Jambalaya (Authentic)

"This is the BEST recipe for Jambalaya, directly from OLD NEW ORLEANS!"
photo by Alessandra P. photo by Alessandra P.
photo by Alessandra P.
Ready In:
2hrs 20mins




  • In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
  • Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
  • In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
  • In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
  • Remove the sausage and ham from the Dutch oven and set aside.
  • Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
  • Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
  • Mix, and then add the rice and the cooked shrimp and mix thoroughly.
  • Cook over low heat, stirring constantly, about 15 minutes.
  • Remove bay leaf and serve.

Questions & Replies

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  1. I won a contest at work with this recipe, in the 'Best Overall' category. It takes a fair amount of prep time, but it is worth it - especially the chicken stock! My notes: add a can of diced tomatoes, save chicken stock to thin the 'sauce' and only combine with rice right before serving, or serve over rice. I will definitely be making this recipe again and again. *Note: It makes a LOT of jambalaya, so invite your family & friends over for the fun!
  2. Authentic, right down to the parsley and thyme! Converted rice really is easier because if you don't handle long grain rice correctly, you end up with a gloppy mess. Thanks for a perfect recipe every time!
  3. Very good and tasty recipe but not really authentic if you don't use andouille sausage.
  4. The base recipe was good, but I thought it was very bland. I added some Rotelle tomatoes with chiles, and lots of Creole seasoning to liven it up. Then it was wonderful!
  5. When I got back from New Orleans, I was craving the jambalaya that I had at an amazing restaurant. THIS IS IT!!! Authenic, delicious, perfect.<br/>THANK YOU for sharing!!!


  1. AMAZING! We were sick today and I needed to use what I had on had. I subed bacon fat for the ham and used chicken thighs instead of the ham. I had boxed chicken stock so I added the ingredients for cooking the chicken in the rice instead plus a small bay leaf. I used regular long grain not converted, my husband is from India and prefers basmati.<br/><br/>I added Tony's creole salt and my own Cajun seasoning at the end, and on each serving. For me, that made the dish. I was using local Slovenian sausage so I didn't get any of the seasoning for andouille. I can't wait to make this with andouille sausage!


I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
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