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Jambalaya is a delicious and comforting one pot meal. A hearty dinner that can be made with chicken, sausage, shrimp and crawfish or any combo. It’s seasoned with peppers, onions and celery, the holy trinity of Louisiana cuisine.
Jambalaya might be the most delicious thing I’ve ever tasted. I thought I would like it but it turned out to be a serious family favorite and it was the perfect way to enjoy our homemade Andouille Sausage!
Jambalaya can be made a few different ways. The Creole version is made with tomatoes, while the Cajun version is not. The Cajun version has a smoky flavor from browning the sausage.
We combined the two and came up with a really flavorful dish. We are not claiming it to be anything other than delicious.
How to Make Jambalaya:
- Add 3 tablespoons of olive oil to a large pan or dutch oven and place over medium-high heat.
- Season chicken with salt and pepper and add to pan.
- Cook, stirring occasionally until lightly browned. Add Andouille Sausage and continue to cook 3-5 minutes.
- Remove from pan and set aside.
- Add peppers, onions, celery and garlic, cooking until vegetables are softened.
- Stir in broth, diced tomatoes, Worcestershire sauce, blackened seasoning, okra and rice.
- Mix chicken and sausage back into vegetables and bring mixture to a boil. Cover and lower to simmer. Cook 25 minutes.
Add crawfish tails and shrimp. Continue to cook, stirring often until shrimp is cooked through.
- Serve with hot sauce if desired.
Jambalaya is one of the most flavorful and delicious one pan meals you can make for dinner. There are quite a few steps, but it is so worthwhile. It makes a large batch, so it’s great to feed a crowd or for incredible leftovers to enjoy for lunch or another dinner.
This was the first time I really tried crawfish tales. I had sampled one at a restaurant, but honestly I could only taste the red pepper and I was not a fan. They have a little more of a fishy taste than shrimp and were a great addition to the dish.
We used frozen crawfish tails. We found the crawfish tails at Walmart and they were already cooked and seasoned. We thawed them out and also rinsed the spicy seasonings before adding to our rice. The crawfish and shrimp are optional.
If you aren’t a fan of okra you can skip it, but I really loved the additional flavor. It’s not over cooked in this dish and has a good texture, even if you use frozen. It also helps thicken the casserole.
Add more of a spicy kick with cayenne pepper or red pepper flakes.
If you don’t have Andouille Sausage, kielbasa, or chorizo would be a fine addition with a slightly different flavor but still delicious.
We used Wild Caught Gulf Shrimp 13/50 count for this recipe. I like that size for the casserole but what ever size you have on hand would work.
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- 1 pound Andouille Sausage
- 1 pound chicken breasts
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 large onion, diced
- 2 cups diced bell peppers
- 2 stalks celery, diced
- 2 tablespoons minced garlic
- 4 cups chicken broth
- 14.5 oz can diced tomatoes
- 2 cups sliced okra (fresh or frozen)
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups uncooked long grain rice
- 1/4 cup blackened seasoning
- 1 pound shrimp 35/50 count, peeled and cleaned
- 12 oz crawfish tails
Cut chicken into bite sized pieces and season with salt and pepper.
Remove casings from sausage and slice into 1/4 inch slices, set aside.
In a dutch oven, add 3 tablespoons of olive oil and place over medium-high heat.
Cook, stirring occasionally until lightly browned. Add Andouille Sausage and continue to cook 3-5 minutes.
Remove from pan and set aside.
Add peppers, onions, celery and garlic to the pan, stirring often, cooking until vegetables are softened.
Stir chicken and sausage into vegetables.
Add chicken broth, diced tomatoes, Worcestershire sauce, blackened seasoning, okra and rice.
Stir, mixing well. Bring mixture to a boil, cover and lower to simmer.
Cook for 25 minutes, add crawfish tails and shrimp.
Stir well, cooking until shrimp is cooked through.
Serve with hot sauce if desired.
Amount Per Serving: Calories: 504 Total Fat: 25g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 253mg Sodium: 4039mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 48g