Jambalaya

Whether you were born on the bayou or not, you should learn how to make jambalaya. Across the South, jambalaya recipes are a fixture year-round, gracing the table anytime there’s a crowd to feed: potlucks, holidays, game day gatherings, you name it. It’s also a classic Fat Tuesday recipe for any Carnival celebration.

This easy jambalaya recipe makes an effortless one-pot meal that’s loaded with shrimp, chicken, smoky sausage, plenty of vegetables and rice. Pour everything into your slow cooker, pop the lid on and go about your business. In a few hours, you’ll have a fragrant, wickedly delicious dinner that will make your taste buds sing.

What is jambalaya?

A Louisiana classic, the traditional jambalaya recipe has African, French and Spanish roots. It consists of meat, seafood or a mixture of the two, herbs, rice and a medley of veggies simmered in a spice-spiked stock. Food historians link jambalaya’s origins to West African jollof rice, with elements borrowed from Spanish paella and similar dishes. French influence is present with the andouille sausage and the holy trinity of pepper, onion and celery—a local take on mirepoix.

This comforting dish is an icon of both Cajun and Creole cuisine. Creole-style jambalaya (aka red jambalaya) incorporates these tomatoes, while Cajun jambalaya is seasoned heavily and served with Tabasco. Once you master the basics of a good jambalaya, you can try the myriad regional variations.

Jambalaya Ingredients

• Tomatoes: Use your favorite canned diced tomatoes, juices and all. Whole San Marzano tomatoes are beloved by our Test Kitchen; crush them with your hands or dice them up before adding them to the pot.
• Aromatics: Like most Louisiana recipes, the holy trinity of celery, onions and peppers fuels the flavor of this simple jambalaya recipe.
• Broth: Beef or chicken broth infuse the other ingredients with flavor and keep the meat and shrimp tender.
• Herbs and spices: Because Creole and Cajun cuisines draw upon so many sources, there’s a trove of herbs and spices that work together to season a pot of jambalaya, including parsley, basil, oregano, cayenne pepper and a big pinch of salt. You can also use homemade Creole seasoning mix.
• Chicken: We opt for boneless, skinless chicken breasts, but feel free to swap them for dark meat cuts like thighs and legs.
• Andouille sausage: These French smoked sausages are a staple in many Pelican State recipes, but any smoked sausage will do, like Spanish-style chorizo or Polish kielbasa.
• Shrimp: Whole raw shrimp have the best flavor. Slightly sweet, they’re the ideal foil for the bold flavors in this dish. If you using frozen shrimp, opt for raw, cleaned shrimp. Don’t use precooked shrimp; it will get too rubbery.
• Rice: Rice is the classic partner to jambalaya. Most versions cook the rice in with the meat and veggies, but since we’re relying on our slow cooker, this recipe calls for hot rice on the side.

Directions

Step 1: Place the ingredients in a slow cooker

In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, parsley, basil, oregano, salt and pepper sauce. Finally, add the chicken and sausage.

Editor’s Tip: You can safely add raw chicken to a slow cooker without searing or precooking. (Just make sure to avoid putting frozen meat in a slow cooker.) Smoked sausage is already cooked, but it won’t get overdone in the slow cooker. You’ll wait to add the raw shrimp at the end, since it cooks quickly.

Step 2: Slow-cook the jambalaya

Secure the slow-cooker lid and cook the jambalaya on low for four to six hours or until the chicken is no longer pink. Stir in the shrimp. Cover and cook for 15 to 30 minutes longer or until the shrimp turn pink. Serve the jambalaya with rice.

Editor’s Tip: If you want to add the rice to the jambalaya so it can soak up all that marvelous flavor, stir it into the slow cooker about 1 hour before the jambalaya is ready. Check on the doneness of the rice after 30 minutes.

Jambalaya Variations

• Try a Cajun jambalaya: The main difference between Creole and Cajun jambalaya is the tomato (or lack thereof). Cajun jambalaya skips the tomato and browns the meat, which gives it its signature darker color.
• Make a seafood jambalaya: A popular variation is seafood jambalaya, which features crab meat, crawfish and white fish.
• Add a garnish: Chopped parsley or green onions are the classic garnish options for jambalaya. Many folks add a few lashings of hot sauce for good measure.

How to Store Jambalaya

Whether making it ahead of time or packing up leftovers, allow the slow-cooker jambalaya to cool before storing it. Once cooled, transfer the jambalaya to an airtight container and keep it in the refrigerator.

How long does jambalaya last?

When stored in the refrigerator, you can eat jambalaya within four days of preparing it.

Can you freeze jambalaya?

Jambalaya is a great make-ahead freezer meal. When frozen without rice, jambalaya will keep for about three months. If you’re freezing jambalaya with rice, thaw, reheat and eat it within one month.

How do you reheat jambalaya?

Reheat leftover jambalaya on the stovetop over medium-low heat. Stir in a splash or two of broth as needed if it’s looking a little dry. Because shrimp becomes rubbery when overcooked, the best approach is a low, slow reheat.

Jambalaya Tips

How do you clean and devein shrimp for jambalaya?

While fresh is best when it comes to shrimp for jambalaya, it means a little extra work. To clean shrimp, peel them, leaving the heads and tails on if desired (both add tons of flavor). Take a paring knife and cut along the center of the shrimp’s back. Use the tip of the knife to loosen the vein enough so you can grab it, then gently pull it out from tip to tail.

What’s the best way to make rice for jambalaya?

Variety-wise, pick up long-grain rice like Carolina Gold or basmati. Long-grain is best because it doesn’t turn into mush—especially important when the rice is cooked in the pot alongside the other ingredients rather than separately and served on the side. I prefer throwing everything into the pot for a true one-pot dinner. The best way to make rice is with your rice cooker, but you can also grab a pot and make the rice on the stove.

What can you serve with jambalaya?

This glorious one-pot meal was made to be served with beloved Southern sides like okra and tomatoes, collard greens with bacon, and virtually any green bean dish imaginable. A basket of cheddar corn biscuits or skillet cornbread is a must. For dessert, stick with New Orleans-inspired recipes like beignets and bananas Foster.