Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Classic Jambalaya
Bold Creole one-pot cooking at its best — smoky andouille, tender chicken, and shrimp folded into saffron-kissed rice with the holy trinity of onion, celery, and bell pepper.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat oil in a large Dutch oven over medium-high heat. Brown the sliced sausage for 5 minutes until crispy edges form.
- 2
Add the seasoned chicken pieces and sear for an additional 5-7 minutes until golden brown.
- 3
Stir in the chopped onion, celery, and bell pepper, cooking until the onions are translucent and fragrant.
- 4
Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the pot, and bring to a simmer.
- 5
Stir in the rice, cover tightly, and reduce heat to low. Simmer undisturbed for 25 minutes.
- 6
Remove from heat, let stand for 5 minutes, and fluff with a fork before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving760
Calories
47 g
Protein
64 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jambalaya splits into two Louisiana traditions: Creole jambalaya from New Orleans, built with tomatoes for a red color, and Cajun jambalaya from rural Acadiana, made without tomatoes and colored brown by the meat and roux. Both lean on the onion, celery, and bell pepper trinity that stands in for French mirepoix.
Listahan note
This version treats the rice the way jambalaya demands, cooked once, covered, and left alone, so it absorbs the broth's flavor instead of turning to mush from stirring.
Technique cues
- Browning the andouille first renders fat and builds a fond on the pot bottom, and that fond becomes the base flavor the rice cooks into later on.
- The onion, celery, and bell pepper trinity needs a real eight to ten minute sweat until fully softened; a rushed trinity leaves a raw, sharp edge in the finished dish.
- Rice goes in once, gets stirred just enough to distribute, then the lid stays on and the spoon stays out for the full twenty to twenty-five minutes; repeated stirring releases starch and turns the grains gummy.
- A ratio close to two cups of liquid per cup of rice keeps the texture right; too much broth leaves jambalaya soupy instead of a dish you can mound on a plate.
Kitchen flow
- Parallel prep
- Prep any side dishes while Classic Jambalaya finishes with the long-grain white rice — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Classic Jambalaya reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the long-grain white rice. The simmer step is what sets the pace here.
- Leftover move
- Leftover Classic Jambalaya reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the chicken thighs on a fast reheat. This one leans on the long-grain white rice. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Classic Jambalaya with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the long-grain white rice. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb chicken thighs, diced
Main protein or body
Purpose: lb chicken thighs, diced gives Classic Jambalaya its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 lb andouille sausage, sliced
Main protein or body
Purpose: lb andouille sausage, sliced gives Classic Jambalaya its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cups long-grain white rice
Structural base
Purpose: cups long-grain white rice defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large green bell pepper, 1 onion, 2 celery stalks
Aromatic base
Purpose: large green bell pepper, 1 onion, 2 celery stalks creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cups chicken broth, 1 tbsp Cajun seasoning
Main protein or body
Purpose: cups chicken broth, 1 tbsp Cajun seasoning gives Classic Jambalaya its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Let the pot rest off heat, lid still on, for five to ten minutes after the rice looks done, since the residual steam finishes any grains still slightly firm.
- Fluff the finished rice with a fork rather than a spoon at serving time, since a spoon compacts and mashes the grains.
- Leftovers reheat better in a covered pan with a splash of broth than in a dry microwave blast, which dries the rice out fast.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the long-grain white rice.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the long-grain white rice.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
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Plan it in Listahan
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