Jambalaya

Name: Jambalaya
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: United States
Ingredients: 1 lb andouille sausage, sliced; 1 lb chicken thighs, cubed; 1 onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 2 cups long-grain rice; 3 cups chicken stock; 1 tbsp Cajun seasoning; 1/2 lb shrimp, peeled and deveined; 2 green onions, sliced

8 servings20 min prep50 min cookMedium United States

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The Story Behind It

The Tale of Jambalaya

Story updated September 17, 2026

Jambalaya grew out of colonial Louisiana's mix of Spanish, French, African, and Caribbean culinary traditions, often compared to Spanish paella for its rice-and-meat base. Its exact name origin is debated, with theories pointing to the Provençal word 'jambalaia' or the Spanish 'jamón,' meaning ham.

Ingredients

Scale:· 8 servings

1 lb andouille sausage, sliced
1 lb chicken thighs, cubed
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 cups long-grain rice
3 cups chicken stock
1 tbsp Cajun seasoning
1/2 lb shrimp, peeled and deveined
2 green onions, sliced

Instructions

1Brown the sausage and chicken in a large pot; set aside.
2Sauté onion, bell pepper, and celery in the same pot until softened.
3Add garlic and cook 1 minute, then stir in tomatoes and Cajun seasoning.
4Return meat to the pot with rice and stock and bring to a boil.
5Cover, reduce heat, and simmer 20 minutes until rice is tender.
6Stir in shrimp and cook, covered, 5-7 minutes until pink.
7Fluff with a fork and garnish with green onions.

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