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a white bowl of jambalaya
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5 from 1 vote

Classic New Orlean's Creole Jambalaya (One Pot)

Creole Jambalaya is a tomato-based rice dish that is ready in less than an hour and tastes like it has been cooking all day. It has so much flavor - like taking a trip to New Orleans without leaving the house.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner
Cuisine: Cajun, Southern
Keyword: creole jambalaya, jambalaya, new orleans jambalaya
Servings: 4
Calories: 753kcal

Ingredients

  • 1/3 cup butter
  • 1/2 cup onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 tablespoon garlic, minced
  • 1/2 cup green onions, chopped
  • 1 1/2 cups raw chicken thighs, diced
  • 1 1/2 cups andouille or hot smoked sausage, diced
  • 2 14 oz can diced tomatoes with juice
  • 1/3 cup tomato paste
  • 1 cup chicken broth
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Tony Chachere's Creole Seasoning
  • 1 cup white or long grain rice uncooked and rinsed

Instructions

  • Heat a large pot on the stove over medium heat. While the pot is heating up, dice up onions, garlic, celery, and bell pepper.
    a empty blue and white pot on the stove
  • Once the pot is warm, melt the butter.
    a blue and white pot on the stove with cubed butter in it
  • When the butter is melted, add (white) onions, bell pepper, celery, and garlic.
    a blue and white pot with diced onion, celery, and green bell pepper in it
  • Cook until onions are translucent.
    a blue and white pot with melted butter, diced onion, celery, and green bell pepper in it
  • Next, add the green onions, chicken, and andouille sausage.
    a blue and white pot with diced andouille, chicken thighs, and green onion in it
  • Cook for about five minutes, until the chicken is mostly white - it is okay if it is not fully cooked.
    a blue and white pot with cooked diced andouille, chicken thighs, and green onion in it
  • Now add chicken broth and use it to deglaze the bottom of the pot.
    a blue and white pot with diced andouille, chicken thighs, chicken broth, and green onion in it
  • Then add tomato paste, diced tomatoes, salt, cayenne pepper, and the bay leaf. Mix everything together and make sure the tomato paste gets evenly encorporated.
    a blue and white pot with diced andouille, diced tomatoes, tomato paste, chicken thighs, chicken broth, and green onion in it
  • Bring to a boil and simmer for about 10 minutes.
    a zoomed in picture of a blue and white pot with creole jambalaya cooking in it
  • Finally, add rice and mix to combine.
    a blue and white pot with creole jambalaya cooking in it
  • Simmer for 25 - 30 minutes until all of the liquid is absorbed.
    a blue and white pot with creole jambalaya cooking in it
  • Fluff with a fork and serve immediately.
    a blue and white pot with jambalaya cooking in it

Notes

Tips
  • You can very easily double this recipe for a larger group. It makes almost exactly four servings, so doubled it can serve a crowd really well.
  • I love making this recipe with fresh tomatoes from our garden. Since the tomatoes aren't in juice, I like to add about 1/2 a cup of extra chicken broth to make up for it.
  • Try this recipe using different proteins - a lot of people like to make it with shrimp as well but my husband thinks combining shrimp and sausage is a crime, so we just stick to chicken and sausage.
Storage/Shelf Life
Jambalaya will last 3 - 5 days in the fridge. It reheats best in the microwave or in a covered pot on the stove over low heat.
FAQs
What kind of rice do you use to make Jambalaya?
When making Jambalaya, you can use any kind of long-grain white rice. Most sticky, short-grain rice varieties will get really mushy in after being cooked for a while, but the long-grain rice holds up well.  I don't like rice like jasmine or basmati because they have a strong flavor so I stick to just plain old Mahatma white rice.
What makes this "Creole" Jambalaya?
Creole jambalaya is a red jambalaya because it is made with tomatoes and tomato paste.
Should Jambalaya be wet or dry?
This is totally a personal preference thing. We like our jambalaya to be sticky and not dry, so it is a little saucy but definitely not soupy. (Less moisture than risotto but not as dry as plain rice.) Great answer, right?

Nutrition

Serving: 1cup | Calories: 753kcal | Carbohydrates: 46g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 199mg | Sodium: 1703mg | Potassium: 929mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 3mg