Jambalaya Recipe | Yummly
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OK, we’re not sure if this is the most PC way of saying it, but eating jambalaya is like having a party — in your mouth. If you don’t know what jambalaya is, let us explain…

Jambalaya is a tangy, Cajun-style dish that originated in Louisiana and was influenced by French, Spanish, and West African cuisines. Its meat, seafood, and vegetables and sauce is spooned over rice, which is similar to classic American stew, French gumbo, and Spanish paella.

Traditional jambalaya calls for a blend of smoked meats, chicken and shellfish. Our jambalaya recipe has shrimp, Cajun-style smoked sausage, and tasso, or smoked ham. Vegetables commonly used in jambalaya recipes are onion, celery, and bell peppers. You also have the option of adding okra, tomatoes, and carrots.

Did you know? If your jambalaya has tomatoes, then you’re eating a red Creole jambalaya. A Cajun-style jambalaya, like the recipe below, does not have tomatoes.

For this savory jambalaya recipe, we suggest using Aidells Tasso, which is a Cajun-style smoked ham shoulder, and Aidells Cajun Style Andouille links. Andouille sausage links by Aidells are made with real Creole spices, which is perfect for a homemade jambalaya recipe. But Aidells has a full range of sausage flavors to choose from. Orange and Coriander chicken sausage is made with Blue Moon Belgian White beer. Why cook with beer? It adds a rich, zesty flavor to stockpot meals like jambalaya.

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  • 1 pound cooked chicken thighs (cut into 1/2-inch pieces)
  • 4 ounces Aidells Tasso (or smoked ham, cut into 1/2-inch dices)
  • 4 Aidells® Smoked Chicken Sausage, Cajun Style Andouille (sliced into 1/2-inch rounds)
  • 1 large onion (chopped)
  • 1 stalk celery (chopped)
  • 1 tablespoon soy sauce
  • 1 cup green onions (chopped)
  • 2 garlic cloves (chopped)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sage
  • 1/4 teaspoon dried marjoram
  • 2 cups chicken stock
  • 1/2 cup long grain white rice
  • 1 pound medium shrimp (peeled and deveined)
  • salt (to taste)
  • freshly ground black pepper (to taste)
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    1. In a large, high sided skillet or Dutch oven, over medium heat, sauté the sausage and Tasso until lightly browned, about 10 minutes. Remove from the pan, reserving the rendered fat.
    2. In the same pan, sauté the onion and celery until deep brown, about 30 minutes. Add the green onions, garlic, and bell peppers, and sauté for 5 minutes. Add the cayenne, bay leaves, thyme, sage, marjoram and stock, bring to a boil, and stir in the rice. Cover and cook about 20-30 minutes until the rice is almost done. Stir in the chicken, sausage, tasso and shrimp. Cover and cook another 10 minutes until all the liquid is absorbed, the shrimp is opaque and the rice is fully cooked but firm. Season to taste with salt and pepper.
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    NutritionView More

    Sodium36% DV860mg
    Fat32% DV21g
    Protein114% DV58g
    Carbs11% DV33g
    Fiber12% DV3g
    Calories570Calories from Fat190
    Total Fat21g32%
    Saturated Fat4.5g23%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate33g11%
    Dietary Fiber3g12%
    Vitamin A35%
    Vitamin C120%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.