Jambalaya is the ultimate one-pot wonder—a hearty mix of tender chicken, smoky sausage, and perfectly seasoned rice simmered in a rich red sauce. This stovetop version brings bold flavors and a touch of tradition to your table, making it an ideal choice for a cozy weekday dinner or a family gathering.
Jambalaya is more than just a dish— it’s the kind of meal that draws people in, not just for the food, but for the sense of community it creates. To understand jambalaya is to understand the story it tells.
At its heart, jambalaya is a one-pot wonder, a beautiful blend of rice, meats, and spices that reflects the melting pot of cultures that define New Orleans. Its roots run deep, tracing back to the Spanish settlers who brought their love for paella to Louisiana. But as it always does in New Orleans, something magical happened: the dish evolved, absorbing influences from French, African, and Caribbean cuisines. The saffron in traditional paella gave way to more locally available ingredients, like tomatoes and cayenne pepper, while the addition of smoked sausage and seafood added that unmistakable Louisiana flavor.
There are two primary styles of jambalaya, and they’re as much about geography as they are about taste. The Creole version, also called “red jambalaya,” includes tomatoes, giving it a vibrant red hue and a slightly tangy base. It’s common in New Orleans, where the city’s Creole influence has left its mark on every dish. Head west into Cajun country, and you’ll find “brown jambalaya,” a tomato-free version where the deep color comes from browning the meats and caramelizing the vegetables. Both styles are equally beloved, and the debate over which is better is as spirited as any Mardi Gras parade.
But jambalaya is more than the sum of its ingredients. It’s about the moments it creates. It’s the dish you bring to a family gathering, the one that feeds a crowd at a festival, and the meal that’s always there to comfort you after a long day. It’s food that’s meant to be shared, a pot big enough for everyone who walks through the door.
In New Orleans, jambalaya often finds its place at the heart of celebrations. From Mardi Gras parties to Jazz Fest, you’ll see enormous pots of jambalaya being stirred with paddles, the aroma wafting through the air, beckoning everyone to grab a plate. It’s humble enough for a weeknight dinner but grand enough to anchor any special occasion. And like the city itself, it welcomes everyone to the table.
For locals, jambalaya is a reminder of home, a connection to their roots. For visitors, it’s a taste of New Orleans—not just the flavors, but the spirit of hospitality, creativity, and resilience that defines the city. Each spoonful carries a bit of history, a touch of spice, and the unmistakable warmth of a culture that knows how to celebrate life.
So, the next time you stir a pot of jambalaya, remember that you’re not just cooking. You’re keeping a tradition alive, one that’s as vibrant and enduring as New Orleans itself.
How do you make a New Orleans-style Jambalaya recipe?
1. In a large heavy pot, heat the olive oil on medium and add the sliced sausage; saute until the sausage is slightly browned and the edges are crisp. Once done, remove with a slotted spoon. Add the chicken to the pot and saute until it is no longer pink and mostly cooked through about 8 minutes.
2. Add the onions, green bell peppers, celery, and garlic to the pot with the chicken and saute for 10 minutes.
3. Return the sausage to the pot along with the can of Rotel tomatoes, tomato paste, parsley flakes, dried basil, dried oregano, chicken stock, and rice, and stir to combine. Reduce the heat to low, cover and simmer for 25 minutes.
4. Once the rice is tender, if you’re adding raw shrimp to the meal, combine the shrimp into the jambalaya making sure that they are covered; cover the pot and cook for an additional 10 minutes, or until the shrimp have turned a pink color.
5. Season the jambalaya with salt, cayenne pepper, and hot sauce, and stir well before serving. Serve the jambalaya warm along with hot French bread or cornbread. Garnish with green onions and fresh parsley if desired.
How do you save leftover jambalaya?
Jambalaya is a dish that gets even better the next day as the flavors continue to meld. Here’s how to store it properly to enjoy later:
Storing in the Fridge:
Allow the jambalaya to cool to room temperature before storing. Place the jambalaya in an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days.
Storing in the Freezer:
Once the jambalaya has cooled completely, portion it into freezer-safe containers or resealable freezer bags. Be sure to remove as much air as possible to prevent freezer burn. Label and date the containers, and store them in the freezer for up to 3 months.
How do you reheat jambalaya?
From the fridge: Place the desired portion in a skillet or saucepan over medium heat. Add a splash of chicken stock or water to prevent it from drying out, and stir occasionally until heated through.
From the freezer: Thaw the jambalaya in the refrigerator overnight. Once thawed, reheat it using the stovetop method above or in the microwave, stirring every 1-2 minutes for even heating.
Are you looking for more jambalaya recipes?
More Classic New Orleans Recipes:
If you’ve had a chance to make this jambalaya recipe, please let me know in the comments and rating below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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New Orleans Style Jambalaya
Ingredients
- 2 tbsp olive oil or rendered bacon fat
- 1 lbs smoked sausage cut to ¼-inch rounds
- 1 lbs boneless chicken breasts or boneless thighs
- 1 10- oz can Rotel tomatoes with chiles undrained
- 2½ cups chicken stock
- 1 6- oz can tomato paste
- 1 onion diced
- 1 green bell pepper diced
- 1 cup celery chopped
- 5 garlic cloves
- 3 tsp parsley flakes
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 1 ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp hot sauce
- 1 ½ cups long-grain white rice
- 1 lbs raw shrimp optional
- green onion for garnish
Instructions
- In a large heavy pot, heat the olive oil on medium, and add the sliced sausage; saute until the sausage has slightly browned and the edges have a crisp to them. Once done, remove with a slotted spoon. Add the chicken to the pot and saute until the chicken is no longer pink and mostly cooked through; about 8 minutes.
- Add the onions, green bell peppers, celery, and garlic to the pot with the chicken and saute for 10 minutes.
- Return the sausage to the pot along with the can of Rotel tomatoes, tomato paste, parsley flakes, dried basil, dried oregano, chicken stock, rice and stir to combine. Reduce the heat to low, cover and simmer for 25 minutes.
- Once the rice is tender, if you're adding raw shrimp to the meal, combine the shrimp into the jambalaya making sure that they are covered; cover the pot and cook for an additional 10 minutes, or until the shrimp have turned a pink color.
- Season the jambalaya with salt, cayenne pepper, and hot sauce, and stir well before serving. Serve the jambalaya warm along with hot French bread or cornbread. Garnish with green onions and fresh parsley if desired.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
makeupmuddle
Wow it looks good! It sounds like the perfect winter meal. Thanks for sharing!
Red Beans and Eric
Thanks for the comment and stopping by!