Save This classic Creole dish features tender chicken thighs and smoky beef sausage cooked with aromatic vegetables such as onion, bell pepper, celery, and garlic. A blend of spices including paprika, thyme, oregano, and cayenne pepper flavors the dish, paired with diced tomatoes and long-grain rice simmered to perfection in chicken broth. After simmering, the jambalaya is garnished with fresh parsley, spring onions, and optional lemon wedges, delivering a hearty and vibrant meal full of depth and warmth.
The kitchen filled with an incredible aroma as I made this jambalaya on a rainy Tuesday, something about that holy trinity of onions, bell peppers, and celery hitting hot oil that just makes everything feel right in the world.
I first attempted jambalaya during a Mardi Gras party years ago, nervous about getting the spice balance right, but watching my friends go back for third helpings made all the chopping and stirring worth it.
Ingredients
- Chicken thighs: Dark meat stays tender through long cooking and adds richness to the rice
- Beef sausage: Smoked sausage brings a deep savory note that holds its own against bold spices
- The holy trinity: Onion, bell pepper, and celery are nonnegotiable for authentic Creole flavor
- Long grain rice: Rinse thoroughly to remove excess starch so each grain stays separate
- Paprika, thyme, oregano, and cayenne: This spice blend creates that signature jambalaya warmth without being overpowering
Instructions
- Brown the meats:
- Cook chicken in batches until golden, then do the same with the sausage to develop those fond bits on the bottom of the pot
- Build the flavor base:
- Sauté the vegetables until soft and fragrant, then bloom the spices in the hot mixture for a full minute
- Combine everything:
- Return the meats, add tomatoes and broth, then stir in the rice making sure to scrape up any browned bits from the bottom
- Simmer gently:
- Cook covered on low heat until rice is tender and has absorbed all the liquid, then let it rest for a few minutes before fluffing
Save This dish became my go-to for feeding a crowd after my neighbor showed up with an empty stomach and left with a container for her family, returning the next day to ask for the recipe.
Making It Your Own
Some nights I swap andouille for the beef sausage when I want something smokier, or toss in shrimp during the last five minutes if I am feeling fancy and have some in the freezer.
The Resting Period
Those five minutes off the heat are not optional, they let the rice settle and the flavors redistribute into something more cohesive than when it first finished cooking.
Serving Suggestions
A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and crusty bread never hurts for soaking up any remaining juices at the bottom of the bowl.
- Hot sauce on the table lets everyone adjust their own heat level
- Cold beer or sweet tea balances the spices perfectly
- Leftovers reheat beautifully with a splash of water
Save There is something deeply satisfying about a one pot meal that feeds six people and tastes even better the next day, which might be why this recipe has earned a permanent spot in my weekly rotation.
Recipe Questions & Answers
- → Can I use other types of sausage in this dish?
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Yes, smoked sausage, kielbasa, or any flavorful beef sausage works well to enhance the savory profile of the dish.
- → How can I adjust the spice level?
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Control heat by varying the amount of cayenne pepper and jalapeño used, or omit the jalapeño for a milder taste.
- → Is it possible to substitute chicken broth?
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You can replace some or all of the chicken broth with shrimp or seafood stock to add depth and a seafood twist.
- → How do I store leftovers safely?
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Store leftovers in an airtight container in the refrigerator and consume within three days for best flavor and safety.
- → What type of rice is best for this dish?
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Long-grain white rice works ideally as it absorbs flavors well and maintains a fluffy texture after cooking.
