Authentic Jambalaya Recipe – New Orleans Cajun Cooking At Its Best

This authentic jambalaya recipe is a mouthwatering one-pot meal that is sure to bring back a flood of memories for anyone who has visited New Orleans.

Authentic jambalaya recipe

There is simply no substitute for authentic New Orleans cooking. I could easily spend weeks tucked away in the kitchen whipping up some of my favorite New Orleans foods. Whether it’s Creole, Cajun, or any number of the scrumptious dishes that nobody does better, if it brings back those NOLA memories, I’m in!

I picked up this authentic Jambalaya Recipe while I was touring around New Orleans back in 2012. I first tasted it on one of my New Orleans food tours and loved it so much that I went back the next day to learn how to cook it.

This authentic jambalaya recipe is based on the Cajun cooking style. Unlike Creole recipes, like this authentic Creole seafood gumbo recipe, I posted the other week, Cajun cooking traditionally doesn’t use tomatoes within their recipes. Instead, they achieve their classic flavor through heavy use of thyme, paprika, and oregano.

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What Is Jambalaya?

Jambalaya is a dish that instantly transports me back to the south. This rich and hearty dish combines rice, and either seafood or pork. It’s typically cooked with celery, pepper, onion, and a combination of herbs and spices to make a rich, creamy dish that will instantly set you at ease. The dish is most commonly compared to Spanish paella, so those familiar with Spanish cooking might find its style familiar.

Creole jambalaya uses tomatoes to create a delicious base. Many Cajun chefs though are offended by the idea of tomatoes coming anywhere near their jambalaya recipes. Instead, Cajun cooking uses a fatty and flavorful roux base that I’m particularly fond of.

Jambalaya is one of the most authentic New Orleans foods. And like many of these dishes, each family has their own recipe that they consider to be the best. Ask around about where to find the best jambalaya in New Orleans and the most common answer is usually “my Mama’s!”

Authentic Jambalaya Recipe Cajun Style

This authentic Cajun jambalaya recipe is one of my all-time favorites. It’s the type of meal that sticks with you and can help fuel you through a long day or act as comfort food for cold winter days where you’re looking for a heavier dish to keep you cozy.

Authentic jambalaya recipe

Authentic Cajun Jambalaya Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This authentic Cajun jambalaya recipe is a mouthwatering one-pot meal that is sure to bring back a flood of memories for anyone who has visited New Orleans.

This recipe is packed chicken, shrimp, and andouille sausage and is absolutely full of flavor thanks to an incredible mix of seasonings and spices. The whole dish is ready in just one hour and makes a wonderful family meal.


  • 3 tablespoons cooking oil. Divided
  • 2 tablespoons Cajun Seasoning
  • 1 lb boneless, skinless chicken breast. Cut into 1-inch pieces.
  • 1 lb raw shrimp. Peeled and de-veined
  • 1/2 lb Andouille sausage. Sliced into rounds.
  • 1 large Spanish onion. Diced.
  • 1 green bell pepper. Seeds removed and diced.
  • 1 orange bell pepper. Seeds removed and diced.
  • 2 stalks celery. Chopped into 1/4 inch slices.
  • 4 cloves garlic. Minced.
  • 1/2 cup green onions. Chopped.
  • 1/4 cup fresh parsley. Chopped.
  • 1 cup okra (thinly sliced). Can be substituted for 1 tsp. file.
  • 14 oz (1 can) crushed tomatoes.
  • 1 tsp. dried thyme.
  • 1 tsp. dried oregano.
  • 1 tsp kosher salt.
  • 1/2 tsp. ground black pepper
  • 1/2 pepper flakes (can be substituted for 1/4 tsp. cayenne pepper)
  • hot pepper sauce (to taste).
  • 2 tsp. Worcestershire sauce.
  • 3 cups chicken broth (I prefer low sodium broth).
  • 1 1/2 cups uncooked white rice.


  1. Heat a Dutch oven or large pot over medium heat. Add 1 tbsp. of oil when hot.
  2. Add sausage to medium bowl and season with 1/4 of the Cajun seasoning.
  3. Brown sausage in the pot. Remove with a slotted spoon and set aside.
  4. Heat remaining oil in the pot. Add chicken to the same bowl and season with 1/4 of the Cajun seasoning.
  5. Add chicken to the pot and cook until lightly browned. Once browned, remove chicken with a slotted spoon. set aside.
  6. In the same pot saute the onion, peppers, and celery until tender-crisp. The onion should be semi-transparent.
  7. Add garlic to the vegetable mix and cook until fragrant (approx. 30 seconds).
  8. Stir the canned tomatoes into the pot.
  9. Season mixture with salt, pepper, thyme, red pepper flakes, hot sauce (optional), Worcestershire sauce, and the remaining Cajun seasoning.
  10. Add okra (or file powder if you opted to use it), chicken, and sausage. Cook, stirring occasionally, for 4-6 minutes until fragrant.
  11. Add rice and chicken broth to the pot and bring to a boil.
  12. Once boiling, reduce heat to medium-low and allow to simmer, stirring occasionally, for 20-25 minutes until the rice is well cooked.
  13. Add shrimp to the jambalaya and stir together. Cover with the lid and simmer until the shrimp are cooked through and pink (approx 5-6 minutes).
  14. Season the mixture with salt and pepper to taste and remove from heat.
  15. Serve in dishes topped with green onions and parsley.


You can safely refrigerate any leftovers for up to three days before they become less palateable.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 574Total Fat: 21gSaturated Fat: 5gCholesterol: 181mgSodium: 490mgCarbohydrates: 48gFiber: 4gSugar: 6gProtein: 45g

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