Authentic Jambalaya Recipe | Classic One-Pot Meal

When you think of Louisiana cooking, jambalaya is one dish that stands out. Smoky, spicy, rich, and packed with flavor—this one-pot rice meal is a Southern classic. But did you know there’s more than one way to make it?

In this guide, you’ll learn an easy, beginner-friendly jambalaya recipe that blends elements of both Creole and Cajun cuisine. We’ll also break down the key differences between the two styles and link you to separate, more traditional versions of each.

🍛 What is Jambalaya?

Jambalaya is a one-pot rice dish born in Louisiana, influenced by Spanish paella, French techniques, and African ingredients. It’s usually made with rice, sausage, chicken, and seafood, combined with bold seasonings and a trio of veggies known as the “holy trinity”: onion, bell pepper, and celery.

There are two main types:

Creole jambalaya (includes tomatoes)
Cajun jambalaya (no tomatoes, browner, smokier)

🍽️ Easy Hybrid Jambalaya Recipe

This recipe blends elements from both styles. It’s flavorful, balanced, and approachable—perfect if you just want to make a great pot of jambalaya without worrying about tradition.

🧾 Ingredients:

Ingredient	Amount
Olive oil	2 tbsp
Andouille sausage	1 lb, sliced
Chicken thighs/breast	1 lb, diced
Onion	1, chopped
Bell pepper	1, chopped
Celery	2 stalks, chopped
Garlic	3 cloves, minced
Diced tomatoes	1 can (14 oz)
Long-grain white rice	1 ½ cups
Chicken broth	3 cups
Paprika	1 tsp
Cajun seasoning	1 tsp
Thyme	½ tsp
Salt and pepper	To taste
Optional: shrimp	½ lb, peeled
Garnish: green onion	Chopped

👩‍🍳 Instructions:

Brown the meats.
In a large pot, heat oil. Brown sausage, remove. Brown chicken, remove.
Cook vegetables.
Add onion, bell pepper, celery. Sauté until soft. Add garlic and cook 1 minute.
Add tomatoes and spices.
Stir in diced tomatoes, paprika, Cajun seasoning, thyme, salt, and pepper.
Combine rice, broth, meats.
Add rice and broth. Return sausage and chicken. Stir and bring to a boil.
Simmer covered.
Reduce heat. Cover and cook for 20–25 minutes. Stir once or twice.
Add shrimp (optional).
Stir in shrimp in last 5 minutes, cook until pink.
Fluff & serve.
Let sit 5 minutes, fluff with a fork, and garnish.

🔥 Creole vs Cajun Jambalaya (Quick Comparison)

Feature	Creole Jambalaya (Red)	Cajun Jambalaya (Brown)
Tomatoes	Yes	No
Origin	New Orleans	Rural Louisiana
Color	Red hue from tomatoes	Brown from browning meat
Common proteins	Shrimp, sausage, chicken	Sausage, chicken, sometimes game
Spice level	Mild to medium	Bold and smoky