This jambalaya has been a weeknight workhorse and weekend crowd-pleaser ever since I first developed it while testing recipes in a sunlit kitchen. I remember the day clearly: warm sunlight filtering across the counter, the smell of browned sausage and onions filling the house, and the satisfaction of coaxing deep flavor from simple pantry items. It’s the kind of dish that gathers people around the pot — neighbors, family, even picky eaters — because the combination of smoky sausage, juicy chicken, spicy heat, and tender rice is impossible to resist. As Chef Jessica Randhawa of The Forked Spoon often says, good food is about generosity; this recipe is exactly that: generous, bold, and comforting.

I discovered this particular balance of spices and technique after several iterations. Browning the proteins first builds a caramelized backbone; sweating the soffritto (onions, peppers, celery) slowly unlocks sweetness; and allowing the rice to finish gently in the same cooking liquid gathers all the flavors. The result is rice that is seasoned through, pockets of tender shrimp, and slices of smoky andouille in every spoonful. It’s customizable — swap proteins, adjust heat, or make it in the oven for hands-off convenience — but even the first time you make it, you’ll end up with a memorable pot of deep, layered flavor.

Ingredients

• Olive oil (3 tablespoons): Use extra-virgin for flavor when finishing or regular for searing. Olive oil helps brown sausage and chicken without smoking; if you prefer, use a neutral oil like avocado for higher smoke point.
• Andouille sausage (1 pound): Choose smoked andouille or any high-quality smoked sausage — brands like Aidells or a local butcher’s smoked link work beautifully. The smoky fat imparts a signature depth.
• Chicken (1½ pounds boneless, skinless breasts or thighs): Thighs lend more flavor and stay juicier; breasts are leaner. Cut into 1-inch cubes for even cooking and quicker sear.
• Cajun seasoning (3 tablespoons, divided): Store-bought blends like McCormick or homemade (paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper) are both fine. Adjust to taste for heat.
• Yellow onions (2 medium): Dice finely — they form the sweet base that balances spice. Yellow onions caramelize and add body to the sauce.
• Bell peppers (1 green, 1 red): Classic Creole trinity includes green bell pepper; adding red brings color and a touch more sweetness.
• Celery (3 stalks): Finely diced to complete the trinity; celery offers a vegetal backbone and aromatic crunch if slightly undercooked.
• Garlic (6 cloves): Minced fresh garlic delivers the best flavor — watch closely to avoid burning, which turns it bitter.
• Salt & pepper (1 teaspoon each): Balance flavors to taste; start modestly and adjust after the rice has cooked.
• Cayenne & red pepper flakes (½ teaspoon cayenne, 1 teaspoon red pepper flakes, optional): Use both for layered heat; omit either if you prefer mild.
• Italian seasoning (1 tablespoon): Adds aromatic herbs (oregano, basil, thyme) that complement the Cajun blend and tomatoes.
• Crushed or diced tomatoes (14 ounces): Canned tomatoes add acidity and body to the cooking liquid; fire-roasted varieties bring extra depth.
• Worcestershire sauce (2 teaspoons): Provides umami and a hint of tang; Lea & Perrins is a reliable choice.
• Long-grain white rice (1½ cups uncooked): Rinsed and drained — rinsing removes excess starch and helps prevent clumping; jasmine works well, but use standard long-grain for a fluffier result.
• Low-sodium chicken broth (2¾ cups): Use low-sodium to control salt level; substitute with reduced-sodium stock for richer flavor.
• Okra (1 cup sliced) or 1 teaspoon filé powder, optional: Fresh okra adds textural variety; filé will thicken slightly and add a distinct Creole note.
• Shrimp (1 pound raw, peeled, deveined): Use medium shrimp; if frozen, thaw completely and pat dry to avoid cooling the pan when searing.
• Garnishes: Fresh chopped parsley and sliced green onions brighten the finished dish and add contrast.

Instructions

Preheat & prep: Preheat the oven to 350°F if you plan to finish the rice in the oven. Rinse and drain rice, pat shrimp dry, slice sausage, and cube the chicken into 1-inch pieces. Having everything measured and ready makes the cooking flow quickly and prevents overcooking. Sear the sausage: Heat 1 tablespoon oil over medium-high heat in a large Dutch oven. Sear sliced andouille about 1 minute per side until browned and slightly crisp. Remove to a plate. If using raw, non-smoked sausage, brown whole, rest, then slice to preserve juices. Sear the chicken: Season chicken with 1 tablespoon Cajun seasoning, salt, and pepper. Add remaining 1 tablespoon oil, sear chicken 6–8 minutes, stirring occasionally, until the internal temperature reaches 165°F. Remove and set aside — you want a golden exterior for flavor but avoid overcooking. Sweat the vegetables: Add the final tablespoon of oil and lower heat to medium-low. Add onions, bell peppers, and celery. Cook 8–10 minutes, stirring frequently, until softened and slightly translucent — this gentle sweating builds sweetness without burning. Add aromatics & spices: Stir in garlic, remaining Cajun seasoning, Italian seasoning, cayenne and red pepper flakes if using. Cook 1 minute until fragrant. Add crushed tomatoes and Worcestershire sauce, scraping any browned bits from the pot for concentrated flavor. Add rice & liquid: Fold in the rinsed rice, then pour in 2¾ cups low-sodium chicken broth. Bring to a boil, then immediately reduce to low and cover with a tight-fitting lid. Alternatively, place the covered pot into the preheated 350°F oven for a hands-off finish; both methods cook the rice evenly. Gentle simmer & rotate: Cook on the stovetop about 25–35 minutes, stirring gently every 7–8 minutes to prevent sticking and check doneness. In the oven, bake 25–35 minutes. Look for liquid absorption and rice that’s nearly tender; the pot should smell savory and slightly tangy. Add shrimp, okra, and proteins: If you prefer, sauté shrimp in 2 tablespoons butter in a separate skillet for 2 minutes per side, then add. Otherwise, stir raw shrimp, sliced okra (or filé), previously seared chicken, and browned sausage into the nearly cooked rice. Simmer until shrimp are opaque (about 5–8 minutes). Finish & rest: Remove from heat and let rest 5–10 minutes with the lid on; this allows steam to finish the rice and flavors to meld. Garnish with chopped parsley and green onions before serving.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. For reheating, use a nonstick skillet over medium-low heat with a splash of chicken broth or water to prevent drying — stir gently until heated through. If freezing, portion into meal-sized containers and freeze for up to 3 months; thaw overnight in the refrigerator and reheat slowly. Avoid freezing with shrimp already cooked inside if possible; instead add fresh or frozen shrimp during reheating to preserve texture.

Ingredient Substitutions

If andouille isn’t available, substitute smoked kielbasa or a smoked pork sausage; add a teaspoon of smoked paprika to boost the smoky profile. For a lighter version, use turkey sausage and chicken breasts. Swap white rice for long-grain brown rice but increase liquid by about ½ cup and extend cooking time by 10–15 minutes. If you need a gluten-free version, check the sausage and Worcestershire for gluten-containing ingredients or use tamari in place of Worcestershire.

Serving Suggestions

Serve with crusty bread or cornbread to soak up the juices, or alongside a crisp green salad to cut the richness. For a true Southern touch, offer hot sauce and lemon wedges at the table. Garnish with fresh parsley and sliced green onions for a bright finish. Pair with an ice-cold beer or a crisp white wine like Sauvignon Blanc to balance the spice and smokiness.

Cultural Background

Jambalaya is a dish born from Creole and Cajun traditions in Louisiana, where rice, local proteins, and bold spices converged to create hearty, communal meals. This version blends techniques: the inclusion of tomatoes leans Creole, while browning proteins reflects Cajun methods. Over time jambalaya has welcomed many variations — some simpler and rice-heavy, others protein-rich — and this recipe sits comfortably between those traditions, honoring both the bold flavors and the spirit of sharing.

Seasonal Adaptations

In summer, use fresh tomatoes and add corn for sweetness; in fall, swap green peppers for roasted poblanos and fold in roasted root vegetables. For a holiday twist, serve smaller portions as part of a buffet or add crab meat for a celebratory upgrade. Adjust spice levels for cooler months by increasing paprika and cayenne to warm the palate.

Meal Prep Tips

To meal-prep, cook the full pot and portion into microwave-safe containers for grab-and-go lunches. Store garnishes separately to keep herbs fresh. If prepping ahead for the week, keep shrimp separate and add it to warmed portions just before eating to maintain texture. Use shallow containers for quick cooling and refrigeration.

Whether you’re feeding a family, hosting friends, or simply craving something soulful and robust, this one-pot jambalaya delivers comfort and confidence. Make it your own, invite people to share, and enjoy the way this recipe turns ordinary nights into memorable meals.