Smoky Jambalaya Recipe

Get ready to dive into the bold flavors of this Smoky Jambalaya Recipe—a one-pot wonder that’s loaded with tender chicken, smoked sausage, juicy shrimp, and a medley of vibrant veggies. It’s perfectly seasoned with a homemade Creole spice blend, and every spoonful will take you straight to the heart of Louisiana!

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Ingredients You’ll Need

The secret to an unforgettable Smoky Jambalaya Recipe is starting with simple, honest ingredients that shine together. Each one is important—whether it’s the smoked meat, aromatic veggies, or those plump shrimp—so let’s see what goes into creating magic in your kitchen!

• Vegetable oil: A neutral base to brown your meats and get the flavors started.
• Smoked bacon: Adds irresistible smoky depth and richness right from the first sizzle.
• Andouille or smoked sausage: The backbone of jambalaya flavor; if you can’t find andouille, substitute with the smokiest sausage you can locate!
• Chicken thigh (skinless, boneless): Juicy, tender, and never dries out—a classic in any good jambalaya.
• Large raw prawns/shrimp: Sweet, succulent, and added at the end so they stay perfectly tender.
• Butter: Dialing up the richness as you sauté the veggies.
• Onion, celery, green capsicum/bell pepper: Louisiana’s famous “holy trinity”—these aromatics form the flavor base.
• Garlic: Because every stew deserves garlic!
• Long grain rice (uncooked): Absorbs all those smoky, spicy flavors without turning mushy.
• Low-sodium chicken broth/stock: Keeps the dish balanced and savory while letting you control the saltiness.
• Crushed canned tomato and tomato paste: These give color, tang, and the signature saucy texture.
• Green onions: Stirred in for freshness and a gentle bite at the end.
• Creole seasoning mix: A homemade blend of thyme, sweet paprika, garlic and onion powder, cayenne, salt, and black pepper—a total game changer!

Variations

This Smoky Jambalaya Recipe is endlessly adaptable—you can swap out proteins or tweak the seasonings according to your own cravings and pantry. Here are some of my favorite ways to make it your own!

• Spice it up or down: Control the heat by using more or less cayenne in the Creole mix, or toss in hot sauce at the table.
• Go seafood-heavy: Add chunks of white fish or more shrimp for a coastal, extra-seafood approach.
• Turkey or tofu swap: Replace chicken and sausage with smoked turkey or crispy tofu cubes for a lighter or meatless version.
• Rice alternatives: Try jasmine or basmati rice for a subtly different flavor (not traditional, but delicious!), or sub in brown rice—just extend the cooking time and add extra liquid.

How to Make Smoky Jambalaya Recipe

Step 1: Sauté the Meats

Preheat your oven to 180°C/350°F while you start cooking. Heat the oil in a large Dutch oven or heavy skillet. Drop in the smoked bacon, giving it a head start to render its delicious fat, then add your sausage. Sauté until the sausage is beautifully golden and the bacon is starting to crisp (about 3 minutes). Transfer both to a bowl—they’ll return soon!

Step 2: Brown the Chicken and Sear the Shrimp

Add the chicken pieces and let them pick up a bit of color—cook until golden on the outside, but don’t worry if they’re not cooked through yet. Scoop them out into the bacon-sausage bowl. Now flash-sear the shrimp in the same pan, just 1.5 minutes per side, and set those aside in a separate bowl. Searing each protein separately means depth of flavor in every bite.

Step 3: Build the Flavor Base

Stir the butter into the pan, then toss in garlic—the aroma is instant comfort! Next, add diced onion, celery, and bell pepper. Sauté until they’re just softened and glistening (about 3–4 minutes). This is the “holy trinity” that makes true jambalaya absolutely irresistible.

Step 4: Add Rice, Liquids, and Spices

Sprinkle in the uncooked long grain rice and stir so every grain gets glossy and coated in oil. Pour in the chicken broth, followed by crushed tomatoes, tomato paste, thyme, and your homemade Creole seasoning mix. Give everything a good stir, then return the cooked chicken, sausage, and bacon (plus any juices) to the pot.

Step 5: Bake Until Juicy and Fluffy

Let the mixture bubble, then stir well so the rice is submerged. Cover with a lid and transfer to the oven. Bake for 20–30 minutes, checking the rice after 20—it should be tender but not mushy and the jambalaya juicy, not dry. Add the shrimp and sliced green onions, give it a gentle stir, then bake covered for 3–4 more minutes, just to heat the shrimp through.

Step 6: Fluff and Serve

Take your Smoky Jambalaya Recipe from the oven, fluff everything gently, and admire those vibrant colors and tantalizing aromas. Serve straight from the pot, garnished with more sliced green onions. Pure joy!

How to Serve Smoky Jambalaya Recipe

Garnishes

Freshly sliced green onions are the traditional finishing touch for this Smoky Jambalaya Recipe—they pop against the vibrant rice and offer a crisp, mild bite. A scatter of chopped parsley or even a squeeze of lemon really wakes up the flavors, especially if you love a fresh, zesty finish!

Side Dishes

This jambalaya is so hearty it can easily stand on its own, but I love pairing it with a simple green salad dressed in a tangy vinaigrette, fluffy cornbread, or light, garlicky sautéed greens. A slice of crusty baguette for mopping up the sauce is never a bad idea, either!

Creative Ways to Present

For gatherings, serve your Smoky Jambalaya Recipe straight from a big Dutch oven—family style always feels festive! If you want a fancier touch, ladle into individual bowls and top each with a big, head-on prawn. Or, for fun, try filling roasted bell peppers with jambalaya for a colorful twist!

Make Ahead and Storage

Storing Leftovers

Transfer cooled jambalaya into an airtight container—leftovers keep beautifully in the fridge for up to 3 days. The flavors deepen overnight, making lunch or round two even more irresistible!

Freezing

This Smoky Jambalaya Recipe freezes well. Portion into airtight containers and pop in the freezer for up to 2 months. Just note: shrimp texture may change slightly after freezing, but the taste remains delicious.

Reheating

To reheat, use the stovetop over medium heat or microwave covered portions until piping hot, adding a splash of broth or water if needed to restore that juicy, saucy texture. For the very best flavor, stir gently and check that everything is heated through before serving.

FAQs

Final Thoughts

If you’re looking for a crowd-pleasing, flavor-packed meal you’ll want to make on repeat, this Smoky Jambalaya Recipe is pure perfection. I hope you’ll give it a try—your kitchen will smell incredible, and every bite will feel like a celebration. Gather your friends and family and dig in!

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