This jambalaya has been a go-to for cold evenings and celebratory dinners ever since I first tasted Jessica Randhawa’s version at a neighborhood potluck. I remember the way the aroma filled the house — smoky sausage, sweet bell peppers, and a tomato-scented broth that promised comfort from the first spoonful. I discovered this combination while looking to combine pantry staples into something bold and soulful; the result was so satisfying it quickly replaced takeout on busy nights. Every element — tender chicken, spicy andouille, plump shrimp, and perfectly cooked rice — plays a role in a bowl that’s both rustic and refined.

What makes this pot special is its balance: smoky and spicy notes from the sausage and Cajun seasoning, richness from the browned chicken and sautéed vegetables, plus a bright finish with parsley and green onion. It’s forgiving too — swap proteins, tone down the heat, or make it completely stovetop or oven-finished. The method I write below walks you through searing, building the aromatic base, and finishing the rice so it’s never gummy. Serve it straight from the pot and watch conversations start; this one has earned raves at family dinners and casual gatherings alike.

Ingredients

• Olive oil: 3 tablespoons, divided. Use extra-virgin for finishing flavors and a neutral light olive oil for searing. Dividing the oil prevents the pan from smoking while still allowing brown color on proteins.
• Andouille or smoked sausage: 1 pound, sliced. Pick a high-quality smoked andouille (or kielbasa if unavailable) for authentic smoky depth; if you find uncooked sausage, fully cook before slicing.
• Boneless skinless chicken: 1 1/2 pounds, cut into 1-inch cubes. Thighs remain juicier; use breasts if you prefer a leaner bite. Season before searing for better crust.
• Cajun seasoning: 3 tablespoons, divided. I like a medium-heat blend — adjust to taste; store brands like Slap Ya Mama or homemade blends work well.
• Aromatics: 2 medium yellow onions, 1 green bell pepper, 1 red bell pepper, and 3 stalks celery, all diced. These form the classic "holy trinity" plus the second pepper for color and sweet-savory balance.
• Garlic: 6 cloves, minced. Fresh garlic adds a lively note you won’t get from powder.
• Seasonings: 1 tsp salt, 1 tsp black pepper, 1/2 tsp cayenne (optional), 1 tbsp Italian seasoning, 1 tsp red pepper flakes (optional). These combine to build heat, herbaceous background, and a little warmth without overpowering.
• Canned tomatoes: 1 (14-ounce) can diced or crushed tomatoes. The acid brightens the dish and helps keep rice from becoming flat.
• Worcestershire sauce: 2 teaspoons for umami depth.
• Long-grain white rice: 1 1/2 cups, rinsed and drained. Rinsing removes excess starch for separate grains rather than gummy rice.
• Low-sodium chicken broth: 2 3/4 cups. Using low-sodium lets you control final seasoning.
• Okra or file powder: 1 cup thinly sliced okra or 1 teaspoon file powder (optional) — okra adds texture and a subtle vegetal note; file will thicken and add a unique flavor when used sparingly.
• Shrimp: 1 pound raw, peeled and deveined. Add near the end so shrimp remain tender; large shrimp (16/20) work beautifully.
• Garnish: Fresh chopped parsley and chopped green onion for brightness.

Instructions

Preheat and prep: Preheat your oven to 350°F if you plan to finish the rice in the oven. Rinse rice in cold water until clear and drain; dice the onion, bell peppers, and celery uniformly so they cook evenly. Pat chicken and shrimp dry for better browning and prevent steaming. Sear the sausage: Heat 1 tablespoon olive oil in a large Dutch oven or heavy stockpot over medium-high heat. Add sliced sausage and brown about 1 minute per side — you’re aiming for color, not to fully cook raw links. Remove to a plate and set aside. Brown the chicken: Toss chicken with 1 tablespoon Cajun seasoning, salt and pepper. Add 1 tablespoon olive oil to the pot, then sear chicken in batches over medium-high heat until internal temp reaches 165°F (about 6–8 minutes). Remove and reserve; do not overcook as it will finish cooking with the rice. Build the aromatic base: Lower heat to medium-low and add remaining tablespoon of olive oil. Sauté onions, green and red bell peppers, and celery for 8–10 minutes until softened and slightly translucent. Stir often to prevent browning at the edges. Season and combine: Add garlic, remaining Cajun seasoning, cayenne (if using), Italian seasoning, red pepper flakes, salt and black pepper. Cook 1 minute until fragrant. Stir in crushed tomatoes, Worcestershire, rinsed rice and chicken broth. Bring to a simmer then reduce heat to low and cover with a tight-fitting lid. Cook the rice: Simmer on the stovetop for 25–35 minutes until rice is nearly tender, stirring gently every 7–8 minutes to prevent sticking. Alternatively, transfer the covered pot to the preheated 350°F oven and bake 25–35 minutes; oven finishing delivers even heat and frees up your stovetop. Finish with proteins: While rice cooks, melt 2 tablespoons butter in a skillet over medium-high heat and sauté shrimp 2 minutes per side until just opaque (or add raw shrimp directly to the pot with the okra if you prefer the rice’s residual heat to cook them). When rice is nearly done, stir in shrimp, okra (or file) and return sausage and chicken to the pot. Gently fold to combine and cook on low until shrimp are cooked through, about 5–8 minutes. Rest and serve: Remove from heat, let the pot rest 5 minutes covered to allow flavors to meld. Garnish with chopped parsley and green onion, serve warm straight from the pot.

Storage Tips

Cool leftovers quickly and transfer to shallow airtight containers for refrigeration; they will keep 3–4 days. To freeze, divide into meal-sized portions in freezer-safe containers and label with the date; hold for up to 3 months. Reheat from thawed on the stovetop over low heat with 1–2 tablespoons broth per cup to revive creaminess; avoid microwave reheating at very high power which can toughen shrimp.

Ingredient Substitutions

Substitute smoked turkey or cooked ham for sausage if avoiding pork; use boneless skinless thighs for more forgiving texture, or breasts if you want lean meat. Swap white rice for long-grain brown rice, increasing liquid to 3 1/4 cups and cooking time by 10–15 minutes, though texture will be slightly chewier. For a vegetarian version, use smoked tofu or tempeh and vegetable broth, and replace shrimp with heartier mushrooms for an earthy bite.

Serving Suggestions

Serve straight from the pot with crusty bread or cornbread to sop up juices. A bright green salad with lemon vinaigrette or simple coleslaw balances the spice. For drinks, an ice-cold lager or a citrusy white wine like Sauvignon Blanc complements the heat and smokiness. Garnish with extra parsley, lemon wedges, or a drizzle of hot sauce for guests who like more kick.

Cultural Background

Jambalaya blends influences from Louisiana’s Creole and Cajun traditions. Creole versions often include tomatoes and reflect city kitchens like New Orleans, while Cajun preparations are typically drier and meat-forward. This one-pot adaptation borrows from both — tomatoes for brightness and browned meats for depth — celebrating the region’s history of resourceful, flavor-forward cooking rooted in African, French and Spanish culinary threads.

Seasonal Adaptations

In summer, swap bell peppers for roasted fresh tomatoes and add sweet corn kernels for brightness. In fall and winter, incorporate smoked duck or sausage made with seasonal spices and fold in roasted root vegetables. For holiday gatherings, double the recipe and keep it warm in a low oven so guests can help themselves.

Meal Prep Tips

Prepare the diced aromatics and pre-measure spices ahead of time; store in airtight containers in the fridge for up to 2 days. Cook the sausage and chicken, cool and freeze separately in meal portions if you like — then when ready, thaw and assemble the pot, shortening the final cook time. Use glass containers for storage to reheat easily in a microwave or oven-safe dish.

Every bowl feels like a hug from a Southern kitchen: smoky, bright, and satisfying. Make it your own by adjusting heat levels and proteins, and don’t be surprised if it becomes the dish you bring to every gathering.