Easy Homemade Creole Jambalaya

Rating: 5 out of 5.

This classic, easy, and homemade Creole Jambalaya is full of flavor, it comes together in one hour, and is always made in big batched which means it is perfect for meal prep. Read below how to make jambalaya, follow the easy creole jambalaya recipe at the end.

What is Jambalaya?

Jambalaya is the best food creation on Earth! It is a rice dish mixed with vegetables and meat all mixed together (jumbled) and seasoned with cajun seasoning – a staple of the American south. It has West African, French, and Spanish origins – it really reminds me of paella with some minor differences.

Creole jambalaya recipe

Creole vs Cajun Jambalaya

The difference between creole and cajun cooking is in the use of tomato-based sauces. The recipe I am doing in this post is Creole and it includes tomatoes. There are variations of jambalaya recipes that call for no tomatoes – cajun jambalaya.

How to make Jambalaya?

Here is what you need:

  • Andouille Sausage – if you can’t find it you can use Italian sausage, chorizo, or smoked polish sausage.
  • Chicken Breast
  • Shrimp – I use cooked
  • Bell Peppers – a mix of green and red bell peppers.
  • Garlic – duh!
  • Onion
  • Fire Roasted tomato – for creole jambalaya, traditionally people use crushed tomatoes but I like adding a bit extra flavor with roasted.
  • Cajun Seasoning – follow the post below for a homemade mix
  • Bay Leaf
  • Cayenne pepper
  • Worshishire Sauce – or your favorite spicy red sauce.
  • Chicken Stock
  • Rice – I use jasmine but you can use any long or short grain – anything goes!
  • Green onion and parsley for garnish
  • Sour Cream – optional

Let’s get cookin’

This Creole Jambalaya recipe comes together in about an hour. Just as the name suggests, this dish is a jumble of all of these ingredients. Cook the meat first with a bit of the cajun seasoning.

Set on the side and in the same pot add the veggies. Scrape all the goodness stuck to the bottom of the pot.

After that, add the rice, chicken stock, and the rest of the seasonings. Bring to boil and then simmer for about 30 minutes. Add the shrimp, mix well, add the parsley and green onions and serve. Enjoy Creole jambalaya with sour cream on the side.

creole jambalaya recipe

What’s in the Cajun Seasoning?

I like buying the Cajun Seasoning just because there are so many good brands out there: Slap ya mama Cajun seasoning is my favorite!

If you are ready to get cooking and no time to run to the store here is a very quick recipe for cajun seasoning.

  • 2 tbsp smoked paprika
  • 1 tbsp sweet paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp cayenne pepper
  • 1/2 tbsp dried thyme

What to serve with jambalaya?

If you are making this Creole Jambalaya recipe for dinner then you really don’t have to add anything else on the side because it is rich and flavorful enough. However, if you are having guests over and want your table to be a bit more full, I would suggest a few things:

  • Bread – cornbread will work best, or these honey butter dinner rolls.
  • Okra
  • Collard Greens
  • Cucumber and Tomato salad – keep the salad simple since there are so many flavors in the jambalaya already.
Creole jambalaya recipe

Classic Homemade Creole Jambalaya

This classic, easy, and homemade creole jambalaya is full of flavor, comes together in one hour and is always made in big batched which means it is perfect for meal prep. It will take you straight to the New Orleans' streets!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American, Creole, Southern
Servings 6 people
Calories 587 kcal


  • 1 Cup Andouille Sausage
  • 1 Cup Cooked Shrimp
  • 1 Cup Chicken breast cubed
  • 3 Celery stalks chopped
  • 2 Tbsp Garlic finely chopped
  • 1/2 Cup Green Pepper chopped
  • 1/2 Cup Red Pepper chopped
  • 1 Onion chopped
  • 15 oz Can Fire Roasted Tomato
  • 4 Cups Chicken Stock
  • 2 Cups Jasmine Rice
  • 2 Tbsp Cajun Seasoning
  • 2 Tsp Worcestershire Sauce
  • 1/4 Cup Parsley finely chopped
  • Green Onion for garnish


  • In the largest pot you have, drizzle a little olive oil and add the chicken. Season with salt and pepper and cook until it is no longer pink in the middle. Add the andouille sausage and cook for additional 10 minutes. Transfer to a plate on the side.
  • In the same pot add the onion, celery, green and red bell peppers and season with 1/4 tbsp of the cajun seasoning. Cook for about 10 mintes. Add the garlic and cook for additional minute.
  • Add the tomatoes, rice and the rest of the cajun seasoning, Worcestershire sauce, and bay leaf. Stir everything well. Add the chicken and andouille sausage and bring to boil. Cover and bring the heat down to low to simmer for about 30 minutes.
  • Check if the rice is cooked through. Add more water and cook a bit longer if neede. Add the shrimp and parsley and mix until well mixed in.
  • Serve and garnish with green onion.


Storage: Keep in an air-tight container in the fridge for up to 5 days (7 if you don’t have shrimp in there) and up to 3 months in the freezer. 
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