Homemade Jambalaya

This jambalaya recipe is a flavor-packed celebration of Cajun cooking that’s bold, satisfying, and sure to impress. Every element—from seasoned, pan-seared shrimp to oven-baked rice and perfectly browned sausage and chicken—is expertly prepared to maximize flavor and texture (no mushy rice!).

Follow along for tips, variations, and step-by-step photos for a recipe in a league of its own!

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top view of jambalaya in a bowl garnished with green onions and parsley

This is the BEST Jambalaya Recipe!

Features homemade Cajun seasoning, so you don’t have to guess between different store-bought blends—perfectly balanced every time.
Boldly seasoned—no bland jambalaya here! Unlike other recipes, this one delivers plenty of Cajun flavor that shines through.
Evenly cooked rice: Baked in the oven instead of simmering for consistent, tender, fluffy, and flavorful results.
Flavor-packed shrimp: Tossed in Cajun seasoning and pan-seared to create a Maillard reaction, yielding deep, savory flavor, rather than adding unseasoned shrimp on top for a pale, bland result.
Juicy, tender meats and seafood: Meats and shrimp are added at the end to retain moisture and ensure every bite remains perfectly juicy and flavorful.

But first…What IS Jambalaya?

Jambalaya is a vibrant, flavor-packed one-pot dish that hails from Louisiana’s Creole and Cajun kitchens! With rice cooked right in a mix of meats, seafood, vegetables, and bold spices, it’s a hearty, comforting meal that bursts with Southern charm in every bite. Perfect for family dinners, gatherings, or anytime you want a taste of Louisiana in your own kitchen!

Cajun jambalaya in a pan showing the texture of the fluffy, perfectly cooked rice

Cajun Jambalaya ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

The Meats

Andouille sausage: Choose authentic smoked andouille with pork and seasonings—not fillers—as the main ingredients. Spicy andouille delivers the signature heat, but mild can be substituted if needed.
Chicken thighs or breasts: I prefer thighs because they stay uber juicy; Breasts should be pounded thin for even cooking.
Raw large shrimp, shelled and deveined: Buy wild-caught or sustainably farmed shrimp from the seafood counter or frozen section; pat dry before cooking to avoid excess water.

The Rice and Veggies

The “holy trinity” (onion, bell pepper, celery): A classic Cajun foundation that builds savory depth and authentic Louisiana flavor.
Long-grain jasmine rice: Light, fluffy, and separate, making it ideal for absorbing rich flavors.

Garlic, minced: Use firm, plump cloves with tight skins; fresh garlic has more punch than jarred minced garlic.
Tomato paste: High-quality paste in a tube or can works best. I freeze it by the tablespoon, wrapped in parchment for easy access.
Chicken broth: Use low-sodium to give you control over salt.
Fire-roasted diced tomatoes: Fire-roasted adds smoky flavor; don’t drain them for extra flavor. You can use traditional if you can’t find fire-roasted.
Lemon juice: Freshly squeezed gives the brightest flavor; bottled works in a pinch, just check for pure juice.

Jambalaya seasoning

Jambalaya is seasoned with a mix of signature Cajun spices, creating a bold, aromatic blend. It includes smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Making your own Cajun seasoning allows you to control the heat and the salt.

top view of Jambalaya ingredients: andouille sausage, chicken, shrimp, onions, bell peppers, celery, tomatoes, chicken broth, garlic, Cajun seasoning, rice, chicken broth

How to Make Jambalaya

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: DIY Cajun Seasoning. Mix the seasonings in a small bowl.

showing how to make jambalaya by whisking the homemade Cajun seasoning spices together in a bowl

Step 2: Cook Shrimp. Toss the shrimp with 1 ½ teaspoons Cajun seasoning in a medium bowl. Heat 1 tablespoon of oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat until shimmering. Cook the shrimp in an even layer just until opaque, about 2 minutes per side.

showing how to make jambalaya by seasoning the shrimp with Cajun seasoning, then cooking in the pan

Step 3: Cook Sausage. Add the sausage to the pan in an even layer over medium heat. Brown on both sides, then transfer to a plate.

showing how to make jambalaya by browning the sausage in the pan

Step 4: Season and Cook the Chicken. Evenly season the chicken with 2 teaspoons of Cajun seasoning. Cook until cooked through, then rest on a cutting board for 5 minutes before chopping it into 1/2-inch chunks.

showing how to make jambalaya by seasoning the chicken with Cajun seasoning then cooking in the pan

Step 5: Sauté Rice and Vegetables: Add the rice and onions and sauté for 3 minutes. Add the bell peppers, celery, and the remaining Cajun seasoning, and sauté for 3 additional minutes. Add the tomato paste and garlic and sauté for 60 seconds.

a collage showing how to make jambalaya by sautéing the onions and rice, then adding the holy trinity of onions, bell peppers, and celery and sautéing, then adding garlic and tomato paste and sautéing

Step 6: Cook. Add the broth, bay leaf, and tomatoes, and stir to combine. Bring to a simmer over medium heat, uncovered. Stir everything, cover it, and place it in the oven. Bake for 10 minutes, then carefully check the rice for tenderness.

showing how to make jambalaya by adding the broth and tomatoes, then simmering

Step 7: Add Meats and Rest. Remove the pot from the oven, stir in the lemon juice, chicken, and sausage. (The rice will firm up as it rests.) Top the rice with the shrimp, cover, and rest for 10 minutes undisturbed.

showing how to make jambalaya by adding the chicken, sausage and shrimp back to the rice

Step 8: Garnish. Fluff with a fork and serve hot with sliced green onions and salt or hot sauce to taste.

showing how to make jambalaya by letting it rest, then fluffing with a fork

Tips for making this Recipe for Jambalaya

Don’t overcook the shrimp: Make sure the pan is super hot before adding the shrimp to achieve a beautiful sear without overcooking. Cook just until opaque; overcooking will make them rubbery.
Brown the sausage properly: Cook in an even layer to achieve a flavorful crust. Burnt drippings will make the dish taste bitter, so monitor the heat.
Evenly cook the chicken: If using chicken breasts, pound them to an even thickness for more uniform cooking and juicier meat. Let the chicken rest before cutting to retain moisture.
Check the rice’s doneness carefully: Cooking times can vary, so test it and add a few more minutes if needed to ensure it’s tender but not mushy. Add more broth as needed.
Don’t skip the resting time: During this period, the starch molecules in the rice gelatinize and slightly firm as they cool, giving the grains structure and preventing them from becoming mushy.

Homemade Jambalaya variations

Seafood Jambalaya: Use shrimp, crab, or crawfish, or a mix of them, instead of or alongside chicken and sausage.
Chicken-only Jambalaya: A lighter version with just seasoned chicken and vegetables.
Vegetarian Jambalaya: Replace meat with beans, extra vegetables, or plant-based sausage for a meat-free version.
Spicy Cajun Jambalaya: Increase the cayenne, add hot sauce, or use spicier sausage, for a bold kick.
Mild Creole-style Jambalaya: Use milder sausage, reduce cayenne, and add additional sweet bell peppers for a gentler flavor.
Rice Cooker Jambalaya: Skip sautéing the rice and add it directly to the rice cooker. Add the specified amount of broth for your rice cooker model, then add the sauteed vegetables, aromatics, tomato paste, tomatoes, spices, and bay leaf.

How to serve this Cajun Jambalaya

Serve jambalaya hot and fresh. Fluff the rice gently with a fork, then top with sliced green onions and a dash of hot sauce if desired.

What to serve with Jambalaya

Cornbread: Slightly sweet and buttery, a classic Southern pairing.
Simple Garden Salad: A fresh, crisp contrast to the rich, spicy rice.
Roasted or steamed vegetables: Options include asparagus, green beans almondine, Brussels sprouts, or broccoli, which add color and balance.
Coleslaw: Adds a cool, crunchy texture to complement the heat of the jambalaya.
Pickled vegetables or okra: Tangy or slightly acidic sides brighten the dish.
Potato salad: Creamy and mild, a comforting side that works well for gatherings.

Homemade Jambalaya storage tips & FAQs

How long does jambalaya last in the fridge?

Jambalaya will keep in the refrigerator for 3–4 days when stored in an airtight container. For best quality and food safety, let it cool completely before refrigerating and reheat until steaming hot throughout. It also freezes well for longer storage if needed.

Can you freeze jambalaya?

Yes — jambalaya freezes very well. Let it cool completely, then store it in airtight, freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently, adding a splash of broth or water as needed to loosen the rice.

How to reheat jambalaya?

Jambalaya reheats easily and stays flavorful with a little moisture added. Reheat individual portions in the microwave, covered, stirring halfway through, until hot, adding a splash of water or broth if needed. For larger amounts, reheat gently on the stovetop over medium-low heat, stirring often and adding liquid as needed, until warmed through.

Jambalaya vs gumbo

Jambalaya and gumbo are both Louisiana classics, but they’re very different dishes. In short: jambalaya = rice cooked in the dish; gumbo = stew poured over rice. Here’s the deets:

Jambalaya is a one-pot rice dish in which rice is cooked with meat, vegetables, and seasonings. It’s thick, hearty, and more like a savory casserole or pilaf, with bold Cajun or Creole flavors.

Gumbo is a stew or soup that starts with a roux and is served over rice, not cooked with it. It’s brothier, deeply rich, and often includes seafood, chicken, or sausage.

Is jambalaya spicy?

Jambalaya is moderately spicy, not fiery hot. It’s traditionally seasoned with Cajun or Creole spices that add warmth and depth rather than overwhelming heat, and the spice level can be easily adjusted up or down depending on the amount of cayenne or hot sauce used.

Do you cook shrimp before adding to jambalaya?

No, you don’t need to cook the shrimp in advance. You can add raw shrimp near the end of cooking; however, it tastes better if you pan-sear it first.

Do you cook rice before adding to jambalaya?

No — in traditional jambalaya, you don’t cook the rice first. The rice is added raw and cooks in the pot with the meat, vegetables, and seasonings, absorbing all the flavors and creating a rich, cohesive dish.

Is jambalaya supposed to be thick or soupy?

Jambalaya is supposed to be thick and hearty, not soupy. The rice absorbs the flavorful broth as it cooks, creating a cohesive, slightly moist dish that holds together rather than a watery stew.

What is the Cajun Holy Trinity?

The Cajun Holy Trinity is a classic base of three vegetables used in Cajun and Creole cooking: onions, bell peppers, and celery. It’s the foundation for dishes like jambalaya, gumbo, and étouffée, providing depth, aroma, and flavor

up closer of a fork scooping up best jambalaya recipe showing the juicy shrimp and fluffy rice

More Great Cajun Recipes:

Cajun Red Beans and Rice
Cajun Shrimp
Chicken Sausage Gumbo
Blackened Chicken Alfredo
Cajun Shrimp and Rice
Blackened Chicken
Cajun Shrimp Pasta
Cajun Chicken Pasta
Cajun Salmon
Blackened Salmon
Cajun Chicken
Cajun Roasted Potatoes

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Total Time: 1 10

Prep Time: 30

Cook Time: 40

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Ingredients

CAJUN SEASONINGS

1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
1 teaspoon salt
1/2 tsp EACH dried thyme, dried oregano, pepper
1/4-1/2 teaspoon cayenne pepper

Jambalaya

3 tablespoons olive oil, divided
12 ounces Cajun/andouille sausage sliced 1/4-inch thick (pork or chicken)
1 pound chicken thighs or breasts
12 ounces raw large shrimp, shelled, deveined, patted dry
2 tablespoons unsalted butter
1 1/2 cups uncooked long grain jasmine rice, thoroughly rinsed and drained
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
2 3/4 cups low sodium chicken broth
1 15 oz. can fire roasted diced tomatoes, not drained
1 bay leaf
1 tablespoon lemon juice

Garnishes

Green onions
Fresh parsley
Hot sauce

Instructions

Prep: Preheat the oven to 325°F. Mix the Cajun Seasonings in a small bowl.
Cook Shrimp: Toss the shrimp with 1 ½ teaspoons Cajun Seasoning in a medium bowl. Heat 1 tablespoon of oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat until shimmering. Cook the shrimp in an even layer just until opaque, about 2 minutes per side. Remove the shrimp to a plate using tongs. You can chop the shrimp tails off once they're cool enough to handle, if desired. Set aside until the end.
Cook Sausage: Add the sausage to the pan in an even layer over medium heat. Brown on both sides, then transfer to a plate.
Season the Chicken: If using breasts, cover with plastic wrap and pound to an even thickness. Evenly season the chicken with 2 teaspoons of Cajun seasoning.
Cook the Chicken: Heat 2 tablespoons of oil in the sausage drippings over medium-high heat until shimmering. Add the chicken, and reduce the heat to medium. Cook until the internal temperature reaches 160 degrees F, about 5-7 minutes per side. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before cutting it into 1/2-inch chunks. Set aside until the end.
Sauté Rice and Vegetables: Melt 2 tablespoons of butter in the drippings over medium heat. Add the rice and onions and sauté for 3 minutes. Add the bell peppers, celery, and the remaining Cajun Seasoning, and sauté for 3 additional minutes (the onions should be softened). Add the tomato paste and garlic and sauté for 60 seconds.
Add Ingredients: Add the broth, bay leaf, and tomatoes, and stir to combine.
Bake: Bring to a simmer over medium heat, uncovered. Stir everything, cover it, and place it in the oven. Bake for 10 minutes, then carefully check the rice for tenderness. If the rice isn't done, bake for an additional 2-5 minutes, or until cooked through, adding additional broth if needed.
Add Meats and Rest: Remove the pot from the oven, stir in the lemon juice, chicken, and sausage. (The rice will firm up as it rests – see science in post.) Top the rice with the shrimp, cover, and rest for 10 minutes undisturbed.
Garnish: Fluff with a fork, then serve hot, with sliced green onions and salt or hot sauce to taste.