My Creole jambalaya is a hearty one-pan dinner with chicken, sausage, and shrimp. Like all good jambalaya recipes, this one has a base of fluffy rice with the trinity of Creole veggies, but it is also simmered with tomatoes. The tomatoes are what set this red-style jambalaya apart, adding brightness that balances the rich meat.
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I love making classic Cajun and Creole dishes because of the big flavor. Bold is my signature cooking style, and this recipe is no different. Creole jambalaya is often called red jambalaya because tomatoes give the finished dish its characteristic color.
But I am also very particular about textures. So while this is a one-pot meal you do need to do a little more work than dump-and-go to ensure each element has the right texture to create a cohesive dish.
📖Why My Recipe Works
- It's all about timing. Cooking the proteins in stages lets the chicken stay tender, the sausage develop a good sear, and the shrimp remain plump rather than overcooked.
- Rinsing the rice matters. Removing the excess surface starch helps prevent sticky, gummy rice and gives the cooked dish a fluffier texture.
- Not too salty. I say this often but using my Cajun seasoning is key to keeping things balanced. It is low in salt but contains ground mustard.
🧾Ingredient Notes
- Andouille Sausage - Andouille is a smoked pork sausage with plenty of savory flavor. You can substitute another smoked sausage if needed.
- Shrimp - Use raw large shrimp that have been peeled and deveined. I prefer to remove the tails because it makes the finished jambalaya much easier to eat, but leaving them on is completely optional.
- Rice - Long-grain rice absorbs the seasoned broth while still giving you distinct grains. Jasmine rice can also be used.
- Diced Tomatoes - Don't drain the can; you want the tomato juices in the skillet too. Fire-roasted or stewed diced tomatoes can be used for a slightly different flavor.
- Cajun or Creole Seasoning - If you're using a store-bought blend, check how much salt it contains before adding additional salt to the jambalaya.
- Vegetables- I use ⅔ of the trinity. Use a white onion and any color bell pepper. I like green peppers but the family does not. And typically you will see celery, but I found it got lost with the tomatoes being added. You can add up to 3 stalks of celery, diced.
- Oil - Use a neutral, high-heat oil.
Chicken Thighs vs. Chicken Breast
I prefer boneless chicken thighs because they stay tender during the longer cooking time. And they add additional flavor to the rice.
You can substitute boneless, skinless chicken breast, but change when you add it back to the skillet. Cook the breast completely during the initial sear, set it aside, then return it with the shrimp near the end. This prevents lean breast meat from becoming dry while the rice cooks.
⏲️How to Make Creole Jambalaya
- Start by browning the chicken in batches. Give the pieces some room; overcrowding traps steam. I prefer to do the chicken first so it doesn't pick up too much of the andouille flavor.
- Sautéing the veggies will bring out natural sweetness. Add the rice and sauté until toasted a bit before adding the liquids.
- Add the shrimp at the very end once the rice is done. Cover and cook until just cooked through and no longer pink.
Serve jambalaya with a simple green salad, your favorite salad dressing, or sautéed greens with lemon and my flourless cornbread.
👩🏻🍳Jen's Testing Notes
- Don't skip rinsing the rice. Excess surface starch may cause the grains to stick together. This extra minute of prep helps give you the fluffy rice texture you want.
- Add the shrimp last. One common complaint with mixed jambalaya is rubbery seafood. Shrimp needs only a few minutes, so adding it at the end keeps it plump instead of overcooked.
- Watch the salt. Homemade and store-bought seasoning blends aren't necessarily interchangeable when it comes to sodium. Season conservatively at the beginning and adjust after the jambalaya is cooked.
- Salt the shrimp. Sprinkle the tiniest bit of salt on the shrimp before adding it to the pan.
- Keep the simmer under control. Once the rice goes in, you want a steady simmer rather than an aggressive boil. Too much heat or liquid can leave you with mushy rice.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Creole Jambalaya (with tomatoes)
Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into ½ inch pieces
- 2 teaspoons Cajun seasoning
- 2 Tablespoons vegetable oil
- 12 ounces andouille sausage then cut into ½ inch pieces
- 1 pound raw shrimp peeled and deveined
- 1 medium white onion diced
- 1 red bell pepper diced
- ¼ teaspoon kosher salt skip if your cajun seasoning is very salty
- 5 cloves garlic minced
- ½ teaspoon cayenne pepper
- 1 ½ cups long grain white rice
- 1 can diced tomatoes 15 ounces
- 3 ½ cups chicken broth
- salt and pepper to taste
Instructions
- Season the chicken with ½ teaspoon of Cajun seasoning blend. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and cook the chicken in batches, being careful not to overcrowd the pan. Cook until no longer pink, about 2-3 minutes; the chicken will not be fully cooked through. Transfer the chicken to a plate and set aside.2 teaspoons Cajun seasoning, 2 Tablespoons vegetable oil, 1 ½ pounds boneless skinless chicken thighs
- Add the sliced sausage to the pan and cook until lightly seared, stirring regularly, about 2-3 minutes. Transfer the sausage to a plate and set aside.12 ounces andouille sausage
- Add the chopped onion and bell pepper to the pan and season with ¼ teaspoon of salt. Sauté until the vegetables are slightly softened, about 4-5 minutes. While the vegetables are cooking, rinse the rice by adding it to a large bowl and filling the bowl with cold water. Stir the rice vigorously to remove the surface starch. Place the rice in a fine-mesh strainer and run it under cold tap water for 30-45 seconds. Gently tap the strainer to remove excess water.1 medium white onion, 1 red bell pepper, 1 ½ cups long grain white rice, ¼ teaspoon kosher salt
- Add the garlic, remaining Cajun seasoning and cayenne pepper and stir until thoroughly combined. Cook for 1 minute.5 cloves garlic, ½ teaspoon cayenne pepper
- Add the rice and cook for 4-5 minutes, stirring regularly. Add the diced tomatoes and chicken broth. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to maintain a simmer. Cover and cook for 15 minutes. Add the chicken and sausage, stirring until incorporated. Cover and continue cooking for an additional 15 minutes.1 can diced tomatoes, 3 ½ cups chicken broth
- Add the shrimp and stir to combine. Cover and cook for 5-6 minutes, or until the shrimp are pink and cooked through. Taste and adjust with salt and pepper as needed. Serve warm.1 pound raw shrimp, salt and pepper
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