How to Cook Jambalaya Step by Step: Bold, Spicy & One-Pan Wonder

If you’ve ever tasted a bowl of jambalaya, you know it’s more than just a meal — it’s a celebration in a pot. Bursting with smoky sausage, tender chicken, juicy shrimp, and a symphony of Cajun spices, this Louisiana classic brings warmth and soul to any table.

And the best part? It all happens in one pan, making cleanup a breeze and flavor effortless.

Let’s dive into the step-by-step guide to making authentic, flavorful jambalaya — whether you like it Creole-style (with tomatoes) or Cajun-style (without).

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Step 1: Gather Your Ingredients

The beauty of jambalaya is how flexible it is — but the foundation stays the same: meat, veggies, rice, and bold spices.

You’ll Need:

• 2 tablespoons olive oil
  
• 1 pound andouille sausage, sliced
  
• 1 pound boneless chicken thighs, cubed
  
• 1 onion, diced
  
• 1 bell pepper, diced (red or green)
  
• 2 celery stalks, chopped
  
• 3 cloves garlic, minced
  
• 1 can (14 oz) diced tomatoes (optional for Creole jambalaya)
  
• 1 ½ cups long-grain rice
  
• 3 cups chicken broth
  
• 1 tablespoon Cajun or Creole seasoning
  
• ½ teaspoon smoked paprika
  
• ½ teaspoon dried thyme
  
• Salt and pepper to taste
  
• ½ pound shrimp, peeled and deveined
  
• Fresh parsley and green onions for garnish
  

Pro Tip: Use andouille sausage for that signature smoky flavor, but you can swap it for chorizo or kielbasa if needed.

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Step 2: Sear the Meat for Deep Flavor

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

1. Add the sliced sausage first and sear until browned — about 3–4 minutes per side. Remove and set aside.
   
2. Add the chicken to the same pan and cook until golden, about 5–6 minutes. Remove and set aside with the sausage.
   

This step builds the rich, smoky foundation that defines jambalaya’s depth of flavor.

Pro Tip: Don’t wipe the pan clean — those browned bits at the bottom are pure gold and will flavor your rice later.

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Step 3: Build the Holy Trinity

In Louisiana cooking, the “holy trinity” — onions, bell peppers, and celery — is as sacred as it sounds.

1. In the same pan, add a little more oil if needed.
   
2. Toss in your chopped onion, bell pepper, and celery.
   
3. Cook for about 5 minutes until softened and fragrant.
   
4. Add the minced garlic and cook another minute.
   

Pro Tip: If you like a little heat, throw in a chopped jalapeño or a dash of cayenne here.

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Step 4: Spice It Up & Add Rice

Now comes the heart of the flavor — the seasoning and rice.

1. Sprinkle in the Cajun seasoning, paprika, thyme, salt, and pepper. Stir until the veggies are well coated.
   
2. Add the uncooked rice and stir for 1–2 minutes, letting it absorb all the aromatic flavors.
   

This step “toasts” the rice slightly, giving it a nutty flavor and helping it stay fluffy later.

Pro Tip: If using store-bought Cajun seasoning, taste it first — some blends are quite salty, so adjust your salt accordingly.

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Step 5: Add Liquid & Simmer

Here’s where everything comes together.

1. Pour in the chicken broth (and tomatoes, if making Creole-style).
   
2. Stir well, scraping up any browned bits from the bottom.
   
3. Add back the sausage and chicken.
   
4. Bring to a boil, then reduce the heat to low.
   
5. Cover and simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed.
   

Pro Tip: Avoid lifting the lid too often — steam is what cooks the rice evenly!

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Step 6: Add the Shrimp & Finish Strong

Once the rice is cooked, stir in the shrimp. Cover again and let it cook for 5 minutes, just until the shrimp turn pink and opaque.

Then fluff everything with a fork and let it sit uncovered for a few minutes to let excess moisture evaporate.

Pro Tip: Overcooking shrimp makes them rubbery — remove from heat as soon as they’re done.

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Step 7: Garnish & Serve

Top your jambalaya with fresh parsley and sliced green onions for brightness. Serve hot, straight from the pan, with lemon wedges on the side for a zesty finish.

Pair it with:

• Cornbread or garlic toast
  
• A crisp green salad
  
• A cold glass of sweet tea or beer
  

Pro Tip: Jambalaya tastes even better the next day — the spices deepen and the flavors meld beautifully.

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Step 8: Make It Your Own

Jambalaya is endlessly versatile — feel free to experiment!

• For seafood lovers: Add crawfish, crab, or mussels.
  
• For extra heat: Use hot sauce or smoked cayenne.
  
• For a vegetarian version: Skip the meat and use veggie broth, mushrooms, and beans.
  

The dish’s soul lies in creativity — as long as it’s spicy, hearty, and made with love, it’s jambalaya!

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Final Bite

Cooking jambalaya at home brings a bit of New Orleans spirit right into your kitchen — bold, spicy, and full of flavor. It’s a one-pan wonder that’s as fun to make as it is to eat.

So gather your ingredients, turn up some jazz, and get cooking.

Save this recipe for later — because once you’ve made jambalaya from scratch, you’ll crave it again and again!