About our recipe
The beloved Creole rice dish that we know today as jambalaya has a list of variations that’s as long as its history: The dish dates back to early 18th century Southern Louisiana, when Spanish settlers adapted paella using local ingredients.
At its core, jambalaya is a one-pot rice dish usually made with smoked sausage, onion, celery, green peppers, and Creole seasonings. But depending on which Southern cook you ask, it might also include tomatoes, a roux, and a huge array of proteins—including chicken, smoked ham or turkey, fresh oysters or shrimp, or different kinds of sausage.
This jambalaya recipe calls for the classic combination of chicken thighs and smoked sausage. When simmered with the rice, vegetables, herbs, and spices, they impart deep flavor to this hearty, soul-satisfying dish. And since it all comes together in about an hour, you don’t have to wait for a special occasion like Mardi Gras or a tailgating party to cook up a batch. This two-step recipe is easy enough to get on the dinner table even on a busy weeknight, and makes for delicious leftovers.