Classic Creole Jambalaya

Jambalaya, a classic dish from Louisiana, is a celebration of flavors and cultures. This hearty meal combines succulent chicken, tender shrimp, and smoky sausages with a blend of aromatic vegetables and spices, all simmered with rice into a savory, satisfying one-pot dish.

The beauty of Jambalaya lies in its versatility and simplicity. It is a perfect dish to serve at gatherings, offering a bit of spice and a lot of warmth, making it ideal for any occasion. This dish not only fills the belly but also warms the heart, embodying the spirit of Southern hospitality.

Full Recipe:

  • Ingredients:
    • Spice Mix:
      • 1 tablespoon onion powder
      • 1 tablespoon garlic powder
      • 2 teaspoons salt
      • 1 tablespoon paprika
      • 1 teaspoon cayenne pepper or chili powder
    • Meats:
      • 2 chicken breasts, diced
      • ½ pound shrimp, peeled and deveined
      • 4 medium hot dogs or sausages (e.g., chicken hotdogs), sliced
    • Veggies:
      • 1 small onion, chopped
      • 3 garlic cloves, minced
      • 4 tomatoes, chopped
      • 1 hot chili pepper, chopped
      • 1 small red bell pepper, chopped
      • 110g tomato paste
      • 5 spring onions, chopped
    • Other:
      • 3 ½ cups raw rice (long grain)
      • 2 cups chicken stock
      • 2 cups water
      • 1 teaspoon salt
      • ½ teaspoon thyme
      • 1 tablespoon spice mix (from above)
      • 1 chicken seasoning cube
  • Directions:
    1. In a small bowl, mix together the spice mix ingredients.
    2. Season the chicken breasts and shrimp with 1 teaspoon of the spice mix.
    3. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned. Remove and set aside.
    4. In the same pot, add a bit more oil if needed, and sauté the onion, garlic, tomatoes, chili pepper, and red bell pepper until softened.
    5. Add the tomato paste, spring onions, and the remaining spice mix. Cook for another minute.
    6. Stir in the rice until well coated with the vegetable mixture.
    7. Add the chicken stock, water, salt, thyme, and chicken seasoning cube. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
    8. Stir in the cooked chicken, shrimp, and hot dogs. Cover and let it sit for a few minutes until the shrimp is cooked through.
    9. Serve hot and enjoy your homemade Jambalaya!
  • Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes
  • Kcal: 550 kcal | Servings: 6 servings

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