Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

The first time I tasted a real jambalaya recipe, I was standing in the middle of a Louisiana backyard party, surrounded by music, laughter, and the intoxicating smell of spice and smoke. There was a giant cast iron pot on a propane burner bubbling away, and the cook—a local who’d been making it for 30 years—scooped out bowls of steaming jambalaya recipe like it was liquid gold. I took one bite and instantly understood why the jambalaya recipe isn’t just food down there—it’s culture. It’s tradition. It’s comfort in a bowl, brimming with seasoned meats, peppers, rice, and that deep Cajun-Creole flavor you can’t quite explain but always crave.

When I came home, I was determined to recreate that same magic. After many test batches (and a few scorched pots), I’ve landed on a jambalaya recipe that’s true to its roots, yet simple enough to make in your own kitchen—no backyard burner required.

So, whether you’re planning a Mardi Gras feast or just looking to spice up a weeknight dinner, this authentic jambalaya recipe brings a taste of the bayou right to your table.

 

Do you want more recipes?

 

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Slow Cooker Jambalaya Recipe (2025)

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Ingredients—What You’ll Need

 

This recipe serves 6–8 people and can easily be doubled for a crowd.

 

Protein:

 

• 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
• 12 oz andouille sausage (sliced)
• 1 lb large shrimp, peeled and deveined

 

Vegetables (The Holy Trinity of Cajun Cooking):

 

• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 celery stalks, diced
• 4 garlic cloves, minced

 

Rice & Liquid:

 

• 1 ½ cups long grain white rice (uncooked)
• 1 can (14.5 oz) diced tomatoes with juice
• 3 cups chicken stock or broth

 

Seasonings:

 

• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp thyme
• ½ tsp oregano
• Salt and pepper to taste
• A few dashes of hot sauce (optional)
• 1 bay leaf

 

Garnish:

 

• Chopped green onions
• Fresh parsley
• Lemon wedges

 

How to Prepare Jambalaya Recipe

 

Step 1: Brown the Meat

 

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the sliced andouille sausage and cook until browned, about 5–7 minutes. Remove and set aside.
3. Add chicken to the pot, season lightly with salt and pepper, and brown on all sides (does not need to be fully cooked). Remove and set aside.

 

Step 2: Sauté the Veggies

 

1. In the same pot, add the diced onion, bell pepper, and celery. Cook until softened, about 5–6 minutes.
2. Stir in the garlic and cook for another minute until fragrant.

 

Step 3: Add Seasonings and Tomatoes

 

1. Return sausage and chicken to the pot.
2. Stir in Cajun seasoning, smoked paprika, thyme, oregano, and bay leaf.
3. Pour in the diced tomatoes (with juice) and stir everything to combine.

 

Step 4: Add Rice and Broth

 

1. Stir in the uncooked rice.
2. Pour in chicken stock and bring the mixture to a gentle boil.
3. Reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is cooked and liquid is absorbed.

Pro Tip: Stir once halfway through to prevent sticking, but don’t over-stir or the rice may become mushy.

 

Step 5: Add Shrimp

 

1. Once the rice is nearly done, gently fold in the shrimp.
2. Cover again and cook for 5–7 minutes, or until the shrimp are pink and cooked through.

 

Step 6: Let It Rest

 

1. Turn off heat and let the jambalaya sit, covered, for 5 minutes.
2. Remove the bay leaf and fluff with a fork.

 

Step 7: Garnish and Serve

 

• Sprinkle chopped green onions and parsley on top.
• Serve with lemon wedges and optional hot sauce for extra heat.

 

How to Serve Jambalaya Recipe

 

Jambalaya recipe is a hearty, all-in-one meal, but if you want to make it part of a larger spread, here are a few ideas:

 

Southern-Style Pairings:

 

• Cornbread or hush puppies
• Collard greens or fried okra
• Garden salad with vinaigrette
• Sweet tea or a cold beer for authentic vibes

 

Serving Suggestions:

 

• Serve hot straight from the pot
• Offer extra hot sauce or Cajun seasoning on the side
• Make it festive with Mardi Gras beads and jazz music for themed gatherings

 

Tips 

 

1. Use Andouille Sausage: This spicy, smoky sausage is key to authentic flavor. If unavailable, use smoked kielbasa and bump up the spices.
2. Don’t Rinse the Rice: You want the starch to help thicken the dish slightly.
3. Use Chicken Thighs: They stay juicy and flavorful—perfect for longer cooking times.
4. Go Easy on the Stirring: Over-stirring releases too much starch and can make the dish gummy.
5. Let It Sit: Allowing jambalaya to rest after cooking helps the flavors meld together.

 

Variations

 

1. Cajun Jambalaya (No Tomatoes)

 

• Skip the diced tomatoes and use more chicken stock.
• Brown the meats deeply for rich color and flavor.

 

2. Vegetarian Jambalaya

 

• Omit the meat and seafood.
• Add okra, mushrooms, black beans, or extra bell peppers.
• Use vegetable broth.

 

3. Seafood Jambalaya

 

• Use shrimp, crab, scallops, or chunks of firm fish like cod.
• Add seafood during the last 5 minutes of cooking to avoid overcooking.

 

4. Slow Cooker Jambalaya

 

• Sauté sausage, chicken, and vegetables first.
• Add everything except shrimp to slow cooker and cook on LOW for 4–5 hours.
• Stir in shrimp during the last 20–30 minutes.

 

5. Low-Carb Jambalaya

 

• Replace rice with cauliflower rice.
• Reduce the broth slightly to prevent sogginess.

 

FAQs

 

Q1: What’s the difference between the gumbo recipe and thejambalaya recipe?

 

Gumbo is a stew served over rice, usually made with a dark roux and often includes okra or filé powder. Jambalaya is a rice-based dish where the rice is cooked in the same pot with the meat and seasonings.

 

Q2: Can I use brown rice instead of white rice?

 

Yes, but increase the cooking time and add about ½ cup more liquid. Brown rice takes longer to cook and may require more monitoring.

 

Q3: Is jambalaya spicy?

 

It can be! This recipe has a mild kick, but you can adjust the heat by adding more (or less) Cajun seasoning, cayenne, or hot sauce.

 

Q4: Can I make jambalaya recipe ahead of time?

 

Absolutely. Jambalaya tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.

 

Q5: Can I freeze jambalaya?

 

Yes. Let it cool completely, then store it in freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge and reheat on the stove or microwave.

 

Final Thoughts

 

The jambalaya recipe isn’t just a recipe—it’s a rhythm. A rhythm that starts with sizzling sausage, follows through aromatic vegetables, dances with bold seasonings, and ends in a hearty, satisfying finish.

Whether you’re from the Deep South or discovering Cajun-Creole cuisine for the first time, this jambalaya recipe brings a bit of Louisiana soul to your home. It’s the kind of dish that fills the room with warmth, the table with laughter, and your plate with flavor.

So gather your ingredients, fire up that pot, and let the magic of the bayou come to life in your kitchen. As they say in Louisiana, laissez les bons temps rouler—let the good times roll!

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