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Louisiana Jambalaya

This hearty Louisiana-style jambalaya is made with smoky andouille sausage, tender long-grain rice, and a flavorful mix of bell peppers, celery, and tomatoes. It’s cooked in one pot, resulting in a fragrant, slightly spicy dish with a lively, moist texture and vibrant appearance. Perfect for a comforting, satisfying meal that captures bold Southern flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Louisiana
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Andouille sausage sliced into rounds
  • 1 cup long-grain rice rinsed and drained
  • 1 each bell pepper diced
  • 2 stalks celery diced
  • 1 can (14 oz) diced tomatoes with juice
  • 4 cloves garlic minced
  • 4 cups chicken broth preferably homemade
  • 2 tsp Paprika smoked if possible
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 2 tbsp cooking oil
  • to taste Salt and pepper

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle

Method
 

  1. Heat the oil in a large heavy-bottomed pot over medium heat until shimmering and fragrant.
  2. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 5 minutes.
  3. Stir in the diced onions, bell peppers, and celery, cooking until vegetables are softened and fragrant, about 5 minutes.
  4. Add the minced garlic, paprika, and cayenne pepper, cooking for about 1 minute until aromatic.
  5. Pour in the diced tomatoes with their juice and the chicken broth, stirring to combine everything well.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally to prevent sticking.
  7. Uncover the pot, stir in the rinsed rice, and increase the heat slightly to bring to a simmer again.
  8. Cook uncovered, stirring frequently, until the rice is tender and has absorbed most of the liquid, about 20 minutes.
  9. Taste the dish and season with salt and pepper as needed, then cook for an additional 10 minutes to let flavors meld.
  10. Turn off the heat and let the jambalaya rest, uncovered, for about 5 minutes before serving to allow flavors to settle.
  11. Stir gently, then serve hot, garnished with chopped green onions or herbs if desired.

Notes

For extra smoky flavor, use smoked paprika and smoked sausage. Adjust cayenne for heat preference. Make sure to let the dish rest before serving for the best texture.