This Smoky Jambalaya Recipe is pure comfort in a pot—hearty, bold, and loaded with layers of classic Cajun flavor. If you love a one-pan meal that’s both deeply savory and perfectly spicy, this easy jambalaya bursts with smoky sausage, tender chicken, juicy shrimp, and a rainbow of veggies, all cooked up with spiced rice for an irresistible dinner you’ll crave again and again.
Why You’ll Love This Recipe
- Big, Bold Flavors: Every bite is packed with savory smoked sausage, seasoned chicken, and the unmistakable kick of Creole spices.
- Easy, One-Pot Wonder: With everything cooked in one pan, cleanup is a breeze and the flavors meld together beautifully.
- Hearty and Satisfying: Loaded with rice, three kinds of proteins, and plenty of veggies—this jambalaya is truly a meal in itself.
- Customizable Heat and Protein: Adjust the cayenne or swap proteins to make it your perfect bowl every time.
Ingredients You’ll Need
If you want truly unforgettable jambalaya, you only need a few staple ingredients—but each one does some heavy lifting for taste, texture, or color. Here’s how every component of this Smoky Jambalaya Recipe brings the magic together!
- Vegetable oil: A neutral base for sautéing your meats and veggies, allowing the smoky flavors to shine through.
- Smoked bacon: Adds an integral layer of deep, smoky flavor—don’t skip the smoked variety if you can find it!
- Andouille or smoked sausage: Authentic jambalaya gets its iconic taste from andouille, but any well-smoked sausage (even chorizo or kransky) works wonderfully.
- Chicken thighs (skinless, boneless): The best choice for juicy, tender bites that won’t dry out with cooking.
- Raw prawns/shrimp: Tossed in at the end for a sweet, succulent pop that’s simply irresistible.
- Butter: A pat of butter brings richness and helps meld the flavors during the sauté phase.
- Onion, celery & green capsicum (bell pepper): The classic Creole “holy trinity” for unbeatable depth and body.
- Garlic: Fresh, minced garlic infuses warmth and aroma right into the base.
- Long grain rice: Holds its shape and soaks up all the savory goodness—avoid short or risotto rice for best texture!
- Low-sodium chicken broth/stock: Keeps everything juicy while letting the seasonings sing; adjust the salt if you use regular stock.
- Canned crushed tomato & tomato paste: Adds vibrant color and the perfect saucy consistency without making things too soupy.
- Green onions: Finish with freshness and crunch, both cooked in and sprinkled on top.
- Creole seasoning mix: Paprika, herbs, cayenne, and aromatics combine for that unmistakable Southern flavor profile—make it as mild or as spicy as you like!
- Fresh thyme (or dried): Brings a subtle herby note that brightens the whole dish.
Variations
The best part about this Smoky Jambalaya Recipe? It’s endlessly adaptable, no matter what you have on hand! Mix it up with these flavor-packed twists to match your preferences or pantry staples.
- No Andouille? No Problem: Use any smoky sausage you love—Polish kielbasa, chorizo, or even regular sausage boosted with smoked paprika and smoked bacon.
- Vegetarian version: Skip the meat and substitute with smoked tofu, extra veggies, and veggie broth—don’t forget a heavy dash of smoked paprika for that signature flavor.
- Vary the veggies: Red or yellow bell peppers, carrots, or zucchini work beautifully and add pops of color.
- Make it spicier (or milder): Adjust the cayenne pepper to find your perfect balance of smoky heat.
How to Make Smoky Jambalaya Recipe
Step 1: Sear the Meats
Preheat your oven to 180°C/350°F while you heat the oil in a large skillet or Dutch oven. Add the bacon first to let some of that smoky fat render, then toss in the sliced sausages. Brown until everything is fragrant and golden—they’ll leave behind a flavorful base you don’t want to miss! Transfer the sausage and bacon to a bowl, keeping all those golden bits in the pan.
Step 2: Brown the Chicken and Shrimp
Next, add your chicken pieces and sear just until they’re golden on the outside (no need to cook through). Move them to your bowl with the sausage and bacon. Toss the raw shrimp in the hot pan—sear them for about 1.5 minutes per side, just until they turn pink. Set these aside in a separate bowl for later (they’ll finish gently at the end).
Step 3: Build Flavor with Veggies
Add a tablespoon of butter right into the pan, followed by minced garlic, chopped onion, celery, and bell pepper. Sauté for 3–4 minutes until the veggies start to soften and the whole kitchen smells like Creole heaven. Don’t rush this step—this is your jambalaya’s flavor foundation!
Step 4: Toast the Rice
Stir in the uncooked long grain rice, coating each grain with the buttery veggie mixture. Toasting the rice for a minute or two gives your jambalaya a subtle nuttiness that really sets it apart.
Step 5: Mix, Simmer & Bake
Add the chicken broth, crushed tomatoes, tomato paste, fresh thyme, and your homemade Creole seasoning mix. Stir everything really well, then return the chicken, sausage, and bacon (along with any delicious juices) to the pan. Once it’s bubbling across the surface, stir one final time, ensure the rice is fully submerged, cover with a lid, and transfer to your oven.
Step 6: Finish with Shrimp & Serve
Bake for 20 minutes, then check the rice. It should be juicy but not soupy, and the grains just tender—if it’s still too firm in the center, bake in 5-minute increments, testing as you go. Once nearly done, gently stir in the shrimp and sliced green onions. Cover and return to the oven for 3 minutes—just enough to warm the shrimp through. Give it a gentle fluff, garnish with more green onions, and dig in!
Pro Tips for Making Smoky Jambalaya Recipe
- Sausage Selection Matters: The smokier the sausage, the bolder your Smoky Jambalaya Recipe—don’t be shy about using smoked bacon or smoked paprika to amp up the depth if needed!
- Rice Technique: Stir just enough to combine—overstirring can make your rice mushy instead of perfectly separate and fluffy.
- Oven Timing Flexibility: Keep an eye on your rice at the 20-minute mark—the bake time varies by your pan and oven, but you want the rice tender with a tiny bite, not overcooked.
- Last-Minute Shrimp: Shrimp cook fast! Always add them at the end so they stay juicy and tender, never rubbery.
How to Serve Smoky Jambalaya Recipe
Garnishes
Top your hot Smoky Jambalaya Recipe with a generous sprinkle of fresh green onions and a pinch of fresh thyme for a pop of color and extra freshness. A splash of hot sauce or a scatter of chopped flat-leaf parsley adds brightness and zing.
Side Dishes
This jambalaya is truly a meal on its own, but I love to serve it with a simple green salad or a wedge of cornbread. A side of crusty French bread or some garlicky sautéed greens also balances the richness and spice just beautifully.
Creative Ways to Present
Spoon your Smoky Jambalaya Recipe into individual bowls for a casual family dinner, or serve from a big cast iron pot for a dinner party showstopper. For a fun twist, use hollowed-out bell peppers as edible bowls or top each serving with a perfectly seared extra shrimp as a little edible “crown.”
Make Ahead and Storage
Storing Leftovers
Cool any leftovers from your Smoky Jambalaya Recipe completely before transferring to airtight containers. Leftovers keep well in the fridge for up to 3 days, making them perfect for quick lunches or easy weeknight dinners.
Freezing
You can freeze the jambalaya for up to 2 months, though the texture of the shrimp can change when thawed. For best results, remove the shrimp before freezing and add fresh-cooked shrimp after reheating if possible.
Reheating
To reheat, sprinkle a little water over the top to loosen the rice, then warm gently in the microwave or over low heat on the stove until steaming hot. Stir occasionally and add a splash of extra broth if needed to restore the original juiciness.
FAQs
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What’s the secret to achieving a truly smoky jambalaya flavor?
For the deepest smoky flavor, start with smoked sausages like andouille or kielbasa, and use smoked bacon plus a hint of smoked paprika. The combination builds a foundation of smokiness that makes this Smoky Jambalaya Recipe truly shine.
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Can I use white or brown rice instead of long grain?
Long grain white rice is classic for traditional texture, but medium or short grain rice can work in a pinch (even if slightly stickier). Brown or wild rice, though, require longer cooking and more liquid, so they aren’t recommended for this recipe.
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Is this Smoky Jambalaya Recipe very spicy?
The heat level is flexible—add less cayenne for milder palates or bump it up for more fire. As written, it’s warmly spiced but not scorching, making it family-friendly yet full of flavor.
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Can I make this Smoky Jambalaya Recipe in advance?
Yes! You can make the jambalaya through the baking step and simply reheat gently. For best results, add the shrimp and green onions just before serving to keep the seafood juicy and fresh-tasting.
Final Thoughts
If you’re craving something that’s bold, comforting, and a total crowd-pleaser, give this Smoky Jambalaya Recipe a try! It’s a dish my family loves and I know you’ll find new reasons to make it yours, whether for a cozy weeknight or your next celebration. Happy cooking and enjoy every smoky, spicy bite!
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Smoky Jambalaya Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings 1x
- Category: Baking
- Method: Stovetop
- Cuisine: Cajun
Description
This easy Jambalaya recipe is a flavorful one-pot dish packed with sausages, chicken, shrimp, and aromatic spices. A classic Cajun favorite that’s perfect for gatherings or a cozy family dinner.
Ingredients
Creole Seasoning Mix:
- 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
- 4 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne powder (adjust spice to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
Main Ingredients:
- 1 tbsp vegetable oil
- 180g (6oz) smoked bacon, chopped
- 200g (7oz) andouille or smoked sausage, sliced 0.5cm / 1/5″ thick
- 300g (10oz) chicken thigh, boneless, skinless, cut into pieces
- 12 prawns/shrimp, raw, large, peeled
- 4 garlic cloves, minced
- 1 tbsp butter
- 1 large onion, cut into pieces
- 2 celery ribs, cut into pieces
- 2 green capsicum/bell pepper, cut into pieces
- 1.25 cups uncooked long grain rice
- 2.5 cups low-sodium chicken broth/stock
- 200g (6.5oz) crushed canned tomato
- 2 tbsp tomato paste
- 1 cup green onions, sliced
Instructions
- Preheat oven to 180C/350F. Heat oil in a large skillet or dutch oven over medium-high heat.
- Add bacon and cook briefly, then add sausages. Cook until golden, then remove to a bowl.
- Cook chicken until golden, then add to the bowl with bacon.
- Sear prawns in the pan, then set aside.
- Cook garlic, onion, celery, and capsicum until slightly softened.
- Stir in rice, broth, tomato paste, canned tomato, thyme, and Seasoning Mix.
- Add chicken, sausages, and bacon, ensuring all rice is submerged. Cover and bake for 20 minutes.
- Add prawns and green onions, stir gently, cover, and bake for an additional 3 minutes.
- Fluff and serve garnished with green onions.
Notes
- Andouille sausages can be substituted with smoked polish sausages or chorizo.
- Long grain rice works best for this recipe.
- Low-sodium chicken broth is recommended.
- Use a large skillet or dutch oven for cooking.
- Check rice for correct consistency before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 707 cal
- Sugar: 5g
- Sodium: 1563mg
- Fat: 41g
- Saturated Fat: 15g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 158mg
