Creole Jambalaya Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This authentic Louisiana jambalaya combines chicken, shrimp, andouille sausage, and vegetables in a rice-based Creole-seasoned dish. It's rich, spiced, and deeply flavorful with layers of cajun seasoning, thyme, and peppers. Serve it as a complete one-pot meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb. chicken breasts or chicken thighs cut in bite size pieces
- 1 tablespoon Creole or Cajun seasoning
- 2 ½ tablespoons vegetable oil
- 12 ounces andouille sausage sliced into rounds
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 green pepper seeded and diced
- 1 red or orange bell pepper seeded and diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ - ½ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fresh ground black pepper
- 3-4 cups low sodium chicken broth or chicken stock
- 1 ¼ cups long grain white rice
- 1 14 ounce can crushed tomatoes
- 2 teaspoons Louisiana style hot sauce or pepper sauce
- ½ lb shrimp peeled and deveined
- 1 cup chopped frozen or fresh okra
- kosher salt and fresh ground black pepper to taste
- Green onion chopped (optional garnish)
- Fresh parsley chopped (optional garnish)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1482mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 64mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1482MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.