Creole Emeril Lagasse’s Jambalaya

Here is my take on Emeril Lagasse’s jambalaya recipe, with shrimp, chicken, andouille sausage, and rice all cooked together in one pot with Creole seasoning, the holy trinity of vegetables, and just the right amount of spice.

This jambalaya has become my go-to weeknight dinner when I want something hearty and flavorful without spending hours in the kitchen. I love that everything cooks in one pot, which means less cleanup and more time with the family.

What Kind of Rice Should I Use?

For jambalaya, long-grain white rice is your best bet and what you’ll find in most traditional Louisiana kitchens. It holds up well during cooking and doesn’t get mushy or sticky like short-grain varieties might. Some people swear by parboiled rice (like Uncle Ben’s) because it’s really forgiving and stays nice and separate, but regular long-grain works just fine too. Whatever you do, skip the instant rice – it’ll turn to mush in the time it takes for all those flavors to come together, and nobody wants that in their jambalaya.

Options for Substitutions

This jambalaya recipe is pretty forgiving, so here are some swaps you can make:

• Andouille sausage: If you can’t find andouille, try using kielbasa, chorizo, or even smoked sausage. The flavor will be slightly different, but you’ll still get that smoky, spicy kick that makes jambalaya special.
• Shrimp: You can swap shrimp for crawfish tails if you want a more traditional Louisiana version, or use all chicken if seafood isn’t your thing. Just increase the chicken to about 8 ounces total.
• Creole seasoning: Don’t have Creole seasoning? Make your own by mixing paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Or use Cajun seasoning as a quick substitute – they’re pretty similar.
• Rice: Long-grain white rice is traditional and shouldn’t be substituted, as it absorbs the liquid properly without getting mushy. Brown rice won’t work well here since it needs different cooking times.
• Green bell pepper: Feel free to use red or yellow bell peppers instead, or mix them up for extra color. Some folks even add a jalapeño for more heat.
• Chicken stock: Vegetable stock works in a pinch, though you’ll lose some of that rich flavor. You could also use seafood stock for a more ocean-forward taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jambalaya is stirring it too much once you add the rice, which can break the grains and create a mushy, gummy texture – just let it simmer undisturbed so the rice cooks evenly and stays fluffy.

Another common error is adding the shrimp and chicken too early in the cooking process, which leads to rubbery, overcooked protein, so make sure to wait until the rice has absorbed most of the liquid before tossing them in.

To get the best flavor, don’t skip browning the andouille sausage before adding it to the pot, as this releases its oils and adds a deeper, smokier taste to the whole dish.

If your jambalaya seems dry during cooking, add a splash of chicken stock rather than water to keep the flavors rich, and always taste before serving since the Creole seasoning and andouille can vary in saltiness.

What to Serve With Jambalaya?

Jambalaya is already pretty loaded with protein and rice, so I like to keep the sides simple and let the main dish shine. A crusty French bread or cornbread is perfect for soaking up all that spicy, flavorful sauce at the bottom of your bowl. A light coleslaw with a tangy vinegar-based dressing cuts through the richness of the sausage and helps cool things down if you’ve gone heavy on the hot sauce. You could also serve it with a simple cucumber and tomato salad or some sautéed green beans on the side for a bit of freshness.

Storage Instructions

Store: Jambalaya actually tastes even better the next day after all those flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. Just remember to remove the bay leaves before storing if you haven’t already.

Freeze: This is one of those dishes that freezes really well, making it perfect for meal prep. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can grab just what I need.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of chicken stock or water to keep it from drying out. You can also microwave it, but add a tablespoon or two of liquid and stir halfway through. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 60-70 g
• Fat: 48-58 g
• Carbohydrates: 95-110 g

Ingredients

For the meat and seafood:

• 12 large shrimp (peeled and deveined)
• 6 oz chicken (cut into 1-inch cubes)
• 5 oz andouille sausage (sliced)
• 1 1/2 tbsp creole seasoning

For the rice and base:

• 2 tbsp olive oil
• 1/2 cup onion (finely chopped)
• 1/4 cup green pepper (chopped)
• 1/4 cup celery (chopped)
• 2 tbsp garlic (freshly minced)
• 1/2 cup tomatoes (chopped)
• 3 bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• 1 1/2 tsp Worcestershire sauce
• 1 1/2 tsp hot sauce
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• salt to taste
• pepper to taste

Step 1: Prepare the Mise en Place and Season the Proteins

• 12 large shrimp
• 6 oz chicken
• 1/2 cup onion
• 1/4 cup green pepper
• 1/4 cup celery
• 2 tbsp garlic
• 1/2 cup tomatoes
• 5 oz andouille sausage
• 1/2 tbsp creole seasoning

Chop the onion, green pepper, celery, garlic, and tomatoes and set aside separately—this is your foundation for building flavor.

Peel and devein the shrimp if not already done, cut the chicken into 1-inch cubes, and slice the andouille sausage.

In a small bowl, combine the shrimp and chicken with 1 tablespoon of the Creole seasoning, tossing gently to coat evenly.

This early seasoning helps the proteins absorb flavor as they wait to cook.

Step 2: Build the Aromatic Base (the Holy Trinity)

• 2 tbsp olive oil
• 1/2 cup onion
• 1/4 cup green pepper
• 1/4 cup celery

Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat.

Once shimmering, add the chopped onion, green pepper, and celery (this trio is called the Holy Trinity in Creole cooking) and sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.

This is where the dish’s flavor foundation begins to develop.

Step 3: Develop the Sauce with Aromatics and Seasonings

• 2 tbsp garlic
• 1/2 cup tomatoes
• 3 bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• 1 1/2 tsp Worcestershire sauce
• 1 1/2 tsp hot sauce

Add the minced garlic and cook for 30 seconds until fragrant, then stir in the chopped tomatoes, bay leaves, thyme, smoked paprika, Worcestershire sauce, and hot sauce.

Simmer this mixture for 2-3 minutes to meld the flavors together and allow the tomatoes to break down slightly.

I prefer adding the hot sauce here rather than at the end because it infuses throughout the entire dish rather than just sitting on top.

Step 4: Cook the Rice in the Flavorful Broth

• 1 cup long-grain white rice
• 2 1/2 cups chicken broth

Stir in the long-grain white rice, making sure it’s well coated with the aromatic mixture, then pour in the chicken broth.

Increase heat to bring the liquid to a boil, then reduce heat to medium and simmer uncovered for 15-18 minutes until most of the liquid is absorbed and the rice is nearly tender but still has a slight bite.

Stir occasionally to prevent sticking.

The rice should be about 80% cooked at this point since the proteins will finish cooking in the next step.

Step 5: Add the Proteins and Finish Cooking

• shrimp and chicken mixture from Step 1
• 5 oz andouille sausage
• salt to taste
• pepper to taste
• remaining 1 tbsp creole seasoning

Add the seasoned shrimp and chicken from Step 1 along with the sliced andouille sausage to the pot, stirring gently to distribute them evenly throughout the rice.

Cook over medium heat for 8-10 minutes, stirring occasionally, until the shrimp are pink and firm and the chicken is cooked through.

I like to let the sausage cook slightly longer than the shrimp and chicken to allow its smoky flavors to fully infuse into the jambalaya.

Taste and adjust seasoning with additional salt, pepper, and Creole seasoning as needed.

Remove the bay leaves before serving.

Creole Emeril Lagasse's Jambalaya

Delicious Creole Emeril Lagasse's Jambalaya recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the meat and seafood

• 12 large shrimp (peeled and deveined)
• 6 oz chicken (cut into 1-inch cubes)
• 5 oz andouille sausage (sliced)
• 1 1/2 tbsp creole seasoning

For the rice and base

• 2 tbsp olive oil
• 1/2 cup onion (finely chopped)
• 1/4 cup green pepper (chopped)
• 1/4 cup celery (chopped)
• 2 tbsp garlic (freshly minced)
• 1/2 cup tomatoes (chopped)
• 3 bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• 1 1/2 tsp Worcestershire sauce
• 1 1/2 tsp hot sauce
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• salt to taste
• pepper to taste

Instructions

 

• Chop the onion, green pepper, celery, garlic, and tomatoes and set aside separately—this is your foundation for building flavor. Peel and devein the shrimp if not already done, cut the chicken into 1-inch cubes, and slice the andouille sausage. In a small bowl, combine the shrimp and chicken with 1 tablespoon of the Creole seasoning, tossing gently to coat evenly. This early seasoning helps the proteins absorb flavor as they wait to cook.
• Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium-high heat. Once shimmering, add the chopped onion, green pepper, and celery (this trio is called the Holy Trinity in Creole cooking) and sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics. This is where the dish's flavor foundation begins to develop.
• Add the minced garlic and cook for 30 seconds until fragrant, then stir in the chopped tomatoes, bay leaves, thyme, smoked paprika, Worcestershire sauce, and hot sauce. Simmer this mixture for 2-3 minutes to meld the flavors together and allow the tomatoes to break down slightly. I prefer adding the hot sauce here rather than at the end because it infuses throughout the entire dish rather than just sitting on top.
• Stir in the long-grain white rice, making sure it's well coated with the aromatic mixture, then pour in the chicken broth. Increase heat to bring the liquid to a boil, then reduce heat to medium and simmer uncovered for 15-18 minutes until most of the liquid is absorbed and the rice is nearly tender but still has a slight bite. Stir occasionally to prevent sticking. The rice should be about 80% cooked at this point since the proteins will finish cooking in the next step.
• Add the seasoned shrimp and chicken from Step 1 along with the sliced andouille sausage to the pot, stirring gently to distribute them evenly throughout the rice. Cook over medium heat for 8-10 minutes, stirring occasionally, until the shrimp are pink and firm and the chicken is cooked through. I like to let the sausage cook slightly longer than the shrimp and chicken to allow its smoky flavors to fully infuse into the jambalaya. Taste and adjust seasoning with additional salt, pepper, and Creole seasoning as needed. Remove the bay leaves before serving.