stirring, no babysitting. The rice cooks evenly and absorbs all that smoky, spiced flavor.

Step 9 – Add the Shrimp at the End

Once the rice is tender, I fold in the shrimp and return it briefly to finish cooking. Shrimp cook fast, so I don’t overthink this step.

Step 10 – Finish with Green Onions and Serve

I scatter sliced green onions over the top and give everything a light fluff. That’s it. One pot of serious comfort food ready to go.

What I Learned After Making This More Times Than I Can Count

I used to think jambalaya would be complicated. Too many ingredients. Too many steps. Turns out it’s actually forgiving, which makes it great for real life cooking.

I’ve swapped sausages. Adjusted spice levels. Even slightly overcooked it once and it was still good. That’s the beauty of this dish. It’s built to handle improvising.

The biggest lesson I learned is to respect the browning stage. When I rushed that part, the flavor felt flat. When I took my time, everything tasted deeper and richer.

Also, baking the rice instead of cooking it on the stove saved me from gummy, overworked rice. I used to stir too much because I thought I had to. Turns out that was the mistake.

Now I let the oven handle it while I clean up or just sit down for a minute. Cooking should feel enjoyable, not like a race.

Tips

Use a smoky sausage if you can. That flavor carries through the whole dish and gives it that classic taste.

Don’t skip browning the meats. That caramelization builds the base and makes the final result taste layered instead of flat.

Stick with long grain rice. It holds its shape and doesn’t turn mushy during cooking.

Avoid stirring once the liquid is added. Let the rice cook undisturbed so it stays fluffy.

Add shrimp near the end so they stay tender. Overcooked shrimp get rubbery fast.

Taste before serving and adjust seasoning. Sometimes it needs just a pinch more salt to wake everything up.

If it looks a little rustic, that’s perfect. Jambalaya isn’t supposed to be neat. It’s supposed to be hearty, bold, and full of character.

And honestly, it tastes even better the next day. I almost always make extra on purpose.

Print Recipe

Jambalaya Recipe

Author: katie Smith Cooking Method: Baking Cuisine: Cajun Courses: Main Course Recipe Keys: C Cajun Recipe O one pot meal S seafood

Difficulty: medium Prep Time 20 mins Cook Time 45 mins Rest Time 15 mins Total Time 1 hr 20 mins

Cooking Temp: 160  C Servings: 8 Estimated Cost: $ moderate Calories: 430

Best Season: Fall, Winter

Description

This proper Jambalaya recipe delivers one of New Orleans’ most iconic and beloved dishes! A vibrant one-pot meal featuring juicy shrimp, smoky sausage, tender chicken, and the “holy trinity” of Creole vegetables—bell pepper, celery, and onion—all simmered in a rich, spiced tomato broth with long-grain rice. Baked for foolproof results, this dish is packed with bold Louisiana flavors and perfect for weeknight dinners or festive gatherings.

ingredients

Servings

Main Ingredients

• 1 tbsp vegetable oil
• 180 g bacon (preferably smoked, chopped (optional but recommended))
• 340 g andouille or smoked sausage (sliced into thin rounds (substitute with kielbasa or kransky if needed))
• 565 g boneless skinless chicken thighs (cut into ½-inch chunks)
• 340 g peeled and deveined shrimp (raw, large)
• 1 medium yellow onion (diced)
• 2 medium green bell peppers (stemmed, seeded, and diced)
• 4 ribs celery (diced)
• 4 garlic cloves (minced)
• 2 cups long-grain white rice (uncooked)
• 3 cups chicken stock (low-sodium, plus more as needed)
• 1 can (28 oz) peeled whole tomatoes packed in juice (juice separated from flesh)
• 1 tsp tomato paste
• 6 scallions (thinly sliced, white and light green parts only)

Creole Seasoning Mix

• 1 tbsp Louisiana-style hot sauce (plus more for serving)
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp dried oregano
• ¹⁄₄ tsp cayenne pepper (adjust to taste)
• ¹⁄₄ tsp garlic powder
• 2 bay leaves
• freshly ground black pepper (generous amount)
• kosher salt (to taste)

Instructions

1. Prep & Preheat

   Preheat oven to 160°C (325°F).
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2. Prepare Tomatoes

   Strain the canned tomatoes, reserving the juice. Crush the tomato flesh by hand. Add enough chicken stock to the reserved juice to make 4 cups total liquid. Set both aside.
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3. Brown Proteins

   In a large Dutch oven or oven-safe pot, heat oil over medium-high heat. Add bacon (if using) and cook until golden. Remove and set aside. In the same pot, brown sausage slices for ~3 minutes, then transfer to bowl. Brown chicken pieces until golden on all sides (~6 min total), then set aside. Sear shrimp just until pink (~1.5 min per side); set aside separately.
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4. Sauté Vegetables

   Reduce heat to medium. Add onion, bell pepper, celery, and garlic. Cook, stirring and scraping up browned bits, until softened (~8 minutes).
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5. Build Flavor Base

   Stir in tomato paste and cook 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, black pepper, and bay leaves. Stir to combine.
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6. Combine & Simmer

   Add crushed tomatoes, tomato-stock mixture, diced chicken, and rice. Season with salt. Bring to a gentle simmer.
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7. Bake

   Cover with lid and transfer to oven. Bake for 40 minutes, or until rice is tender and liquid absorbed.
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8. Finish with Shrimp & Scallions

   Gently stir in shrimp and scallions. Return to oven uncovered for 5 minutes, until shrimp are cooked through.
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9. Rest & Serve

   Remove from oven, cover, and let rest 15 minutes. Discard bay leaves if visible. Serve with extra hot sauce on the side.
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Nutrition Facts

Servings 8

Serving Size 1 serving

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Amount Per Serving

Calories 430kcal

% Daily Value *

Total Fat 21g33%

Saturated Fat 6g30%

Cholesterol 202mg68%

Sodium 1325mg56%

Potassium 970mg28%

Total Carbohydrate 26g9%

Dietary Fiber 4g16%

Sugars 7g

Protein 36g72%

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Calcium 131 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No andouille? Use smoked kielbasa from a European deli or kransky + smoked paprika + smoked bacon for depth.
• Oven method is key: Prevents scorching and eliminates guesswork—no stirring required!
• Make ahead: Assemble everything except shrimp and scallions; refrigerate. Add final ingredients before baking.
• Leftovers: Store in fridge up to 3 days. Reheat gently with a splash of broth.

Keywords: jambalaya, creole jambalaya, new orleans jambalaya, one-pot jambalaya, chicken and sausage jambalaya, baked jambalaya